If you like big Belgian beers but wish they had more alcohol on in them, then 1) you’ve got a problem and 2) will enjoy this guest post from me today on Rob Kasper’s Baltimore Sun beer blog.
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Jacob Grier is a freelance writer, barista, mixologist, and magician in Portland, OR. He writes, eats, and drinks a lot. His articles have appeared in The Washington Post, Reason Online, The Oregonian, and other publications. -
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Hmm… I suppose if you start with good ingredients? I’m trying my hardest to imagine what the Green Devil tastes like, and despite knowing the taste of the different elements I’m coming up blank. Now that I’m thinking about it, my favorite Belgian, Triple Karmeliet, might be pretty good with a little Lillet. But I’ve fallen in love with adding Lillet to every cocktail, so its probably advised I stay away from other people’s drinks.
@Alison: Oh, I love the Karmeliet! One of the best beers ever.
Imagine Duvel with an anise aroma and you’ll get a pretty accurate picture of the Green Devil.
I’ve found my new breakfast drinks!