Thevicster
Well-Known Member
WHY ARE WE SHOUTINGWHERE IS THAT?
WHY ARE WE SHOUTINGWHERE IS THAT?
Chengdu 23!WHERE IS THAT?
Haha I would have said it as a joke for triggering. The #BIL thing is played out“So she had a 10 percent sour double bock, and I ordered a barley wine. And I was, like, so surprised. I mean, does anyone still make a barley wine?”
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That gif is actual footage of me each time I've gone.Two weeks from tomorrow I will be stepping foot on the promised land. I am excite.
I know none of you gaf, btw. I just needed to say it.
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That gif is actual footage of me each time I've gone.
Bring a swimsuit. The pond is openLast time I really just wanted to go and roll around in the field, but it seemed untoward.
Bring a swimsuit. The pond is open
Chengdu 23!
Two weeks from tomorrow I will be stepping foot on the promised land. I am excite.
ISO invite next time. Looks fab!
What a coincidence that you're going and lost a beer bet to me.Just saying. Hahaha.
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Greatest gif ever.
Greatest gif ever.
Lightning bolts may strike me down for saying this but.... Sean needs to see that TB getting healthy thread.
Or at least, "getting clean and untorn clothing to greet the public" thread. Not referring to this gif, but when I was there he was looking a bit more rotund and disheveled than previous. And holy shirts? C'mon man!
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I'm sure this is a Captain Obvious statement, but he doesn't strike me as a man who holds vanity in very high regard.
I'm pretty sure the 11 tasted that way because the yeast blend was completely different back then. I remember when I had one that was "stored properly" it was a complete brett bomb, just super dry and ashy (not in a bad way) compared to the more citrusy and tart recent batches. Tasted more like a Belgian saison than American.So I wanted to post about the arthur share I hosted, after I finally tracked down the bottles. I know the caps are on, but as soon as we started drinking I stopped taking pictures.
Highlights of the night were: Blue Label, Art Plum, CD7, 13 arthur. I was really surprised at how well 13 arthur was holding up and just how different blue label arthur was. It was so bright and citrusy. Art plum was exactly as the name described, and just wonderfull to drink. CD7 (art/cantillon) had a nice funk to it where the lambic was coming out.
11 arthur was definitely over the hill. It had a strong mineral taste, similar to what others talked about with some of the 14s. It opened up after awhile, and got better with some time. I really enjoyed 12 and 13 arthur, and it was strange that they held up so much better. It couldve been storage conditions or bottle variations.
I found of the regular arthur that I enjoyed 15 the most, and that two years a fantastic spot to drink it. That being said, everyone thought the 16 and 17 arthur bottles were great fresh.
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Lightning bolts may strike me down for saying this but.... Sean needs to see that TB getting healthy thread.
Or at least, "getting clean and untorn clothing to greet the public" thread. Not referring to this gif, but when I was there he was looking a bit more rotund and disheveled than previous. And holy shirts? C'mon man!
I should be there too.Heading up tomorrow if anyone wants to
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So...your finest brewery hoodie, flip flops, and cargo shorts?Wife statement: I don't care how you dress, but it would be nice if you dressed up a little.
It had a strong mineral taste, similar to what others talked about with some of the 14s.
I really want to believe that the conversation overheard at Hill Farmstead in this piece is fictional, but there are enough incredibly dumb beer geeks out there that it's totally plausible:
https://www.washingtonpost.com/life...cc3a2c-786e-11e7-8839-ec48ec4cae25_story.html
You're better than this.Would you say they were mineraling beautifully?
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So...your finest brewery hoodie, flip flops (PLUS SOCKS), and cargo shorts?