Enjoying a full pint of Sierra Nevada Pale Ale at their taproom in Asheville. Beer Mecca!
What are you drinking now?
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Sample pour of my latest pale ale, kegged over the weekend.
Out back with a nice pub ale.
Aldi lime lager. Not bad.
Pennine
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Just discovered something, the 1/4 pint sitting in the engine mixed with 3/4 pint of refrigerated beer makes the full pint at a perfect cellar temperature. I also need some motivation to keg the bitter that's be crash cooling for a week....
![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)
HM brown sugar cider, 2+ years in the bottle. Smooth, a little caramel, some dark fruit notes.
Every once in a while you get “Weird Beer Performance” out of one of our daily drinks. Today’s classroom visit into the “Science of Beer” is a 4-pack of Bamberg, Germany’s Aecht Schlenkerla Erle Schwarzbier Rauchbier! It’s a black smoky lager!
Actually there’s something else going on with this particular batch. That would be a SERIOUS case of over carbonation! There’s no quick way of measuring it, but with the beers I’ve drank from this 4-pack already, and the amount of foam produced, it has to be 4, maybe as high as 6 volumes. How much can an aluminum can take? Maybe more!
I had to pull out the Beermeister32 “twenty-nine-ouncer” just to contain it all, and this is only ¾ of a can! Check out the deformation it is causing on the 4th beer can – that’s pressure from the insides folks!
So obviously there’s still some post brewing biological activity or fermentation going on here, this happened with room temperature cans in storage. Checking the flavor – tastes excellent! Nice 4.2% ABV Schwarzbier flavor and color, medium smokiness from the Alder smoked malt. Do I detect just a small amount of vinegar taste? Quite possibly. That would point to possibly Acetobacter bacteria in the brew, continuing to chomp down on residual sugars and producing the additional carbonation pressure, but it is so slight, I just tasted it once before my taste buds adapted to it.
Really this is a great beer, if there is an issue, it’s not worth fussing over – just get a bigger glass! Prost!
Actually there’s something else going on with this particular batch. That would be a SERIOUS case of over carbonation! There’s no quick way of measuring it, but with the beers I’ve drank from this 4-pack already, and the amount of foam produced, it has to be 4, maybe as high as 6 volumes. How much can an aluminum can take? Maybe more!
I had to pull out the Beermeister32 “twenty-nine-ouncer” just to contain it all, and this is only ¾ of a can! Check out the deformation it is causing on the 4th beer can – that’s pressure from the insides folks!
So obviously there’s still some post brewing biological activity or fermentation going on here, this happened with room temperature cans in storage. Checking the flavor – tastes excellent! Nice 4.2% ABV Schwarzbier flavor and color, medium smokiness from the Alder smoked malt. Do I detect just a small amount of vinegar taste? Quite possibly. That would point to possibly Acetobacter bacteria in the brew, continuing to chomp down on residual sugars and producing the additional carbonation pressure, but it is so slight, I just tasted it once before my taste buds adapted to it.
Really this is a great beer, if there is an issue, it’s not worth fussing over – just get a bigger glass! Prost!
Half way point on this 72hr work stretch. Need fuel.
I tapped Lug Nut Porter. Tried to get a nutty flavor with Victory malt, but didn’t hit the mark. Still good though with a chocolate note, and a hint of coffee. Batch two should be better. I hope.
Here’s the big lug that is a nut case. His name is Porter.
Here’s the big lug that is a nut case. His name is Porter.
A fine Pilsner.
Just kegged a HB Pilsner too. Should be drinkable in a couple weeks or so.
Just kegged a HB Pilsner too. Should be drinkable in a couple weeks or so.
Great beer there!
OMB Copper Altbier, this is great stuff!
New trail .. broken heels
From a small brewery in the Auvergne region of France, their national region of volcanoes. This is an excellent sipper at 10% ABV, but I didn't find any alcohol burn. The sweetness of the rhubarb goes great with the sour aspect. Their Triple Hop pale ale is outstanding as well.
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A cool, cloudy afternoon. Great day for a Dunkel.
Passionfruit, orange, guava sour brewed down in Pensacola. Fruity, tasty, not too sour.
A little MBC Lunch waiting for dinner
Ok two
Ok two
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A little Buffalo Trace while deciding on dinner.
First full pour of my latest pale ale, Six Bags of You. Hopped with Cascade, Simcoe, and Mosaic. A bit over-carbed, but that’s easily fixed.
HB honey wheat graf.
A digestif of HM limoncello, right out of the freezer.
Good grief, they've gone so far 'round the bend with their "descriptions" they're becoming annoying.
Pennine
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I heard the head brewer quit drinking. Needs to fill his time with something I guess.
Dgallo
Instagram: bantam_brews
Looks great brother!!! You have some great head retention, foam formation.
I love and appreciate the credit about the pour but I honestly can’t take any. I just do the “slow pour” method for all my beers lol.
Dgallo
Instagram: bantam_brews
Annoying as f@ck lol I’ve always hated their descriptions. It’s almost like they had access to ChatGPT before everyone else just to write beer stories/descriptions
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Russian River Blind Pig. The benchmark, if you ask me.
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