What are you drinking now?
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Cranking the OT at the monkey farm. I've got so much PTO. January starts now!
Very tasty dunkel
So when is a Japanese Lager maybe not a Japanese Lager? I bought this in the Japan beer section of my local supplier. Says Banzai Beer, Premium Koshihikari Rice Lager on the label. The bottle has kookie looking Japanese inspired artwork on the front. I guess the ‘Murcan 22 oz beer bottle should have been the dead give-away!
Banzai Beer is actually produced by Jackrabbit Brewing out of West Sacramento, California. Hmmm… Well, I guess no worse than Sapporo being brewed in Vietnam. So is it for real or a faker? I’ll let you be the judge. Scouts honor, I did buy this thinking it was a Japanese brew up to about 3 minutes ago!
At 4.2% ABV, the malt bill, er, rice bill has to be modest. Not many 4.2% brews out there. I’ve been known to head South into that ABV territory with my blenders, it definitely makes for a beer lighter on the booze than a lot of drinkers are used to consuming these days.
Funny thing about US Prohibition – when the 18th Amendment was overturned, the first beers approved in 1933 by the Roosevelt Administration were 3.2% ABV. So after a dry spell in the 1920-30’s, and enduring your brother’s no-boil home brew for years, Uncle Sam lets loose at 3.2% Whoopeeee!
So what is 4.2% Sacramento-made rice Lager like? Well the beer has moderate carbonation, head dissipates immediately, grab a photo quick! Zero lacing, light flavor sort of like a lighter cream Ale. It’s an OK beer, a bit BMC-ish, but not one I’d write home about…. this amount is enough!
Banzai Beer is actually produced by Jackrabbit Brewing out of West Sacramento, California. Hmmm… Well, I guess no worse than Sapporo being brewed in Vietnam. So is it for real or a faker? I’ll let you be the judge. Scouts honor, I did buy this thinking it was a Japanese brew up to about 3 minutes ago!
At 4.2% ABV, the malt bill, er, rice bill has to be modest. Not many 4.2% brews out there. I’ve been known to head South into that ABV territory with my blenders, it definitely makes for a beer lighter on the booze than a lot of drinkers are used to consuming these days.
Funny thing about US Prohibition – when the 18th Amendment was overturned, the first beers approved in 1933 by the Roosevelt Administration were 3.2% ABV. So after a dry spell in the 1920-30’s, and enduring your brother’s no-boil home brew for years, Uncle Sam lets loose at 3.2% Whoopeeee!
So what is 4.2% Sacramento-made rice Lager like? Well the beer has moderate carbonation, head dissipates immediately, grab a photo quick! Zero lacing, light flavor sort of like a lighter cream Ale. It’s an OK beer, a bit BMC-ish, but not one I’d write home about…. this amount is enough!
HB Cream Ale. Keg kicked just as the glass got full.
![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)
RHL
That’s pretty
Hydro sample of brown ale. Not bad.
Thanks. And thanks to you and @ThirstyPawsHB for turning me on to this. It’s so good. I took some to a recent HBC meeting and it was a real hit. We hold our meetings at a local brewery and I also shared some with a few customers. They all loved it, with one woman offering to pay me to make a 5 gallon batch for her.
Just a baby
You lucky MF
You guys are killing me
Home brewed Imperial Stout I made back in April -- 11% abv, 60 ibu, with bourbon added (3 oz per gallon of beer). Very happy with how this turned out!
First thoughts: "I should omit the black malt entirely next time (used 2% black, 5% chocolate, 5% roast barley), and back off on the sweetness (used 5% caramel 60L, next go-round will be 4% caramel)".
Second thoughts: "Daaaaaamn, the bourbon is perfect, this is awesome, don't change a thing, dummy!"
Bottom of the glass thoughts: "I should have one more, then I'll bundle up and go for a walk to burn off all these calories."
(it's 0 degrees F outside right now 
)
First thoughts: "I should omit the black malt entirely next time (used 2% black, 5% chocolate, 5% roast barley), and back off on the sweetness (used 5% caramel 60L, next go-round will be 4% caramel)".
Second thoughts: "Daaaaaamn, the bourbon is perfect, this is awesome, don't change a thing, dummy!"
Bottom of the glass thoughts: "I should have one more, then I'll bundle up and go for a walk to burn off all these calories."
(it's 0 degrees F outside right now )
Is that this one?Home brewed Imperial Stout I made back in April -- 11% abv, 60 ibu, with bourbon added (3 oz per gallon of beer). Very happy with how this turned out!
First thoughts: "I should omit the black malt entirely next time (used 2% black, 5% chocolate, 5% roast barley), and back off on the sweetness (used 5% caramel 60L, next go-round will be 4% caramel)".
Second thoughts: "Daaaaaamn, the bourbon is perfect, this is awesome, don't change a thing, dummy!"
Bottom of the glass thoughts: "I should have one more, then I'll bundle up and go for a walk to burn off all these calories."
View attachment 864334
Apologies if it’s already been discussed, but what is this? Looks wonderful.
TwistedGray
El Jefe Brewing Company
Tahoe
Nope, but it's pretty close!
From my notes:
OG: 1.105
FG: 1.027
ABV: 11% (added bourbon and bottle-carbing {with EC-1118 wine yeast} is NOT accounted for in overall ABV)
IBU: 65
| Percentage | Ingredient | Comment |
| 65 | Briess 2-row brewer's malt | makin' beer |
| 10 | Briess munich 10L | extra malty-ness |
| 5 | Briess Flaked Barley | extra foam/grainy-ness |
| 5 | Briess Caramel 60L | add sweetness, caramel/toffee flavors |
| 5 | Briess Roast Barley 300L | add coffee aroma/flavor |
| 5 | Briess Chocolate 350L | add dark chocolate aroma/flavor |
| 3 | Brown sugar | add extra abv |
| 2 | Briess Black Malt 500L | add sharp burnt note |
Aim for London water profile, and a mash pH of 5.50 (don't fear the baking soda)
Mash at 150F for 60 minutes
Hops: Magnum @ 60 for 45 ibu, EKG @ 60 for 20 ibu
Yeast: re-use the full US-05 yeast-cake from a 1.055 beer
Ferment 65F ~ 70F
Bottle at 3 weeks after FG stops changing, should be somewhere between 1.030 and 1.025
Age 6+ months
Enjoy Wisconsibly
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I think that's Robbie Cummins ( Canal Boat Diaries ) ?
ernst_gouws
Member
Sitting by the pool? 
Yes it is indeed, and I'm really enjoying it. As someone who is quite turned off by American television this documentary is a very nice change of pace.
Yes, we follow canal boat YouTubers!
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