Text 34847, 81 rader
Skriven 2016-01-05 08:17:48 av MICHAEL LOO (1:123/140)
Ärende: cerveza y naranjas 768
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A pack of Sam Adams IPAs -

Grumpy Monk - this is said to be a Belgian-style IPA, which I
believe to be an oxymoron. Luckily, it seems to be more IPA
than Belgian, with the citrus and gingerbread of the nose
subservient to the moderately bitter IPAness or the palate
and the finish. I was pleasantly surprised.

Tasman red - this is said to be a red IPA, which ditto. Not
bad all told, pouring red-brown with a moderate head, but
tasting like a middle-of the road IPA, such as

Latitude 48 - medium bitterness, medium-to-high malt Pine
and grapefruit, but still beery tasting. Quite pleasant.

Rebel - some citrus, a bunch of evergreen. The aroma was
more manly than the flavor, which seems to have despite
the name been engineered to be food-friendly. It was fine.

Rebel Rouser double, its big sibling, is built on altogether
different lines - 85 IBU, putting it on the border of
unappetizing, and 8.4% alcohol, which means drinking more
than two will make your next few hours problematic. The
citrus was a little too much, but the evergreen component
made me think I was drinking Pine-Sol. I had a really hard
time drinking this.

And there was one IPL, a sort of hybrid newcomer, also a
self-contradiction -

Double Agent - I really rather liked this: it comes on
like an IPA with citrus evergreen hoppy notes but is
less aggressive and not as bitter as its smell suggests.
Smooth and good with food.

=

Cuties from California - this batch was different from the ones
I've become familiar with - these were very small with a soft
rather flabby flesh. They were very sweet but still with a slight
acid zing. Decent but more like putting your taste buds to sleep. B

Sahara brand clementines (Agrumar Souss), a Moroccan import, were
quite similar in flavor but better in every way. Firmer texture,
more orange flavor, enough tartness to make the more than average
sweetness interesting. A slight black-pepper spiciness, which I
sometimes think comes from a brush with mold, but in a good way. A-

=

Beer-Orange Caramel Sauce
categories: odd, dessert, sauce
yield: 1 batch

12 oz beer
4 cardamom pods
1/2 orange, zest only, in large strips
2 Tb unsalted butter
1 1/2 c packed dark brown sugar
1 c heavy cream
1 ts vanilla extract
1 pn sea salt

Bring the beer, cardamom, and orange zest to a gentle boil 
in a saucepan over medium heat; cook, stirring, until 
reduced to 1 c, about 10 min. Add the butter and brown 
sugar and cook, stirring only if the mixture looks like 
it might boil over, until thick and syrupy, 10 to 12 min. 
To test for doneness, drop a bit of caramel into a bowl of 
cold water. It should form a soft ball; if it doesn't, 
keep cooking.

Slowly stir in the cream and cook 5 min or until the sauce 
thickens. Remove from the heat and stir in the vanilla and 
salt. Remove the cardamom and orange zest with a spoon. Let 
the caramel cool slightly, then transfer to a small jar. 
Refrigerate for up to 2 weeks.

Source: Food Network Magazine
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