Aurora Hoppyalis IPA. Oh..it’s HH and this is only $6? Dangerous waters!!
What are you drinking now?
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Hey that’s awesome. I’m glad you’re liking them. That cinnamon beer really caught me off guard. I wasn’t expecting to like it and was very surprised how delicious it is.
I’ve got a four pack in the fridge now.
When I began brewing, some of the first 5 gallon pilot batches I did were actually apple ciders. It was a great way to learn selection of ingredients, fermentation, yeasts, sanitizing, transferring liquids, bottling, specific gravity, air locks, carbonation – all the things so needed when you make the next step up, brewing your first beer. Before industrial America, ciders were the favorite fizzy light beverage. They knew it was good 300 years ago!
Fast forward to my misspent youth. I can remember Dad taking us hunting up in the hills in Eastern Washington. We had some friends who always had plenty of home-made cider sitting outside in the enclosed porch area. Obviously enough booze not to freeze. We’d grab 2 or 3 gallons and head up to the hunting cabin.
It goes to show that cider can actually be a fairly low technology drink. It’s been made by countless generations. I figured on this one I’d go as low tech as possible. A half-gallon of Tree Top apple juice and the dregs from one single bottle of Sierra Nevada Pale Ale. Carefully open the juice container; Carefully decant the beer into a glass leaving behind about a half ounce; swirl the bottle a bit to kick up the yeast and then pour the dregs into the apple juice. Close up the top of the juice and go drink your beer. That’s it!
So for some family amusement I had this going beginning at the end of September of last year. Every day I’d watch that jug on the kitchen counter. It builds up pressure, and I loosened the top just a touch so that the non-pressure rated bottle wouldn’t explode. No airlock needed. Around mid-December I snugged up the top and let it increase pressure until I felt it was enough. Then into the refrigerator for our Holiday Drink-and-Tell Fest. 90 days. Don’t rush apple cider, it really does benefit from about 90 days if you can keep from drinking it.
So how did a completely low tech, maybe like the 1700’s, un-back-sweetened, un-sanitized, no Star San, un-filtered, still on the yeast bed, non-pasteurized apple juice fermented on the Chico strain taste? Now in March? Great! I’m drinking the rest of it this afternoon!
Fast forward to my misspent youth. I can remember Dad taking us hunting up in the hills in Eastern Washington. We had some friends who always had plenty of home-made cider sitting outside in the enclosed porch area. Obviously enough booze not to freeze. We’d grab 2 or 3 gallons and head up to the hunting cabin.
It goes to show that cider can actually be a fairly low technology drink. It’s been made by countless generations. I figured on this one I’d go as low tech as possible. A half-gallon of Tree Top apple juice and the dregs from one single bottle of Sierra Nevada Pale Ale. Carefully open the juice container; Carefully decant the beer into a glass leaving behind about a half ounce; swirl the bottle a bit to kick up the yeast and then pour the dregs into the apple juice. Close up the top of the juice and go drink your beer. That’s it!
So for some family amusement I had this going beginning at the end of September of last year. Every day I’d watch that jug on the kitchen counter. It builds up pressure, and I loosened the top just a touch so that the non-pressure rated bottle wouldn’t explode. No airlock needed. Around mid-December I snugged up the top and let it increase pressure until I felt it was enough. Then into the refrigerator for our Holiday Drink-and-Tell Fest. 90 days. Don’t rush apple cider, it really does benefit from about 90 days if you can keep from drinking it.
So how did a completely low tech, maybe like the 1700’s, un-back-sweetened, un-sanitized, no Star San, un-filtered, still on the yeast bed, non-pasteurized apple juice fermented on the Chico strain taste? Now in March? Great! I’m drinking the rest of it this afternoon!
HB raspberry hard lemonade
My RHL keg kicked the other day. I think I'll hold off making it again until closer to summer.
Taster of amber ale. Kinda dark (slightly older lme) but tastes okay.
HB honey wheat graf. Tasty!
HB honey wheat graf. Tasty!
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
I think mine is getting close to dying. I’ve drank a bunch and shared quite a bit of it too.
I’ve got 2 beers fermenting right now and have to brew another one in about a week and a half for a group experiment I’ve been invited to participate in.
TwistedGray
El Jefe Brewing Company
Brewsmith
Home brewing moogerfooger
Fremont Brewing B-Bomb 2019
I got this beer from a friend that lives in the Seattle area. He brought it down years back on a visit to the LA/OC area.
Pours deep brown and ruby, small head that dissipates. Nose is classic imperial stout with some barrel notes. Thick, chewy, velvety with the low carbonation. Chocolate, plum, fig, dark cherry, bourbon and oak. It’s barrel-aged imperial stout with fruitcake notes, and I like fruitcake. Lingering and coating on the palate. Other than the low carbonation, this has aged nicely.
I got this beer from a friend that lives in the Seattle area. He brought it down years back on a visit to the LA/OC area.
