DECENT BEER AT LE_MANS

[saveloy]

Gilles that sounds absolutley superb, can i try some?. When I was in Strasbourg during the summer we called in Hugel on a few occasions and as every year bought a case of their eau de vie, my personal favorite is the Marc d'alsace, It wasn't too expensive costing 18 euro's . On a personal note, it hasn't given me a hangover yet. I know tha there are many friut flavoured one's, pear, cherry, raspberry, I also liked the apple one. We must have a tasting session

[Robbo SPS]

70 % !!! Have you tried to sell it to Nasamax ? They could well feed their car with that stuff. I was at the local shop and they don't sell beer cans any more due to the new german deposit law . Just another industry going down the drain in Germany.

How on earth do you take it home , 11 gallon barrell's

[Mr. Rick]

On a personal note, I rather enjoy a few bottles of Leffe when at Lemons.

I know it is of Belgian persuasion but back home in Blighty I do like a drop of the darker, less gassy beer types and I find that the Leffe Brune is (almost) like a home from home, short of bringing crates of the sticky stuff with me (coals and Newcastle spring swiftly to mind).

 

[Rhino]

Having picked a load of sloe berries a few years ago, had a go at making sloe wine, the stuff is leathal, me and the wife would sample a bottle, which would get you bladderd with slightly haloucinationary effects, then you would wake up at about 4 in the morning still on the sofa.
See the harvest is a good one this year so have promised the lads i'll have some brewed for next years event.

[Dave H]

My old fella in France makes Sloe Gin with similar effects.  Basically, as he drinks it, his face begins to slide off his skull and he makes strange bleeting noises before falling over.  I've tried it and it simply tastes like gin with a splash of gasoline.  Which of course, it could well be.

What wine do you add the Sloes to, or are you fermenting the crap from the get-go?

[Rhino]

It's the full brewing in the fermentation jar job. The sloe gin's much easier, pick sloes, wash and put in freezer to burst the fruit (saves stabbing them individually).
Empty some gin out of the bottle, usually down your neck.
Put sloes in and add some sugar.
Leave for 2 months, drink and fall over.
I also have a barrel full of fermenting scrumpy here

[Dave H]

Now that's what I call homebrew!

Does it transport well?  You could kill thousands at Le Mans with that stuff?

Is temporary blindness and acceptable side-effect?

[Fax]

Oh Jesus!  All along I thought all along  it was wine your old man was serving us at Jumelles.  I thought I was just hallucinating from the jet lag.  Oh for fucks sake!  I thought the goat was real....
Fax

[saveloy]

 All these p*ssheads who go to le-mans, bring some tasters please. Re sloe gin. placing the berry's in the freezer, breaks down the intracellular membranes, hence whilst macerating in the jar you get a fuller flavour, you should  always go through the mind numbing job of pricking them. some recipes also call for almonds to be added, suprisingly it does add to the flavour, if you have the patience to keep it 3 years it's even better.

[Rhino]

And when you finish the gin pour the sloes out de pip them, add them to melted choclate and spread it out.Leave to cool and you have an alcoholic choclate.
Never tried it, but think it may help the kid's to sleep.
You can also make sloe vodka.
Hmm how about a CA still to make hooch at the race???