I'll have a meat pie instead - ketchup, no toe-mah-to sauce, either. And a home made brew, to boot.
Is there a difference between ketchup and dead 'orse? sauce is sweeter?
Actually one of the things I want to buy if I end up reasonably in front at the end of the afl/nrl seasons is go all out and convert a chest freezer to a 4 tap kegerator. Home brew doppelbock and ipa on tap permanently, tap for experimental brews and maybe one for cider or something. Will be goin off like Carney and a stolen ute full of tooheys slabs.
0
Quote Originally Posted by norseman67:
I'll have a meat pie instead - ketchup, no toe-mah-to sauce, either. And a home made brew, to boot.
Is there a difference between ketchup and dead 'orse? sauce is sweeter?
Actually one of the things I want to buy if I end up reasonably in front at the end of the afl/nrl seasons is go all out and convert a chest freezer to a 4 tap kegerator. Home brew doppelbock and ipa on tap permanently, tap for experimental brews and maybe one for cider or something. Will be goin off like Carney and a stolen ute full of tooheys slabs.
Is there a difference between ketchup and dead 'orse? sauce is sweeter?
It's runny and has no taste. The natural sweetness should come from the tomato itself. (That's what I discovered when I had to start making my own salsa.)
{Actually one of the things I want to buy if I end up reasonably in front at the end of the afl/nrl seasons is go all out and convert a chest freezer to a 4 tap kegerator. Home brew doppelbock and ipa on tap permanently, tap for experimental brews and maybe one for cider or something. Will be goin off like Carney and a stolen ute full of tooheys slabs. }
I want to try and find a way to see if I can somehow brew a Cashew nutty flavor into a basic Lager. Never even tried it yet. But if I mash enough nuts - - and somehow get the oil out of the cashew, I think I can incorporate it into a brew.
0
Quote Originally Posted by Django:
Is there a difference between ketchup and dead 'orse? sauce is sweeter?
It's runny and has no taste. The natural sweetness should come from the tomato itself. (That's what I discovered when I had to start making my own salsa.)
{Actually one of the things I want to buy if I end up reasonably in front at the end of the afl/nrl seasons is go all out and convert a chest freezer to a 4 tap kegerator. Home brew doppelbock and ipa on tap permanently, tap for experimental brews and maybe one for cider or something. Will be goin off like Carney and a stolen ute full of tooheys slabs. }
I want to try and find a way to see if I can somehow brew a Cashew nutty flavor into a basic Lager. Never even tried it yet. But if I mash enough nuts - - and somehow get the oil out of the cashew, I think I can incorporate it into a brew.
One of the Victorian craft breweries do a chestnut lager/pilsner, isn't that great. You'd be better served getting a nutty element from some darker malts re: brown ales or rye.
https://beeradvocate.com/beer/profile/11611/44694
0
One of the Victorian craft breweries do a chestnut lager/pilsner, isn't that great. You'd be better served getting a nutty element from some darker malts re: brown ales or rye.
Coopers and Boags are kinda bogan, Coopers Stout is decent. Coopers Pale/Green was ok back before there was anything decent, the sparkling/red is pretty nasty and rough. Albeit a far sight better than anything like Carlton/VB/Tooheys.
Like with sports and culture, Melbourne is also the beer capital of Australia. Mountain Goat, Holgate, Jamieson, Red Duck (vanilla porter is insane), 3 Ravens and Mornington Peninsula Brewery are some of the best of Aussie beers. Had a few pots of the Mornington Imperial IPA @ 8.4% on tap the other night, face was numb halfway through second pot. By the fourth I was ready to go T-Rex and suplex a bar stool.
0
Coopers and Boags are kinda bogan, Coopers Stout is decent. Coopers Pale/Green was ok back before there was anything decent, the sparkling/red is pretty nasty and rough. Albeit a far sight better than anything like Carlton/VB/Tooheys.
