What are you drinking now?

[Beermeister32]

I’m going Old School tonight. Old School 1300’s beer and Old School snacks. Heck, they had to have fried pigskin in the 1300’s, right? A lot more likely than a plate of chili cheese fries. Of course if they had the fries in 1350, I think they’d outsell the pig skins heartily!

Aecht Shlenkerla Rauchbier, a historic smoked beer, what a classic. My first smoked beer was a lot like my first beer, period. At the tender age of 4 or 5, I talked Dad into giving me a sip. TERRIBLE! That’s how I felt the first time I had a smoked beer – Gawd Awful! But you know, like many things, the more you do it, the more you enjoy it (my favorite line, they never seem to take me up on it though!)

What a TERRIFIC and historic beer. Back in the day, Barley malt was kilned over a fire of Beechwood logs, and picked up a smoky character. So as ancestor humans in our ancient past, when you were thinking beer, you weren’t thinking the pale lagers. That came later. This was it – a hearty and smoky brown ale, matured for months in beer cellars.

The interesting thing about all this is that the palate sort of adjusts to the smokiness, and it becomes less of an issue. I actually look forward to glugging an ancient beer like this periodically. 5.1% ABV, slight head and slight lace, medium carbonation. I need to go to Bamburg – wow, Weyermann and Aecht Schlenkerla / Brauerei Heller in the same town!

 

[MaxStout]

I’m going Old School tonight. Old School 1300’s beer and Old School snacks. Heck, they had to have fried pigskin in the 1300’s, right? A lot more likely than a plate of chili cheese fries. Of course if they had the fries in 1350, I think they’d outsell the pig skins heartily!

Aecht Shlenkerla Rauchbier, a historic smoked beer, what a classic. My first smoked beer was a lot like my first beer, period. At the tender age of 4 or 5, I talked Dad into giving me a sip. TERRIBLE! That’s how I felt the first time I had a smoked beer – Gawd Awful! But you know, like many things, the more you do it, the more you enjoy it (my favorite line, they never seem to take me up on it though!)

What a TERRIFIC and historic beer. Back in the day, Barley malt was kilned over a fire of Beechwood logs, and picked up a smoky character. So as ancestor humans in our ancient past, when you were thinking beer, you weren’t thinking the pale lagers. That came later. This was it – a hearty and smoky blown ale, matured for months in beer cellars.

The interesting thing about all this is that the palate sort of adjusts to the smokiness, and it becomes less of an issue. I actually look forward to glugging an ancient beer like this periodically. 5.1% ABV, slight head and slight lace, medium carbonation. I need to go to Bamburg – wow, Weyermann and Aecht Schlenkerla / Brauerei Heller in the same town!

Rauchbier and chicharrones sound strangely good to me. Might have to try it some time.

 

[lawdawg]

Dbl dry hop king sue x2

 

[lawdawg]

I’m going Old School tonight. Old School 1300’s beer and Old School snacks. Heck, they had to have fried pigskin in the 1300’s, right? A lot more likely than a plate of chili cheese fries. Of course if they had the fries in 1350, I think they’d outsell the pig skins heartily!

Aecht Shlenkerla Rauchbier, a historic smoked beer, what a classic. My first smoked beer was a lot like my first beer, period. At the tender age of 4 or 5, I talked Dad into giving me a sip. TERRIBLE! That’s how I felt the first time I had a smoked beer – Gawd Awful! But you know, like many things, the more you do it, the more you enjoy it (my favorite line, they never seem to take me up on it though!)

What a TERRIFIC and historic beer. Back in the day, Barley malt was kilned over a fire of Beechwood logs, and picked up a smoky character. So as ancestor humans in our ancient past, when you were thinking beer, you weren’t thinking the pale lagers. That came later. This was it – a hearty and smoky blown ale, matured for months in beer cellars.

The interesting thing about all this is that the palate sort of adjusts to the smokiness, and it becomes less of an issue. I actually look forward to glugging an ancient beer like this periodically. 5.1% ABV, slight head and slight lace, medium carbonation. I need to go to Bamburg – wow, Weyermann and Aecht Schlenkerla / Brauerei Heller in the same town!

View attachment 829139

Had that beer last week. Amazing

 

[lawdawg]

Livin tha high life

 

[camonick]

HB NEIPA

 

[Hoppy2bmerry]

What a TERRIFIC and historic beer...

