After a Big Blue Margarita at dinner, time for this. Needs to age but full of flavor.
What are you drinking now?
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orionol73
Well-Known Member
Pliny.
The French toast is no joke!
Like me some Italian pilsner
Allegash Curieux
orionol73
Well-Known Member
I've been drinking the same HBs the past several weeks. Yeah, first world problems. And don't get me wrong, I like them. But my fridge is looking a little sad and I need some variety. Until my pipeline is filled again (have a brown ale bottle-conditioning, and just brewed an ordinary bitter today), I needed a few "gap fillers."
I went to Total Wine, and $98 later...
However, all those are warm, so maybe tonight or tomorrow to delve into a gap-filler.
Meanwhile, having a HB Grodziskie. Down to the last 6 bottles of that.
Edit: I'm thinking a couple of those Boddingtons will be at the right temp to drink in an hour or two.
I went to Total Wine, and $98 later...
However, all those are warm, so maybe tonight or tomorrow to delve into a gap-filler.
Meanwhile, having a HB Grodziskie. Down to the last 6 bottles of that.
Edit: I'm thinking a couple of those Boddingtons will be at the right temp to drink in an hour or two.
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Tasty hefe from the world's oldest brewery.
I never quite understood what folks meant by “fruity esters” until I had a Boddington’s
HB wcipa. No longer clear since I disturbed it, but still tastes good.
orionol73
Well-Known Member
One of those days for sure! Glad I had my little buddy with me today
(Puppy talking voice included)
(Puppy talking voice included)
HB brown
Experimentation gone wild. This is the hop oil I bought. As some know, Dave Double is a strong WCIPA. Dipped a toothpick and swished in the beer. After? Clearly citrus/fruity flavors are present.As a matter of fact, the ensuing flavor is familiar as in other breweries may use this oil. Maybe even that Martin House from last night...
In addition, using ALDC inhibits diacetyl production supposably reducing fermentation/yeast cleanup time. Done this before with a WC hop oil from UK and turned out really good. So hoping the same success but more East Coasty.
Throwing in fermentation dry hop pellets tomorrow AM then will sample Saturday night after work and do a diacetyl check.
Calculations show I may only need 1-2 drops for my 2.5gal batch.
In addition, using ALDC inhibits diacetyl production supposably reducing fermentation/yeast cleanup time. Done this before with a WC hop oil from UK and turned out really good. So hoping the same success but more East Coasty.
Throwing in fermentation dry hop pellets tomorrow AM then will sample Saturday night after work and do a diacetyl check.
Calculations show I may only need 1-2 drops for my 2.5gal batch.
I can't say this with any certainty, but I suspect it's the can that allows those esters to survive. Like you, I was blown away when I had my first can of Boddington's, it didn't taste like waaay too much C60 and and my grandfather's closet.
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Good to see you still plugging away at the invert--again, thanks for that amazing thread. I learned so much!
Here's the new Northern brown recipe that I'm working up. One pound of invert #3.
Lewis & Clark Hefe with the first snow of the season in the background.
Yup, just right.
And a hazy from the 3 Floyds mixpack.
And a hazy from the 3 Floyds mixpack.
Sazerac.
Thanks @Bramling Cross . I'm glad you were able to take something from my ramblings in that thread and build on it. The #2 invert I used for the beer in the above pic is the same one I posted in that thread. I was going to use it in an upcoming mild, but decided last minute to toss it in the boil for this one.
Your northern brown looks good. Can you taste the #3?
My absolute favourite cocktail, but sadly so frequently butchered by bars here in the UK.
Sample of the Pale Ale I kegged yesterday. Not quite carbed but tastes great.
MORE STOUT!
Can't believe how well this comes out.
Can't believe how well this comes out.
Some o-fest after raking leaves.
HB IPA x 2
Anchor Brewing, some of their final work “Anchor Steam” produced at the San Francisco Brewery in my classic Anchor Brewing etched glass. Since 1896, Anchor fell victim to the ever changing beer scene that Fritz Maytag helped produce in the US in the late 20th Century. Anchor was considered the first craft beer in the movement.
Anchor was America’s classic “Steam” Beer, or in other words Lager produced at Ale temperatures. Similar to the warm fermented lager threads which you can read on this website are abundant. You can even buy yeast for “California Common” to make your own. Anchor used open fermentation and other techniques to keep it one delicious beer.
Drinking this Anchor is a Swan Song of sorts – the final performance of one of America’s true legends. I think that is what I appreciate in many of the German breweries – a recognition that these ancient brew houses are not just companies, but they are an integral fabric to the country and the communities that they serve, and should be protected. What else connects us so directly with our past than the local brewhouse that served our grandparents. It is a shame when these fall to the wrecking ball, it is a tragedy and huge loss.
I’ve purchased Anchor since my craft brew awakening in the 1980’s and have proselytized the Beer Word ever since. Call me a Born Again craft brew lover. One of my daughters loved this beer and was her favorite. We will miss Anchor, and the San Francisco Brewery – the oldest operation on the West Coast. The trendy new label didn’t save Anchor. At 4.9% ABV, Anchor defined the style. Let’s all hope somebody picks up the product line from the bankruptcy courts and produces it again, proudly with the classic 1896 label.
Anchor was America’s classic “Steam” Beer, or in other words Lager produced at Ale temperatures. Similar to the warm fermented lager threads which you can read on this website are abundant. You can even buy yeast for “California Common” to make your own. Anchor used open fermentation and other techniques to keep it one delicious beer.
Drinking this Anchor is a Swan Song of sorts – the final performance of one of America’s true legends. I think that is what I appreciate in many of the German breweries – a recognition that these ancient brew houses are not just companies, but they are an integral fabric to the country and the communities that they serve, and should be protected. What else connects us so directly with our past than the local brewhouse that served our grandparents. It is a shame when these fall to the wrecking ball, it is a tragedy and huge loss.
I’ve purchased Anchor since my craft brew awakening in the 1980’s and have proselytized the Beer Word ever since. Call me a Born Again craft brew lover. One of my daughters loved this beer and was her favorite. We will miss Anchor, and the San Francisco Brewery – the oldest operation on the West Coast. The trendy new label didn’t save Anchor. At 4.9% ABV, Anchor defined the style. Let’s all hope somebody picks up the product line from the bankruptcy courts and produces it again, proudly with the classic 1896 label.
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A couple of these AL brewed Truck Stop Honey Brown Ales with grilled oysters, then fried green tomatoes, crab cakes and grilled shrimp po' boy while celebrating my wife's birthday. All tasty!
I bought a 12 pack of these when I was at a big liquor store when I was in the big city the other day. I thought I was buying some fancy German beer I’ve never had, but this nasty stuff is brewed 3 hours away in Golden by Coors. It’s going to be hard drinking the other 11.
Tapped both the lager and pale ale at the same time, probably got 2oz of each. In my sadness, I put the Cascade-hopped cider on gas and checked it out-delightful!!!!
This is the beer while I cook pierogis and sides.
This is the beer while I cook pierogis and sides.
Aw man, that looks tasty! I'm drooling like Pavlov's dog. Did you cook that meal?
I didn't. Decided to take the easy way and treat her with dinner out at Half Shell Oyster House in Trussville, AL. They do a great job.
orionol73
Well-Known Member
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