Cigar City Margarita Gose. Lime, salt, fairly tart.
What are you drinking now?
- Thread starter Dude
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Positive Outcome was amazing!
Silence has a spice to it & very dry. Thanks @TheDudeLebowski for these beers!
Oh & a delicious ribeye I made for myself tonight.
Abita strawberry lager (I'm starting to see a trend here). I had at their brewery and it was pretty good; this, not so much.
orionol73
Well-Known Member
- Joined
- May 28, 2018
- Messages
- 3,034
- Reaction score
- 2,433
Last keg of the K-97 series; batch #189, brewed 10/1/23
10 gallons
10 # bestmalz pils,
5 # Viking Sahti blend
2.5 # Briess rye malt
1# briess flaked corn..
1.2 OZ N brewer, First wort.
1.2 OZ Spatz, 30 min boil
K-97 yeast cake from last batch, fermented at 59F, stored cold until served.
10 gallons
10 # bestmalz pils,
5 # Viking Sahti blend
2.5 # Briess rye malt
1# briess flaked corn..
1.2 OZ N brewer, First wort.
1.2 OZ Spatz, 30 min boil
K-97 yeast cake from last batch, fermented at 59F, stored cold until served.
orionol73
Well-Known Member
Tasty Yeungling with pulled pork and vinegar and mustard coleslaw.
ClaudiusB
Well-Known Member
TwistedGray
El Jefe Brewing Company
A few of these - meh, same ole same ole grain water
Big old boy
Golf beer
Big old boy
Golf beer
One of my fav packys posted they had triple mash Dragons Milk. Same place that does all these verticals. Always tempted when in there
And Spyglass Red ale with Italian pork sub. Bummer the cask was suppose to be tapped but went with draft
And Spyglass Red ale with Italian pork sub. Bummer the cask was suppose to be tapped but went with draft
Last edited:
HB CCC Blonde
Yesterday, my wife took me for my 65th birthday lunch to a little BBQ joint north of town that we hadn't been to since before the pandemic. Sorry, no pics, as I left my phone in the car. 
Awesome Texas style brisket with Andouille sausage and tots. She had a pulled chicken flatbread. Good tap beer selection.
After that, we went to Forgotten Star for a pint of their new ESB.
Awesome Texas style brisket with Andouille sausage and tots. She had a pulled chicken flatbread. Good tap beer selection.After that, we went to Forgotten Star for a pint of their new ESB.
Happy birthday, young man! We both have March birthdays. I turned 73 on the 6th.Yesterday, my wife took me for my 65th birthday lunch to a little BBQ joint north of town that we hadn't been to since before the pandemic. Sorry, no pics, as I left my phone in the car.
After that, we went to Forgotten Star for a pint of their new ESB.
View attachment 845293
A day late, but....Happy Birthday!!Yesterday, my wife took me for my 65th birthday lunch to a little BBQ joint north of town that we hadn't been to since before the pandemic. Sorry, no pics, as I left my phone in the car.
After that, we went to Forgotten Star for a pint of their new ESB.
View attachment 845293
Some for me the rest for tomorrow’s brats.
orionol73
Well-Known Member
A little squeezins today.
Kölsch from Old 31 Brewing. Undercarbed by a good bit.
Old 31 Hefeweizen. Pretty tasty. Maybe a touch too much on the clove (obviously personal preference), the banana is good.
Pint of UK IPA.
orionol73
Well-Known Member
Untappd’s Description:
We took our wild wheat ale and aged it in an assortment of Chardonnay, Pinot Grigio, and Sauvignon Blanc barrels for over 17 months before blending them together and bottle conditioning them for an extended time prior to the release.
Barrel Aged Welcome To The Jungle pours a golden straw yellow with aromatic aromas of lemon, delicate pineapple, and crisp apple.
Flavors of bright lemon peel, soft tropical fruit, kiwi, pie spice, and grassy fields come together with an incredibly #balancedacidity and crisp effervescent finish. This beer is a treat for beer and wine lovers alike and would pair perfectly with hangs with friends and family or a good meal.
Guest tap at Old 31. Goat Hill vanilla porter (Cullman, AL). This is a tasty beer. I get nice coffee notes but not vanilla. Still good.
Last edited:
And a glass of that no-name 80/20 pils/Munich lager I made. S-189 really excels at this sorta beer. It certainly achieves crispness, but leaves the lager just a bit round before dropping like a stone. Like the Fullers strain, 34/70, and the vast Chico family, it's an idiot-proof strain. Ideal for me. Normally, I switch over to 34/70 around this time of year, but I'm really enjoying this pitch of 189 and thinking about running it into the summer. After all, my winter brewing only started in mid-January and this is only the 2nd gen pitch. I think I'll ride this one until June.
Seeing as it's Friday, I broke out the Willi Becher.
Seeing as it's Friday, I broke out the Willi Becher.
Last edited:
That really is quite pretty.
#$(*%&*$, now I'm going to have to start wax dipping my cornies.
@Rish I've had Goats Vanilla Porter before it's very nice. It inspired me to do a coffee vanilla porter that is coming up in April. My intention is to replicate a porter that has had coffee Liqueur added in the glass. It makes an incredible drink. But I want to make it as a brew without adding the alcohol. It may take a few tries but I enjoy a challenge.
Ok so I've worked on the ground preparation for a new deck by the pool today. Now I'm enjoying a glass of Marzen brewed for this weekend.
Wasn't tempted by the verticals but the Belgium section will get you. Technically a beer from Maine that made it to Belgium. RIS made with Belgium candi sugar
Plus they had a small brewery Kettlehead collab with Trillium
Plus they had a small brewery Kettlehead collab with Trillium
Last edited:
Red wine from Toscana, Italy. 85% Sangiovese, 10% Cabernet, 5% Merlot with Lasagne. I’ve been wanting lasagne for awhile.
Last edited:
HB Amber while watching basketball.
Hope you enjoyed your "Texas" style brisket! 
Need to smoke one of those! 
Lagunitas Beast of Both Worlds with quesadillas and salad.
I’ve got about three of these creations left and still haven’t decided what to think about them. Not really a WCIPA, not really a NEIPA, not nearly as clear as they imply that it is, and too sweet, to my palate at least, for a kinda/sorta hoppy beer, and too high an ABV to be a session beer. The best I can come up with is that it’s the answer to a question that nobody asked.
I’ve got about three of these creations left and still haven’t decided what to think about them. Not really a WCIPA, not really a NEIPA, not nearly as clear as they imply that it is, and too sweet, to my palate at least, for a kinda/sorta hoppy beer, and too high an ABV to be a session beer. The best I can come up with is that it’s the answer to a question that nobody asked.
IPAs are so much better without allergies...
Last edited:
Maybe a yeast malfunction disguised as a new product? I know a lot of breweries are trying to get off the White Labs wagon...Lagunitas Beast of Both Worlds with quesadillas and salad.
View attachment 845328
I’ve got about three of these creations left and still haven’t decided what to think about them. Not really a WCIPA, not really a NEIPA, not nearly as clear as they imply that it is, and too sweet, to my palate at least, for a kinda/sorta hoppy beer, and too high an ABV to be a session beer. The best I can come up with is that it’s the answer to a question that nobody asked.
Just guessing.
Similar threads
