dante322
*Supporting Member*
Bear fight and surly gnome... things might get a little rowdy tonight
What's in your cup?
- Thread starter bowhunter1023
- Start date
Bear fight and surly gnome... things might get a little rowdy tonight
I did hear a rumor recently that there might not be anymore Wellers (Reds and Greens) dropping in Ohio the rest of the year or ever. Don’t know if there’s any validity to it or not but it came from a pretty reliable source.
I'm honestly okay with that as long as the id10ts that stand in line every day waiting to see what dropped at store X don't go after stuff I actually like. I buy the Weller green and reds not for me but for trading fodder or for thank you's for people. I think both bottles are seriously overhyped and they don't taste that great to my palate compared to many other easier to find and cheaper bottles.
I really like the Special Reserve Wellers(green) for the price. Have you tried the Michters Small Batch yet Doug?
whitetailjunky3
Junior Member
- 847
- 91
Tonight I felt compelled to crack open my first personal bottle of this, probably my #1 that I’ve tasted so far. I’ve had it from my BIL’s stock a few times sitting around his bar and patio fireplace. It’s very hard to find hence I held off cracking it open. Lol
Opened up a bottle of Redwood Empire's "Lost Monarch" a blend of straight bourbon and rye whiskeys. Its an easy sipper, good flavors but nothing stands out other than its not the caramel/vanilla bomb of an eagle rare/blantons/AAA,/etc but its still good for the nights when I want a different flavor. I think it'd do well in an old fashioned also.
Big_Holla
Senior Member
It is! I ended up getting a 6 pack of that for making beer cheese over Thanksgiving. Was great in that and on the side!!
Big_Holla
Senior Member
Ohio-Style Beer Cheese
3 tablespoons unsalted butter3 tablespoons all-purpose flour
2 cloves garlic, grated (I used minced garlic, about a tablespoon)
One 12-ounce bottle beer, preferably lager, at room temperature (I used Mooshead Lager)
1 tablespoon Dijon mustard
One 8-ounce block sharp Cheddar, grated (I used good shredded Sargento Sharp Cheddar about 12 oz.)
1/4 cup heavy cream
Kosher salt and freshly cracked black pepper
Melt the butter in a medium pot (I used a dutch oven to smoke on the pellet grill) over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.
That's the mixing recipe ^^^
When I did this I doubled the recipe. Once the mixture is all melted I then put it on the pellet grill uncovered @225 for 1-1/2 hours. If you are only making the recipe above then you probably will want to cut the cook time in half. You can stir occasionally mid-way to make sure it isn't sticking bad to the bottom but a nice crust over the top is what I went for. Served well with warm pretzel rolls and/or warm baguette's.
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dante322
*Supporting Member*
Finally found a bottle of Bernheim... the is definitely a good pour.
Time to sip and chill. HAPPY FRIDAY NIGHT to all you M through F workers out there!
The habaneros burn just a tad on the way down. Not too bad!
Starting off with some Good Times cigar blend, then Whiskey Thief dessert barrel and gonna finish the evening with some Bookers
Daughter brought me a bottle down. Not a bad pour. Not as good as Jameson’s but pretty good for a substitute. @Hedgelj this cigar should pare good with it. But saving it for when my son shows up tomorrow.