A very nice Heitz Cabernet w/a standing rib roast med. rare
That's more like drunk Yoda talk.
Even as I type this message, it's funny but true that, while drunk, the drunk Yoda talk is easier to read. In addition to"sloppy Saturday" we should dedicate a "Yoda" day each month.
Moving on to some Grand Marnier as the family and friends leave and head home.
Crooked Stave Surete, it is absolutely fantastic.
Recipe por favor
Relatively simple. I've made this 4-5 times. My aunt makes it way better. I am going to talk to her right now and get her recipe for you.
Hurt.
About to open my new bottle of 18-year single malt scotch. My liver says no. My mind says yes. Hell yes.
Had Karbach F.U.N 007 and prairie bomb! And now de dolled oerbier.
Hurt.
About to open my new bottle of 18-year single malt scotch. My liver says no. My mind says yes. Hell yes.
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Your liver talks back to you? You better fix that! I trained mine to shut the hell up a long time ago. It's been a win/lose situation.
Now this. Again. View attachment 168137
Blowin the bottom out of this vert
View attachment 168136
Time to get silly.
That, with that, some of that, a nip of that, 2 glugs of that, with a lot of that ,and a few chocolate chips for fun and left over pumpkin pie whipped cream on top. I call it a merry Christmas.
Having Gabes Peach Berliner. Been sittin on this one for awhile. Holy crap man how did you get it this sour???? Its like a super powered warhead! I like it lol
Things are winding down. Having this.
Had bottles of my Mead and Maple Wine at the in-laws. Back home, and pulled this beauty out of my "cellar". Bottled 2010.
Weird it's that cloudy. Did you pour the sediment?
Sour mash got the base beer pretty acidic, but I think the under ripe white peaches are why it seems so sour. Malic acid is harsh and there probably isn't any bacteria in there for malo-lactic conversion.
Working on an older Oerbier following the Still Nacht. For a day I planned on getting drunk, I'm not doing a very good job of it.
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