Small taster of DDH Pliny the Elder, and a 10oz pour of Pliny the Younger.
What are you drinking now?
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HB ipa
Dug this one out of the back of the beer fridge. Brooklyn Black Ops. Aged in Four Roses small batch bourbon barrels. 12.4%.
Ayinger Celebrator. Pretty sure its a little less alcohol, like 6.4% or something. But to me it was always the best one. I called it the spoiler. Its the last beer you drink at the end of the night. Because nothing you have after that will taste as good.
HM ginger beer
Hb Irish stout nitro pour while making a starter.
![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)
I've had exactly one Black Ops, and I absolutely loved it. But it wasn't a BA version, I can only imagine.
Pre gaming Jam Night. From the local hop farm. Maybe the best I've had from them. Really fresh and juicy
Four Stars - Mistaken Identity
This gorgeous hazy IPA features a single hop blend from our buds next door @fourstarfarms called Havoc. Havoc stems from a happy accident where two varieties were pelletized together and the result was beautiful! We get notes of melon, fresh fruit, light citrus and a pillowy mouthfeel
Four Stars - Mistaken Identity
This gorgeous hazy IPA features a single hop blend from our buds next door @fourstarfarms called Havoc. Havoc stems from a happy accident where two varieties were pelletized together and the result was beautiful! We get notes of melon, fresh fruit, light citrus and a pillowy mouthfeel
Wow, 18.7 ounces of Gustatory Delight! I’m REALLY digging these big 550 ml bottles of fantastic Samuel Smith Oatmeal Stout!
Here’s another classic Samuel Smith brew, again open fermented in stone Yorkshire Squares. How many stouts out there would you consider chugworthy? I’m not kidding when I say I could drink this entire “Heavy Pint” in about 6 or 7 pulls, it is that delicious and drinkable.
This stout is really a case study in Oatmeal Stout making – Barley, Roasted Barley, Oatmeal, Yeast and Hops – plus the great water from their well, in use since 1758. That’s a lot of beer from that hole in the ground! Super smooth and drinkable, 5% ABV, delicious flavor with a slight amount of fruity “Samuel Smithish” esters from the open fermentation - I’ve been writing a couple minutes, I’m already down to the last of it!
There’s a lot to unpack here regarding that fermentation process. We really stress out a lot about Oxygen ingress in our beer fermentation, transfer and kegging. It’s great looking at some of the other ways of making beer that are equally important to the craft. Open fermentation is one of them. Maybe I’ll worry a little less about O2 ingress the next time while thinking about this great and historic stout. Cheers!
Here’s another classic Samuel Smith brew, again open fermented in stone Yorkshire Squares. How many stouts out there would you consider chugworthy? I’m not kidding when I say I could drink this entire “Heavy Pint” in about 6 or 7 pulls, it is that delicious and drinkable.
This stout is really a case study in Oatmeal Stout making – Barley, Roasted Barley, Oatmeal, Yeast and Hops – plus the great water from their well, in use since 1758. That’s a lot of beer from that hole in the ground! Super smooth and drinkable, 5% ABV, delicious flavor with a slight amount of fruity “Samuel Smithish” esters from the open fermentation - I’ve been writing a couple minutes, I’m already down to the last of it!
There’s a lot to unpack here regarding that fermentation process. We really stress out a lot about Oxygen ingress in our beer fermentation, transfer and kegging. It’s great looking at some of the other ways of making beer that are equally important to the craft. Open fermentation is one of them. Maybe I’ll worry a little less about O2 ingress the next time while thinking about this great and historic stout. Cheers!
We found this one last year at Total Wine
In VA visiting relatives. Flying Dog Operation Breakfast stout aged in Willet Bourbon barrels. 10%
In VA visiting relatives. Flying Dog Operation Breakfast stout aged in Willet Bourbon barrels. 10%
HB nut brown ale
Grew up in Philadelphia. Tastykake is a household thing. Peanut Butter Kandy Kakes are a favorite of many. I saw this at my beer store today. It was the last 6 pack. Victory Brewing collaboration with Tastkake. Peanut Butter Kandy Kake Porter. Don’t I have to buy this? Its really good. Nice aroma. Theres chocolate and peanut butter in the flavor. 6%
I spent half my life trying to get out of Phila. Now I live in the ‘burbs. I don’t have good memories there or associate with that city. There are a few good things that come out of Phila though. Amoroso rolls, soft pretzels, hoagies, cheesesteaks, and yes, Tastykake.
