Post #130601 by tikitortured on Sun, Dec 12, 2004 12:33 PM

I know not of this hot fire poker of which you speak involving Samuel Smiths, but I do know some Belgians that use a similar method to carmelize candy sugars.
The Samuel Adams Triple Bock is unusual, I have three vintages that I'm ageing and can't wait for that "special occasion" to crack into them. The one I tasted, tasted like teryaki sauce and would be good for cooking. As far as sipping...I hope it gets better with age.