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Meatgistics - Walton's - Community
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Drink of Choice

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  • C calldoctoday

    JohnG5 Wow, that’s stronger than wine. Sounds interesting though, but looks like no hope for us down this way for at least a long time. Pricey too, indeed!

    J Offline
    J Offline
    JohnG5
    wrote on last edited by
    #1841

    calldoctoday Looks like it’s only released every two years.

    1 Reply Last reply
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    • J JohnG5

      Someone please try this and tell me if it’s any good. I’d have to take out a second mortgage to buy some. https://www.cbsnews.com/news/sam-adams-beer-utopias-illegal-15-states/

      PapaSopP Offline
      PapaSopP Offline
      PapaSop
      Team Orange Power User Veteran
      wrote on last edited by
      #1842

      JohnG5 said in Drink of Choice:

      Someone please try this and tell me if it’s any good. I’d have to take out a second mortgage to buy some. https://www.cbsnews.com/news/sam-adams-beer-utopias-illegal-15-states/

      Although interesting, nope!
      Why?
      Because we can.

      1 Reply Last reply
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      • J JohnG5

        Someone please try this and tell me if it’s any good. I’d have to take out a second mortgage to buy some. https://www.cbsnews.com/news/sam-adams-beer-utopias-illegal-15-states/

        johnsbrewhouseJ Offline
        johnsbrewhouseJ Offline
        johnsbrewhouse
        Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
        wrote on last edited by
        #1843

        JohnG5 It’s a Barleywine and they are generally very tasty when aged that long. I have a couple sitting down in my basement from probably 20 years ago from the Oregon Brewers Festival that were given out at an AHA Banquet. If you can afford it, it’s a worthwhile drink. Go here to see what’s in it. https://www.samueladams.com/our-beers/specialty-beers/ale/utopias

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        • J JohnG5

          Someone please try this and tell me if it’s any good. I’d have to take out a second mortgage to buy some. https://www.cbsnews.com/news/sam-adams-beer-utopias-illegal-15-states/

          zbigjeffZ Offline
          zbigjeffZ Offline
          zbigjeff
          Sous Vide Team Blue Power User Regular Contributors Cast Iron
          wrote on last edited by
          #1844

          JohnG5 No beer is worth $240 in my world. Almost no booze is worth that much. Will have to take people’s word on it.

          johnsbrewhouseJ GWG8541G 2 Replies Last reply
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          • zbigjeffZ zbigjeff

            JohnG5 No beer is worth $240 in my world. Almost no booze is worth that much. Will have to take people’s word on it.

            johnsbrewhouseJ Offline
            johnsbrewhouseJ Offline
            johnsbrewhouse
            Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
            wrote on last edited by
            #1845

            zbigjeff remember it’s no longer a beer at that ABV, it’s even higher than a fine wine, more like an aged cognac. The object with a barleywine is to let it age as long as possible and sip like a cognac. $240 a bottle is pricey, but it’s Jim Koch and he thinks a lot of himself and his products. I got my barleywines for free and they are 25 years old now.

            zbigjeffZ 1 Reply Last reply
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            • johnsbrewhouseJ johnsbrewhouse

              zbigjeff remember it’s no longer a beer at that ABV, it’s even higher than a fine wine, more like an aged cognac. The object with a barleywine is to let it age as long as possible and sip like a cognac. $240 a bottle is pricey, but it’s Jim Koch and he thinks a lot of himself and his products. I got my barleywines for free and they are 25 years old now.

              zbigjeffZ Offline
              zbigjeffZ Offline
              zbigjeff
              Sous Vide Team Blue Power User Regular Contributors Cast Iron
              wrote on last edited by
              #1846

              johnsbrewhouse I failed to think of it like a fortified wine or port or cognac. My bad. But, you’re correct about him feeling pretty good about his product. It’s one bottle that I would need a taste before even considering a purchase. Thanks for filling in the voids.

              johnsbrewhouseJ 1 Reply Last reply
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              • zbigjeffZ zbigjeff

                johnsbrewhouse I failed to think of it like a fortified wine or port or cognac. My bad. But, you’re correct about him feeling pretty good about his product. It’s one bottle that I would need a taste before even considering a purchase. Thanks for filling in the voids.

