My friends and I usually rock homemade butterbeer in the winter. Recipe? 2 jiggers of butterscotch schnapps and 10oz of a good root beer (IBC, Goose Island, Jones, Dog N Suds). Enjoy ice cold.
I believe you're correct! Well couldn't you do something similar with butter?
Milk stouts are usually just soured with Lactobacillus to give them a bit of a milky tang. It's rare that they actually contain dairy, as that would be pretty foul.
The reason you have to drink an Irish Car Bomb so quickly is that the cream in the Bailey's curdles upon contact with the beer. Beer is fairly acidic, so the greatly reduced pH denatures the milk proteins. The more you know!
Also, butter beer would be gross. High fat content impedes head retention, and butter doesn't have sufficient carbohydrate content to actually be fermentable. It just goes rancid, and nobody wants rancidity in their beer.
The reason you have to drink an Irish Car Bomb so quickly is that the cream in the Bailey's curdles upon contact with the beer. Beer is fairly acidic, so the greatly reduced pH denatures the milk proteins. The more you know!
This is, I believe, the same reason why you shouldn't put milk in a tea with lemon juice in it.
Butter is entirely fat. It will separate out of solution.
Actually, it only needs to be at least 80% butterfat content to be called "butter." Dry butter is anything that is 85% or greater fat. Most butter in the US is 80 - 83% fat. The rest is comprised of various dairy solids, water, and a minute amount of miscellaneous stuff.
Butter is entirely fat. It will separate out of solution.
Actually, it only needs to be at least 80% butterfat content to be called "butter." Dry butter is anything that is 85% or greater fat. Most butter in the US is 80 - 83% fat. The rest is comprised of various dairy solids, water, and a minute amount of miscellaneous stuff.
Snap. I didn't know that.
Still, there'd be a lot of separation. And even drinking a butter/beer emulsion sounds totally gross.
Milk stouts are made with lactose. It's the milk sugar that gives them their name. Beer yeast can't digest lactose, so it remains in the finished beer and adds body and a sweetness that tastes pleasantly milky to us lactose-digesting humans.
Probably some of the best food I've had at a restaurant in ages. The locations are mostly here in the Pacific Northwest, but I did see a few locations in Illinois & Indianapolis.
I saw this on the menu and felt it should be shared here. Perhaps I'll try some before I go to my friends.
I have always found the Ram's fare to be middling decent - it's in the style of TGI Friday's, Chili's, and all those other feelgood chain restaurants, but maybe a little better - but their house beers are pretty much always excellent.
The burgers are made with fatty corn-fed beef, the food is all greasy and salt-laden, and the seafood isn't as fresh as it could be... but it could all also be a lot worse. The ingredients at least seem to be good quality if not great.
The beers, though! Their normal set of taps are generally pretty good, with a porter that really stands out. Their seasonals are unusual, especially for a restaurant brewpub, and mostly really good. Interesting things like heavy spiced ales and fruit beers. And they regularly serve them in big ol' 20-oz pints-plus! If you want some beer and you'd like to eat a big greasy burger too, the Ram's a great place to go. If you just want food... meh. You could do better for the price, but it's not bad.
The burgers are made with fatty corn-fed beef, the food is all greasy and salt-laden, and the seafood isn't as fresh as it could be... but it could all also be a lot worse. The ingredients at least seem to be good quality if not great.
It was over a year since I went to The Ram, so I might have forgotten how it normally can be.
The food we had wasn't greasy from what we ordered and it was damn good.
We had Wonder Dogs: bacon, chicken, & cheese deep fried on a stick, Not Your Mama's Grilled Cheese: hamburger with two grilled sandwiches as its bread served with tomato basil soup, and The Ricardo: Seasoned burger patty topped with swiss cheese, sliced country ham, shredded pork, horseradish dill pickle chips, finished with dijon mayonnaise. On our soft pub roll. That Jeremy's order and it was really good.
but I did see a few locations in Illinois & Indianapolis.
Done deal.
Rosemont, Schaumburg, and Wheeling. Those are all up in the Chicagoland area. I'll keep them in mind if I'm ever up there for a con or a trip but a three hour drive just for the food and beer just isn't in the cards anymore.
Just had lunch at The Ginger Man in NYC with Rym. This was the first time I've been, and I will be headed back. Great food and excellent beer selection. Their cask selection was anemic, but I'm spoiled by Mahar's in Albany.
Comments
Also this:Irish Carbombs are amazing.
The reason you have to drink an Irish Car Bomb so quickly is that the cream in the Bailey's curdles upon contact with the beer. Beer is fairly acidic, so the greatly reduced pH denatures the milk proteins. The more you know!
Also, butter beer would be gross. High fat content impedes head retention, and butter doesn't have sufficient carbohydrate content to actually be fermentable. It just goes rancid, and nobody wants rancidity in their beer.
Still, there'd be a lot of separation. And even drinking a butter/beer emulsion sounds totally gross.
Probably some of the best food I've had at a restaurant in ages. The locations are mostly here in the Pacific Northwest, but I did see a few locations in Illinois & Indianapolis.
I saw this on the menu and felt it should be shared here. Perhaps I'll try some before I go to my friends.
The burgers are made with fatty corn-fed beef, the food is all greasy and salt-laden, and the seafood isn't as fresh as it could be... but it could all also be a lot worse. The ingredients at least seem to be good quality if not great.
The beers, though! Their normal set of taps are generally pretty good, with a porter that really stands out. Their seasonals are unusual, especially for a restaurant brewpub, and mostly really good. Interesting things like heavy spiced ales and fruit beers. And they regularly serve them in big ol' 20-oz pints-plus! If you want some beer and you'd like to eat a big greasy burger too, the Ram's a great place to go. If you just want food... meh. You could do better for the price, but it's not bad.
The food we had wasn't greasy from what we ordered and it was damn good.
We had Wonder Dogs: bacon, chicken, & cheese deep fried on a stick, Not Your Mama's Grilled Cheese: hamburger with two grilled sandwiches as its bread served with tomato basil soup, and The Ricardo: Seasoned burger patty topped with swiss cheese, sliced country ham, shredded pork, horseradish dill pickle chips, finished with dijon mayonnaise. On our soft pub roll. That Jeremy's order and it was really good.