The Bar Towel

Belgian wrote:Nothing makes me shudder like a six pack of reeeeally disappointingly bad new beer....

I mean what do you DO with the other five???

Cook with them.

I used my last bottle of C'est What? Hemp beer to weaken the PC Memories of Montego Bay jerk sauce. I learned the hard way that that stuff *HAS* to be watered down.

I'll find something for the remaining Sgt. Majors...

The Northern Red Maple is pretty good. Nowhere near as mapley as Schoune but it's better than most honey beers out there.

lister wrote:I'll find something for the remaining Sgt. Majors...

Yeah! You'll give 'em to me!! :^)

Belgian wrote:Nothing makes me shudder like a six pack of reeeeally disappointingly bad new beer....

I mean what do you DO with the other five???

Bottle two: shove it up a chicken's ass and put it on the BBQ
Bottle three and four: slow cook ribs in crock pot
Bottle five: pour in dish, place in garden and kill slugs
Bottle six: serve it to your loud mouth brother-in-law (or mother in law - your choice)

swall wrote:Bottle two: shove it up a chicken's ass and put it on the BBQ
)

I thought that works for canned beer?

When I buy a beer not quite to my liking I blend it with a stout such as Wellinton County's Imperial Stout. The result almost always is very good and the defects in the beer being mixed in go away. The Wellingotn County is sturdy enough to still taste almost like itself. Making a half-and half, in other words. Or, I cook with it - rarely in my experience has it mattered what kind of beer I use for cooking since most of its constituents seem to cook out. I find the same with most wine despite what the experts say. Beer cookery is a worthy art though and marinating ribs in beer sounds yummy.

Gary