Leffe Blonde
11/26/06 at 10:46am
- Joined: November 2004
- Post Count: 548
EpicSki
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What are you drinking, right now?
Recent Reviews
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I have the 178cm skis with an 18M turn radius. I've skied them in a variety of conditions in New York, Vermont, Tahoe and Snowbird. They're great for a 1-ski quiver. Decent...
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Skis: Scott Punisher twin tips, 191cm, 130-90-116, 15M TR Me: too old to be skiing twin tips, 6'0", 185lbs, skiing for almost 45 years. Test location: Gore Mtn, NY, 1-13-09. Conditions were...
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I grew up skiing here, and at Keystone resort. This is known around Summit County as the resort for locals, evidenced by its consistent first place rank among Summit County...
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What are you drinking, right now?
11/26/06 at 6:11pm
Franklin's Chaos
11/26/06 at 7:21pm
Sparkling ginger lemonade.
11/26/06 at 7:35pm
Sparkling ginger lemonade.
11/26/06 at 7:50pm
- Joined: October 2006
- Location: *Colorado*
- Post Count: 61
Water with lime!
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11/27/06 at 9:04pm
- Joined: February 2005
- Location: New Mexico
- Post Count: 574
Pear and spice - just a hair off dry. I'm on my second glass and much enamoured. Great for the holidays! Buy! Buy! Buy! Around $13.00.
11/28/06 at 11:40pm
- Joined: October 2002
- Post Count: 306
I just won the trivia contest at hoppy brewing company at Folsom and 65th street and polishing off a pitcher of amber.
Out...............
Out...............
11/29/06 at 8:39am
- Joined: July 2002
- Location: Oz
- Post Count: 5,254
green tea with citrus 
mmmmmmmmm
mmmmmmmmm
11/29/06 at 7:18pm
- Joined: July 2002
- Location: Toronto, Ont
- Post Count: 6,271
Mill st. tankhouse ale
11/30/06 at 7:54am
- Joined: December 2005
- Location: Philadelphia, PA
- Post Count: 74
Culligan water out of an 20oz Aquafina bottle.
11/30/06 at 8:01am
Since I'm at work...
11/30/06 at 8:51pm
- Joined: August 2006
- Location: Park City, UT
- Post Count: 331
A bottle ... er, my third bottle, actually ... of Cutthroat Pale Ale from the Uinta Brewing Company of SLC in Utah.
It's very nice. And at just 4 per cent (a magnificent 0.8 per cent higher than most beer they're allowed to sell here) it doesn't have that huge an impact. Which is sort of nice, too.
It's very nice. And at just 4 per cent (a magnificent 0.8 per cent higher than most beer they're allowed to sell here) it doesn't have that huge an impact. Which is sort of nice, too.
12/1/06 at 6:38pm
- Joined: July 2002
- Location: Toronto, Ont
- Post Count: 6,271
Another Tankhouse. And eying up the Caledonian '80'
12/1/06 at 7:04pm
Crowl Royal straight up
12/1/06 at 7:28pm
Citron Martini with fresh Pineapple.
Click. Point. Chute.
12/1/06 at 9:04pm
The Glenlivet straight up, 18 yrs aged..smooth. 
12/1/06 at 9:25pm
- Joined: November 2006
- Post Count: 82
Quote:
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Originally Posted by XJguy
 The Glenlivet straight up, 18 yrs aged..smooth.
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To the point though, some Tucsan Moon 2005 Sangiovese right now.
But hey, rather be cutting some turns night skiing at Alpental, but they aren't open right now.
12/1/06 at 10:31pm
- Joined: July 2002
- Location: Wasatch Front
- Post Count: 311
Ketel One martini, slightly dirty with habenero stuffed olives.
12/1/06 at 10:44pm
- Joined: December 2005
- Location: SLiCity, Utah
- Post Count: 47
Just had two level one vodka martinis and now I'm working on a saphire gin and
tonic.
tonic.
12/1/06 at 11:46pm
- Joined: August 2006
- Location: Park City, UT
- Post Count: 331
XJguy: fully appreciate the sentiment, but any single malt is enhanced by a splash of cold mineral (spring) water. It releases the flavour (as well as cutting, marginally, the alcohol).
mmalloy: I can only hope that you made the G and T with a squeeze of lime over the ice, the lime rubbed around the rim of the glass, and the wedge then left in the glass: one part Bombay Sapphire to three parts tonic.
