harrymel1
Well-Known Member
SaltyMalty JoeLikesBeer bthomas
I moved this out to the forum so we could get any other feedback on tasting order, info, good pairings, etc.
Then we can post results as well.
The Tasting
We will be sampling BCBS 2006-2013. I plan to throw them all in the fridge from the cellar (currently at 48F) and have them all poured at once. The intention of this is to allow all of them to be available at the same time so you can really experience the differences as they warm in real time rather than depending on your alcoholic memories to distinguish the differences. I have 24 small snifters, but would need somebody (bthomas) to bring some more so we all have glassware.
The 2013 will be served in a larger glass, and with a larger sample - this will allow you to continue to measure the difference between young and old consistently. I only have a four pack of 2013, so if any of you would be willing to pitch in a bottle, that'd be great.
I also drank or traded all of my variants, so if you can bring any - it is highly advised.
I will be doing mine blindly for fun, if you would like this set up as well - just say so at the tasting.
Peripheral Satisfaction
It is not unlikely that we will taste other beers during this tasting. We can decide whether or not to deviate from the stout family, but I would suggest we don't blast ourselves with mouth-rapingly sour beers. I think anything that is malt geared should fit well. I will have enough glasses that we can do some tasting on the side as our BCBS breaths and warms. I encourage a each participant to bring whatever they want, and my wife would love it if you brought a bottle of wine for her*.
Food
I think we should have plenty of finger food to help avoid palate fatigue. Cheese, cured meats, veggies, some fruits and maybe some crackers are typical. Please bring something, we have the dishes to do service, just need you to bring the goods (unless you wanna bring dishware)
Whatever you decide to bring, please post it here in the forum so we don't have repitition (4lb of cheddar cheese)
Also, if anybody else from other parts of the earth have any suggestions or insight, please let us know! Also, if you have any suggestions/recipes for randalling - give them to us.
Cheers
harry
MarkIntihar please link anybody you think would be able to offer input
I moved this out to the forum so we could get any other feedback on tasting order, info, good pairings, etc.
Then we can post results as well.
The Tasting
We will be sampling BCBS 2006-2013. I plan to throw them all in the fridge from the cellar (currently at 48F) and have them all poured at once. The intention of this is to allow all of them to be available at the same time so you can really experience the differences as they warm in real time rather than depending on your alcoholic memories to distinguish the differences. I have 24 small snifters, but would need somebody (bthomas) to bring some more so we all have glassware.
The 2013 will be served in a larger glass, and with a larger sample - this will allow you to continue to measure the difference between young and old consistently. I only have a four pack of 2013, so if any of you would be willing to pitch in a bottle, that'd be great.
I also drank or traded all of my variants, so if you can bring any - it is highly advised.
I will be doing mine blindly for fun, if you would like this set up as well - just say so at the tasting.
Peripheral Satisfaction
It is not unlikely that we will taste other beers during this tasting. We can decide whether or not to deviate from the stout family, but I would suggest we don't blast ourselves with mouth-rapingly sour beers. I think anything that is malt geared should fit well. I will have enough glasses that we can do some tasting on the side as our BCBS breaths and warms. I encourage a each participant to bring whatever they want, and my wife would love it if you brought a bottle of wine for her*.
Food
I think we should have plenty of finger food to help avoid palate fatigue. Cheese, cured meats, veggies, some fruits and maybe some crackers are typical. Please bring something, we have the dishes to do service, just need you to bring the goods (unless you wanna bring dishware)
Whatever you decide to bring, please post it here in the forum so we don't have repitition (4lb of cheddar cheese)
Also, if anybody else from other parts of the earth have any suggestions or insight, please let us know! Also, if you have any suggestions/recipes for randalling - give them to us.
Cheers
harry
MarkIntihar please link anybody you think would be able to offer input