What are you drinking now?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

BongoYodeler

Supporting Member
HBT Supporter
Joined
Jun 8, 2016
Messages
3,019
Reaction score
8,962
Location
California
Mrs. Bongo’s one and only Homebrew attempt. A 1.5 gallon batch bottled 13 months ago, this is a super smooth 10.5% Coffee Stout. Any coffee flavor is long gone but this is still one fine stout, despite very little carbonation. I really should brew a 5 gallon batch and keg-age it for a few months or years. I’d love to have this carbonated and on tap around the holidays.

29955C6A-703D-41D0-B699-8AF5FA5198A6.jpeg
 

BrewinInPA

Well-Known Member
Joined
Jun 27, 2021
Messages
379
Reaction score
1,204
Location
Philly area, Pennsylvania
Seems like a pattern.

Cup o' wine for the pot. Cup o' wine for the cook.

View attachment 736782
Julia childs used to make upside down martinis to keep from getting too 'faced... 2oz vermouth, 1 oz gin. I've done it...

Also try 1oz dry vermouth, 1 oz sweet vermouth, 1 dash bitters over ice, top with soda, garnish with an orange peel...perfect chef's drink.
 

BongoYodeler

Supporting Member
HBT Supporter
Joined
Jun 8, 2016
Messages
3,019
Reaction score
8,962
Location
California
Sunday’s are for Sauce (Gravy)!
Sauce!!! I can’t call it gravy, (I know that certain areas of the country do though), it just doesn’t seem right to me. Bonus points for you guys making it from scratch too. I do as well, but would never use Hunts though, just a personal preference. I’ve been using the same recipe for 45 years now. Got it from an old Italian gentleman I worked with back in the 70’s.
 

BrewinInPA

Well-Known Member
Joined
Jun 27, 2021
Messages
379
Reaction score
1,204
Location
Philly area, Pennsylvania
Sauce!!! I can’t call it gravy, (I know that certain areas of the country do though), it just doesn’t seem right to me. Bonus points for you guys making it from scratch too. I do as well, but would never use Hunts though, just a personal preference. I’ve been using the same recipe for 45 years now. Got it from an old Italian gentleman I worked with back in the 70’s.
Sunday Gravy is a Philly / NY thing
 

Sunfire96

Snail House Brewing
Joined
Jun 19, 2020
Messages
209
Reaction score
823
Location
RVA
Two IPAs from a Two Roads Brewing IPA variety pack. The low cal tastes like bitter hop water, but lots of aroma. The Honeyspot Road IPA is a decent standard IPA. 2 additional IPAs recipes are in the box for later (4 IPA brews, 3 of each type)
20210724_161857.jpg
20210725_174827.jpg
 

Dgallo

If you ain’t first, you’re last Ricky Bobby
HBT Supporter
Joined
Jan 15, 2017
Messages
5,132
Reaction score
9,899
Location
Albany
Sauce!!! I can’t call it gravy, (I know that certain areas of the country do though), it just doesn’t seem right to me. Bonus points for you guys making it from scratch too. I do as well, but would never use Hunts though, just a personal preference. I’ve been using the same recipe for 45 years now. Got it from an old Italian gentleman I worked with back in the 70’s.
Thanks man. This is my great grandma Natali’s recipe. I’ve changed it for me more garlic and touch more onion.

Made gnocchi and meatballs tonight
D2042067-39DB-4B31-8FB5-7820C0B827C5.jpeg
 

Noob_Brewer

Well-Known Member
Joined
Mar 4, 2019
Messages
1,069
Reaction score
1,944
Looks great and you can NEVER have enough garlic lol

EDIT: referencing @Dgallo post on the gnocchi & meatballs.
 
Last edited:
Top