Starting to dive into the world of shrubs with the book from Michael Dietsch. First attempt on Peach, Ginger and Cinnamon Shrub with regular sugar and white wine vinegar - liked it a lot
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Very nice!
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Any advice online or otherwise for making your own shrubs?
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Here is a good description by Dietsch which is good starting point
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Just looking at his book - he has a blackberry-raspberry shrub and uses 1 cup blackberries, 1 cup raspberries, 3/4 cup raw cane sugar and 3/4 cup red wine vinegar.
Based on that I would double the amount of fruit in your recipe.
He doesn’t have in general one ratio he uses all the time but changes it a bit depending on the fruits he’s using - for example for a blackberry-lime shrub he uses 1.5 cups blackberries, zest of 4 limes, 1 cup raw cane sugar and 1 cup apple cider vinegar
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Interesting ill buy his book
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Praying for My Haters by Cooperage Brewing Company (Santa Rosa, CA) - Triple IPA
Smooth triple IPA which starts with citrus forward flavors and some peach and mango notes in the background, before floral, grassy tastes balance it out and a dry, low bitterness finish. ABV is well hidden. Overall rather classical “big” WCIPA
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Cool!
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Evil Fusion - Summer Edition by Evil Twin Brewing NYC (Ridgewood, NY) - Smoothie Sour
Interesting summer sour - strong emphasis on the tartness of the sour with some fruitiness from raspberry. The pistachio unfortunately is hardly recognizable and very much in the background. It would have been a great sour if pistachio had played a stronger role but it is still very enjoyable
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Batsquatch by Rogue Ales (Newport, OR) - Hazy IPA
Rather “middle of the road” hazy IPA (not in a bad way) which isn’t aiming for extreme fruitiness, hoppiness or bitterness but has some restrained melon, peach, citrus and orange flavors upfront before a floral taste takes over (with some malts in the background) and a dry, medium bitter finish. Very easy to drink
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I am always curious how do people decide on which wine to pick in a restaurant - just looking on the grape or using some apps to pick a specific one? Decision spontaneous in the restaurant or checking wine menu online before visit ?
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It’s great when there is a knowledgeable wine person on staff you can chat with. But failing that I fall back on wine areas i know something about through visiting or that I’ve made an effort to learn about. I’m sure there are more sophisticated than I am about it but because I’m often buying mid priced offerings im often looking for a less popular grape or region with a story to tell.
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I check the list beforehand when available.
The grape’s not much to go by unless it’s something unusual. Yesterday I suggested a Lodi Blaufränkisch and my dining companion was like, eh, Lodi, I don’t know if that’s a good bet. So I went with a Chidane Touraine Cabernet Franc - Cot - Pinot d’Aunis blend that we knew was good and a good value.
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San Jose Churros by Strike Brewing Company (San Jose, CA) - Blonde Ale
Interesting play on a blonde ale with the addition of cinnamon and vanilla (and some lactose). It gets some of the churros flavors without getting into the dessert “range”. Still enough hops and malt flavors with some slight bitterness to walk this fine line. Not a beer to drink every day but quite enjoyable
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Juicy Sweeper by Alvarado Street Brewery (Monterey, CA) - Hazy IPA
Juicy, as one would expect from the name, but not as overpowering as expected but relatively moderate with peach as the dominant flavor and notes of orange. Well balanced with piney tastes in the second half and a dry, medium bitter and long lasting finish. Good NEIPA but a but thin, watery mouthfeel
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No photos but I’m back on my Royal Bermuda yacht club kick. Fav rum cocktail by a bit right now
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In case anyone else was curious like me!
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