DECLASSIFIED drink recipes by TWJ

[Mesozoic Mister Nigel]

As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.

This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.

3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom

[Don Coyote]

As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.

This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.

3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom

That sounds delicious.

[The Wizard Joseph]

As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.

This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.

3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom

That sounds delicious.

I must disagree. It might prove to in fact be delightful, but my brain is simply not willing to put the equation milk+beer=yum in with the "true" stuff.

That's not to say I won't try it, but skeptical wizard is skeptical.

[Don Coyote]

As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.

This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.

3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom

That sounds delicious.

I must disagree. It might prove to in fact be delightful, but my brain is simply not willing to put the equation milk+beer=yum in with the "true" stuff.

That's not to say I won't try it, but skeptical wizard is skeptical.

I bet it's similar to putting milk in coffee.

[Cainad (dec.)]

As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.

This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.

3/4 beer
1/4 milk or half-and-half

at first I was like 

but then you said

Pinch of ground cardamom

and then I was like

gonna try the heck out of this.

[The Wizard Joseph]

As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.

This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.

3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom

That sounds delicious.

I must disagree. It might prove to in fact be delightful, but my brain is simply not willing to put the equation milk+beer=yum in with the "true" stuff.

That's not to say I won't try it, but skeptical wizard is skeptical.

I bet it's similar to putting milk in coffee.

I think I'm most hung up on the idea of carbonated milkstuffs. I also don't know what cardamom tastes like, just drawing a blank.

[LMNO]

I haven't really been drinking a lot of dairy in the first place, so combining that with beer is fairly unsettling at the moment.

[The Wizard Joseph]

I haven't really been drinking a lot of dairy in the first place, so combining that with beer is fairly unsettling at the moment.

I'm cautious about cream in alcohol drinks generally. Too much acid or alcohol and it's curdle time either in the glass or while drinking it. I have only 1 drink recipe that I trust for it and it requires a very specific vodka. Here's my best recollection of it.

2oz Vincent Van Gogh triple espresso vodka
(it's the only "coffee" vodka I know of that is actually made of coffee)

3oz Irish Cream
(the cheaper stuff like Feeny's is usually great. Bailey's is overpriced and overrated)

Chocolate syrup to taste
Lindor Truffle of choice

The key here is in bringing down the vodka alcohol content some before adding the Irish cream.

In shaker glass filled with ice add room temperature vodka and chocolate syrup if desired. Cap and shake until your hands feel the cold. Add room temp cream and shake again for a few more seconds, but not much more as further dilution is undesirable, this is martini strength. Pour into martini glass and add a speared truffle or two like olives.

I have no name for this one, but the caffeine in the vodka, sugars and Irish in the cream, and the easy way they go down tends to get people very chatty very quickly. Good for holiday get-togethers and "soft" interrogation.

[minuspace]

As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.

This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.

3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom

That sounds delicious.

I must disagree. It might prove to in fact be delightful, but my brain is simply not willing to put the equation milk+beer=yum in with the "true" stuff.

That's not to say I won't try it, but skeptical wizard is skeptical.

I bet it's similar to putting milk in coffee.

Reminds me of Rivella:

://Many Germans find it really odd, but it is very common in its homeland, and you can get it everywhere there. What’s special about this drink is that it contains “lactoserum”, which is a milk extract (that tastes nothing like milk) that leaves an interesting aftertaste. Aforementioned Chabeso contains the same substance.

Rivella and beer may work for me.  I dunno.

[Mesozoic Mister Nigel]

As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.

This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.

3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom

That sounds delicious.

I must disagree. It might prove to in fact be delightful, but my brain is simply not willing to put the equation milk+beer=yum in with the "true" stuff.

That's not to say I won't try it, but skeptical wizard is skeptical.

It's surprisingly refreshing, and kind of oddly comforting at the same time. You wouldn't think it but its true. You have to use a fairly strong beer or the milk sort of washes out the flavor, though.

[The Wizard Joseph]

As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.

This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.

3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom

That sounds delicious.

I must disagree. It might prove to in fact be delightful, but my brain is simply not willing to put the equation milk+beer=yum in with the "true" stuff.

That's not to say I won't try it, but skeptical wizard is skeptical.

It's surprisingly refreshing, and kind of oddly comforting at the same time. You wouldn't think it but its true. You have to use a fairly strong beer or the milk sort of washes out the flavor, though.

I can just see the face of the liquor store attendant when I ask for a recommendation on a low-hop ale that has a flavor strong enough to blend with milk and not be overpowered.

[Mesozoic Mister Nigel]

As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.

This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.

3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom

That sounds delicious.

I must disagree. It might prove to in fact be delightful, but my brain is simply not willing to put the equation milk+beer=yum in with the "true" stuff.

That's not to say I won't try it, but skeptical wizard is skeptical.

It's surprisingly refreshing, and kind of oddly comforting at the same time. You wouldn't think it but its true. You have to use a fairly strong beer or the milk sort of washes out the flavor, though.

I can just see the face of the liquor store attendant when I ask for a recommendation on a low-hop ale that has a flavor strong enough to blend with milk and not be overpowered.

 

[Don Coyote]

As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.

This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.

3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom

That sounds delicious.

I must disagree. It might prove to in fact be delightful, but my brain is simply not willing to put the equation milk+beer=yum in with the "true" stuff.

That's not to say I won't try it, but skeptical wizard is skeptical.

It's surprisingly refreshing, and kind of oddly comforting at the same time. You wouldn't think it but its true. You have to use a fairly strong beer or the milk sort of washes out the flavor, though.

I can just see the face of the liquor store attendant when I ask for a recommendation on a low-hop ale that has a flavor strong enough to blend with milk and not be overpowered.

 

I did this with some leftover Genesee cream ale, 2% milk, two dashes of ground cardamon, and a dash of ground cinnamon. After each ingredient was added I had my wife taste it.

She has no idea if she likes it or hates it. She kept making this wonderfully angry perplexed face.

[Nast]

Beer + milk sounds just sounds so very Old World to me.

Like, Baltic sea region circa 1300. It's fascinating.

[Dubya]

Tried this with Mickey's and some cinnamon creamer. It was surprisingly good on the way down, but my stomach is still convinced that beer+milk=huurgh.

Oddly enough, it has no problem with vodka+milk, though.