beer Being Crafty

Down in Richmond right now


"Vanilla Circle of Wolves is our beloved Barleywine aged in Buffalo Trace bourbon barrels for 15 months then conditioned on vanilla just before packaging. Huge vanilla, cherry caramel chocolate cake, plum, raisins, and marshmallow fluff."

( . Y . )
 

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Thegreenchilemonster said:
Down in Richmond right now


"Vanilla Circle of Wolves is our beloved Barleywine aged in Buffalo Trace bourbon barrels for 15 months then conditioned on vanilla just before packaging. Huge vanilla, cherry caramel chocolate cake, plum, raisins, and marshmallow fluff."

( . Y . )
that sounds delicious.  :cheers:
 
"VAST: Three is a new spelt Mixed Fermie fermented in oak with a mixed culture for 13 months then refermented with 450g/L of sliced whole peaches. Its very delicate, soft, and thirst quenching with a perfect acidity."


Absolutely AMAZING!
 

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Trombone Adam @TheAnswer.

"This imperial milk stout was brewed in collaboration with the great people from Parish Brewing out of Broussard, LA. We maxed out the mash tun then double mashed and had our longest boil ever for a viscous milk chocolate base. We added heaps of white chocolate on hot side and cold side and tons of toasted Marcona almonds that adds a layer of nutty complexity to this decadent dessert stout. We are pretty jazzed with it! Cheers!"

So F'ing deeeeelicious! I crushed this brew with a bowl of Bo Kho served on a bed of Ramen
 

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The Mrs. was craving moussaka, so I of course am obliging. I popped open this deliciously dry Italian vintage to make the sauce for the dish. This wine, San Marzanos, ground lamb, rocoto, onions, garlic, and lots of herbs & spices will blend perfectly together for a tasty moussaka.

My wife is frying up the eggplant, and making the bechamel, so I just have to focus on the meat sauce, and the layering/baking of everything
 

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