Not black-and-tan but black-and-red
Posted 10 March 2008 - 04:02 PM
Posted 11 March 2008 - 08:47 AM
I did this some time ago and have been meaning to post it for some time... Strike it up to the "yeah, this is going to be weird, but what-the-hell" page of my culinary adventures, but I gotta tell you, damn it works and tastes mighty fine!
I think that's fantastic. I will have to try that.
Posted 11 March 2008 - 10:43 AM
Posted 12 March 2008 - 09:51 PM
Might be able to introduce the GF to wild yeast/bacteria beers that way.... I never should have told her what lambic means. The lindemann's is hardly objectionable in any way, thankfully. Quite sweet.
That Young's Double chocolate sure is good.... every once in a while. The head is nearly chocolate milk.
Edited by theisenm85, 12 March 2008 - 09:51 PM.
Posted 01 May 2008 - 11:16 AM
Posted 01 May 2008 - 01:50 PM
Some thing a little different along the same note, I also really enjoy a black and barrel which is a dark beer like guiness and bourbon barrel ale. Thought to make it perfect I use the seasonal blackout stout from Great Lakes Brewery and kentucky bourbon barrel ale. In fact I may have to do that when i get home from work today.
Quickly, bring me a beaker of wine, so that I may wet my mind and say something clever.