A few questions for those who have tried homebrewing (and general thread on homebrewing in general)

• Have you ever tried homebrewing?
• What were lessons learned?
• Did you regret the up-front investment?
• Do you bottle or keg?
• What are your favorite recipes?
• What is your setup like?

Feel free to answer only one question, all of them, or none of them and share an anecdote!

TL;DR - I'm trying to find a way to purchase Chilean Cerveza Cristal in the US for a joke that is very important to a friend of mine.

So, some of you may be aware of the current memes surrounding a series of advertisements from a Chilean beer company that interrupted airings of the Star Wars films in an... unconventional way.

Well, my friend is both a huge beer aficionado and a huge Star Wars fan, and he occasionally works with the Star Wars folks at conventions. He's planning some interesting stuff for an upcoming event but can't for the life of him find the stuff here in the US. I haven't been able to turn up a retailer for it either. Does anybody know of a good way to get foreign beer into the US?

It's summer, and it's time to relax. What is everyone drinking tonight?

I'll start:

I got sick and tired of drinking margaritas so I made a Paloma with the tequila I had around

2 oz of Tequila (blanco preferred)
1/2 oz Lime Juice
1/2 oz Grapefruit Juice
1/2 oz Simple Syrup

After mixing add all the ingredients into 1/2 a grapefruit soda.

I mixed the ingredients sans a soda and strained it into a highball glass then added the soda. Normally, I'd juice the lime myself, and garnish, but I'm lazy and my wife wanted a margarita instead. It's incredibly refreshing and citrus-y, but it is incredibly refreshing especially on a hot day.

What's everyone else drinking?

Lately I've been into La Fin du Monde, which is a Triple Blond from Canada. When I took the first sip it put a smile on my face. Very complex flavors. It has that Trippel flavor but I detect some of what I'd call 'berry and spice'. I'm not some beer expert, nor do I have the vocabulary to accurate explain the profile. All I can say is it's worth a shot!

Other than that Sam Adams Summer has been great for the hot days.

An offshoot of /r/cocktails recently had a weekly challenge of making cocktails with specified ingredients. In lieu of that, I thought it might be neat if you had an ingredient (spirit, liqueur, fruit, etc.) that you've wanted to use in a cocktail, we could workshop potential uses. Alternatively, if you've found something that works (maybe unexpectedly), you can share it here.

Years ago, circa 2017, I spent a few weeks in Portland, OR for work. Naturally, I ended up at Jeffrey Morgenthaler's Clyde Common regularly. On one of the weekends, I went to Common for brunch and they served a "breakfast" cocktail in glass coke bottles. From memory it was sweet, earthy, rich with slight chocolate hints, mildly carbonated, and strong. It was totally different from most breakfast cocktails that opt for bright and citrus flavors (i.e. mimosas, bloody Marys) and I think the carbonation definitely helped soften the otherwise heavy design of this drink.

Unfortunately, I didn't have the foresight to ask about the cocktail's construction and Common closed shortly after. Recently, I've been trying to recreate it from memory, or more generously, recreate the idea of it (short of Morgenthaler himself identifying the cocktail, there's no way I'll be able to reproduce it). My best guess is that he made something close to a black Russian and ran it through a carbonator.

Here are my thoughts to riff off of that type of drink for a strong breakfast cocktail:
2 oz Bourbon, 1 oz Mr. Black, .5 oz Amaretto, .5 oz Maple Syrup, topped with carbonated water, built neat in a highball glass. I'm still tweaking the proportions, but given that Mr. Black is less sweet than other coffee liqueurs, and considering the dilution from carbonated water, I think a half/half mix of Amaretto and Maple Syrup is sweet without being cloying. I also went with Amaretto instead of another syrup like orgeat to keep the alcohol content higher.

Any thoughts? Other ideas in a similar vein?

Was a fun little project. I worked on the drinks myself first, then gave them to my roommate for a blind taste test, and asked her to describe the kind of character she thought the drink was about. If she wasn't at least mostly right, then I'd have to try again - but they somehow ended up a lot more accurate than I expected to be, despite the fact that she knows nothing about this D&D game, haha. I guess we're just really on the same wavelength?

Anyway, without further ado, here are the recipes! If there are any other mixologists on here, I'd love to hear what you think - and you want to try (something like) any of these drinks but are missing an ingredient or two, let me know and I'm happy to try to suggest a few possible substitutions.

Avery

• 0.75 oz chartreuse
• 0.5 oz montenegro
• 0.5 oz black walnut liqueur
• 0.5 oz distilled water

Liz

• 0.75 oz peated gin
• 0.75 oz crème de violette
• 10 drops lemon juice
• yuzu bitters

Matoya

• 1 oz mezcal
• 1.5 oz lemon tonic
• cardamom bitters

Morgana

• 1 oz plum gin
• 1 oz white rye
• 1 oz distilled water
• lavender lemon bitters

Sylvaire

• 0.75 oz cognac
• 0.25 oz pomegranate liqueur
• 0.25 oz grand marnier
• 0.75 oz peach juice
• peychaud’s bitters

V

• 0.75 oz peated gin
• 0.25 oz galliano vanilla
• 0.25 oz absinthe
• 1 oz peach juice
• hibiscus rosehip bitters
• cucumber twist (i.e. take a thin lengthwise slice of a baby cucumber and curl around the inside of the glass)

In the spirit of the whiskey thread I wanted to do the same for beer. What’s the style of the evening or week?
I just returned from Indianapolis and IPAs definitely dominate the taps. I’ll drink most anything but I’m much more of a wheat guy, myself. Hoegaarden and Weihenstephaner are my go-to’s!

