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Tiki Central Forums Bilge What in yer opinion is the superlative breakfast beer?
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What in yer opinion is the superlative breakfast beer?
TikiGardener
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Joined: Mar 24, 2002
Posts: 1362
From: 1st website dedicated to Tiki Gardens
Posted: 2005-02-12 9:52 pm   Permalink

Newcastle, barring that, Guiness.



 
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Kon-Hemsby
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Joined: Sep 17, 2003
Posts: 1286
From: Andover, England
Posted: 2005-02-13 01:45 am   Permalink

A good pint of stout, to go with the bacon, eggs, black pudding, mushrooms, fried bread, sausages and beans.

That gets my day started.
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cheekytiki
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Joined: Mar 09, 2004
Posts: 1091
From: The Haole Hut, London, UK
Posted: 2005-02-13 04:02 am   Permalink

This is close enough to breakfast for most, but I spent a fair time living on the SW coast of Ireland and found the best time for guiness was around 11.00am.
This was because traditionally ,and as most Irish would agree Guiness should be served at close to room temp. But now it seems tastes are changing and there is an influx of 'Extra Cold'
The thing was because the coolers were turned on in the mornings when the landlord got the bar ready ,at around 11.00 even the 'Extra Cold' was at the perfect temp so the perfect time(Excuse) for a drink.
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tikifish
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Joined: Mar 25, 2002
Posts: 2720
From: Toronto,Canada
Posted: 2005-02-13 4:34 pm   Permalink

I agree that camping trips are really the most appropriate venue for beer before noon.

There are no clocks around, and the chipmunks dont seem to judge.


 
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Gigantalope
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Joined: Aug 01, 2004
Posts: 913
From: Shinola, California
Posted: 2005-02-13 5:41 pm   Permalink

Hey Kon-Hemsby, I had a Sierra Nevada with Black Pudding just today for brekkie. It was served with it's sinister cousin, White Pudding.

Black Pudding to the best of my knowledge is Oats, Pepper and Blood. but as you know, it's top notch stuff...

But...what is White Pudding?


 
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Tiki Bird
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Joined: Sep 25, 2003
Posts: 850
From: Cerritos, Ca.
Posted: 2005-02-14 10:45 am   Permalink


"Guinness is for Strength"



with Coco Puffs, at room temp. please.





TBird.

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Trader Woody
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Joined: Mar 25, 2002
Posts: 2301
From: Tiki Manor, Forest of Bowland,UK
Posted: 2005-02-15 10:32 am   Permalink

Quote:

On 2005-02-13 17:41, Gigantalope wrote:
Hey Kon-Hemsby, I had a Sierra Nevada with Black Pudding just today for brekkie. It was served with it's sinister cousin, White Pudding.

Black Pudding to the best of my knowledge is Oats, Pepper and Blood. but as you know, it's top notch stuff...

But...what is White Pudding?



White blood cells and udder?

No, I checked this out and it's "WHITE PUDDING: Simply oatmeal and suet with a traditional blend of spices." Which begs the question, what's suet?

Back to breakfast beers - I actually would go the other way from the stouts and go for a refreshing weiss bier, ideally with a slice of lemon floating on the top. Cleanses the palette & clears out the cobwebs.

Trader Woody


 
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Tikiwahine
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Joined: Apr 09, 2003
Posts: 3288
From: Victoria, BC
Posted: 2005-02-15 10:54 am   Permalink

I agree...something refreshing with a hint of citrus would really make for a nice morning beverage.

Now to the suet. Suet is beef fat. It's used to fuse together birdseed to make a nice snack for your feathered friends, it's also used in cooking. Mincemeat uses suet, it's usually the only "meaty" thing about it(these days anyhow). Lard is just fat from a pig instead of a cow.
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freddiefreelance
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Joined: Feb 15, 2003
Posts: 2993
From: San Diego, Ca.
Posted: 2005-02-15 11:35 am   Permalink



Usually what beer to have for breakfast depends on what beer I still have on hand after my Desert Beer the night before. Guiness works, or try a Black Velvet (a Champane & Stout cocktail). A boilermaker is a classic, just a draft & a shot to stick to your ribs & get you through the rest of the day. When I fill up my Stone Brewing Double Bastard 3 litre growler breakfast the next morning is usually the last glassfull left in the bottle.

