Why not

Post by **Jimbo** » Thu Apr 16, 2015 11:47 am

Friend of mine at the local brewery got bored one afternoon.

It's not bad. A little nutty..... http://draftmag.com/icelands-dung-smoke ... icle-beer/" onclick="window.open(this.href);return false;" rel="nofollow

DAD300 · Post by **DAD300** » Thu Apr 16, 2015 12:12 pm

UUuuummm......

Well, I would try it! BUT IT HAD BETTER TASTE REALLY REALLY GOOD. Or never a second.

I imagine when the said, "Save the whales." They didn't mean, "Hey, save me those whale nuts!"

Tokoroa_Shiner · Post by **Tokoroa_Shiner** » Thu Apr 16, 2015 12:53 pm

Not sure if I'd have "the balls" to try it. :-/ someone else go first. Haha

Post by **MichiganCornhusker** » Thu Apr 16, 2015 1:17 pm

Who does this? Not the brewing, but the exploring?? Who sits around the fire one night and thinks, perhaps while munching on a Thorrablot ram nut, "I've got it, whale testicles!"
And then, what, peat isn't a suitable smoker for him, he needs to take it up a notch to fiery sheep dung. Of course he does, because he is bold and fearless in his insatiable quest for the next sublime flavor.

Not unlike the fella who brought us to Castoreum, used for artificial raspberry flavoring. This is a guy who pays attention. While thoroughly licking a beaver one day, he says "Boy, these castor sacs really taste good! Almost like raspberries!"

What I want to know is how many other animal sacs did this guy lick before coming up with one that tasted like raspberries. What other beers has the Whale Nut guy brewed that didn't make it into Draft?

I can't read things like this, I'm too open to suggestion. I'm making a Froot Loop hooch for godsakes. I'm glad I don't live near whales right now...

Post by **HDNB** » Thu Apr 16, 2015 5:11 pm

MichiganCornhusker wrote: Not unlike the fella who brought us to Castoreum, used for artificial raspberry flavoring. This is a guy who pays attention. While thoroughly licking a beaver one day, he says "Boy, these castor sacs really taste good! Almost like raspberries!"

never tasted like raspberries to me.

MC, thanks for the ROFLMAO. my sides hurt.

Post by **aquavita** » Thu Apr 16, 2015 5:20 pm

Goes great with Hákarl !!

Hákarl is traditionally prepared by gutting and beheading a Greenland or basking shark and placing it in a shallow hole dug in gravelly sand, with the now cleaned cavity resting on a small mound of sand. The shark is then covered with sand and gravel, and stones are placed on top of the sand in order to press the shark. In this way the fluids are pressed out of the body. The shark ferments in this fashion for 6–12 weeks depending on the season.

Following this curing period, the shark is then cut into strips and hung to dry for several months. During this drying period a brown crust will develop, which is removed prior to cutting the shark into small pieces and serving. - Source Wikipedia

Post by **S-Cackalacky** » Thu Apr 16, 2015 5:37 pm

Culinary treats I'm sure I'll never experience.

I wonder how many dead rotting sharks the first person tasted before he figured out that putting some heavy rocks on it didn't help much and smokin' it at least allowed him to choke it down. Sometimes takes a little experimenting to get things right - I guess.

ipee7ABV · Post by **ipee7ABV** » Thu Apr 16, 2015 8:00 pm

aquavita wrote:Goes great with Hákarl !!

Hákarl is traditionally prepared by gutting and beheading a Greenland or basking shark and placing it in a shallow hole dug in gravelly sand, with the now cleaned cavity resting on a small mound of sand. The shark is then covered with sand and gravel, and stones are placed on top of the sand in order to press the shark. In this way the fluids are pressed out of the body. The shark ferments in this fashion for 6–12 weeks depending on the season.

Following this curing period, the shark is then cut into strips and hung to dry for several months. During this drying period a brown crust will develop, which is removed prior to cutting the shark into small pieces and serving. - Source Wikipedia

I saw this on river monsters

Donincognito · Post by **Donincognito** » Fri Apr 17, 2015 3:49 am

Wait till you lot find out about casa maru cheese

Post by **RandyMarshCT** » Fri Apr 17, 2015 10:56 am

Damn Domincognito... that's disgusting as hell. I'll admit, I'm too chicken to try that. Whale balls? Sure. Maggot cheese? No way! I'm not sure I'd even have the gall to try the rotting shark.

Wiki: http://en.wikipedia.org/wiki/Casu_marzu" onclick="window.open(this.href);return false;" rel="nofollow

Post by **Jimbo** » Fri Apr 17, 2015 12:02 pm

holy shit there's some nasty images of that cheese on google images.

received attention on Bizarre Foods with Andrew Zimmern. Zimmern described the taste of the cheese as "so ammoniated" that "...it scorches your tongue a bit." The cheese is known to leave an aftertaste for a duration of up to several hours

When disturbed, the larvae can launch themselves for distances up to 15 cm (6 in).

Good lord man, ammoniated rotten cheese with worms that launch when you eat it.

Why?

MCH, surely not even you are this open to suggestion?

