h a l f b a k e r yMay contain nuts.
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Crescent Red: A light, toasty bouquet, with buttery overtones and a clean nose. This cheeky little beauty was grown with the sunny side of a wooded valley where the deer and the antelope play in mind. Seldom a discouraging word is offered in critique of such an offering. It goes wonderfully well
with big hearty laughs. Cellar for as long as you feel appropriate.
Mad Fishbone White: DNPIM! An interesting style. Best left to the newer converts, it will not impress a seasoned master. A thin, acidic, immature style with not much more than a strong, visible backbone to support it, it's certain to attract attention, though not the sort for which you had hoped. No amount of time may remedy its faults. Back to the drawing board!
Beer flavored with animal dung.
http://dailynews.ya...2/od/dung_dc_1.html
Scottish beer that really is crap... [StarChaser, Oct 01 2001, last modified Oct 05 2004]
[link]
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Have yourself a bottle of red, [UnaBubba]. |
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Dilatant Beer: brewed to our own secret recipe. A rich, hearty brew. Pour very slowly into a glass and microwave until warm. This beer can also be enjoyed with fresh fruit and many cakes and dessert dishes. |
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I prefer dilettante beer myself. |
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[lg]: I find beer makes me dilate. And few beer users stay dilettantes for long. |
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For those who don't know... DNPIM is winewriter's shorthand for Do Not Put In Mouth! |
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(Insert quote from Monty Python's 'Australian Wine Critic' sketch.) |
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"Hmmm... absurd, yet flaccid." -- Robin Williams |
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I think I know who Robin is talking about. I think I met him last week... |
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Hello [Dood] - thanks for bringing this little gem to my attention. Bun. Welcome to the halfbakery. I shall now purchase the nearest thing to a Crescent Red. |
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I have a cellar full of Mad Fishbone White. |
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