It doesn't really matter what beer you enjoy for breakfast, just that you enjoy it.
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Trader Woody
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Joined: Mar 25, 2002
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From: Tiki Manor, Forest of Bowland,UK
Posted: 2005-02-15 12:14 pm   Permalink

Incidentally, I was just reading about the rising popularity of beer in Russia. The alcohol content of their local brews is about 7-8% and by far most popular time to drink it is between 7:00am & 9:00am. Drinking beer for breakfast on the subway in Moscow is as common as a coffee is in the West.

Trader Woody


 
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Tiki Bird
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Joined: Sep 25, 2003
Posts: 850
From: Cerritos, Ca.
Posted: 2005-02-15 12:54 pm   Permalink

Quote:

On 2005-02-15 12:14, Trader Woody wrote:
Incidentally, I was just reading about the rising popularity of beer in Russia. The alcohol content of their local brews is about 7-8% and by far most popular time to drink it is between 7:00am & 9:00am. Drinking beer for breakfast on the subway in Moscow is as common as a coffee is in the West.

Trader Woody



o man, high acl beers in the morning, thats even to rough for me... except for lambics!





TBird.




[ This Message was edited by: Tiki Bird on 2005-02-15 12:54 ]

[ This Message was edited by: Tiki Bird on 2005-02-15 12:55 ]


 
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Tikiwahine
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Joined: Apr 09, 2003
Posts: 3288
From: Victoria, BC
Posted: 2005-02-15 1:28 pm   Permalink

Quote:

On 2005-02-15 12:54, Tiki Bird wrote:

o man, high acl beers in the morning, thats even to rough for me... except for lambics!
TBird.



Mmmm...cherry lambic...

I have this little Bing cherry tree out back that produces the most wonderful fruit, I wonder if it would make a decent lambic?

I wonder if the cherry would go well with the sorrel?(cherry/hibiscus lambic?)

Boy...am I getting thirsty!
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mahalomo
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Joined: Feb 10, 2005
Posts: 70
From: SD, CA
Posted: 2005-02-15 4:38 pm   Permalink

Import: Murphy's Irish Stout

American: Black Butte Porter out of the Deschutes Brewery in Bend, Oregon - my favorite American brew - morning, noon, or night.

But why wait 'til breakfast?


 
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Gigantalope
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Joined: Aug 01, 2004
Posts: 913
From: Shinola, California
Posted: 2005-02-15 9:34 pm   Permalink

Tikiwahine, you can get the yeast for Lambics in a culture from White Labs and Y-yeast but culturing your own is really a tightrope walk.

I've had good luck making something malty (or a sweet mead) and mixing in the tart fruit tea after fermentation to keep the acids from getting out of hand, and having a bit more control over the end product.

It's not the way Lambics are done in Belgium, but you get a feel for what proportions you like best.

Just an FYI also, most lambics are have sugar added. (Caltillion may sell one that's unsweetend) If you don't add the sugar (after fermentation of course) it wont be like what you expect.



 
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Tiki Bird
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Joined: Sep 25, 2003
Posts: 850
From: Cerritos, Ca.
Posted: 2005-02-16 09:14 am   Permalink

Quote:

On 2005-02-15 13:28, Tikiwahine wrote:
Quote:

On 2005-02-15 12:54, Tiki Bird wrote:

o man, high acl beers in the morning, thats even to rough for me... except for lambics!
TBird.



Mmmm...cherry lambic...

I have this little Bing cherry tree out back that produces the most wonderful fruit, I wonder if it would make a decent lambic?

I wonder if the cherry would go well with the sorrel?(cherry/hibiscus lambic?)

Boy...am I getting thirsty!




Definitely give it a try, not knowing what a hibiscus beer would taste like, adding any kind of fruit flavor would only help. I would probably only do a small batch (3gal) to see how it turns out though. I hate being stuck with 5-10 gallons of soso beer.



TBird.
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