What are you drinking now?
- Thread starter Dude
- Start date
Help Support Homebrew Talk:
Enjoying some of @pshankstar's HM limoncello with club soda. Very refreshing.
I might have to make a batch of this.
I might have to make a batch of this.
HB honey malt
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
orionol73
Well-Known Member
Train beers.
Vitus, a very tasty weizenbock. A little clove and banana, slightly sweet, full mouth feel, 7.7%. I really like it.
Gonna need a lot of alcohol this NFL season
Weihenstephaner is at it again – making these perfect brews – this time their delicious and tasty Dopplebock “Korbinian”, alternately labeled as a Dunkles Starkbier, or “Dark Strong Beer”. It is Dark; it is Strong! it is a Double Bock.... er... Dopplebock!
Beers like this have a place in history – Calling beer “Liquid Bread” isn’t too far off the mark – monks going into periods of fasting were never far from big, heavy, boozy, calorie-laden brews just like this – makes fasting sound delicious!
Korbinian is a real treat – if you are able to get your hands on this brew, it is a 7.4% ABV giant of a beer – super malty, but not a malt bomb. Just a big heavy malty presentation with balanced Continental hops. This is a boozy, big beer. Dark bready flavor with plums, raisins and dark fruit hints abounding – you’re not going to be needing much dinner with one of these, my bread roll and this half liter and I’m good for the evening. Well, maybe one more huh? Prost!
Beers like this have a place in history – Calling beer “Liquid Bread” isn’t too far off the mark – monks going into periods of fasting were never far from big, heavy, boozy, calorie-laden brews just like this – makes fasting sound delicious!
Korbinian is a real treat – if you are able to get your hands on this brew, it is a 7.4% ABV giant of a beer – super malty, but not a malt bomb. Just a big heavy malty presentation with balanced Continental hops. This is a boozy, big beer. Dark bready flavor with plums, raisins and dark fruit hints abounding – you’re not going to be needing much dinner with one of these, my bread roll and this half liter and I’m good for the evening. Well, maybe one more huh? Prost!
Toppling Goliath, Double Dry Hopped King Sue. Man, this is delicious.
You dunked on the color, though! For me, that's always the hassle with both of those beers. This year I'm not screwing around, it's full cheat mode for me: I purchased some Sinamar.
Some ordinary bitter
And now onto some Belgium funk
A nice little Flanders from @orionol73
And a Belgium stout. I find this little thing very interesting. Kinda RIS with Candi and a little funky Belgium yeast. Was trying to age this but....
A nice little Flanders from @orionol73
And a Belgium stout. I find this little thing very interesting. Kinda RIS with Candi and a little funky Belgium yeast. Was trying to age this but....
Last edited:
Castle Cream Ale, from Castle Danger Brewing.
Lazy martini.
orionol73
Well-Known Member
More West Coast IPA!
Last night’s Friday Jr beverage. HB Cream Ale
HB Mountain Double IPA, 8%. Cryo Centennial, Cryo Citra, and tonnes of Strata cold side. Fermented at 32°C with two packets of WHC High Voltage, which is amazing stuff.
It's now lost the slightly weird mintiness it initially had. Looking forward to bringing a couple of bottles to my local Hzb club next Sunday.
It's now lost the slightly weird mintiness it initially had. Looking forward to bringing a couple of bottles to my local Hzb club next Sunday.
We're spending a week in Auvergne, the volcanic region of France. We ate at a restaurant across from our hotel and the beer was excellent. I started with their "amber" that was more of a hazy IPA. My wife had a very hoppy, citrusy IPA that she loved. I finished with the 60's Cops, kind of an imperial IPA. My sister had a couple of the draft blonde beer. All of them are local beers.
Attachments
I'm drinking the usual stuff while I madly search for threads about the WY Thames Valley strain. My goal for the '24 UK brewing season is to go back and reexamine UK strains that aren't T. Taylor or Fullers.
I remember using this strain in the 90's and thinking it was quite good. Frankly, I was brewing swill back then so anything that didn't require a preemptive buzz prior to consumption was considered "as good as commercial beer." Those notes were a few PCs ago and written in ProMash, maybe even spiral ring notebooks.
Anyway, most of the threads are old and useless, so I pitched it at 64F an hour ago into Ron Pattinson's '71 Boddingtons clone and I'll just set the fridge at a generic UK 68F/20C then let it rise to 72F/22.2C at half-gravity and see what happens.
Ordinary bitter (fined, but not crashed)
Australian Sparkling Ale that I really should've cold crashed and fined--but I'm experimenting, so this kinda stuff is going to happen.
I remember using this strain in the 90's and thinking it was quite good. Frankly, I was brewing swill back then so anything that didn't require a preemptive buzz prior to consumption was considered "as good as commercial beer." Those notes were a few PCs ago and written in ProMash, maybe even spiral ring notebooks.
Anyway, most of the threads are old and useless, so I pitched it at 64F an hour ago into Ron Pattinson's '71 Boddingtons clone and I'll just set the fridge at a generic UK 68F/20C then let it rise to 72F/22.2C at half-gravity and see what happens.
Ordinary bitter (fined, but not crashed)
Australian Sparkling Ale that I really should've cold crashed and fined--but I'm experimenting, so this kinda stuff is going to happen.
Lampy
Well-Known Member
Homemade grape juice wine with a touch of honey to sweeten.
Real deal dark lager. Nice and malty, very tasty.
After a bit of procrastination spent writing utter BS on HBT, the brewery's all cleaned up and dried off. Time for a celebratory glass of jasmine rice lager. It's starting to pull some yeast off the bottom, I'll miss this one.
I think most people love Heineken. I’ll say one thing – I love Heineken too – in cans! My last half rack of Heineken green bottles had the end bottles by the hand-holes light struck and skunked. The beer that received light through those handles didn’t meet expectations. The rest of the half rack was fine.
So here we go, the endless green glass controversy. Hey at least the big stuff in green cans is protected!
Today, I’m chugging this Dutch bliss from my official 1939 Heineken Steen. Notice I didn’t say Mug, Jug, Stein, Maßkrug, Bierkrug, Tankard, etc. I’m politically correct in a Dutch way, let’s call it STEEN! I looked it up!
It really is incredible when you get fresh beer from a great big can. If they had chugworthy aluminum cans back in 1873 when Heineken was starting up, I’m sure they would have used them. Great Bier! Proost!
So here we go, the endless green glass controversy. Hey at least the big stuff in green cans is protected!
Today, I’m chugging this Dutch bliss from my official 1939 Heineken Steen. Notice I didn’t say Mug, Jug, Stein, Maßkrug, Bierkrug, Tankard, etc. I’m politically correct in a Dutch way, let’s call it STEEN! I looked it up!
It really is incredible when you get fresh beer from a great big can. If they had chugworthy aluminum cans back in 1873 when Heineken was starting up, I’m sure they would have used them. Great Bier! Proost!
Tasty Schilling
Last edited:
Similar threads
American Pale Ale
Sub 4% ABV Competition Entry - West Coast "Micro IPA"
