I just got this beer from a Toronto brewery that was supposed to have mulling spices. I could not taste them as hard as I tried. Rainhard released a beer in 2023 (I think) that tasted great. Strong spiced character and lower ABV than wine.
I know there is a famous drink that adds a splash of bitter citrus apertif to make a lager much more tasty. Another is adding a lime to mask a skunked beer. I have, in a previous life, added a cooled shot of espresso to a cheap lager and ice cubes to 30-degree swill.
What are your thoughts on the practice of post-brew modification?
Also, I added mulling spices, so TBD on whether the drain drinks tomorrow.
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We have a trivia question in order to register to prevent bots. If you have any issues with answering, contact us at cass@bartowel.com for help.
Introducing Light Mode! If you would like a Bar Towel social experience that isn't the traditional blue, you can now select Light Mode. Go to the User Control Panel and then Board Preferences, and select "Day Drinking" (Light Mode) from the My Board Style drop-down menu. You can always switch back to "Night Drinking" (Dark Mode). Enjoy!
Beer Additions and Possible Sacrilege
Check out this thread: viewtopic.php?t=10008
Your post sparked the memory as there was a guy (@G.M. Gillman) - Gary - who I don't think posts here anymore but still has a personal blog. He was a fan of not just adding flavours but blending different beers. He took some heat but had defenders too.
Personally, I'm in the "whatever floats your boat" camp. There's particular beers that I enjoy, such as non-soured fruit beers that are hard to find nowadays. I wouldn't be against adding fruit to a regular wheat beer to make it myself!
Your post sparked the memory as there was a guy (@G.M. Gillman) - Gary - who I don't think posts here anymore but still has a personal blog. He was a fan of not just adding flavours but blending different beers. He took some heat but had defenders too.
Personally, I'm in the "whatever floats your boat" camp. There's particular beers that I enjoy, such as non-soured fruit beers that are hard to find nowadays. I wouldn't be against adding fruit to a regular wheat beer to make it myself!
Remember a while back there was a little trend of taps that had little chambers you could add adjunct to, which the beer would get pulled through? I remember taps with a bunch of citrus in those.
The Randall! Beertown in Oakville had one for a while after opening that added funky things to beers.
Man, I was killing myself trying to remember the name. I was half-convinced I just dreamed the whole thing up!
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Napalm Frog
- Posts: 227
- Joined: Mon May 04, 2015 10:01 am
- Location: Toronto
Indie Ale House used theirs heavily around 2014ish when I was a local regular. Any idea if anywhere still uses these?
I can't remember the last time I saw one. It seems like the kind of thing that Craft Beer Market would have had (or have).
Years ago I was introduced to a range of beer cocktails. These were described to me by the host as traditional concoctions, not some new trend, though I recall recently hearing the idea may be making a comeback. The only one I really enjoyed and therefore committed to memory was Duvel with a shot of gin. As I prefer dryer flavours over sweet ones, that really did it for me. I tried a version about a year ago substituting the Duvel with a fellow home brewer's Belgian blonde and it it worked just as I remembered, so you don't have to get brand specific.
Not beer related.
I recently invented a great mimosa alternative. Half cranberry wine (Muskoka winery makes a great one) and half your favourite bubbly. I prefer cavas as they tend to be dryer. Not a light start to the day, though.
Not beer related.
I recently invented a great mimosa alternative. Half cranberry wine (Muskoka winery makes a great one) and half your favourite bubbly. I prefer cavas as they tend to be dryer. Not a light start to the day, though.
Brands are for cattle.
Fans are cash cows.
The herd will consume until consumed.
Fans are cash cows.
The herd will consume until consumed.
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sofakingdrunk
- Bar Fly
- Posts: 963
- Joined: Sun Jan 26, 2014 7:55 am
- Location: Guelph
Cass wrote: ↑Wed Feb 19, 2025 8:46 am Check out this thread: viewtopic.php?t=10008
Your post sparked the memory as there was a guy (@G.M. Gillman) - Gary - who I don't think posts here anymore but still has a personal blog. He was a fan of not just adding flavours but blending different beers. He took some heat but had defenders too.
Personally, I'm in the "whatever floats your boat" camp. There's particular beers that I enjoy, such as non-soured fruit beers that are hard to find nowadays. I wouldn't be against adding fruit to a regular wheat beer to make it myself!
I miss Gary’s posts
He has had his own blog for a long time now. Mostly looking at beer and brewing history, but with some discussions of food and other adjacent culture.sofakingdrunk wrote: ↑Wed Feb 19, 2025 9:55 pmCass wrote: ↑Wed Feb 19, 2025 8:46 am Check out this thread: viewtopic.php?t=10008
Your post sparked the memory as there was a guy (@G.M. Gillman) - Gary - who I don't think posts here anymore but still has a personal blog. He was a fan of not just adding flavours but blending different beers. He took some heat but had defenders too.
Personally, I'm in the "whatever floats your boat" camp. There's particular beers that I enjoy, such as non-soured fruit beers that are hard to find nowadays. I wouldn't be against adding fruit to a regular wheat beer to make it myself!
I miss Gary’s posts
https://www.beeretseq.com/
Brands are for cattle.
Fans are cash cows.
The herd will consume until consumed.
Fans are cash cows.
The herd will consume until consumed.
Thanks for sharing, I should have done that. I read the blog from time to time, I especially enjoy Gary's posts about "the old days" in Ontario drinking.Tapsucker wrote: ↑Thu Feb 20, 2025 10:41 am He has had his own blog for a long time now. Mostly looking at beer and brewing history, but with some discussions of food and other adjacent culture.
https://www.beeretseq.com/