BOTW–Arend Tripel

I really like this beer. First off, I find most Belgian-style Tripels to be too sweet for my taste.

GREAT LABEL! Anyway, the Arend Tripel, while in reality not all that dry, manages to seem drier than it is. I think it is the touch of hops, especially, that give it that impression.

It is also very complex, you can whip out some of those fun Belgian descriptors: Bananas, Clove, bubblegum, and the always popular “Horse Blanket”. No, I’m kidding about the Horse Blanket, I don’t detect much, if any, Brett in this beer. Save that descriptor for Waterloo’s Oud Beersel Oude Gueze. That’s Oud, not Ood, Dr. Who Fans, but if you want to conflate, conflate away.

Kudos to Waterloo Beverages for bringing in this, and the other eclectic Belgian Beers of their range. Great beers, one and all.

Brandy Cocktail for Bottling

First, just a reminder that Sunday, March 27, 2011, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders (and me) to make them for you. It is always a fun time.

Another batched cocktail for bottling, this one with Brandy.

Brandy Cocktail for Bottling
5 Gallons Strong Brandy.
2 Gallons Water.
1 Quart Bitters.
1 Quart Gomme Syrup.
1 Bottle Curacao.
Mix thoroughly, and filter through Canton flannel.

Mmm, flannel filtered! Even plainer than the previous Bourbon Cocktail, get out your quart bottles of Angostura.

This recipe comes verbatim from the version of Jerry Thomas’ Bartender’s Guide that Darcy has up over on Art of Drink. This recipe was originally as follows:

Brandy Cocktail for Bottling.
Take 5 gallons of strong brandy.
2 gallons of water.
1 quart of Stoughton’s Bitters.
1 quart of gum syrup.
1 bottle of Curacoa.

Mix thoroughly, and filter through Canton flannel.