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BLUEBLOCR
Social climber
joshua tree
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Apr 14, 2018 - 06:23pm PT
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yeah well you r fity+\-
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'Pass the Pitons' Pete
Big Wall climber
like Ontario, Canada, eh?
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Topic Author's Reply - Apr 14, 2018 - 06:29pm PT
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Much more + than - as you WELL know...
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Fritz
Social climber
Choss Creek, ID
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Apr 14, 2018 - 07:34pm PT
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I find myself in rare agreement with Cosmic Cragman.
Anita! My complements on your muscles. I have always had an appreciation for muscular women & Heidi used to have great arm & shoulder muscles too!
To celebrate not having WWIII to deal with tonight, I opened two Lodi-area fine wines from the Michael David winery, which we visited last month on our way down to the Royal Robbins Memorial in nearby Modesto.
We have been enjoying their “Petite Petit /Freak Show wine for the last two years, but their less expensive 6th Sense Syrah was a new discovery.
The “tourist-oriented” winery, tasting room, restaurant, & wine bar, was an accidental windfall bonanza, after we turned off I-5 on our way to a hotel in Lodi.
Tonight’s comparison was ruined by the 6th Sense having a moldy smell. The Freak Show wine easily won, & frugal- me is now drinking the moldy bouquet 6th Sense. It ain’t that bad if you like the odor of mildew!
Sluuuuurp!
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'Pass the Pitons' Pete
Big Wall climber
like Ontario, Canada, eh?
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Topic Author's Reply - Apr 14, 2018 - 07:47pm PT
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Ha! You're a late discover!
I've been enjoying the Michael David Petite Sirah and the 6th Sense Syrah for several years now, thanks to my wine Steward in Kentucky!
Great Petites and Zins coming out of Lori!
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BLUEBLOCR
Social climber
joshua tree
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Apr 14, 2018 - 07:57pm PT
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^^^^and Lodi!
UMMMmmmm. That 6th sense is yummy😛
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Fritz
Social climber
Choss Creek, ID
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Apr 14, 2018 - 08:08pm PT
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I agree that Lodi is a wine hotspot. I had been savoring the 15% plus alcohol content Zinfandels from that area for years, but I always thought of the area as a little too low & hot for great wines.
I'm now a fan. We cruised downtown Lodi on a March Sunday night, & it doesn't look like a shisthole. We found an out of the way Thai resturant & enjoyed a wonderful dinner & a bottle of cheap 15.5% alcohol Zinfandel, from a winery I've never heard of.
We may well have to visit again.
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stunewberry
Trad climber
Spokane, WA
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Apr 14, 2018 - 08:33pm PT
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If you are looking for a great PNW wine, try anything from Maryhill across the river from Biggs, or Barrister in Spokane. Can't go wrong.
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BLUEBLOCR
Social climber
joshua tree
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Apr 14, 2018 - 08:54pm PT
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Shoot, Lodi is what France used to be! So now is Auburn! But🙊
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Ghost
climber
A long way from where I started
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Apr 14, 2018 - 08:59pm PT
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If you are looking for a great PNW wine, try anything from Maryhill across the river from Biggs, or Barrister in Spokane. Can't go wrong.
Yes, if you're looking for an American wine that is worth drinking, Barrister is a good choice.
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'Pass the Pitons' Pete
Big Wall climber
like Ontario, Canada, eh?
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Topic Author's Reply - Apr 14, 2018 - 09:04pm PT
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Cosmic - bring it to the El Cap Bridge!
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shipoopoi
Big Wall climber
oakland
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Apr 15, 2018 - 09:55pm PT
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pete, i trust you are bringing beer to the bridge this spring? ss
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'Pass the Pitons' Pete
Big Wall climber
like Ontario, Canada, eh?
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Topic Author's Reply - Apr 16, 2018 - 07:28am PT
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Yes Steve, I will. Your favorite green cans. I will be arriving around May 30th. I would love to do another wall with you sometime if you were interested...
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neebee
Social climber
calif/texas
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Apr 20, 2018 - 01:16am PT
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hey there say, pete... happy good eve... or, morning, as the case very well, is: over here... ;)
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F
climber
away from the ground
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Apr 20, 2018 - 02:42am PT
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I am the space tornado.
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Ghost
climber
A long way from where I started
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Apr 20, 2018 - 08:38pm PT
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So there's Friday night, and then there's Friday night almost a decade ago.
Yeah, 2010.
Was rooting around in the cellar a few days ago, and found a box of bottles from the past. Now, you may not think about beer as something that should be kept. Buy it, drink it. Anything more than a few months old will taste like your underwear after a month in the Himalaya.
Not necessarily so.
There are beers that get better and better and better with the passage of time. I try to brew one every year, and let it rest for three years or so. But this one somehow disappeared from sight. And now?
Eight years later, heaven in a bottle.
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L
climber
A place where Blue is the new Black...
