I should've recorded somewhere the beers we had, since almost every name was unfamiliar.
lhn: the aforementioned Lindemans Pomme (menu description: "Delightful apple Lambic. Crisp & bright, sweetish but not cloying, w/light green apple tartness. 3.5%")-- both prilicla and I liked this one; Jadwiga Miod (Mead) Pitney Poltorak ("Made in Poland, aged in oak for 25 years!") me: "sweet, but not bad", prilicla "tastes like cough syrup"; Cane & Ebel ("One of a series of special limited-run beers by this brewery, all based on an unusual or extreme style. Former Hopleaf bartender Wesley Phillps & brewmaster Jason Ebel designed this one together: a Red Ale w/the spicy tang of rye malt & a creamy touch of Thai palm sugar for balance, finished w/the wackiest new hops variety Jason could get his hands on. 6.8%") me: "a bit too thoroughly beer for me at my current stage of development", prilicla: "too bitter".
prilicla: Tripel Karmeliet ("Inspired by the 3-grain beer brewed in the 1600’s by the Carmelites of Dendermonde; made by Bosteels brewery in nearby Buggenhout. Launched in 1996 to acclaim. Made from raw & malted barley, wheat and oats. Golden to bronze with a creamy head; great finesse and complexity. Restrained hoppiness, generous spicing, fruity banana and vanilla character from the house yeast. 8%")
Where is "concrete" usual for what we St. Louisans call "frozen custard"?
As a data point, the people on Usenet who introduced me to the term (which they used for frozen custard mixed with toppings) last November got it from St. Louis in one case, Kansas City in another, both attributing it to a chain called Sheridan's.
Who enforced the Reinheitsgebot?
Looks like our instinct was right on this one: it came from Bavaria. (And according to Wikipedia, Bavaria insisted on its being extended to all Germany as a condition for unification. "The move encountered strong resistance from brewers outside Bavaria. By restricting the allowable ingredients, it led to the extinction of many brewing traditions and local beer specialties, such as North German spiced beer and cherry beer, and led to the domination of the German beer market by pilsener style beers. Only a few regional beer varieties, such as Düsseldorfer Altbier, survived its implementation.")
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momijizukamori
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Date: 2006-06-25 06:28 am (UTC)Where is "concrete" usual for what we St. Louisans call "frozen custard"?
As a data point, the people on Usenet who introduced me to the term (which they used for frozen custard mixed with toppings) last November got it from St. Louis in one case, Kansas City in another, both attributing it to a chain called Sheridan's.
Who enforced the Reinheitsgebot?
Looks like our instinct was right on this one: it came from Bavaria. (And according to Wikipedia, Bavaria insisted on its being extended to all Germany as a condition for unification. "The move encountered strong resistance from brewers outside Bavaria. By restricting the allowable ingredients, it led to the extinction of many brewing traditions and local beer specialties, such as North German spiced beer and cherry beer, and led to the domination of the German beer market by pilsener style beers. Only a few regional beer varieties, such as Düsseldorfer Altbier, survived its implementation.")
What goes into "fumitory water"?
Evidently, fumitory is an herb.