Sabtu, 31 Desember 2011

A New Year's resolution is something that goes in one year and out the other

Ah, the last day of the year.  For many people a night to go out and party, get drunk and rowdy, and whatnot.  A night that a lot of people who hardly ever go out, hardly ever drink and hardly ever party are out and about and set loose on the world.  In other words . . . it's amateur night.

Hubby and I?  We are crashing at home . . . we will have a nice relaxing evening at home.  It's a special night so we will be nomming on fine steaks, dipping fresh bread in gooey cheese fondue, indulging in chocolate mousse with strawberries and, of course, imbibing cocktails.

A departure from the norm is that we will not be toasting with champagne, sparkling wine or spumante.  We will be ringing in the new year with Samuel

Adams Infinium.  Yes, we will be raising our glasses to the new year with . . . *gasp* . . . beer.

Infinium is a very, very special beer.  It is brewed using very special method in very limited batches.

Infinium was first brewed in 2010   . . . guess what we toasted 2011 with?  It is an amazing beer . . . I've never experienced anything quite like it.  It is light, effervescent and champagne-like.  Forget Miller High Life . . . Infinium is truly the champagne of beers.

It is made in the German style following the strict purity laws used for thousands of years. Infinium is dry-hopped with Bavarian Noble hops for a light citrus flavor. Its then bottle-conditioned with a traditional Belgian yeast and fermented in the champagne-method.

From Samuel Adams . . .

Our brewers worked for two years with the world’s oldest brewery, Germany’s Weihenstephan, to create this unique new beer style. A groundbreaking brew, made with only the four traditional ingredients: malted barley, hops, water and yeast, Infinium™ is a crisp champagne-like beer with fine bubbles and a fruity, spicy aroma. The crisp clean malt character and delicate fruit notes in this beer are complemented by a slight citrus flavor from dry hopping with Bavarian Noble hops. Bottle conditioning adds another layer of complexity and light spice notes.


We have bottle of 2010 left over from last year and a couple bottles from this years' batch.  I'm looking forward to bring in the new year in Sam Adams style!

Have fun and be safe . . . Happy New Year!!!


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