After seeing the recent espresso post, I figured I'd start a thread for cocktails. I've been recently getting into decent rums (Smith & Cross is a favorite) and have been playing around with different recipes and uses.

So far, I've found a good spring/summer spritzer of cachaça (raw sugarcane distillate from Brazil, with a grassy, vegetal flavor), elderflower liqueur, and tonic water. I need to refine it, but I think I'm at a 2/0.5/4 ratio of spirit/liqueur/tonic. I love the way the herbal-sweet elderflower mixes with the cachaça, balanced by the bitterness of the tonic.

What have you been drinking, sipping and enjoying, in the world of whisky/whiskey spirits lately? Discussion about Scotch whisky, Irish whiskey, international whiskey, bourbon, etc. are all welcome. Please don't just make a list of titles, give some thoughts, reviews, and tales about the spirits if you like!

I myself was thoroughly surprised at a whisky bar today with the Hatozaki 12. I went to the bar to try out my first Japanese whiskey's and found Hatozaki 12. It was absolutely lovely, bottled with integrity and at a fair price ($8/oz). I was not expecting such fruity and floral notes. I tried out a few from Nikka and Suntory and was not impressed. The Nikka Yoichi tasted off and a wee bit musty. The Suntory felt too light and like it belongs in a highball. I am looking forward to continuing the journey of exploration with Japanese whisky in the future. It is a stark change from the Islay Scotch whisky I drink regularly.

• Hatozaki 12 - Small Batch - Umeshu Cask: 87/100
  Owner: Akashi Sake Brewery LTD
  Region: Kaikyo Distillery, Akashi City, Hyogo, Japan
  Nose: Vanilla, honey, floral, cream, red apple, fresh fruit
  Palate: Vanilla, toffee, cherry blossom, peaches in cream, lavender
  Finish: Vanilla, floral, lavender, cream linger for several minutes after
  Note: Non-chill filtered, Natural Color, 46% ABV, speyside feel with some added bonus

My grading chart:

• 98 – 100 (A+) = Booze Nirvana.
  This is the promised land where every sense is satisfied and, unless it’s a perfect 100, you have to search and nit-pick for what’s wrong instead of what’s right about this whiskey because it’s so on point.
• 93 – 97 (A) = Exceptional – Superior in every way
  These are the best of the best and within spitting distance of Nirvana. They embody everything that category is about and then elevate it to another level. These are ones I HIGHLY recommend.
• 90 – 92 (A-) = Excellent – want to buy a case
  Whiskeys that hit this rating are extra awesome. They’re delicious and complex Daily Drinkers and even though they are not quite best-in-class, they’re among my favorite whiskeys and I would wholeheartedly recommend them to anyone at any time.
• 87 – 89 (B+) = Great – always want to have a bottle
  These are whiskeys that as soon as you taste them you say, “I want to own a bottle” and if you already own the bottle, you just smile because it’s yours. It’s not a record breaker by any means, just a good solid delicious whiskey.
• 83 – 86 (B) = Good – not a “must”, but a nice-to-have
  The majority of my baselines are found here. This range is where the “daily drinker” status starts to emerge and where I find whiskies that’re good to drink but may rotate in and out of my collection. They’re not something you’d miss when it’s out, but good enough to give a moment’s consideration when at the liquor store.
• 80 – 82 (B-) = Not-too-bad – no major flaws, worth tasting
  This is the stuff I’d recommend you try at the bar or at a friend’s house before buying a bottle. There’s nothing really wrong with it, it’s just not… quite… there.
• 77 – 79 (C+) = Average – not good, not bad, just is
  There might be some minor flaws, all-in-all it’s not offensive, but it might be boring. There’s just nothing at all noteworthy about this whiskey. Would recommend to starters.
• 73 – 76 (C) = Below average – drinkable, but better as a mixer / party booze
  It’s not like you or I actually WANT to drink this stuff, but sometimes you’re at a wedding or a shitty bar and it just happens to be there, and a beer just doesn’t sound great, so you grin and bear a glass or, when possible, ask for it in a cocktail. If the bartender sucks, you might even take a bit of solace in the knowledge that they didn’t ruin a good whiskey with their terrible cocktail.
• 70 – 72 (C-) = Not good – nearly undrinkable, wonder why the hell they made it
  When I drink this stuff, I wonder if the Master Distiller is actually proud of what they’ve put out or if it’s something they just shove out to make a quick buck. I then wonder about the person who habitually buy it and wonder what admirable qualities they find in it that I can’t.
• 60 – 69 (D) = The only thing this should be used for is making Jungle Juice, and even then, Seriously, I start to wonder if it’s even safe for human consumption at this point. - It’s just plain vile.
• 59 – 0 (F) = Horrifically flawed – the worst
  This is when I call the FDA because I’m pretty damn sure it’s not safe to drink this swill.