Fresh baked bread, goat cheese, pesto, smoked fontinella. 18 year old barley wine that sucked when it came out but is awesome right now.
Cost per person: like I know. This is just for me. It rotates my emergency goat cheese, I smoked the cheese myself, I baked the bread, how do you price a bottle of beer you bought so long ago it can drive?
Can you order this anywhere? Probably. There is some place that offers something this simple and prepped for $45. They probably even have bruschetta. Which I thought about making but decided against. They definitely have avocado toast.
Excuse my french but god damn
Jesus, I want to try a bottle of 18 years old barley wine. It all looks very nice.
Start again it today.
Hmmm… 🤔 gonna think about that.
I’ll be back…Bread? Beer? Cheese? What are you coming back with?
That was another great idea. I couldn’t find my pesto so I improvised:
- ham and cheddar
- turkey and pepper jack Both over baguettes, baked at 350° F for about 7 minutes.
EDIT: I don’t have any beer but I have sake and really good bourbon.
Ahhh… yes. Now that I’m stuffed I can think… and I think I’ll grate some Grana Padano for that pesto over baguettes.
I almost used smoked pepper jack cheese but saved that for enchiladas.
barley wine… Didn’t know people called strong beer this. This just opened a whole new world of possibilities for me: sugar cane wine, agave wine, potato wine
Not any strong beer. You got to a picture a Scottish ale but bigger on the alcohol and malt.
Great bread, great cheese, great beverage; if you added some fruit to that slab, you’d have my favorite meal! :-)
I almost went out and picked some grapes but decided against it.
Looks Devine! I love a good barleywine
Do they age barley wine? I mean its beer. I wouldn’t drink 18 year old beer.
Some beers do improve over age, mostly darker beers and some sours or Bretts.
But even with great beer 18 years is a bit on the longer side. Beers start thinking out. I recommend to age dark beers by no more than it’s abv per year.
I’ve aged, sold and tasted many aged beers and it can really help it’s character.
But hop forward beers don’t age well at all. Your IPAs should be enjoyed within the year.
They, we?, most definitely are aging barley wine. Anything that isn’t high in hops and is over 9% is a candidate for ageing. Barely wine, as the “wine” implies, is at the top of the list for aging.
When I drank this just after it came out it was almost undrinkable. Way too tannic, hop spice was disproportionate, it had too many long chain alcohols making it taste like lighter fluid. But if there are a few yeast in there then given time they will mellow out every one one those issues as they metabolize anything that looks usable.
Now it’s bitter like coffee but has a fruity phenolic profile with low esthers that perfectly balance the bitterness. The spice has reduced and blended with the alcohol which has been cut down from those sharp long chains to pure ethanol. It’s now a magical drink after all these years.
So, yeah, aging beer is definitely a thing. And there are beers that don’t work and ones where it’s mandatory.
Belgian ales, especially triples and quadruples, needs a couple of years of aging as well. But I wouldn’t let it age past 5-6 years. I find that all ale, not matter how strong, just turns into portwine when aged longer than that.
I mean it is fine if you are into that, but I prefer my beer to taste like beer.
Belgiums have a lot of esters that fade and phenols that don’t when aged. Barley wine doesn’t. They can go longer
