Comments on: Chapstick-Flavored Beer or Beer-Flavored Chapstick? http://www.blackstar.coop/blogs/workers-assembly/brew-blog/chapstick-flavored-beer-or-beer-flavored-chapstick/ Community owned beer. Thu, 02 Feb 2012 16:37:56 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Dan http://www.blackstar.coop/blogs/workers-assembly/brew-blog/chapstick-flavored-beer-or-beer-flavored-chapstick/comment-page-1/#comment-2536 Dan Fri, 05 Mar 2010 14:54:04 +0000 http://www.blackstar.coop/?p=1751#comment-2536 My two favorite chapstick flavors (or flavours, if you're British) are chocolate and beer, so you're on the right track! I've never tried sugar-dipped-tire flavor, but it probably resembles a batch of stout I made a few years ago. The problem? Not only did I fail to avoid the magic temperature range (140-148F-ish), but my mash spent a lot of time in that zone. My friends drank it anyway, and were polite in their comments, but they only tolerated it because it had 7.8% alcohol and they could quickly numb their tastebuds (among other bits). As for "smexy" phrases: "For writers to disambiguate polysemy and avoid paraphrastic cajoulistry, always choose hypernymy over hyponymy, but never meronymy. " My two favorite chapstick flavors (or flavours, if you’re British) are chocolate and beer, so you’re on the right track! I’ve never tried sugar-dipped-tire flavor, but it probably resembles a batch of stout I made a few years ago. The problem? Not only did I fail to avoid the magic temperature range (140-148F-ish), but my mash spent a lot of time in that zone. My friends drank it anyway, and were polite in their comments, but they only tolerated it because it had 7.8% alcohol and they could quickly numb their tastebuds (among other bits).

As for “smexy” phrases: “For writers to disambiguate polysemy and avoid paraphrastic cajoulistry, always choose hypernymy over hyponymy, but never meronymy. “

]]> By: Jeff http://www.blackstar.coop/blogs/workers-assembly/brew-blog/chapstick-flavored-beer-or-beer-flavored-chapstick/comment-page-1/#comment-2247 Jeff Mon, 01 Mar 2010 23:31:31 +0000 http://www.blackstar.coop/?p=1751#comment-2247 Heisenberg's uncertainty principle of beer states that there's always a chance:) The saison yeast will be seasonal (for the fall), so you might see some saison experimentation then... Heisenberg’s uncertainty principle of beer states that there’s always a chance:) The saison yeast will be seasonal (for the fall), so you might see some saison experimentation then…

]]> By: Mike D http://www.blackstar.coop/blogs/workers-assembly/brew-blog/chapstick-flavored-beer-or-beer-flavored-chapstick/comment-page-1/#comment-2246 Mike D Mon, 01 Mar 2010 23:26:25 +0000 http://www.blackstar.coop/?p=1751#comment-2246 I had a Saison Noir (very dark stout-type brew, but with saison yeast and hops) at Drafthouse a while back, and it was one of the tastiest brews I've had in years. Something about the toasty, malty flavor of the dark roast grains combined with the springy, punchy flavor of the saison just worked really well. Any chance of experimenting with that? I had a Saison Noir (very dark stout-type brew, but with saison yeast and hops) at Drafthouse a while back, and it was one of the tastiest brews I’ve had in years. Something about the toasty, malty flavor of the dark roast grains combined with the springy, punchy flavor of the saison just worked really well. Any chance of experimenting with that?

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