TOPIC:

Everyday the weather gets cold, I can't help thinking about the Well's Shandon Century Extra Stout; what's it going to take to get this as a permanent year-round offering?

Or at least another batch made this winter?

I'd drive out to Cork with a corney and buy 21 liters of the stuff if they'd make it again and let me buy it by the corney keg. (Heck, if they'd just sell me the wort I'd ferment it myself happily and they could probably avoid paying alcohol duty on 21 liters to boot!)


If I could get some strong hints as to recipe formulation or the grist I'd make some myself. -Yea, I'm getting desperate.


What's the best way to maximize our chances of seeing this beer again and seeing it as a permanent offering?


Adam

"Biertourist":3rgnrpgv wrote: Heck, if they'd just sell me the wort I'd ferment it myself happily and they could probably avoid paying alcohol duty on 21 liters to boot!
Adam[/quote:3rgnrpgv]

What a brilliant suggestion

Any small micro-brewery up for this?

It would make a brilliant test of big v. very small fermentation batches

Will

David Llewellyn does this for cider.

"TheBeerNut":5hqpc59y wrote: David Llewellyn does this for cider.[/quote:5hqpc59y]

Yea, he's done it twice now at two of the markets. He's done for the year now, though. (No more apples to press.)


I hope it brings it back next year as its' even decent value.


Adam