Like with sports and culture, Melbourne is also the beer capital of Australia. Mountain Goat, Holgate, Jamieson, Red Duck (vanilla porter is insane), 3 Ravens and Mornington Peninsula Brewery are some of the best of Aussie beers. Had a few pots of the Mornington Imperial IPA @ 8.4% on tap the other night, face was numb halfway through second pot. By the fourth I was ready to go T-Rex and suplex a bar stool.
One of the Victorian craft breweries do a chestnut lager/pilsner, isn't that great. You'd be better served getting a nutty element from some darker malts re: brown ales or rye.
https://beeradvocate.com/beer/profile/11611/44694
Thanks for the knowledge and the share - much appreciated.
I'll give my own biased review of myself in the coming months ahead - no code or pun intended. (Cough cough, hack hack.)
I've done well with the simple brewing, but even I know I have a lot to learn. Again, thanks.
0
Quote Originally Posted by Django:
One of the Victorian craft breweries do a chestnut lager/pilsner, isn't that great. You'd be better served getting a nutty element from some darker malts re: brown ales or rye.
https://beeradvocate.com/beer/profile/11611/44694
Thanks for the knowledge and the share - much appreciated.
I'll give my own biased review of myself in the coming months ahead - no code or pun intended. (Cough cough, hack hack.)
I've done well with the simple brewing, but even I know I have a lot to learn. Again, thanks.
Coopers and Boags are kinda bogan, Coopers Stout is decent. Coopers Pale/Green was ok back before there was anything decent, the sparkling/red is pretty nasty and rough. Albeit a far sight better than anything like Carlton/VB/Tooheys.
Coppers Green is good, the red, a bit indifferent to me. Ok, but didn't like that much, especially for the price.
Carlton > average.
VB > GAG ME.
Toohey's > I mostly passed, but did drink some the the so called Toohey's Stout. It's been maybe 2 years since then.
0
Quote Originally Posted by Django:
Coopers and Boags are kinda bogan, Coopers Stout is decent. Coopers Pale/Green was ok back before there was anything decent, the sparkling/red is pretty nasty and rough. Albeit a far sight better than anything like Carlton/VB/Tooheys.
Coppers Green is good, the red, a bit indifferent to me. Ok, but didn't like that much, especially for the price.
Carlton > average.
VB > GAG ME.
Toohey's > I mostly passed, but did drink some the the so called Toohey's Stout. It's been maybe 2 years since then.
To be fair, when Boags first entered the market their Strong Arm bitter was pretty decent, especially on tap. I dunno if they even make that anymore?
Quote Originally Posted by norseman67:
Thanks for the knowledge and the share - much appreciated.
I'll give my own biased review of myself in the coming months ahead - no code or pun intended. (Cough cough, hack hack.)
I've done well with the simple brewing, but even I know I have a lot to learn. Again, thanks.
No probs mate. If you can pull it off it would be awesome, I love cashews myself I'm no master brewer but I don't think nut oils can influence a beer that much. If you want a nutty/buttery flavour, the malts used on English brown ales like Newkie Brown is def the way to go, rye is good too but too much will impart sourness, look up Grand Ridge Gippsland Gold Real Ale, that will give you a good idea of how a soft nutty element works in a sessionable beer.
0
To be fair, when Boags first entered the market their Strong Arm bitter was pretty decent, especially on tap. I dunno if they even make that anymore?
Quote Originally Posted by norseman67:
Thanks for the knowledge and the share - much appreciated.
I'll give my own biased review of myself in the coming months ahead - no code or pun intended. (Cough cough, hack hack.)
I've done well with the simple brewing, but even I know I have a lot to learn. Again, thanks.
No probs mate. If you can pull it off it would be awesome, I love cashews myself I'm no master brewer but I don't think nut oils can influence a beer that much. If you want a nutty/buttery flavour, the malts used on English brown ales like Newkie Brown is def the way to go, rye is good too but too much will impart sourness, look up Grand Ridge Gippsland Gold Real Ale, that will give you a good idea of how a soft nutty element works in a sessionable beer.
- and somehow get the oil out of the cashew, I think I can incorporate it into a brew.
Hot Forum Topics
