What are you drinking now?

[Bramling Cross]

Peach wheat ale. Nice peach aroma and flavor, not too much. Tasty.
View attachment 831909

I always smile whenever I see a peach of strawberry beer. Back in the olden days of yore it was common knowledge that mild, sweet fruits like peach and strawberry were completely unsuitable for brewing because they simply refused to show up in the finished beer.

It blows me away that brewers have cracked that code. We've come so, so far!

 

[buckinin]

 

[Rish]

Scottish ale. Pretty tasty.

 

[skleice]

Probably only a handful of pulls left on this GF Oktoberfest. I'm gonna miss this one...

 

[beermanpete]

Altamont Beer Works, Juice Above the Clouds Double IPA.

 

[TheDudeLebowski]

Damn. These go down easy.

Treehouse maple barrel bourbon with Parkers Maple Barn sour.

If you're ever travelling thru southern NH hit up Parkers for breakfast. You'll leave in a food coma

OT: bottle dead

 

[Beermeister32]

Well, tis the Beer Season, so I bring hither the latest annual Oktoberfest beverage, Sierra Nevada’s Festbier. Actually, the great thing about Sierra Nevada is that each year, they partner with a different German Brewery to develop a new Oktoberfest offering. So, If you like this, take notes, it will be different next year. This year’s partner brewery is Kehrwieder Kreativbrauerei out of Hamburg, Germany. I’d prefer a Munich or Bavarian brewery for this exercise, but glad to have them either way.

This year’s collaboration Festbier is a beautiful orange color, ¼” head, minimal lacing. This 6.0 ABV chugger is a touch sweet on the front end like a Kolsch, in fact the entire presentation is a little fruitier to me than other Festbier lagers that you might encounter, Paulaner being the benchmark to compare against. Perfectly gluggable, this is a great interpretation on the style, but not a copy. Maybe a touch more Munich or higher temp mash used. Not sure.

Sadly, to get to that glugging point you need nearly 3 of these babyish, thumb-sucking, wimpified, 3-gulp 12 ounce cans to fill your Oktoberfest Bierkrug! Lächerlich !!! Bring on the big cans! Great beer. Buy at least 3!

 

[bailey mountain brewer]

Hb less then hazy ipa while making the second step of a starter for this weekends brew, 15gallon of RIS aiming for 12% to be combined with the same beers from other brewers in my hb club going into a 55gallon barrel after fermentation is done.

 

[Hoppy2bmerry]

Oktoberfest

Small kolsch

120 shilling Scotch ale 9% ABV shared with hubby.

 

[beermanpete]

Morgan Territory Brewing, Motor Boatin' IPA.

 

[TheDudeLebowski]

On to the next bottle. Gotta say. If you were to tell me this was made from spent sake rice id believe you. It has a funk with seltzer

 

[skleice]

Just closed-transferred the gf German Pils to serving keg. Now this...

 

[TwistedGray]

Not going to try and play catch up, so here's to Albuquerque - Nexus Brewery

 

[fourfarthing]

@RCope Prickly Pear

@pshankstar Cider

Train beer.

 

[lawdawg]

 

[lawdawg]

Not just for breakfast anymore but I certainly would

 

[beermanpete]

Back to my room and the Denogginizer.

 

[camonick]

View attachment 831923
Oktoberfest View attachment 831924
Small kolsch
View attachment 831925
120 shilling Scotch ale 9% ABV shared with hubby.

Are those pics in order Hoppy? The Kolsch looks like it might have been last.

 

[JAReeves]

Potato tacos waiting to fry, carnitas finishing in the oven; it’s a really good Thursday.

 

[BongoYodeler]

Earlier today at Humdinger Brewing, Fall Crusher, a Märzen.

 

[lawdawg]

 

[Bramling Cross]

A second pint of mild, in a better vessel with more complementary lighting. It’s a 1.038 beer that wears husky boy pants. It would benefit from half as much 50/60 and amber. Four ounces of each is plenty.

I’ll try some additional gas and see what that does, it might sharpen it up a bit.

 

[TwistedGray]

Now I can play catch up - here's what I've had since getting in town

@ TJoe's (lunch one)

@ TJoe's (lunch two - except this time they made me toss the beer, lol...something about open containers

Some pumpkin trash @ Alien Brewpub or whatever they call themselves - top 3 worst bartenders that I've come across

And this in-room beer

 

[TwistedGray]

And we just got back from a trip to Oaxaca...

mole tamal - so good

Some "fancy" overpriced restaurant (and beer)

A few six-packs of these on the beach

Atoles at the atole-eria

Oaxaca Brewing Company (tried everything non-hoppy)

Located on top of the Atole-eria is a cocktail bar (and they have food, I think). Lots of different presentations of mezcal cocktails.

Aqua de tuna but more importantly, that is one of the top 3 meals I had

During a food tour we had some of whatever this was - some of us had more than one

 

[MaxStout]

Potato tacos waiting to fry, carnitas finishing in the oven; it’s a really good Thursday.
View attachment 831952

Potato tacos...I had to look them up. I need to get out more. Now I want to make some!

Do you just fill tortillas with mashed potatoes, etc., fold them up and fry in a pan? Looks like pierogies in a flour tortilla.

 

[ThirstyPawsHB]

One and done tonight

 

[TwistedGray]

Potato tacos...I had to look them up. I need to get out more. Now I want to make some!

Do you just fill tortillas with mashed potatoes, etc., fold them up and fry in a pan? Looks like pierogies in a flour tortilla.

I am sure if you ask 10 different people you would get 10 different recipes, but I wouldn't just do mashed potatoes. Here's a Mexican recipe - For us, we start by peeling the potatoes, boiling them, then mashing them. We don't add dairy. Instead we add a tomato sauce puree (not pasta tomato sauce, a mexican one) along with some of this chicken bullion magic power stuff that we use on practically everything. I'm sure I'm missing something, but that's a good starting point. It's also good to fold it in and fry it in the tortilla.

 

[beermanpete]

Does picadillo count? SHMBO makes tacos from left over picadillo.

 

[Bluekat]

Love this!

 

[MaxStout]

I am sure if you ask 10 different people you would get 10 different recipes, but I wouldn't just do mashed potatoes. Here's a Mexican recipe - For us, we start by peeling the potatoes, boiling them, then mashing them. We don't add dairy. Instead we add a tomato sauce puree (not pasta tomato sauce, a mexican one) along with some of this chicken bullion magic power stuff that we use on practically everything. I'm sure I'm missing something, but that's a good starting point. It's also good to fold it in and fry it in the tortilla.

Thanks! I like your recipe with Mexican tomato puree and chicken bouillon. That would add some umami to the potatoes. We have Better Than Bouillon paste--much more flavorful than cubes.

Did you use soft corn tortillas? And just pan fry them?

/sorry for the threadjack