Made myself a martini ce soir: Tanqueray gin, Noilly Prat vermouth, about 5:1. A tad sweet for some tastes. Nonetheless, in an evening which also involved Stolichnaya, Guinness, Cutthroat, and several other interesting liquid comestibles, it was rather nice.
mmalloy: I can only hope that you made the G and T with a squeeze of lime over the ice, the lime rubbed around the rim of the glass, and the wedge then left in the glass: one part Bombay Sapphire to three parts tonic.
Made myself a martini ce soir: Tanqueray gin, Noilly Prat vermouth, about 5:1. A tad sweet for some tastes. Nonetheless, in an evening which also involved Stolichnaya, Guinness, Cutthroat, and several other interesting liquid comestibles, it was rather nice.
12/2/06 at 4:11am
Quote:
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Originally Posted by mmalloy
Just had two level one vodka martinis and now I'm working on a saphire gin and
tonic. |
Quote:
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Originally Posted by Sandgroper61
mmalloy: I can only hope that you made the G and T with a squeeze of lime over the ice, the lime rubbed around the rim of the glass, and the wedge then left in the glass: one part Bombay Sapphire to three parts tonic.
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Click. Point. Chute.
12/2/06 at 7:40am
Quote:
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Originally Posted by Sandgroper61
XJguy: fully appreciate the sentiment, but any single malt is enhanced by a splash of cold mineral (spring) water. It releases the flavour (as well as cutting, marginally, the alcohol).
|
12/2/06 at 9:00pm
- Joined: July 2006
- Location: Home:Jersey School: UVM Vermont
- Post Count: 564
right now: Magic Hat's Pale Ale
12/2/06 at 10:12pm
- Joined: August 2006
- Location: Park City, UT
- Post Count: 331
Quote:
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Originally Posted by XJguy
This is what have also read and heard, that being said I usually have it on the rocks, last night I was feeling extra rugged
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12/3/06 at 12:22pm
After a morning afield in the Church of Nature, Shipyard India Pale ale!
12/3/06 at 2:30pm
Ommegang Three Philosophers
If you like beer, you gotta try this. I just had a glass of the 2005, yum. The complexity of the flavors with the Quad and the Cherry Lambic is amazing. Plus as a skier you've gotta love it. After all, it's a high speed (9.8% volume) quad!Kaj
Three Philosophers Quadrupel
Cynics can't believe it, Epicures hail it a sensation, and Pythagoreans just can't add up what makes this luscious blend of rich malty ale and cherry lambic so delightful. It might be the flavor of dark chocolate and cherry cordials; it could be the way it acquires wisdom and grace in the cellar. Maybe it's a conundrum. What's your theory?
The essence of wonder is a unique and masterful blend of strong malty ale and authentic Belgian Kriek. Our philosophers deduce that this powerful marriage of cherries, roasted malts, and dark chocolate will only achieve more wisdom and coherence as it broods in the dark recesses of your cellar.
Try Three Philosophers as:
a delightful accompaniment for roasted meats, rich cheeses, desserts, and for after dinner sipping as with a fine port.
Reviews:
"A rare international blend of dark and malty quadrupel from Ommegang, and cherry-infused lambic from Lindemans in Belgium. It is a masterful blend that is greater than the sum of its parts - a rich, ruby brew that weaves a port-like subtle fruit into a creamy elixir of chocolaty caramel effervescence." -THE PHILADELPHIA ENQUIRER
"An exciting new addition to the Ommegang lineup is Three Philosophers, a blend of Belgian dark strong ale and Lindeman's Kriek (a classic cherry lambic directly from Belgium). On the bottleneck, it says “Strength in Union,” signaling the beer's portent and possibilities. It produces a wine-like ruby fill in the goblet and a nose of malt, dark fruits, vanilla and sweet cherries...But there's more - coffee, currants, brandied raisins, chocolate and sour notes - all blending nicely across the palate. Careful aging is this beer's friend, and I think it will definitely make this example better still."
-THE ANCHORAGE PRESS
12/3/06 at 2:34pm
- Joined: November 2006
- Post Count: 120
i like my beer hoppy and woodsy, as if i am knawing on piece of bark
12/3/06 at 5:37pm
- oboe
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- offline
- Joined: November 1999
- Location: West Palm Beach, FL/Jeffersonville, VT
- Post Count: 4,658
Eau de faucet. Just a hint of chlorine. mmm,mmmm, bleck. Probably tastes the same as eau de toilet, but at this point I'll leave that to the dog.
12/3/06 at 8:27pm
Quote:
12/4/06 at 1:08am
The heaviness of the complexity fuels the force behind the dart that hits the mark.
