Give it time. Before you know it you'll be yearning for that horse blanket taste in no timeI dunno dude, it was a little too much for me!![]()

Give it time. Before you know it you'll be yearning for that horse blanket taste in no timeI dunno dude, it was a little too much for me!![]()
Give it time. Before you know it you'll be yearning for that horse blanket taste in no time![]()
I followed the 3-sour rule. (On three separate days). First one slapped me upside the head. Complete foreign concept. The second one I knew what to expect and I said to myself, “I think I can do his.” By the end of my third I was completely enjoying it.I dunno dude, it was a little too much for me!![]()
I'd also recommend going with the classics. Not a new brewery. Get a feeling of the core style before reaching out. It's hard to hit Brett perfectly and trying to appreciate something that is the original will help you get the bike rolling. Doing a flight of aged brews help you separates what you like. Brett can go wild to tame in a year. Like Orval. For me around year 7 is a real turning point. There's a period of before and after where it goes crazy wild and sublime. Then exits out. Temp is a big influencer. Don't be afraid to see what happens as it warms up. Again I think new breweries miss this.I followed the 3-sour rule. (On three separate days). First one slapped me upside the head. Complete foreign concept. The second one I knew what to expect and I said to myself, “I think I can do his.” By the end of my third I was completely enjoying it.
Seems that we are talking about two different albeit similar things. Beers brewed with lactobacillus are often sours (kettle or not), and those should not be confused with beers that are brewed with brettanomyces. You can introduce Brett to nearly any style...I wouldn't say the same thing with lactobacillus.
Now that's a nice clean glass
I thought about that after I replied, but left it. In my experience it seems a lot of people who don't like sours also don't like saisons. May be a small sample size though.Seems that we are talking about two different albeit similar things. Beers brewed with lactobacillus are often sours (kettle or not), and those should not be confused with beers that are brewed with brettanomyces. You can introduce Brett to nearly any style...I wouldn't say the same thing with lactobacillus.
Now that's a nice clean glass
I love trying out different regions of the country's concept of NEIPA.
Diamond DustView attachment 704543
Maybe a shot of whiskeyAgreed! Also, trying not to burn through these Imperial Stouts in 2 weeks. Smaller glasses...
I’ll be right next door from there at Mekong for a family dinner over the thanksgiving holiday. Driving down this year. I’m loading up the wives 4Runner with RVA beers to bring back home.View attachment 704547How I miss Richmond, VA breweries.
Weather a darn aight colder today, time to break out the HB milk stout!View attachment 704549
HB SMaSH. Working on bottling of the kegs more often now. Brewing more while working from home means more beer
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61f was my summer day yesterday!Have a feeling your cold and mine are 2 different things. Out voting and people in line wearing full ski/down coats. It was 61F....thank God for Hit Tubs!
Grabbed the last 8 cans on the planet so "Why Yes, I'll have another".
i mean sure, if only regionals and nationals are considered. I guess.
Agreed. 4 days of raw rain finsihed by a couple of inches of snow at the tail end of a hurricane. I'll stout it.It’s Thursday and the weather here in Boston tonight calls for a stout.
Cheers
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