jason from volo wrote: Thu Dec 30, 2021 4:43 pm
kokorodoko wrote: Thu Dec 30, 2021 4:29 pm
jason from volo wrote: Thu Dec 30, 2021 4:24 pmWhat kind of beer was it? (Humor me, as I have to live vicariously through you for the moment.)
Tsingtao, Chinese typical lager. They serve it at all China restaurants. I remembered it being light and fresh, something like Corona. It was deeper and more alcoholy, sweet but rather dry. Perfectly fine to drink though.
Yup, I've had it. Tastes great when fresh and/or on tap, particularly on a hot day (or... when your kitchen oven is on)! Like Corona, though, don't let it sit in the sun for too long...
The lesson of all this is obviously that one should ideally have at hand one beer
before dinner and one beer
with dinner. And maybe - why not? - one beer after dinner.
Tonight's after-dinner-beer is a "Barrel Aged Imperial Stout" from some French brewery called Grand Paris. There is an immediate sense of something sharp here. There is a very deep sweetness which is smooth like honey at the same time as it places itself all over the mouth and stays there for a long time, numbing the entire palate. This must be the barrel thing, right? It's the same feeling as when drinking whiskey or cognac or rum. Pretty interesting that although this one is so much weaker in alcohol (9%), it has the exact same character, right down to that piercing sensation that squeezes at every point of your tongue, or how the drink feels warm when going down but also feels warm in your mouth. For a stout I usually prefer something easier and creamier, so this one would be an every-once-in-a-while kind of thing. It tastes good as hell notwithstanding.
Happy new year folks.