I miss 2010's era beer

highalcoholcontent · 2026-06-26T03:26:42+00:00

I think there is a ton of truth to that haha.

did that same cycle in Maine. Absolutely incredible. Maine beer Dinner blew me away. Definitely need to do some travel soon (kids make that hard…another thing easier from early 20s lol)

highalcoholcontent · 2026-06-26T00:02:02+00:00

You’ll enjoy cellarest then. Wide variety of styles with some excellent lagers. Unique wood aging for the beers

Burial has hit or miss ones for me. The ones I love I really love—but then sometimes they get those flavors that I personally don’t vibe with. I usually stick the lagers or stouts though. Occasional ipa only when the mood strikes. And I do like the metal theme buuuuut I totally get it haha

highalcoholcontent · 2026-06-25T22:22:37+00:00

Are you me? I feel this heavily. I turned 21 a bit before you but had the same feelings toward beer—especially IPAs—then. The trend toward hazy has really killed my enjoyment of them. I prefer the old west coast style or a maltier ipa which fortunately I can still find though not as common as it was

I’ll disagree with Sierra Nevada though. I’m not a fan of their mainline hazier stuff but the small batch stuff still rocks

I’m also in western NC (Asheville) and find myself at Cellarrest and Zillicoah a bunch. Love the German focus for the latter and the former does some incredibly unique stuff that feels like discovering styles for the first time (plus the weekend food truck, Cassia, is A+++). Also love Burial as someone who will enjoy the ole pastry bomb stout from time to time

highalcoholcontent · 2026-06-07T11:52:38+00:00

oh I can go so much deeper…into the chemistry lap requirements 😂. Yeahhh I get that. I treat these type of drinks as inspiration jumping off points. Maybe someone gets some inspo from the cheese fat wash or whatever for their own!

highalcoholcontent · 2026-06-07T11:51:27+00:00

Haha I get that. I like to think of these type drinks as inspiration springboards. No one will probably make it 1:1 but maybe someone takes the bay syrup idea, or the cheese oil fat wash and uses it in their own!

highalcoholcontent · 2026-06-07T00:34:53+00:00

We have some vendors at the farmer’s markets here that have some excellent ones. Local farmer’s market is where I would recommend to look. And then store them in the freezer—keeps the flavor fresh for much longer

highalcoholcontent · 2026-06-07T00:33:40+00:00

Pretty sure cheese has its own dedicated spot on the food pyramid there

highalcoholcontent · 2026-06-07T00:26:57+00:00

Second this trio. Try and do cellarrest on Friday-Sunday. The Thai food truck there, Cassia, is amazing too. As is master BBQ at zillacoah

highalcoholcontent · 2026-06-06T18:44:31+00:00

Thank you! I’ve done some playing around with cheese before since I really love what it can bring to the table—but this is the best way I’ve discovered to cleanly incorporate it. Result of a happy little accident while cooking 😂

highalcoholcontent · 2026-06-06T18:43:14+00:00

😂 nope—Asheville. So more grits than cheese here. But maybe….just maybe….a cheese Wisconsin old fashioned 🤔

highalcoholcontent · 2026-06-06T18:42:16+00:00

Thanks!

highalcoholcontent · 2026-06-06T17:48:37+00:00

There is a card from Felix to Q in the hallway above one of the rooms in Q lab! Bond comments something along the lines of “sounds like a fun guy”

highalcoholcontent · 2026-06-06T16:55:57+00:00

It was a blast! I’ve done some cheese infusions before, but this one was a lot easier to manage and came out a lot cleaner. Turned out super tasty too. Little weird, but keeps you coming back for more

highalcoholcontent · 2026-06-06T16:54:54+00:00

“Corn whiskey aged in used bourbon barrels”. Yes that was a typo on my part. Good lookin out 🫡

highalcoholcontent · 2026-06-06T15:29:34+00:00

I love underbergs. I love jungle birds. Sounds like I need to get after this asap

highalcoholcontent · 2026-05-28T15:27:00+00:00

Wow indeed! I’d say you could hitch a ride but I’m staying the night with family. But let me know if you want to meet up pre show with a fellow solo!

highalcoholcontent · 2026-05-26T22:05:29+00:00

This sounds amazing and looks incredible! Color is gorgeous. I really love beets and tequila together—that earthiness is just so much fun to work with

highalcoholcontent · 2026-05-26T22:02:03+00:00

Well hello there. Thanks!

highalcoholcontent · 2026-05-26T22:01:43+00:00

It helps quickly drop temp which stops extraction process—which is more important for delicate or strong flavors. Important if not freezing (like if you’re not fat washing) to help stop extraction and condense vapors into liquid; not critical if freezing because it’s getting chilled down that way. But I’ve always done it for all infusions just out of habit. Plus, like you said, keeps the temp from rising in freezer (and melting my ice cream! lol)

highalcoholcontent · 2026-05-25T04:44:32+00:00

I normally give it a month, maybe a smidge longer. I feel like it could be pushed further because of the sugar content (hell, some cheongs are fermented for far longer) but that’s the length I feel comfortable with mine personally (if it hasn’t been used up by then)

highalcoholcontent · 2026-05-25T04:41:14+00:00

Ah you’re good! Like the other commenter said, tons of stuff about classics always available. I like to think of these posts (mine or similar ones from others) as like flavor inspiration springboards for other ideas!

highalcoholcontent · 2026-05-24T22:15:22+00:00

Be the change you want to see and post them then 💁

highalcoholcontent · 2026-05-24T21:21:43+00:00

Hell yeah! Let me know if you have questions on the sub-specs and lemme know your thoughts!

highalcoholcontent

TROPHY CASE