The interesting thing about all this is that the palate sort of adjusts to the smokiness, and it becomes less of an issue. I actually look forward to glugging an ancient beer like this periodically. 5.1% ABV, slight head and slight lace, medium carbonation. I need to go to Bamburg – wow, Weyermann and Aecht Schlenkerla / Brauerei Heller in the same town!

View attachment 829139

I think you’ll love their Doppelbock!

 

[grampamark]

All Day IPA with a redneck charcuterie board.

 

[AZ Maverick]

I just pulled the tap on a new keg of home brewed Schwarzbier that has been lagering for the last three months.
I'm having it with a burger that I just pulled off the grill.

 

[Beermeister32]

I think you’ll love their Doppelbock!

The one in the green label bottle? Yes, excellent!

 

[HM-2]

HB British Strong. Very happy with the clarity...

 

[Rish]

HB wheat

 

[BongoYodeler]

HB Scottish Ale

 

[Hoppy2bmerry]

HB Blueberry hop water

 

[Rish]

HB chocolate milk stout

 

[AlexKay]

 

[loganklaas]

HB Brut IPA

 

[TheDudeLebowski]

Lil bit of a gusher. Was expecting more of a stout. Then I saw 50% quad. def Belgian strong ale vibes with a little bit of a deep cherry bite at the end

Here it is still going after 4 minutes. Belgium buzz. It has a nice head once it calms down

 

[Hoppy2bmerry]

HB wit from the keg I want to empty.

 

[JAReeves]

After a couple HB Galena Pale Ales while harvesting hops, opted for the HB Hallertau Magnum Lager to cheers the poor-man’s hop oast.

 

[Bramling Cross]

Took this picture earlier today.

I did a carb check on my little brown porter that I kegged on Monday. Still stinks of light chocolate malt, but the brown malt has stepped forward on the tongue and the invert #3 has shown up too.

Oh, yeah, this is the stuff.

I've been cursing the weather all summer, just waiting for this. This keg will not live long.

Yum.

 

[Section1]

Homebrew Schwarzbier. This recipe still needs work or something. It's not bad but IDK, it could be better too. I've made worse so not complaining.....

 

[Section1]

Homebrew Schwarzbier. This recipe still needs work or something. It's not bad but IDK, it could be better too. I've made worse so not complaining.....

 

[Section1]

Sorry for the double post, I drank another beer to make up for it.

 

[pshankstar]

My coworker from Dublin brought the Guinness, I brought my barleywine and the Flanders. We all shared and enjoyed them together.
The Dale’s was earlier this evening.

 

[Hoppy2bmerry]

After 2 more tasters, I switched to a bigger glass, there’s still a little wit left in the keg, but it’s going to be fertilizer tomorrow morning.

 

[grampamark]

Lewis & Clark Hefe. A really good Hefe.

 

[Bramling Cross]

After 2 more tasters, I switched to a bigger glass, there’s still a little wit left in the keg, but it’s going to be fertilizer tomorrow morning.

That's the funny thing about Wits, isn't it? When the weather starts to turn in late winter, I get the Wit itch, and that quickly turns into Wit mania as the trees start to show buds.

It's funny, at least for me, how quickly a Wit tends to wear out its welcome. It's not that it's a bad beer, it's just that there are better uses for the keg and the yeast is a bit of a dead end unless you really like Wits. What else are you going to do with a Wit yeast except make more Wit, right?

I tend to dump a lot of partial Wit kegs. I suppose the short, 2-4 week long springs in the Mid-Atlantic are the culprit.

 

[Hoppy2bmerry]

That's the funny thing about Wits, isn't it? When the weather starts to turn in late winter, I get the Wit itch, and that quickly turns into Wit mania as the trees start to show buds.

It's funny, at least for me, how quickly a Wit tends to wear out its welcome. It's not that it's a bad beer, it's just that there are better uses for the keg and the yeast is a bit of a dead end unless you really like Wits. What else are you going to do with a Wit yeast except make more Wit, right?

I tend to dump a lot of partial Wit kegs. I suppose the short, 2-4 week long springs in the Mid-Atlantic are the culprit.

I could go into the garage and get an empty keg, but then I’d have to find space for it. I won’t be tossing much, it’s a good beer too, but I have plenty bottled. There is maybe another glass and a half liter, I just need to decide if I’ll feed it to some hops, or the mulberry tree. Cheers!

 

[kingmatt]

First pour of my latest all Citra NEIPA