I spent half my life trying to get out of Phila. Now I live in the ‘burbs. I don’t have good memories there or associate with that city. There are a few good things that come out of Phila though. Amoroso rolls, soft pretzels, hoagies, cheesesteaks, and yes, Tastykake.
You left out Rocky... oh and dinic's roast pork if we're sticking to consumables.
Edit: OT
All day at night
HM arancello
A mug of the Flash-Brewed Blonde. It's ok, but when I finish that, the Cali Mtn, and the Citra Pale, I won't be ordering the Flash-Brewing recipes again.
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HB saison. Look at that head retention
. 25% wheat will do that.This is the clean be-134 version and wow is it good.
I’m a sucker for anything bourbon barrel aged
A little HM blackcurrant wine.
Secret Santa IPA brewed in Cleveland with grapefruit and habanero peppers. Not too bitter, nice grapefruit flavor, pleasant lingering heat, 7.6%. I like it!
Here we go again with another “Organic” brew from Samuel Smith. I know they have a super supply chain that only gives them top quality Organic produced materials. I’ve got to say however, any time I hear the word “Organic” it rings the bells in my head.
I had a guy I knew who used to haul vegetables out of Mexico. They put half of the pallets of veggies in one pile, pulled out the stencils and spray paint and labelled them “Organic.” The rest were placed apart as standard vegetables. The incoming trucks would haul them all out to the US markets. So about a third of the crop were sold off as Organic at the higher price. Same veggies - unsuspecting buyers thinking they were getting Organic. So I always take it with a grain of salt when I hear Organic being used.
Getting back to today’s brew – Well, it’s not the “Organic” that’s getting to me on this, it’s whatever “natural flavor” they’ve added to get the chocolate taste in this beer. I guess I’m one of the party poopers not too "jazzed" when it comes to noticeable chocolate flavor in beer. I don’t eat chocolate with beer, sorry folks, I mean, c’mon, isn’t that what Ruffles and Nacho Cheese Doritos are made for? Chocolate? Eck. Sort of cloying, I’d really like to try this stout without the additions. Yesterday’s Samuel Smith Oatmeal Stout was perfection – this one not so much IMHO.
5% ABV, lower carbonation, minimal lacing, I’ve heard that chocolate additions can knock out head retention, this one might suggest that. Hunt down their Oatmeal Stout, that great one from yesterday. Maybe you could make an ice cream float out of this one. Woof.
I had a guy I knew who used to haul vegetables out of Mexico. They put half of the pallets of veggies in one pile, pulled out the stencils and spray paint and labelled them “Organic.” The rest were placed apart as standard vegetables. The incoming trucks would haul them all out to the US markets. So about a third of the crop were sold off as Organic at the higher price. Same veggies - unsuspecting buyers thinking they were getting Organic. So I always take it with a grain of salt when I hear Organic being used.
Getting back to today’s brew – Well, it’s not the “Organic” that’s getting to me on this, it’s whatever “natural flavor” they’ve added to get the chocolate taste in this beer. I guess I’m one of the party poopers not too "jazzed" when it comes to noticeable chocolate flavor in beer. I don’t eat chocolate with beer, sorry folks, I mean, c’mon, isn’t that what Ruffles and Nacho Cheese Doritos are made for? Chocolate? Eck. Sort of cloying, I’d really like to try this stout without the additions. Yesterday’s Samuel Smith Oatmeal Stout was perfection – this one not so much IMHO.
5% ABV, lower carbonation, minimal lacing, I’ve heard that chocolate additions can knock out head retention, this one might suggest that. Hunt down their Oatmeal Stout, that great one from yesterday. Maybe you could make an ice cream float out of this one. Woof.
Train beer. Beers if you look low.
You forgot Wawa Coffee.
I grew up in West Chester and frequented the original Victory when they opened in the 90's. My roommate's sister was about a block away, so I became very familiar with their couch...
I hope you like the Copper Leaf crowlers. A friend who went pro brewed those beers and his Flanders is amazing.
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Russian River STS and Pliny the Younger
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Hydrometer sample of my just-kegged Chocolate Milk Stout. Tomorrow I'll add a bit of toasted coconut extract and voilá - a Mounds Bar Stout. 
Brewed this to serve at next months Central Coast Craft Beer Fest.
Brewed this to serve at next months Central Coast Craft Beer Fest.
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Wow that’s looking fantastic. Is it the dank Columbus you shared here before?
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