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Apr 20, 2018 - 10:12pm PT
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And still of a winter's night, they say, when the wind is in the trees,
When the moon is a ghostly galleon tossed upon cloudy seas,
When the road is a ribbon of moonlight over the purple moor,
A highwayman comes riding--
Riding--riding--
A highwayman comes riding, up to the old inn-door...
Still brings a tear to me eye, that poem....
I'm sure yer beer 'twould do the same, Ghost.
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Ghost
climber
A long way from where I started
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Apr 21, 2018 - 12:17pm PT
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I hope it would Ms. L. And if you're ever at the far corner of the universe I'll be moving to in a few months, we can find out.
Just for you though, because you posted a bit of a poem that's one of my favorites from childhood, here's the story behind that beer and its name...
It started twelve or fourteen years ago when I read a suggestion that using a middle-of-the-road dubbel as the base for a sour cherry beer might be a good idea. So I experimented, and brewed a couple of batches that were pretty good. In a blaze of inspiration I labeled them "sour cherry dubbel." Sort of the same as I call my IPA "IPA", and my pilsner "pilsner." Not very exciting, but I'm not competing for shelf space so who cares?
At around that time I also became interested in some of the sour and wild-yeast-fermented beers still being brewed in Belgium, and thought the sour cherry dubbel would be a good platform to launch from. And so it turned out to be. Brew a dubbel. Give it long primary fermentation, then dump boatloads of cherries into the secondary and re-pitch with brettanomyces.
And wait. For several years.
Brettanomyces will eat things that normal beer yeast (saccharomyces) won't. Things left over after saccharomyces is full and has left the table. It produces more alcohol and more CO2, but it also leaves behind something else. Think about climbing into your friend's van after she just got back from a six-month road trip. Your next-door neighbor would gag, but for you... Well, yeah, you've been there. Climbing shoes. Old underwear. Dirty ropes. Sex. Unwashed clothes. Sweat. Kind of like coming home.
Brettanomyces doesn't leave the vibe of old socks or underwear behind, but anyone who's spent much time around horses will get a trip down memory lane. "Horse sweat" is the descriptor most commonly used for the odd funk that comes off a glass of something that's been chewed on by Brett.
Good? Bad? Depends on the drinker. Once upon a time, it was simply a part of all beer, and probably all wine, too. Wooden barrels were the only storage vessels available, and there probably wasn't a barrel in the universe that didn't harbor a vast colony of Brettanomyces. No real way to get it out. Now, of course, we can sterilize anything, and don't have to worry about "off flavors" in our fermented food and drink. But then, one man's "off flavor" is the next man's delight.
I loved it.
And for whatever reason, decided that calling it "funked up sour cherry dubbel" just wasn't right. And out of the depths of memory came a vision from tales my father told me when I was a child. Tales of the 18th century English highwayman Dick Turpin and his horse Black Bess. Tales probably no more true than those of Robin Hood, or Salah ad-Din, or Billy the Kid, but indelibly engraved on my my memory.
And what would Dick Turpin drink when he had once again escaped the Sheriff's men and tied Bess to the rail in front of his favorite public house?
"Ah, Molly, I'm parched," he'd say.
And a pint of ale she'd have given him. Not much in the way of hops back then, but probably boosted with cherries from the trees around the village, and stored for a year or two in wooden casks. With a whiff of the same smell he would be confronted with when he went back out and stabled Bess.
So, "The Highwayman"
And, a few years ago, looking around for a suitable picture for the label I found this...
(The bottle in the photo a couple of posts up was labeled long before I found the painting.)
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L
climber
A place where Blue is the new Black...
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Apr 21, 2018 - 02:35pm PT
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You had me at "...then dump boatloads of cherries into the secondary..."
LOVE any and everything cherry!
So where are you moving and why--if you don't mind me asking.
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Ghost
climber
A long way from where I started
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Apr 21, 2018 - 07:24pm PT
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So where are you moving and why--if you don't mind me asking.
Briefly, so as not to derail this Friday night escape thread: Mari and I are moving to Powell River. Why? because, following retirement, we don't want to stay in the US (neither of us is a citizen).
Powell River? Where the f*#k is Powell River? Well, the short answer is that it's on the BC coast, not far west of Squamish. The longer answer is that you can't get to it from anywhere without taking two ferries. Oh, and it's pretty much the most beautiful place in the universe, has climbing potential beyond human understanding (a couple of the locals put up a 5,500 foot, mostly free, climb last year. On perfect granite.) Oh, yeah, and to keep things on track for this thread, the local brewery has a Belgian brewer...
So, start with the Friday night aspect...
Here's what it looks like from the air...
And here's the view looking the other way, across the Pacific toward Vancouver Island.
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ECF
Big Wall climber
Ridgway CO
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Apr 21, 2018 - 08:01pm PT
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At a Waffle House in Ft Worth Texas, drinking coffee.
Not drunk, but I’ve been awake for 46 hours, so it feels like I’m tripping weak acid.
Hey Pete, I’ll be rolling into the valley about the 5th of June, gunning for Tribal. See ya there.
Christian
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