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Schneider original Weiss at the Restaurant Eiger in Wengen. Really, really nice. I may have to clone. I have underestimated the hefe style.

Soon to be followed with rosti with raclette, bacon, and some other thing. My first rosti. To hell with any food that isn't healthy!

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Boy, that's awfully clear for a beer. 😏

Duck Dude is happy it finally got cool enough for someone to swim with.

So edit, it rounds out nicely as it warms. Subtle sweetness. Bit harsher cold. King of Beers! 🤣

More editing, as it warms to room temperature it gets that, well what I call, the 500yr Old Brewery taste. It's musky to me. I get that from a number of European beers including Belgians. IDK, yeast thing I guess.

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View attachment 857481A stop at Equilibrium for dinner and drinks on the way home again. Four more hours to go.
From top to bottom:
Lab Flasks
Ghost in the Laboratory batch 3
Lupulin Reserves
BA Syrup Sandwiches Supreme
OVVM BA Hyperplane
How's the 17%er BA?
 
A glass of my Munich Lager thing. I'm pleased with this, it's within a close orbit of the stuff I was guzzling when I was in Oregon and that's plenty close enough. I know better than to go down the cloning rabbit hole, there's nothing but frustration to be found there.
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A glass of Ron Pattinson's '71 Boddingtons recipe. I'm not fond of cribbing other people's recipes, but this is a good one. Aside from subbing 6-row for the prescribed enzymatic malt, I followed the recipe exactly. It's a nice recipe that lives up to the hype.
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Thanks for sharing your awesome trip! Fun to watch.

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Wish I could've brought some beers home, but we were flying carryon-only, so no roadies. :(

Would've brought home some Cereal Killer oatmeal stout from Big Spruce in NS. But I had it fresh at the brewery--on nitro. So the memories will have to do.
 
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