                johnsbrewhouseJ Offline
                johnsbrewhouseJ Offline
                johnsbrewhouse
                Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                wrote on last edited by johnsbrewhouse
                #1847

                zbigjeff Just thought you might be interest in seeing my 23 year old Barleywine from the 1998 Oregon Brewers Festival and American Homebrewers Association Conference. I was fortunate to get two bottles and had them stashed in the basement garage along with a Pyramid Ales 5000 Year Old Ale (Barleywine) numbered bottle in the box from 2000 and a blackberry mead from the Oregon Brewers Festival from 1999. I paid $2.50 for the Pyramid 5000 Year Old Ale back then. IMG_0206.JPG

                zbigjeffZ 1 Reply Last reply
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                • johnsbrewhouseJ johnsbrewhouse

                  zbigjeff Just thought you might be interest in seeing my 23 year old Barleywine from the 1998 Oregon Brewers Festival and American Homebrewers Association Conference. I was fortunate to get two bottles and had them stashed in the basement garage along with a Pyramid Ales 5000 Year Old Ale (Barleywine) numbered bottle in the box from 2000 and a blackberry mead from the Oregon Brewers Festival from 1999. I paid $2.50 for the Pyramid 5000 Year Old Ale back then. IMG_0206.JPG

                  zbigjeffZ Offline
                  zbigjeffZ Offline
                  zbigjeff
                  Sous Vide Team Blue Power User Regular Contributors Cast Iron
                  wrote on last edited by
                  #1848

                  johnsbrewhouse What great finds we both have had hidden in the “backroom” for all these years. Looks like you get some people who would also appreciate such things and make it an event. Time to crack them open and enjoy. WOW!!! That would almost make me set up an appointment at the chiro because I would be doing backflips.

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                  • Dr_PainD Dr_Pain

                    zbigjeff If you make your own simple syrup I would definitely suggest to use turbinado over regular sugar. Since I live in Louisiana and I am surrounded by sugarmill. I have several patients who work at the mill and get that stuff direct, so by association I get some primo stuff. It brings another dimension to old fashions. Everybody grows Satsumas locally and a splash of that juice is incredible!!! My last old fashion was made with Four Roses. Talk about a great Bourbon, but I would say I prefer to drink it on ice though.

                    GWG8541G Offline
                    GWG8541G Offline
                    GWG8541
                    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                    wrote on last edited by
                    #1849

                    Dr_Pain zbigjeff I’ve been out of cell range and catching up on whats been happening in the world of Meatjistics. The Turbinado sugar is awesome in an old fashioned and its the only sugar I use in my Irish coffee as well. Unfortunately there are no sugar mills around us in Ohio, but I’ve been picking up the big bag at Sam’s club. White cane sugar is good, but the Turbinado is definitely plus in some drinks.

                    “You never really die until you end up on the wall at a Cracker Barrel”

                    1 Reply Last reply
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                    • zbigjeffZ zbigjeff

                      JohnG5 No beer is worth $240 in my world. Almost no booze is worth that much. Will have to take people’s word on it.

                      GWG8541G Offline
                      GWG8541G Offline
                      GWG8541
                      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                      wrote on last edited by
                      #1850

                      zbigjeff it could be if its big enough.

                      “You never really die until you end up on the wall at a Cracker Barrel”

                      1 Reply Last reply
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                      • JonathonJ Offline
                        JonathonJ Offline
                        Jonathon
                        Team Blue Admin Walton's Employee Power User
                        wrote on last edited by Jonathon
                        #1851

                        Bob Stehlik I saw your Paulaner and man do I love them. I know Ive talked about it a few times but Harpoon brewery makes an Oktober fest that is really interesting. It has a ginger bread taste to it. When I managed a beer store ALL the college kids would just come in and ask do you guys have the Christmas Beer yet, and they were always talking about that!
                        johnsbrewhouse Wow, that looks like it is a good selection! I love Barley-Wine but man do you have to be careful with them! Good job stashing them. Stone used to have their yearly special brew that would be bottled on a specific date of the year, like 01-01-2001, then 02-02-2002, etc., and I used to buy a case every year and put it in a basement meaning to creat a few packages to sell/giveaway. Never worked. I ALWAYS drank them within a few months!

                        Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                        1 Reply Last reply
                        3
                        • SurgS Offline
                          SurgS Offline
                          Surg
                          Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                          wrote on last edited by
                          #1852

                          D98A5936-2D97-4FFB-A586-53FE2678A01D.jpeg

                          Some of the sweet stuff.

                          “A smooth sea never made a skilled sailor.”

                          GWG8541G zbigjeffZ Dr_PainD 3 Replies Last reply
                          3
                          • SurgS Surg

                            D98A5936-2D97-4FFB-A586-53FE2678A01D.jpeg

                            Some of the sweet stuff.

                            GWG8541G Offline
                            GWG8541G Offline
                            GWG8541
                            Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                            wrote on last edited by
                            #1853

                            Surg never tried the Smoked Maple, how is it?

