French pressing White Chocolate

what's the problem with white chocolate? if it's too sweet, cut sweetness with something. if it's too boozy, cut booziness with something. what do you think it needs?

 

White Chocolate with cherries sounds like it could be a good combo...might not help what you're looking for though.

 

Just when I think I'm getting somewhere with this whole fancy beer thing, I come across a thread that makes me wonder if I'm doing it all wrong. WTF is all of this about?

 

smoked paprika and/or smoked cinnamon.

 

how exactly do u french press the chocolate?

 

you press it down like the french do.

 

I knew it! And I've been using my goddamn French press to make coffee. Simple, pedestrian coffee.
Next up: what do you get when you combine beer, hot sauce, a waffle maker and... I dunno... a bidet?
BTW, how much do you bench?

 

pretty sure he means this beer http://beeradvocate.com/beer/profile/16866/84078 (title of thread confused me at first too)

by the way, i find that very few things make actual white chocolate palatable. fresh mint does the trick. so does rose. (both combos brought to you by chocolate bars i've bought at eataly) white chocolate pretzels can be alright, but not really preferable to dark.

edit: from trying to google "chocolate bar eataly" to find an image of said chocolate bars, i finally see what all those fucking tourists do with the pictures they stand around taking while i'm trying to do my grocery shopping; they post them online. it's hard enough to figure out what the point of anything at all is, but the point of taking pictures of aisles of dry pasta and posting it to flickr... figuring out the motivations involved there is hardcore difficulty level.

p.s. this mustard is excellent. p.p.s. couldn't find pics of chocolate bars; haven't bought any recently enough to check (not that i actually would get up and check). p.p.p.s. eataly's bread is getting better too--not so fucking salty. p.p.p.p.s. the sundried yellow tomatoes--ie the best thing in the world--are still gone and aren't coming back. that's why i'm like fuck eataly.

 

I've just started messing around with french pressing beers. coffee still is hit or miss (i ad not enough too much too long) but cherries, vanilla, oak, and hops are great for a wide variety

 

i dont know but i make apple cinnamon jai alai all the time with my french press.

 

I love French Pressing beers...so much better than an infuser (Randall the whatever blah blah blah animal). I'm digging this thread and hopes it turns into people posting for their ideas....ie Sculpin French pressed with 8 slices of jalapeño. It's not Habenero Sculpin but it being on the east coast I have to make do.

 

I'd be extremely afraid of the lost co2 and how this would impact the taste/texture of the beer. The idea did cross my mind ( but this was back before I had done more extensive reading about the processes behind beer in general). Until they come up with a better pressurized growler, I am not even a fan of growlers to be honest.

 

From the sounds of it the beer has already been infused with flavorings, so maybe adding more is not the way to go. If the multiple flavors are just too much to handle, perhaps just blend it with another more complementary/neutral beer like Ten Fidy or Old Rasputin and see how it goes.

 

I have played with the idea of pressing hops into some lawn mower beers like Yuengling light.

Out of curiosity why would the OP want to add something to a complex well reviewed beer?

Edit:ignore, I just read that he found it to be un-palatable

 

Hate to be crazy here, but if the beer is too sweet, and you worry it cannot be altered to your liking, why not trade it for, say, a beer you like?

I know, I know, where do I come up with these crazy ideas? Trying to french press spice infusions and adding them to the beer makes so much more sense.

 

Yeah- trading also makes sense, and judging by the Bruery's prices you could probably even go 2 for 1 in favor of something you enjoy.