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  • Doing a little celebrating, having finished a long online course, and now that I am done with that, gonna have myself a new beer. Specifically, Dominion Oak Barrel Stout, from Old Dominion Brewing in Dover, Delaware. This is one of the craft beers I got for free from my friend who was cleaning out her fridge of all the beers her boyfriend didn't want. According to the label, this is an oak aged stout fermented with vanilla beans. I think they had me at hello.

    Ah, one of my favorite things to see....when it pours, it looks just about like motor oil, though not as viscous as some beers with that same characteristic. The color is black. And I get a lot of black beers, but this is so black that when I took it out on my balcony to look at it in the sun, not a drop of sunlight could penetrate it, whereas most dark beers allow some small amount of light in. Nice light creamy tan head.

    The nose is a subtle yet rich maltiness, with hints of vanilla (of course) and perhaps coffee or mocha.

    Wow. This is DEEEElicious! Malty, dark, tasty, rich, wonderfully dark. Dark chocolate fans who like beer would like this, because it has a similar flavor profile of some bitterness balanced appropriately with sweetness, if that makes sense. There is definitely a coffee element to it, which might turn some people off, but despite my hatred of actual coffee, I don't mind that flavor in my beer. Especially in this sense, where it is a very subtle nod towards a coffee note, rather than the feeling that you're downing a whole pot of Colombian roast. This is a dark beer fan's dark beer, with my only real complaint being that the body seems a bit light.

    I have to score this a solid 8 out of 10. Major winner here. I will look for this brewery again, that's for sure.

    EDITED TO ADD: Just found online that this beer is 6.1% ABV. And that ratebeer.com gave this beer a score of 96, out of 100 possible. High praise indeed. And just noticed on the bottle that they include their bottling date, which is cool. And this beer was, much to my surprise, bottled just a few weeks ago, on March 21. So barely a month old. Now that's FRESH!
    Last edited by Jester; 04-22-2012, 11:22 PM.

    "The Customer Is Always Right...But The Bartender Decides Who Is
    Still A Customer."

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    • Well, not all of my experiments have turned out well. The rhubarb liqueur is a true masterpiece, but there was the case of the legendarily disgusting bacon and garlic vodka...
      The customer is always right, but this is a public house, and you are a guest.

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      • Bacon and garlic vodka? Sounds like it had potential....what happened?

        "The Customer Is Always Right...But The Bartender Decides Who Is
        Still A Customer."

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        • Actually, I could see one of those being a good thing, with the other being a good secondary aromatic, in a mixer or a liqueur.

          Boss wants to start a line of syrups, so I've been working out a couple recipes. Tomorrow, I test the three versions of the mint recipe. Then I move on to lavender, and then to ramps. Which will be the most difficult, I think...

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          • Is this for a bar or a coffee shop? Because if it's a bar, while syrups are great for a number of things, NOTHING beats fresh mint.

            "The Customer Is Always Right...But The Bartender Decides Who Is
            Still A Customer."

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            • Home bar. For people who don't have the time (or inclination) to make their own. And while I agree about fresh being better, the point is to make syrups that are fairly fresh-tasting, using local ingredients and focusing on flavours native to the area.

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              • Oh, syrups are great, and are very useful for a number of things. It's just with mint....just tell me you are not using the mint syrup for mojitos, because I've heard of bars (not home bars, but commercial bars) using mint syrup instead of fresh mint for mojitos, and it just makes me cringe.

                On another note, earlier I mentioned that the Newcastle mini-keg was foamier than I was prefer. I should note that that was only the case with the first beer. After that, the beers I drew from it were very nice, and not overly foamy.

                "The Customer Is Always Right...But The Bartender Decides Who Is
                Still A Customer."

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                • Oh gods no. The idea would be to offer them as accompaniments to cocktail bases like the cucumber vodka, or one of the local spirits. They're not intended as substitutes for muddled drinks like Juleps or Mojitos. An alternative to liqueurs like St. Germain, without having to mess with infusing alcohol. There are a number of local aromatics that never make it into liqueurs, for various reasons, so we're going to make our own!

                  Mint just happens to be the easiest to work with, and the fastest. I'll use it to see if this is even a viable idea.

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                  • Kia, my faith is restored. Excellent.

                    By the way, have you considered a basil syrup? Just a thought.

                    "The Customer Is Always Right...But The Bartender Decides Who Is
                    Still A Customer."

                    Comment


                    • Now I want a mojito...

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                      • Quoth Jester View Post
                        It's hard enough to find in the U.S. Is any of Rogue's line even available in Australia? If it is, hopefully the Voodoo will eventually make it to Oz. If not....well....don't know what to tell you. But I DO know that Voodoo is NOT the only beer involving bacon. I've heard tell of others.....
                        Any chance you can name them?

                        When I mentioned it to the boyfriend, he grabbed the laptop out of my hands and started trying to find it himself.
                        He HAS had a smoky beer before, but he can't remember the name.
                        The best professors are mad scientists! -Zoom

                        Now queen of USSR-Land...

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                        • Quoth Jester View Post
                          Kia, my faith is restored. Excellent.

                          By the way, have you considered a basil syrup? Just a thought.
                          Basil is one of the recipes under consideration, as is wild cherry bark, lemon balm, sassafras, and birch bark. We're getting WEIRD with this line! ^.^

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                          • Quoth Dilorenzo View Post
                            Now I want a mojito...
                            In Ohio? Um, good luck. I mean, I am sure there are a couple bars that make real mojitos up there, but from what I've heard from visiting Ohioans, if they exist, they are few and far between.

                            Quoth fireheart View Post
                            Any chance you can name them?

                            When I mentioned it to the boyfriend, he grabbed the laptop out of my hands and started trying to find it himself.
                            He HAS had a smoky beer before, but he can't remember the name.
                            There are plenty of smoky beers, but not all smoky beers are bacon beers. I myself have had a couple of "smoked porters," though their names do not come quickly to my mind. At least one of them honestly just sucked, being all smoke and no flavor.

                            As for other breweries making bacon beers, the only one I've heard a RUMOR of would be Shipyard Brewing, from Maine. But I am sure there are others. You just have to find them. Good luck! I will let you know if I hear of any confirmed bacon beers, or if I actually find them myself.

                            "The Customer Is Always Right...But The Bartender Decides Who Is
                            Still A Customer."

                            Comment


                            • Mint syrup in a mojito?! HERESY!!!

                              Jester: The bacon & garlic vodka became way too garlicky, a disgusting shade of yellow-green and slightly greasy. Just yucky all around.

                              KiaKat: Birch bark syrup sounds very interesting. I've had the opportunity to drink birch sap a few times, and wondered what one could do with it, cocktail-wise.
                              The customer is always right, but this is a public house, and you are a guest.

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                              • Quoth Divra View Post
                                Jester: The bacon & garlic vodka became way too garlicky, a disgusting shade of yellow-green and slightly greasy. Just yucky all around.
                                Still sounds like a good concept to me. The trick would be using the right amount of garlic, and figuring out whether raw or roasted garlic works better for achieving the desired end result. But I honestly think there is potential in this flavor profile.

                                "The Customer Is Always Right...But The Bartender Decides Who Is
                                Still A Customer."

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