Text 15075, 85 rader
Skriven 2011-08-31 12:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: beer 827
================
 ML> As it turns out, the ABCC, which I figure shouldn't exist anyhow,
 ML> was forced to reverse itself and return to the status quo.
 DD> Saaaaaay what?!?! Someone managed to make bureauscats reverse
 DD> themselves byapplying logic and reason and (probably) severe threats.
 DD> Wonderful.  

Not sure why it happened, but the news articles made it sound as
though they're actually going to seek input before they try to do
something like that again.

 ML> Sweetness is not incompatible with either bitterness or flavor.
 ML> Many of the APAs and IPAs have pretty large sugar content to
 ML> go with their heavy body.
 DD> Yeah but Budwater does not have a heavy body to help mask the sugars.

To me the heavy body accentuates the sweetness. Maybe it's my
association of that kind of mouthfillingness with syrup.

 DD> I just donot care for the lingering sweet taste that Bud (or regular
 DD> Micheloeb) leavesin my mouth. The more upmarket Amber Bock (which isn't
 DD> AFAICS a true bock)probably has as much sugar (or more) as Buttwiper.
 DD> But it also has more body,better flavour and does not leave that
 DD> cloying aftertaste in my mouth. 

I never figured out what made Bock Bock other than a certain
brownness and a heavier body and alcohol content. American
bocks don't tend to adhere even to that nebulous description,
vide your Amber Bock and the famously light but fairly
palatable Shiner Bock.

 ML> Busch used to be my favorite among the cheapies (much cleaner
 ML> than PBR, for example), but it's seldom if ever available out east.
 DD> That's odd - With breweries located in Newark NJ, Merrimack NH,
 DD> andJacksonville FL, I'd think the right coast would be well covered.

Bud and Bud Light are easy to come by. Natural and Michelob
(speaking of in name only) can be found. Busch and Amber Bock
and the others hard if not impossible.

 DD> PBR used to be my #2 cheapie beer - when it was brewed in Pekin, IL.
 DD> But, sincethe big round of mergers, acquisitions and being PBR in name
 DD> only and strictlycontract-brewed to not very exacting standards it has
 DD> slipped entirely from myradar.

There's a consistently strange flavor (which is peculiar given
the not very exacting standards) that it shares with Yuengling
Light (not Yuengling Light Lager) - as though it were brewed
in the same vats in which Pepsodent had been made.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Maple Syrup Broilers
 Categories: Canadian, Poultry
      Yield: 1 servings

      2    Chicken, broilers:young,            1 pn Aniseed
           -tender                             1 pn Savory
           Flour                               8 tb Maple syrup; 1 Tbsp per
           -Salt & pepper                           -piece of chicken
      4 tb Butter                            1/2 c  Cider or water
      2    Onions, large;thinly sliced

  Poussins au sirop d'erable (pour la visite)

  From Mme Benoit, "This was a dish for company and always a source of
  discussion between my grandparents as they had to decide which of the
  chickens were the most tender. I still have the earthenware dish and I
  often (not just for company) make this delicious casserole.

  Quarter 2 very tender young broiler. Roll each piece in flour seasoned with
  salt and pepper. Brown in 4 Tbsp butter. Place the chicken pieces,as they
  are browned in an attractive ovenproof earthenware casserole. Add 2 large
  thinly sliced onions to the fat in the fry pan, brown, and pour on top of
  the chicken. Salt and pepper. Sprinkle with a pinch of aniseed and savory
  and pour 1 Tbsp maple syrup over each piece of chicken. Deglaze the frying
  pan with 1/2 cup cider or water and pour over the chicken. Bake 40 minutes,
  uncovered, in a 350F oven.

  Source:_My Grandmother's Kitchen_ by Mme. Jehane Benoit

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