BIG BEERS that rock your world?

@MadSingleMalt HaHa, good question. My taste buds tell me more than 1 but less than 50.

@BlueNote , yeah, but is that in the curd or in the final cheese? PPMs in the curd are meaningless.

@MadSingleMalt There is probably a cheese forum somewhere on the interweb for guys like you. You could call yourself MadDoubleCreamBrie. I assume you are a Cheesehead Packers fan.

@BlueNote, you think it would raise any eyebrows if I said I was a fan of the Seattle Seahawks instead?

@MadSingleMalt It probably would, but I'm right there with you, brother. Besides, the Packers are in tough without Rodgers.

@BlueNote, oh crap. This is the part of the conversation where I must proclaim my total ignorance about today's NFL, lest you or anyone else makes a comment that I'm expected to have a meaningful reply to.

Unless any of the 1995 Chicago Bears offensive linemen are still playing, I have no idea who anybody is anymore. And to make my previous quip about the Seattle Seahawks, I had to do a Google search to see what teams are popular in Oregon.

Busted!

@MadSingleMalt Oh, really? There I was pretending to know all about it by dropping a couple of names. Let's talk about whisky instead, I think we both know more about that than the National Concussion League.

@KRB80- The superstore in Danvers, MA is Total Wine and More. I have yet to go there but here's their website www.totalwine.com. Which leads me to the question as to if anyone has had any of the private labels coming out of here? You have Ainsley Brae, Grangestone, Shieldaig, etc. Who is copacking them and are they good?

@jsilevinac , it looks like you found that other thread on the Total Wine private labels.

Although I've never shopped a Total Wine, I've seen many online discussions about them, and the consensus is always "some of their cheap stuff is a decent value if you have the correct (low) expectations, but most their stuff is underperforming—and you have to be 100% skeptical of the claims made by their sales staff."

Let me go back to the topic of this thread, the beer. There is one local beer that could be of interest, for whisky fan, called La corps mort (The dead body). This beer is a barley wine brewed with smoked malt, but they smoked their malt in the same smoker where they smoked herring. Because of that there is a possibility that some pieces of smoked herring find its way into the mashbill and therefore the name of the beer. Being a craft beer, the taste of it is vary, but I had some bottles that were fantastic, briny with iodine and smoke. It is like a beer made in Islay and like for Islay whisky, some will love it others will hate it.

@Robert99 Sounds like liquid kippers.

@Robert99, that is of curious origin 'La corps mort'...meaning a slap of concrete attached by an underwater line to a buoy used for the purposes of mooring for small ships. So your beer tastes like it might have come from below the briney water line. Makes sense.

@Victor Thank you for this info. They don't refer to the sinker in their ads or on the bottle but that could well be a play on words. I didn't think of the maritime term "Corps Mort" (Sinker) as the specifically make the relation between the pieces of herring and the dead body. In any case, you have captured the essence of that beer.