What's wetting the whistle?

Your avatar sums you up best.

 

Well played. I like it.

 

There is Watermelon Warhead left?

What is wrong with the people here in Perth!

 

We just need more zealots like you Lukie.

Keep spreading the word and one day your grandkids might be able to open a viable Lambic Bar. Don't lose hope.

 

Grandkids? PFFF!

I'll be opening up a lambic bar years before they would be in this world!

 

What's in that chili sauce of yours, Lukie? Enquiring minds etc.

 

The tag line for your pub can be 'We only stock beers as sour as me!'

On topic, sometimes when you have access to things all the time, you can take them for granted and not appreciate them as much as you should (tip of the hat to my ex).

I just tasted the Weinhenstephaner Hefe again. Wow, it's a great beer. I forgot how good it was. Silly me.

 

At the moment I am just forming the chilli mash. So chillis from my grandads garden with heaps of salt, "fermenting" away in my beer cellar.

 

Now that does have me interested. Any more details? Please.

 

It's fairly straightforward. Chilli mash is the base to most hot sauces (such as Tabasco). You chop up a whole stack of chillis really fine, remove the seeds and stem if you wish, put them in a sanitised jar with... I think 1TBS salt per 1 cup chillis and leave for as long as you want.

Then you use around a teaspoon to vinegar (and whatever else you like) to make a small bottle of hot sauce.

 

so you put one teaspoon of the mash in the vinegar?

 

Yeah. So, a 150ml bottle of hot sauce is one teaspoon to the rest vinegar and whatever else you want to do with it, and then you can age that for minimum 2 weeks.

 

2008 Cantillon Kriek (so it would have been released in 2009). Had mold growing under the cap and on top of the cork, so you know it's good!

And it is!

 

Bootleg Raging Bull. Nothing like a 7.2%er to kick off the day with.

 

Very nice list!!!! How was the Bourbon Big Bad Worst?

Out of interest, was the Yeti this: http://beeradvocate.com/beer/profile/158/19216 or this: http://beeradvocate.com/beer/profile/158/45250

 

Nice. I had a massive crop of habaneros and New Mexicos earlier this year and I'm always looking for new stuff to do with them. Haven't tried this method. Made a vinegary sauce in the blender with no fermenting/sweating period, various jams and purees, etc. Homemade chili sauce is a noble pursuit indeed.

On topic, Bigeye. There's some Schlenkerla Marzen in the fridge as well. I haven't had that in a while and I am awful tempted, but if I drink it it means I have to go out of my way to get some more. Annoying.

 

Tonight: Old Time Premium Lager - ordinary and not my sort of thing, but not the disaster area I was expecting;
Temple Midnight IPA - very good, hope they bought a big enough brewery; and
Greene King Strong Suffolk - filtered, pasteurised, clear bottle... and yet still rather good.

 

Drank some Surefoot Stout on tap, Feral Collaborator on tap, then drank quite a bit of Rose de Gambrinus with the sour brewery king.