What are you drinking now?

Thanks! No, I am on an Android phone. A Galaxy S III to be precise. Well, not anymore since I'm home from work now, but you get the idea.

I got off work a few hours early, but I dare not go to sleep for fear of not waking up in time to make it to my exam. So I am settling down with this bad boy. Gonna follow this up with something slow drinking so I don't get wasted before I have to leave.

Terrible pic, sorry, but even a DSLR can't make up for awful lighting and a tired a shooter.

 

My last 2 of the night. Got home from a "Martini party" and had these. Feeling great right now

 

Had RR Supplication and Rodenbach Grand Cru, while brewing a clone of Supplication. Right now I'm drinking my Feast of Fools which is a Braggot, with Peaches and Apricots fermented with Flanders Golden yeast. It's is now 4 years old and finally hit its stride. Delicious.

 

I love it. Always have. Their hefe is the gold standard

 

Drinking a 3 Floyds Zombie Dust. This is my last one, can't wait to find more!

 

Against the Grain Golden Shower. Getting ready to wreck the beer budget on 2 bottles of Stille Nacht Reserva.

 

Is that the Against The Grain that's in Louisville? Im about 2 hours away and was quite impressed with a few of their brews

 

The label reads as "Khamovneekee Venskoe".
Nice Vienna lager style beer with plenty of caramel notes and grassy hops.

 

Cool bottle. Some of those Euro brewers have a lot of old world imaginative abilities. In a while I'll be having more SA Winter Lager,a dark copper wheat bock with spices. And some Oskar blue's dale's pale ale to be sure. Those cans really do kick the flavor & aroma a notch.

 

Belgian Wit brewed with chamomile, coriander, and orange zest.

 

Oh my..

 

First glass of my newest batch of 5 hop ipa...

Liberty
Northern Brewer
Columbus
Willamette
Amarillo

 

Drinking one of Stauff's Dust Devil IIPAs in celebration of finishing my BJCP exam earlier today. This is a really well brewed IIPA. Plenty of hop everything and just strong enough malt back bone to keep the hops in check. Well done, man! The pic makes it look like mud but it really is a very pretty color. I'll try to get a pic that does it justice when I drink the other one.

 

Drinking more Port City Porter.

After I kill off the growler, I'm not sure where to go next. There's all my homebrew (so, so much of it), or any of the stuff I picked up today:

 

right now just a Coke. not one of them fancy Texas Pepsi/7Up/Mt. Dew cokes, but a real Coca Cola Classic coke.

 

On my second Sam Adam's Winter Lager. Good old bock. Love that bock flavor. Too bad it's not the old Stroh's bock from the 70's...

 

Just "Shot Gunned" one to remind me of the good old days, ehrr 3 years ago? Lol.
Saving up for equipment and grain!

 

'Bout ready to do an early carbonation test on a pale ale and then on an IPA with rice. My pipeline is pretty low at the moment due to hog butchering, curing and smoking in Nov. and Dec. Plenty of cider but not much for ale. The holidays took more of a toll than expected on the supply. We are making up for lost time now.

 

Finishin the second winter lager while the icy wind howls outside my window like a lost soul. Savin two of'em for tomorrow. Got 4 Dale's pale ales left to enjoy,so Dale,you're up next!:rockin:

 

2 Hopslams down. Wow, this stuff is good and sneaky. About to pour another and start on one of my favorite soups (baked potato soup)

 

I like to make baked potato soup with some amish smoked extra sharp cheddar from Heini's in Berlin,Ohio. About 70M from here.

 

That sounds awesome! Here is the recipe I typically use:

http://smittenkitchen.com/blog/2011/01/baked-potato-soup/

 

Pretty close,but I use shalots instead of leaks. & I roast the garlic till it's caramelized,due to the strength of the smoked extra sharp cheddar. I even toss in a little half & half. And use hungarian smoked bacon.

 

Having a HB pumpkin ale WATCHING HOCKEY!!! Hell yea! Heh, not only does my beer taste awesome, I didn't pay 12 bucks for it!!

 

Well those guys were the first ones here in Russia who bottled their beer in cool-stylized pre-commies era bottles (i.e. 1917 and earlier).

Here comes my favorite one, which I'm currently drinking right now:

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The label tells us "Khamovneekee Peelzenskoye". It's actually a pilsner. From my point of view, a German style pilsner. Extremely thick mouthfeel, overwhelming grassy and bitter hops, endless bitter aftertaste.

 

Thanks for posting the link. I never had baked potato soup and it sounds like a winner with a pot roast and home made sourdough wheat bread.

 

You're in for a treat!

 

I really dig a hearty potato soup as well... That being said... Drinking a Founders breakfast stout... WATCHING HOCKEY!!

 

Last of the Porter, think I'll go with the Stone Enjoy By IPA next.

 

had a founders centennial IPA. I like it better straight from the bottle, for some reason it seems more citrus flavors come through that way.

I also noticed that the bottle date was 7/2012! this was from my reputable store, so i m a little bummed they are so old. they were kept in the fridge tho, but i definitely want to try it fresh.

 

Because my local sports bar (great for watching the hockey game) can't pour a proper Guinness.

 

512 Pecan Porter on cask

 

Sam Adams ,Maple Pecan Porter

Cheers

 

Ah did a Punkin' Ale which was a clone of Lady Rumpkin, without the Rum...

tastes is sehr gut!!
Recipe attached? (ah'm still new at this here e-mail-blog-type-thang.... hopfully it comes through....

your kin 'n the brew hobby....

#'s

View attachment Punkin Ale ala Numbers.pdf

 

Home brewed Maple Syrup Ale. Nice smooth maple finish. Mmmmmm.

 

Definitely damned good, but I can't help but find it kind of same ol-same ol with every other IPA out there.

 

Hopslam number 4. Leeks are cooking away in about 20 mins ill add potatoes!

 

Westmalle dubbel.

Banana bread up front leading into raisins, caramel and a touch more banana. I like.

 

Finally a Scotch Ale that's not skunked. Very tasty.

 

Dogfish Head Birra Etrusca, hmmm.... highly phenolic, wheat is huge in the aroma, very nutty, lightly bready mouthfeel.