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Posted on 7/27/18 at 10:02 pm to t00f
Fbd is a trim tab breakfast hero
This post was edited on 7/27/18 at 11:53 pm
Posted on 7/27/18 at 10:16 pm to weskarl
quote:
Whoa a pic from Envy
I’ve posted like 5 pics the last few weeks. Where you been
Tropical fruit sour from Odell, very nice and glad to see it in smaller bottles.
Posted on 7/27/18 at 10:54 pm to LSUEnvy
Aging in Jameson Irish Whiskey barrels, our base stout uses heaping amounts of milk sugar and dark specialty malts to create rich flavors of plum, dark chocolate and dark roast coffee. This foundational flavor palate combined with the spicy earthiness and sweet vanilla of the Jameson barrels creates a perfect womb in which our beer can slumber. Through this aging process, the original flavors meld and refine into a luscious concoction of milk chocolate, sweet bourbon, soy, and dark fruit. Finally, we condition the beer on a proprietary roast of Reve Coffee and Madagascar vanilla in order to fully accentuate the flavors of our Jameson Irish Coffee Stout.
It will be released at the Great American Beer Festival in September. Get your tickets August 1!
https://www.greatamericanbeerfestival.com/tickets/public-tickets/
It will be released at the Great American Beer Festival in September. Get your tickets August 1!
https://www.greatamericanbeerfestival.com/tickets/public-tickets/
This post was edited on 7/27/18 at 10:57 pm
Posted on 7/28/18 at 12:20 am to t00f
Permutation is our experimental series of small batch offerings, showcasing the unique visions and innovative concepts developed by our brewing and cellar crew.
For Number 57 we blended a maple imperial milk stout aged in cognac puncheons and bourbon barrels with milk stout newly brewed in stainless steel fermenters. Next, coconut and vanilla joined the recipe for an added layer of dessert-like decadence. At 13.2%, Permutation 57 is perfect to round out a meal with friends.
Out of the bottle the beer is dark as can be, with a hazel brown head. Toasted coconut hits the nose, accompanied by hints of bourbon and burnt sugar. Notes of brownie batter, milk chocolate, brown sugar, and of course, more coconut, layer this indulgent beverage. A velvety-smooth mouthfeel brings it all together.
Had it tonight. Wasn’t mad.
For Number 57 we blended a maple imperial milk stout aged in cognac puncheons and bourbon barrels with milk stout newly brewed in stainless steel fermenters. Next, coconut and vanilla joined the recipe for an added layer of dessert-like decadence. At 13.2%, Permutation 57 is perfect to round out a meal with friends.
Out of the bottle the beer is dark as can be, with a hazel brown head. Toasted coconut hits the nose, accompanied by hints of bourbon and burnt sugar. Notes of brownie batter, milk chocolate, brown sugar, and of course, more coconut, layer this indulgent beverage. A velvety-smooth mouthfeel brings it all together.
Had it tonight. Wasn’t mad.
Posted on 7/28/18 at 12:33 am to Matisyeezy
Looks like it could not be too bad.
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