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hat do you think about infusing beer. I’ve seen too many bars ruin good beers by ’infusing’ with some thing or another; such as cascade hops or whisky soaked oak cips. Come on.........
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can’t edit chips. sorry!
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If you mean like keg-hopping or keg-chipping, I’m ALL for it.
Not that I’ve had a keg-chipped beer, but keg-hopped beers kick tail.
I also enjoy The Randall, so . . .
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Is this in regards to brewpubs making beer with infusions? Or is this in regards to bars taking beers that they don’t produce and sticking stuff in the kegs/serving vessels? If it’s the latter, and I think it is that sounds mighty weird. I guess Dogfish Head likes to do this with the randall, so it’s not something I have never heard of. But outside of that, I’m not sure I’ve ever seen anything like this.
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Yep, with the randall, in reference to bars spicing up beers. Leave it alone and let us enjoy the beer for what it is.
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I look at this as someone else doing the experimenting, instead of using my own resources and time. Identifying what not to do, is as valuable as what to do. It is merely a learning experience for this humble homebrewer. The difficulty can be that the bar will not reveal exactly what the beer is infused with, or how. If I want to tweak the change for my own taste, I like to know where to start. Otherwise, it is just an interesting novelty. 
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Well, this particular bar, which I have lots of respect for, enjoys telling us what they are infusing with. My beef is why do it with somewhat rare unique beers. Save the infusing for the regular beers they have on tap.
For example, this past week they were infusing Great Lakes Independence ale. That’s a fairly rare beer that should, IMHO, not be randallized. It’s tuff just trying to find a real sample of it around here.
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