Beverages and Blades - Traditional of Course

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A.L. said:
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Your circle of bottle openers is very cool, A.L. :thumbup:

Will Power said:
:eek::eek: With 11.7% you really might end up Under the Greenwood Tree or Far from the Madding Crowd :D:D:D
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:D:D:thumbup: Your literary allusions are very amusing, Will! :D

Will Power said:
More strange English beer, a Porter with an er, acquired taste....:eek::D:D

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Thanks, Will
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Any ideas about the origin of the name, Will? How's the porter? I don't recall ever meeting a porter I didn't like. :thumbup: I like that bone stag too! :cool:

- GT
 
Pasi Hurtilla damascus puukko along with a Mike Zscherny wharncliffe trapper, Ballast Point Sculpin IPA. Hard beer to find in MT, picked some up yesterday in Missoula on my way to Jon Christensen's home for a nice visit.

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GT As far as I know, it gets its name from putting just about every kind of malt etc....into the butt (barrel) and producing a Porter with sediment yeast condition in the bottle. I have to say I am no fan of Porter, Milk Stout, Guinness they all have this burned taste sweat or dry that I find rather off putting. Fans of the genre may well like it though. Lately, the English seem to favour producing bizarre beers with dubious pedigree and names, I came across this one called 'Hamster of Doom' truly appalling both in name and taste! :barf: I like many English Bitters and Burton and Pale Ales but I don't like this tendency to the gimmick, amusing as it is. For dark beer, I like it how the Belgians do it.

As for the 73 liner-lock, the Bonestag as far as I know is unique to the pattern, don't think GEC ever put it on anything else. It's become lighter with time, losing some of its burned aspect, although this photo exaggerates it as it was shot at night under a lamp, fond of this knife, the Levain sour-dough bread and nearly all olive oil, but the Porter...? Not so much:D I'm off for a nightcap with an wonderful drink from your country, Bourbon:thumbup::thumbup: the Irish and Scots can keep their whisky thank you very much ! Just wish it weren't so expensive here 50 USD a bottle makes for a luxury drink!:eek:
 
Will, the BCSB (burnt carved stag bone) was also used on the larger trapper, the #23 Pioneer, and on the #54 equal end frame in 2008.
 
Jeff Thank you for sharing your knowledge, always appreciated:thumbup::thumbup:

Regards, Will
 
MT Damascus said:
Pasi Hurtilla damascus puukko along with a Mike Zscherny wharncliffe trapper, Ballast Point Sculpin IPA. Hard beer to find in MT, picked some up yesterday in Missoula on my way to Jon Christensen's home for a nice visit.

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That Sculpin is good stuff! I just found it for the first time here a couple weeks ago. Over $20 for a 12 pack! :eek:

I got the sampler pack, and the grapefruit and pineapple versions are surprisingly good, too.
 
philllll said:
That Sculpin is good stuff! I just found it for the first time here a couple weeks ago. Over $20 for a 12 pack! :eek:

I got the sampler pack, and the grapefruit and pineapple versions are surprisingly good, too.
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I agree! Was lucky enough to visit the brewery last month. It was awesome. The grapefruit is my favorite, but the habanero is also quite delicious if you ever get a chance to try it.
 
Will Power said:
GT As far as I know, it gets its name from putting just about every kind of malt etc....into the butt (barrel) and producing a Porter with sediment yeast condition in the bottle. I have to say I am no fan of Porter, Milk Stout, Guinness they all have this burned taste sweat or dry that I find rather off putting. Fans of the genre may well like it though. Lately, the English seem to favour producing bizarre beers with dubious pedigree and names, I came across this one called 'Hamster of Doom' truly appalling both in name and taste! :barf: I like many English Bitters and Burton and Pale Ales but I don't like this tendency to the gimmick, amusing as it is. For dark beer, I like it how the Belgians do it.

As for the 73 liner-lock, the Bonestag as far as I know is unique to the pattern, don't think GEC ever put it on anything else. It's become lighter with time, losing some of its burned aspect, although this photo exaggerates it as it was shot at night under a lamp, fond of this knife, the Levain sour-dough bread and nearly all olive oil, but the Porter...? Not so much:D I'm off for a nightcap with an wonderful drink from your country, Bourbon:thumbup::thumbup: the Irish and Scots can keep their whisky thank you very much ! Just wish it weren't so expensive here 50 USD a bottle makes for a luxury drink!:eek:
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Thanks for the interesting information, Will. :thumbup:
You're not a fan of Porter and are put off by the "burned taste"; I am a fan, and enjoy the "smoky flavor". ;):D

- GT
 
Friend gave me this bottle today. Have never tried it so, maybe one sip on a work night.

 
Nice touch there JP!:D

Pears are a very cool fruit in any form :thumbup: Great looking leather work about to happen there too?
 
This is an old piece of GrandPa's goat leather I have my sheathes made of. Very supple and soft in the pocket.
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Some great drops here, you folks have good taste in beverages as well as cutlery :thumbup:

philllll said:
That Sculpin is good stuff! I just found it for the first time here a couple weeks ago. Over $20 for a 12 pack! :eek:
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Out of interest, how much do you guys in the US pay for your beer? Here, that would be considered ridiculously inexpensive! :eek: I recently paid just less than that for a single bottle, a special bottle albeit, and have certainly paid more. The average price of a pint of beer in London is around £5 ($7.21) I think :(
 
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