Pours deep brown and ruby, small head that dissipates. Nose is classic imperial stout with some barrel notes. Thick, chewy, velvety with the low carbonation. Chocolate, plum, fig, dark cherry, bourbon and oak. It’s barrel-aged imperial stout with fruitcake notes, and I like fruitcake. Lingering and coating on the palate. Other than the low carbonation, this has aged nicely.
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Relaxing with a tall boy of Foggy Geezer. My wife spotted the can and said that's what she should call me at 7AM.
"Death by Antelope" hazy DIPA by Disruption is Brewing.
This seems to be part of a collaboration range of "Death by [stuff]", I've had "Death by Steamroller" before.
This was fresh into my local bottle shop yesterday, and was a touch green, though still enjoyable.
This seems to be part of a collaboration range of "Death by [stuff]", I've had "Death by Steamroller" before.
This was fresh into my local bottle shop yesterday, and was a touch green, though still enjoyable.
Very tasty hefeweissbier
I love me some Treehouse Seedling. Both of these were winners
Seedling Whole Cone
Seedling Whole Cone is a dry-hopped lager brewed with a select Chinook and Simcoe hops blend. Beginning with whole cone Chinook in the lauter tun and continuing through the dry hop, Seedling is oozing with American hop character. It pours a golden yellow color into your glass and carries rich, fresh hop notes of tangerine and pine on top of a gentle, sweet malt base. The body is smooth and easy-drinking, making this gem a pleasure to drink, time and time again. Enjoy!
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Stick your nose into a box of cracker jacks and inhale. That's the aroma
Hold on to Sunshine Barrel Blend Stout
Brewed with Pale and Chocolate malts, lactose, coffee, cacao, and peanuts, it exhibits notes of rich milk chocolate, dark brown sugar, creamy espresso, and chocolate-covered peanut butter cups. A thread of stout previously aged in bourbon barrels adds notes of oaky spice and sweet aromas of Madagascar vanilla. These select barrels from various producers held the beer for 1-3 years, the final curation amplifying its younger counterpart’s luxurious and creamy qualities. Hold On To Sunshine Barrel Blend is a decadent treat that won’t overwhelm you with heaviness yet is loaded with delicious bold flavors that express themselves as it warms.
Seedling Whole Cone
Seedling Whole Cone is a dry-hopped lager brewed with a select Chinook and Simcoe hops blend. Beginning with whole cone Chinook in the lauter tun and continuing through the dry hop, Seedling is oozing with American hop character. It pours a golden yellow color into your glass and carries rich, fresh hop notes of tangerine and pine on top of a gentle, sweet malt base. The body is smooth and easy-drinking, making this gem a pleasure to drink, time and time again. Enjoy!
=============================
Stick your nose into a box of cracker jacks and inhale. That's the aroma
Hold on to Sunshine Barrel Blend Stout
Brewed with Pale and Chocolate malts, lactose, coffee, cacao, and peanuts, it exhibits notes of rich milk chocolate, dark brown sugar, creamy espresso, and chocolate-covered peanut butter cups. A thread of stout previously aged in bourbon barrels adds notes of oaky spice and sweet aromas of Madagascar vanilla. These select barrels from various producers held the beer for 1-3 years, the final curation amplifying its younger counterpart’s luxurious and creamy qualities. Hold On To Sunshine Barrel Blend is a decadent treat that won’t overwhelm you with heaviness yet is loaded with delicious bold flavors that express themselves as it warms.
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Some Redbreast and STEAK
Finished this bottle of mead started 10/02/2020. This turned out tasty after a not so great start. Still have 8, so we'll see how they progress. Time takes care of a lot of issues!
x2 - Love 3 day work weeks, 1 down.
My latest HB WCIPA that was racked to keg a week ago. Just starting to show its true colors. 
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Cool glass.
Cranberry margarita.
I’ve been dying for a beer all week. All done with my cold, done with my anti-biotics, and getting thirsty, REALLY thirsty! Time for some Weihenstephaner Pilsner! NOW THAT’S WHAT I’M TALKING ABOUT!
I’m not sure what the official malt and hop bills are, but they are indeed magic. I’ve brewed some very similar Pilsners with just 100% Weyermann Barke Pilsner Malt and Hallertau Mittlefruh hops. That’s it! What more do you need in life!
Weihenstephaner, since 1040! Prost!
I’m not sure what the official malt and hop bills are, but they are indeed magic. I’ve brewed some very similar Pilsners with just 100% Weyermann Barke Pilsner Malt and Hallertau Mittlefruh hops. That’s it! What more do you need in life!
Weihenstephaner, since 1040! Prost!
HM ginger beer
First beer I've had all week, and it's a good one. Loyal to the Soil, a 10.4% DDH tipa from Monkish. Hopped with Motueka, Necatron, and Krush hops. So damned smooth, drinks like a 6% ipa.
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