Post by **heartcut** » Fri Apr 17, 2015 12:12 pm

Had to wipe my eyes- that's some funny shit.
Cow shit dried over a fire is better than it sounds.

Post by **MichiganCornhusker** » Fri Apr 17, 2015 12:34 pm

Jimbo wrote:MCH, surely not even you are this open to suggestion?

I wouldn't touch that cheese with a 6" pole.

Post by **Jimbo** » Fri Apr 17, 2015 1:03 pm

so its not getting anywhere near your genitalia?

Fromunda is a different kind of cheese

SassyFrass · Post by **SassyFrass** » Fri Apr 17, 2015 1:34 pm

I completely understand why they serve that cheese with "strong red wine."

SF

Post by **S-Cackalacky** » Fri Apr 17, 2015 3:12 pm

Would probably have some mouth feel.

Post by **shadylane** » Fri Apr 17, 2015 3:20 pm

Dung-smoked whale testicle beer, doesn't sound good, but the brewery sold it real fast.
More power to them and their customers.
I wonder what percentage they used ?

Post by **Danespirit** » Fri Apr 17, 2015 3:45 pm

That crappy cheese idea...no way! Can't possible drink so much italian wine that i could swallow that.
Whale crotches roasted over sheep shit...yeah,,why not?
I could tell people i'm not drunk...i only drank whale testicles (wonder if anyone would give a damn about that explanaition?).

Post by **cranky** » Fri Apr 17, 2015 6:52 pm

My belief is that there is plenty of things I know are good and I know I don't like that stuff and if I drank it I would like it even less. Just don't see the point.

Post by **firewater69** » Fri Apr 17, 2015 7:08 pm

heartcut wrote:Had to wipe my eyes- that's some funny shit.
Cow shit dried over a fire is better than it sounds.

I've heard of many major breweries using fish bladder as a clarifier, but when it comes to whale nut beer, I'm with heartcut on this one.

Bagasso · Post by **Bagasso** » Fri Apr 17, 2015 10:24 pm

I wonder if the whale testicles are the source of the nuttiness or if it's actually peanutty because of the sheep dung.

Yeah, they probably don't eat peanuts but there always seems to be some in the mix.

Yes, I know that's corny. Hey, have you noticed that even if you haven't eaten corn....nevermind.

Post by **moosemilk** » Sat Apr 18, 2015 12:03 am

Whale testicles and sheep dung... fuzzy 'n' nutty.

I think I'll pass. Had my share of putttoooohy (last thing a pubic hair hears before hitting the floor) in my teen years. Thankfully shaving became fashionable.

Bottle of "wooly balls" anyone?
Is that categorized as "bleet beer"?
"Moby Dick Draught"?

Paulinka · Post by **Paulinka** » Sat Apr 18, 2015 5:55 am

No way we can't do something much more interesting easily

"- How 'bout this bourbon of mine?
- Mmmmm, nice long creamy nutty aftertaste and smells a bit like fruity wine with lots of dry fruit and marmelade... I really like it, oak plays a lesser role and a good complex grainy taste is definitely perceivable.
- Well, in the fermentation a special lactobacillus flora involved that I harvested from my GF's ladypart."

There, done. Now just make a nice label with the girl's photo on it, and people will stand in rows to give money. Maybe not, but a new niche in the world of spirits for sure. And an outstanding conversation piece. I wonder why no microdistillery gone to market with such an idea. Maybe they are less of a maniac perv.

Post by **Jimbo** » Sat Apr 18, 2015 6:02 am

Paulinka wrote: a special lactobacillus flora involved that I harvested from my GF's ladypart."

Poontang poteen? Sounds delicious.

Post by **T-Pee** » Sat Apr 18, 2015 6:05 am

Just more reasons I'm grateful to live where I can get a good ribeye.

tp

MitchyBourbon · Post by **MitchyBourbon** » Sat Apr 18, 2015 6:28 am

Sheep shit and fish nuts... unless I'm dyin of thirst, I'm again it.

I think old Dagbert was taken a shit in the outhouse one day, savoring the aroma and wondering... How can I capture dees woonderful aromas in a beer? Ahhh, sheep shit and fish nuts!!!

Nope, not for me.

Post by **HDNB** » Sat Apr 18, 2015 6:33 am

MitchyBourbon wrote: savoring the aroma and wondering...

everyone like their own brand!

Post by **boda getta** » Sat Apr 18, 2015 8:08 am

Jimbo
I sent you a email concerning single malt rye whiskey.
Hope to hear from you.
BG

Post by **Jimbo** » Sat Apr 18, 2015 2:03 pm

Havent hardly been home boda. Dont like typing much on this phone. Will answer shortly when I'm home.

Tokoroa_Shiner · Post by **Tokoroa_Shiner** » Sat Apr 18, 2015 2:14 pm

Paulinka wrote: - Well, in the fermentation a special lactobacillus flora involved that I harvested from my GF's ladypart."

Still tryna figure out how you would harvest that :-/ Maybe I'm thinking about it too much. What about a "special" strain of yeast?

haha

Home Distiller

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