Great Notion

A Saison or Wit
Are the preferred fermented
To go with French Toast

 

If beers are brewed to
mimic french toast, then all talk
of breakfast here's game.

 

I did a search for "nutella" in beers on BA, and got 9 hits. I guess when it comes to adjuncts, anything is fair game. There was even one from the NW, from Lazy Boy in Everett in 2006. https://www.beeradvocate.com/beer/profile/14577/89692/

And good lord, a search for "french toast" on BA yields 43 beers with that in the name. Who wudda thunk it?!! There are even French Toast variants of Ten Fidy and Founders Bastard.

I'm still not drinking this stuff for Sunday breakfast. Call me a traditionalist when it comes to my French Toast.

And my beer.

 

I thought it was when
The Bruery offered their
Mash & French Toast beer.

 

I tried a new (to me) Nutella beer at Breakside Slabtown last Saturday. It was called Nutella Porter. Not a bad beer, but it was pretty well outgunned by their Chunky Monkey.

 

no joke i tried to make french toast twice two weekends ago and ended up with thick, soggy bread both times. please, tell me all your secrets and which IPAs i should drink while cooking.

 

Dipping time and pan
temp, noob. Now, when will GN
make omelette beers?

 

Don't play with my emotions. DO. NOT. DO.THAT.

Why had I never thought of a 5 meat omelette brew until now?

I'm a bad imagineer.

 

If that's not the worst
Beer trend imaginable
I don't know what is.

Egg flavor in beer?
No, No, No, @EdwardAbbey!
A thousand times NO.

 

Well, to take this post slightly seriously ... there are two different approaches to FT. First, my preference: use a griddle, and get it medium temperature all over (cast iron, patience), and don't soak the bread too much in the egg batter, you shouldn't have it soggy. If you get the griddle too hot, it will burn on the outside while still soggy on the inside. Get the right heat, and fairly thin bread will be easy. Just like cooking pancakes.

That's what @EdwardAbbey said, concisely and elegantly, in his haiku.

The other approach is to soak the bread in a batter and bake the whole thing, bread and batter, in the oven. Then it's almost more like a bread pudding, and sogginess seems to be part of the charm, a feature not a bug. My daughter cooks it this way, and I've had it, but it's not my style.

I do not think IPAs go with French Toast, not even Grape Notion's. Founders Breakfast Stout seems a better fit.

 

They will brew it. And
it will be called, "Eggs Over
Hazy." Mark. My. Words.

 

Possibly the best pun on this forum in 2017.

 

Hazy? You crazy.
Mark. Your. Words. In red Sharpie:
FAIL!--see after class.

I will not drink it.
As for EdwardAbbey 's pun:
Thats a mic drop. BOOM.

 

Won’t yolk you into
it, but take a crack at one.
That would be an oeuf.

 

I meant to say this before, but thanks for wading through that semi-regular email and relaying to us the pertinent points. I simply could not handle them anymore and had to unsubscribe.

"....hit our taps earlier this week as a super delicious black IPA loaded with Citra and Motueka hops and helllllllllla in-house toasted coconut!"

 

And this is exactly why I’m grateful for you taking the time to sort through the BS and relaying to us the actual information that might be of interest.

From a Great Notion Facebook post in the last hour:

“Have you signed up for our 3 Notion Fridays yet? In the future there will be beer/merch news you can only find out through this newsletter.”

Wrong ... we can also find any information that is actually useful from John and we can all be grateful for that

 

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