Since you've rebooted this worthy thread, a coupla things:
The Behemoth I tried was lovely but it's not sold hereabout. I'd have to order it from the brewery, and while it's definitely nice I'm not sure it's *that* nice when there are other interesting beers about.
Cooking with beer: in bread as was discussed earlier, or in a beef stew. Best not to use a craft beer they tend to be too hoppy and, as was discovered, make the food taste bitter. In a beef stew I'd prefer a porter or other darker beer but whatever's in the fridge will do as long - as it's not crafty.
There is a grey blur, and a green blur. I try to stay on the grey one. - Joey Dunlop
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