                            “You never really die until you end up on the wall at a Cracker Barrel”

                            SurgS 1 Reply Last reply
                            1
                            • GWG8541G GWG8541

                              Surg never tried the Smoked Maple, how is it?

                              SurgS Offline
                              SurgS Offline
                              Surg
                              Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                              wrote on last edited by
                              #1854

                              GWG8541 It’s pretty good but it really is very sweet. I’ve had this bottle for a bit and its taking a while to get through it because it’s kinda like a pancake in a glass. Hehe. It’s good every now and then though.

                              “A smooth sea never made a skilled sailor.”

                              zbigjeffZ 1 Reply Last reply
                              0
                              • SurgS Surg

                                D98A5936-2D97-4FFB-A586-53FE2678A01D.jpeg

                                Some of the sweet stuff.

                                zbigjeffZ Offline
                                zbigjeffZ Offline
                                zbigjeff
                                Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                wrote on last edited by
                                #1855

                                Surg I use it specifically for “Old Fashions” and use less syrup. I really like it for that purpose.

                                1 Reply Last reply
                                1
                                • SurgS Surg

                                  GWG8541 It’s pretty good but it really is very sweet. I’ve had this bottle for a bit and its taking a while to get through it because it’s kinda like a pancake in a glass. Hehe. It’s good every now and then though.

                                  zbigjeffZ Offline
                                  zbigjeffZ Offline
                                  zbigjeff
                                  Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                  wrote on last edited by
                                  #1856

                                  Surg GWG8541 I said in another response that I specifically use it for old fashions.

                                  1 Reply Last reply
                                  1
                                  • SurgS Surg

                                    D98A5936-2D97-4FFB-A586-53FE2678A01D.jpeg

                                    Some of the sweet stuff.

                                    Dr_PainD Offline
                                    Dr_PainD Offline
                                    Dr_Pain
                                    Sous Vide Dry Cured Sausage Traeger Team Blue
                                    wrote on last edited by
                                    #1857

                                    Surg You had me at Maple 😉

                                    1 Reply Last reply
                                    2
                                    • badfire2625B Offline
                                      badfire2625B Offline
                                      badfire2625
                                      Team Orange Regular Contributors Dry Cured Sausage
                                      wrote on last edited by
                                      #1858

                                      This week has sucked. We had to say goodbye to our dog on Tuesday. Second one in 3 years. I’ve been wanting to drink since Monday but I needed to be “there” for the family. Tomorrow I start back on the all work all the time thing so tonight is my chance. I found a use for an old beaker (don’t ask) and some oak kindling… of course it rained all day yesterday so I couldn’t get as much smoke as I wanted. Maybe the second or fourth glass…00F3E84E-1703-4739-A2A2-AFE3137075AC.jpeg

                                      GWG8541G zbigjeffZ Dr_PainD C B 8 Replies Last reply
                                      2
                                      • badfire2625B badfire2625

                                        This week has sucked. We had to say goodbye to our dog on Tuesday. Second one in 3 years. I’ve been wanting to drink since Monday but I needed to be “there” for the family. Tomorrow I start back on the all work all the time thing so tonight is my chance. I found a use for an old beaker (don’t ask) and some oak kindling… of course it rained all day yesterday so I couldn’t get as much smoke as I wanted. Maybe the second or fourth glass…00F3E84E-1703-4739-A2A2-AFE3137075AC.jpeg

                                        GWG8541G Offline
                                        GWG8541G Offline
                                        GWG8541
                                        Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                        wrote on last edited by
                                        #1859

                                        badfire2625 hang in there brother and make sure you take care of you and yours. The job will always be there.

                                        “You never really die until you end up on the wall at a Cracker Barrel”

                                        1 Reply Last reply
                                        0
                                        • badfire2625B badfire2625

                                          This week has sucked. We had to say goodbye to our dog on Tuesday. Second one in 3 years. I’ve been wanting to drink since Monday but I needed to be “there” for the family. Tomorrow I start back on the all work all the time thing so tonight is my chance. I found a use for an old beaker (don’t ask) and some oak kindling… of course it rained all day yesterday so I couldn’t get as much smoke as I wanted. Maybe the second or fourth glass…00F3E84E-1703-4739-A2A2-AFE3137075AC.jpeg

                                          zbigjeffZ Offline
                                          zbigjeffZ Offline
                                          zbigjeff
                                          Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                          wrote on last edited by
                                          #1860

                                          badfire2625 We really need to support each other when our furry friends are concerned. I for one know that they truly are part of the family and sometimes are more supportive than the human counterparts. My heart is with you knowing my tears are still happening for more than 2 months. Just remember the good times and have that nice pour.

                                          badfire2625B 1 Reply Last reply
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