What are you drinking now?

[Rish]

Are you serving these warmed up

I've always drunk them cold but you got me wondering. A little research showed serving temps from cold up to 140*F depending on region and personal preference so I decided to try it out.

50*F - full mouth feel; very little alcohol; slight floral, sweet and tart. Kinda like aperitif or dessert wine.

80*F - thinner body, a little more floral taste and aroma.

110*F - thin, more alcohol, aroma and taste seem less pronounced.

140*F - alcohol takes over, masking floral taste and aroma.

I definitely prefer the colder temps.

Interesting exercise so thanks for the question, @Bramling Cross !

BTW, I don't have a way to check ABV but from what I've read, it's around 20%. Seems about right after I've had a few ounces!

 

[Bramling Cross]

I appreciate it, Rish. As always, what you're up to is never boring!

 

[beermanpete]

Yuengling Lager with dinner earlier.

Hotel beer now.

 

[ThirstyPawsHB]

Next up...

 

[day_trippr]

Love the can art

 

[Hoochin'Fool]

(From earlier this afternoon) My favorite IPA, Mississippi Fog Hazy from Spiral Brewing in Hastings, MN -- very juicy/tropical!

 

[Pehlman17]

 

[Rish]

Tasty HM arancello night cap

 

[ClaudiusB]

It's homebrew night. Temperatures will soon be 100+ and nightly drinking will be fun.
For tonight I chose a few old Oktoberfest, darks, and my crystal version of Dampfbeer.

 

[ClaudiusB]

Tasty HM arancello night cap
View attachment 873149

I am lost, most of the beers you drink next to what looks like your bed, and the nightcap next to the fireplace. Are you being kicked out of the bedroom?

 

[corkybstewart]

HB Coconut flavored milk stout from the keg that refuses to kick.

View attachment 873040

Invite a couple of friends to help-you'll get half a glass and the keg is finished.

 

[firerat]

Tonight it'll be manischewitz and other kosher for passover wines. My BIL found out from his rabi that Padron Tequila qualifies as kosher for passover so we will likely have that as well.

Im not Jewish but my wife is and I agree to do the kosher for passover thing for 1 day (is a week long thing) every year.

Chag Pesach Sameach to those that celebrate!!

Oh and on topic, cheap coffee

 

[Snuffy]

Slurping on a hot cup of Mad Priest Sloth Dispelling Breakfast Blend.
https://madpriestcoffee.com/

 

[MaxStout]

A cuppa home-roasted Honduras, light roast.

 

[bailey mountain brewer]

Started the day with home roasted coffee in pour over, that was motivation to work on the wife's transmission that beat me yesterday, well I won the battle this morning so celebratory beer now.

 

[ThirstyPawsHB]

Weekend is starting out great. Brewing (finally) the Rye IPA, drinking a Rye IPA for breakfast and watching pre-Masters.

 

[ThirstyPawsHB]

An okay WCIPA

 

[doug293cz]

Hell week is over. Tomorrow's hangover has just begun!

Not a fan of this beer. Aftertaste is literally mud or dirt. However, 21st century extract technology can fix that!View attachment 873121

Looks like a suspension of potters' clay

Brew on

 

[Beermeister32]

Last month I was writing about the delicious Edel-Pils I was drinking. This really is a nice Pilsner, from Energren Brewing Company in Moorpark, California. Edel-Pils is a 35 IBU, 4.8% ABV traditional Bavarian-style Pilsner which uses Saaz and Tettnanger Noble hops and Pilsner malt. That’s like taking a page from my play book!

Great head and great lacing, I remember this looking a bit different than the batch I was drinking last month. Sure enough comparing the May 23 beer photo to this one, I’m picking up quite a bit more cloudiness or chill haze on today’s brew. Both cans came from the same expansive and temperature-controlled Beermeister32 Bierhoard!

I guess this is something that can affect both home brewer and pro alike. How the heck do you make the same beer, batch after batch and make it consistent? Especially with what might be a beer you only brew every other month or so with slightly different materials and crew in the brew house?

Years ago I was looking at an old Olympia Beer Annual Report. The head Brewmaster was checking the aging vats and mentioning that in any glass of beer that you would drink, it might have represented over 100 different brewing sessions, with mixing of finished beer in their huge Lagering tanks. I guess that’s one way to get consistency! Today’s brew is great beer, Prost!

 

[RCope]

HB "Wry Smile" Rye IPA. Denny Cohn's recipe. The only beer I've brewed 3 times, this is my fourth iteration. Never fails to impress me. Inappropriate glass, but it is smaller...trying to cut back a bit ;-).

 

[MaxStout]

Yard work done, out on the back patio with a HB Skibsol. Minutes later, the raindrops started. Ah well, it's April.

 

[ThirstyPawsHB]

HB IPA while a bit of remodeling the brew pub. Brew buddy gave me these for Christmas.

 

[ThirstyPawsHB]

Next up while watching some new drama unfold at the Masters...

 

[beermanpete]

More hotel beer.

 

[firerat]

manischewitz wine

 

[Rish]

Tasty, refreshing Pils

 

[ThirstyPawsHB]

Water break, otherwise known as a HB Helles

 

[Dave_Makes_Mead]

A bit dry for my liking but I dont have to follow rules and I can add a pinch of sugar to each glass and level it out its much easier to put down with it.

 

[RCope]

HB Märzen, 'tis not the season, but a very nice beer nonetheless...

 

[ThirstyPawsHB]

A bit dry for my liking but I dont have to follow rules and I can add a pinch of sugar to each glass and level it out its much easier to put down with it.

Welcome! Hope you stay! You're going to make me post my 16% Mead!

More water for the ol' man