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Charcoaled Armadillo Toenails
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<blockquote data-quote="HerefordSire" data-source="post: 602184" data-attributes="member: 4437"><p><em>I will take 'em any way I can find 'em.</em></p><p></p><p>Dead Armadillo</p><p></p><p>Serving Temperature: 40-45° F</p><p>Original Gravity: 12.5° Plato</p><p>Final Gravity: N/A</p><p>Int'l Bittering Units: 25.0</p><p>Alcohol by Volume: 4.5%</p><p></p><p>Dead Armadillo is brewed with a combination of dried armadillo liver, ground armadillo tail skin, and portions of rubber from the tire that ran the little bugger over. This unusual brew is hopped up front with <strong>powdered armadillo toenails for their funky bittering characteristics </strong>and then dry-hopped aggressively with dehydrated armadillo nostrils for their obvious aromatic contributions. Or was it a combination of two-row Pale, sweet-roasted Caramel, and dark-roasted Black Patent malts? Might have actually been German Hersbrucker hops come to think of it.</p><p></p><p>Notes From the Panel:</p><p></p><p>Note a predominately crystal and dark maltiness in the Armadillo's nose so to speak. Look for great head retention in this dark amber, slightly hazy, light-to-medium-bodied beer. Dead Armadillo's flavor profile, as the nose would indicate is also primarily dark maltiness with some crystal malt sweetness and a trace of hop bitterness. Look for a tart, bitter end, as would seem appropriate for any beer bearing such a name. Overall, a very clean, crisp and drinkable beer.</p><p></p><p></p><p><a href="http://www.beermonthclub.com/newsletters/vol2no4.htm" target="_blank">http://www.beermonthclub.com/newsletters/vol2no4.htm</a></p></blockquote><p></p>
[QUOTE="HerefordSire, post: 602184, member: 4437"] [i]I will take 'em any way I can find 'em.[/i] Dead Armadillo Serving Temperature: 40-45° F Original Gravity: 12.5° Plato Final Gravity: N/A Int'l Bittering Units: 25.0 Alcohol by Volume: 4.5% Dead Armadillo is brewed with a combination of dried armadillo liver, ground armadillo tail skin, and portions of rubber from the tire that ran the little bugger over. This unusual brew is hopped up front with [b]powdered armadillo toenails for their funky bittering characteristics [/b]and then dry-hopped aggressively with dehydrated armadillo nostrils for their obvious aromatic contributions. Or was it a combination of two-row Pale, sweet-roasted Caramel, and dark-roasted Black Patent malts? Might have actually been German Hersbrucker hops come to think of it. Notes From the Panel: Note a predominately crystal and dark maltiness in the Armadillo's nose so to speak. Look for great head retention in this dark amber, slightly hazy, light-to-medium-bodied beer. Dead Armadillo's flavor profile, as the nose would indicate is also primarily dark maltiness with some crystal malt sweetness and a trace of hop bitterness. Look for a tart, bitter end, as would seem appropriate for any beer bearing such a name. Overall, a very clean, crisp and drinkable beer. [url=http://www.beermonthclub.com/newsletters/vol2no4.htm]http://www.beermonthclub.com/newsletters/vol2no4.htm[/url] [/QUOTE]
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