Not sure if Yuengling counts as craft beer, but, this is a favorite seasonal offering
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Have you tried Left Hand Milk Stout? Not sure if it’s craft either but really good and similar.
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I do know the Left Hand Milk Stout. It is delicious
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Add a double shot of peanut butter whiskey to that (I personally use old Smokey), and you have a Reese’s cup in a glass.
You’re welcome.
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haha its all good. The North Carolina location was built in 2013. That is where I work and I have not been to the Chico location yet, when I get a chance I will ask about those fuel cells for you.
Yes, there are countless Breweries in our area. If you love craft beer then you should definitely try to take a trip to Asheville and the surrounding area. Just be prepared for bad driving and poorly planed public highways haha!
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I was wondering what to do with the bottle of Skrewball I got as a gift haha. Not a fan of flavored whiskey, especially that fake peanut butter flavor, but I might try mixing it now.
New Holland put out a Dragon’s Milk Reserve with peanut butter and cacao nibs this year which gave me some slight Reese’s vibes. Very good if you’re in the mood for a heavy desert beer. I cracked 2 and cellaring the other 2 for now.
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Yeah I only use the flavored whiskeys as a mixer.
I inquired about those fuel cells. What I was told is that they have since been replaced with tesla batteries.
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An IPA for the evening post Xmas tree setup. Neat can, but I live too close to Parish to buy this one again. 7.5/10
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Thanks!
kgb
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That sounds awful tbh!
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Where did you find that? I live in Bham and never seen that outside of the brewery. They have some pretty good staples also. They do a lot of sours if your fan. I personally don’t care for them.
While not directly related seemed close enough to the material to share lol. I’m a sake brewer from Austin and the toji(brewmaster) for Texas Sake Company. Definitely glad to discuss with anyone interested in that as well. That said I’m also a huge craft beer fan as well as multiple other ferments. Belgium styles are my jam with a nice dry Saison being my absolute favorite beer style
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We recently had Trimtab added to our local distributor chain. Got it at a local market in Houma.
I’ve had their lemon icebox sour. It was unfortunately all lemon for me.
When I moved to Memphis 13 years ago, it was a craft beer desert. There was only Bosco’s (small mid-south restaurant chain) that brewed a few beers and sold them under a different label in grocery stores. In the last 5-10 years we’ve had a bloom of local breweries crop up. Most of them have tap rooms with outdoor seating and food trucks on the weekends. High Cotton, Memphis Made, Wiseacre, Crosstown Brewery. I’m pretty sure I’m missing at least one other. I’m pretty sure none of them are distributed nationally. Maybe some of them are available regionally, but Crosstown Brewery and High Cotton are probably my favorites. Definitely check them out if you’re in town.
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Some tasty beer snacks we like and are making now. I triple the Tabasco in the oil or leave as is and then brush with straight Tabasco after the flip. The heat will increase at least 3 fold this way.
Not my pic.
Crispy Tabasco Zucchini Chips
INGREDIENTS:
4 zucchini, sliced thin and evenly (I used the [#2] thickness setting on my mandoline) 2½ tablespoons olive oil 1 teaspoon original Tabasco sauce Salt, to taste DIRECTIONS Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment paper and set aside. Press the zucchini slices firmly between sheets of paper towels. Do this 3 times to press out as much water as possible. Place the zucchini slices in a single layer on the baking sheets. Use additional baking sheets if necessary. In a small bowl, mix together the olive oil and the Tabasco. Brush the mixture onto the tops of the zucchini slices, lightly. Too much oil will prevent them from crisping up. Arrange the baking sheets in the oven and cook for 2½ hours or until golden brown and crisped, turning half-way through. If your zucchini do not fully crisp up, press them again with paper towels to remove any excess moisture and return to the oven until crisp. Salt generously and serve.
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Very cool! A buddy of mine is a beer rep, but he has some decent imported Sake in his portfolio as well that I get to sample from time to time. Always on the look out for something new, do you guys have distribution in the Northeast?
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