French pressing White Chocolate

I don't see how french pressing doesn't kill the carbonation level on the beer. Infusers like Randall work because the beer is being force carbed. Do what you want with your beer, but I don't really see the point...

To echo others - I'd just trade the beer if you don't like it. It's a fantastic beer as is, it's just meant to be served in small amounts with dessert. I've brought a couple to dinner parties and it has been a monster hit for people, even those with less adventurous beer palates.

 

My first thought was, "If you don't like the beer, don't drink the beer. Trade it away." My second thought was, "I could see French-pressing a cheap beer like a light lager. That could be interesting."

 

How the hell would you french press something into a beer? Using a pulley system to pushdown something into a beer maybe, but a french press movement would require some serious alternative gravity.

I echo the others. Whenever in doubt, trade away White Chocolate.

Jeff

 

One can only improve White Chocolate.

 

Something must be lost in translation, here.

 

I still want ot pick up a french press.....it looks like it would be very usefull for adding various brewing stuffs

 

Blend the whole 750 with two 12 oz. bottle of Alagash White. Bingo! Less intense, less sweet, more drinkable brew and you've got enough for like 5 pints!

 

This sounds like an interesting practice for relatively common and inexpensive beers. I am not sure if this is your blog at this link, but I was wondering about the cocoa nibs. Can just a few minutes of exposure to them really impart any flavor? I may be wrong, but I think that is what KingSlayer was asking, as well, when he asked how you french press the chocolate.

 

Mango Maharaja is fantastic! I also really enjoyed doing half of a grapefruit with Hop Wallop. I find that less malt forward IPA's work best.

That Sculpin recipe sounds awesome. I might have to give it a shot.

 

Coconut.

 

Mix it with ice cream and blend it into a beer shake.

 

I added a shot of espresso to sum WC, it was very good, but not a wise choice at 1am

 

Had it today at the Bruery, pretty good.

 

Am I the only one who has no idea what the fuck you're on about?

 

damn, I just French-press Mexico high chiapas mixed with water ...

 

White Chocolate is incredible. Send it my way.

 

White chocolate is extremely sweet and has a lot of fat to it. Therefore it may work with something really hoppy or acidic.

 

I have the perfect solution. No need for a fancy randal or a french press.



Boom.

Dope

 

get a vitamix

You can do anything you want to with this beast