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So, I've been pondering something.
We've all heard about topping tobacco with various alcohols, but I've not seen any with beer.
The main things that pop into my mind as flags would be higher mold potential, and possibly stickiness. But what if you mix a strong stout with a grain alcohol to make a topping flavor.
I think a stout-laced vabur would be amazing!
Any thoughts or experiences?
I did find this: Torben Dansk - Black Velvet - Tobacco Reviews
I was going to recommend Dan, Black Velvet but I see you've already found it. I have a tin but I've been hoarding it ever since Tobias sent it to me :D :D Every once in a while I will look at it, check the seal and contemplate opening it but every time I decide to leave it sealed up for a later date.
I'm thinking about making a bourbon & stout topping, and testing it out on some baccy!
Sounds like this (which is delicious by the way...) only the tobacco version.Quote:
Originally Posted by BryGuySC
http://newhollandbrew.com/wp-content...Res1-Small.png
Dragon's Milk | New Holland Brewing
Exactly!Quote:
Originally Posted by Emperor Zurg
I love Dragon's Milk.
I'm definitely going to figure out a "Bourbon barrel aged flake"!
I need for find a good base flake. Probably a VaBur. Those chocolaty burley notes would really complement it!
Maybe something like Peterson's University, after airing it out to reduce the fruit note?
What might make a good base? I mean, Stonehaven would probably be ideal, but I'm certainly not doing THAT!
And no Lakeland!
VaBur he says? How about G&H Happy Bogie? :D :D :D :pipe:Quote:
Originally Posted by BryGuySC
I'd also think about trying it on S.G. Full Virginia Flake (but that's because I generally don't like burley)
If I were looking for a quality, untopped VaBur I'd look to Cornell & Diehl. Everything they blend has burley it seems - which is generally the reason I tend to avoid that blender - but that being said, their burleys do tend to be better than average.
I agree. I tend to be Va only. But I just feel like burley would benefit the flavor profile. I suppose a really dark Va would do it, without the citrus notes. I'll see what I have laying around, that I'm willing to open!Quote:
Originally Posted by Emperor Zurg
C&D Burley Flake #1 sounds like a potential, but I've never tried it, nor do I have any. I might have to spring for some one day!
SG Best Brown Flake might work. I didn't get near the citrus from that as I do FVF - partly why I only ever bought one tin of it :pQuote:
Originally Posted by BryGuySC
You're probably right about the burley tho. Burley in an aro does tend to carry the topping better than Virgina
What first drew my attention to this thread was the mistaken initial impression that it was going to be about pairing tobacco with beer. It's particularly relevant at the moment as I'm having a bowl of Virginia Gold Black and Gold (cavendish, burley, whiskey flavoring) and a Modelo Negro, which is quite lovely.
Regarding the original topic, knock yourselves out, I wouldn't do it. But you've inspired me to try some red wine or sherry in my next flake pressing. I bet that would be interesting :)
I looked at what I already had open, and happened upon half a tin of Peterson Irish Oak.
I sprayed it down with some Stone Imperial Stout and let it dry back out, and repeated once again.
Obviously, it was a little sticky, but extra drying helped it out.
When smoked, it definitely had a malty note added, and the sharpness from the perique was muted.
Certainly interesting.