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I love that glass...FWB is my hometown. My father and sister both still live there
Cheers!
What are you drinking now?
- Thread starter Dude
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Cheers!
Lookee here, lookee here! I “scored me” a Samuel Smith gift box variety pack down at the bottle shop! A perfect beer to compliment the rainy weather here in SoCal! Just like in the UK!
Before you ask, yes I washed the glass before pouring! Looking a lot like the beer on the box, Samuel Smith provides the perfect beer glass for English Ales and in this case, “English Lagers!” I’m very impressed with Samuel Smith. Although the bulk of their production is Ales, their Organic Lager is a fantastic Lager brew, and not at all estery or fruity like some of the Ales that they produce.
One great thing about this Lager (or the glass shape) is it makes continuous head as I’m drinking it. Not only that, it is Lagered in their underground caves! This is the way to make a delicious 5% ABV English Lager, it checks off all the boxes. This beer produces foam right on down to the last gulp. Lovely head and lacing, give it a try!
Produced at the Old Tadcaster Brewery and pulling water from the 1758 “hole in the ground” they drilled, just think of all the great brews coming out of this location for all those years. Cheers!
Before you ask, yes I washed the glass before pouring! Looking a lot like the beer on the box, Samuel Smith provides the perfect beer glass for English Ales and in this case, “English Lagers!” I’m very impressed with Samuel Smith. Although the bulk of their production is Ales, their Organic Lager is a fantastic Lager brew, and not at all estery or fruity like some of the Ales that they produce.
One great thing about this Lager (or the glass shape) is it makes continuous head as I’m drinking it. Not only that, it is Lagered in their underground caves! This is the way to make a delicious 5% ABV English Lager, it checks off all the boxes. This beer produces foam right on down to the last gulp. Lovely head and lacing, give it a try!
Produced at the Old Tadcaster Brewery and pulling water from the 1758 “hole in the ground” they drilled, just think of all the great brews coming out of this location for all those years. Cheers!
Out back with a Warsteiner pilsner...err...pilsener.
Been off IPAs in general for awhile now, but they lured me in with this. It’s…fine?
Catching up with friends after spending the first part of my day wrenching on my wife's car.. subframe back in and starting to see the light at the end of the tunnel... localish brewery, .. summer ipa they call it.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
After a half day of looking at houses, this tall, cold, tasty, refreshing cream ale is just what I needed.
At a company party… this is the “strongest” stuff they have.
At the troegs... this is not.. I repeat not the strongest they have..
HB brown
Dimn! I was just at Merritt Island and would have been looking for that for sure if I knew about it. Looks delicious.
Sharing some smokey deliciousness with my son.
Lunch beer
Blackberry session mead yesterday.
A gimlet, made with homemade lime cordial (Rose's Lime.) Mainly to see if I got the cordial right (I didn't but it's close) I made a strong syrup with 5 ounces of water, a tablespoon of citric acid, and a cup of sugar in the microwave. Then I put a lime, quartered (peel and all) in a Vitamix high-powered blender, with a big handful of ice and the hot syrup. I blended it on High until it was all liquified, then strained out all the solids. It made about 2 cups. It's close but next time I'll try 4 teaspoons of citric acid. The bitterness from the lime pith is actually a good thing as long as it doesn't get stronger with age.
I used too much of the cordial in the gimlet so it's too sweet. I need to add a little more gin and ice...
I used too much of the cordial in the gimlet so it's too sweet. I need to add a little more gin and ice...
Nothing overly interesting but wife made me a protein smoothie and put it in a beer glass....so there's that! 
Still drinking coffee, and filtered tap water.
Raspberry Hard Lemonade
Lampy
Well-Known Member
Started with water, and a Gatorade, troegs kicked my a$$ last night apparently.. finally moved on to some hb hazy ipa after washing some cars and sweating out last evenings adventures.
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HB Grodziskie. Truly a beer geek's beer, but good nonetheless. The keg is (finally) about to kick. My friends drink my beer and tolerate my "experiments". But only a couple enjoy smoked beer...
Ugghh…. I really screwed up. I picked up this box and thought it was full of regular Ales and such, not this Organic Chocolate again. For crying out loud, I drank one of these in February, I never thought I’d put myself through it again. Maybe these combo packs are the easiest way to unload it….
I do have to say however, the barware is perfect. This glass shape is ideal for Samuel Smith beers, it holds and focuses the head perfectly. It’s also sized for the larger than usual 18.7 ounce, 550 ml bottle size. I like it!
OK, getting back to this Stout. I’m really not a fan of sweet beers, or sweets in general really. Given my druthers, I’m happier with chips and dip. These dessert beers aren’t my thing, they all seem cloying to me. I guess when we are talking British beers, sweet should be OK once in a while. I find that nearly the entire Samuel Smith line tends a bit towards the sweet and fruity side of things, especially with all the bitter beers I’m usually drinking. Looking at the caricatures of many British people and their “fine looking teeth,” maybe the sweet thing is a British thing, I dunno…!
Anyway, in my book, I’m not a fan of chocolate or chocolate flavoring in beer. I can remember when this whole beer movement was starting there was a beer “Pete’s Wicked Ale” which I was drinking copious amounts of. I read on the can or a review somewhere “hints of chocolate.” Well, whether perceived or real chocolate, I’m not sure. I can tell you one thing, it irreversibly changed my perception of that beer, every sip I took, I was thinking chocolate, so I quit buying it, Eck! Maybe others felt the same way, they are gone…!
This one is a rough ride for me folks, wish I had happier news. Hey, good news - at least it’s almost gone! Cheers…….
I do have to say however, the barware is perfect. This glass shape is ideal for Samuel Smith beers, it holds and focuses the head perfectly. It’s also sized for the larger than usual 18.7 ounce, 550 ml bottle size. I like it!
OK, getting back to this Stout. I’m really not a fan of sweet beers, or sweets in general really. Given my druthers, I’m happier with chips and dip. These dessert beers aren’t my thing, they all seem cloying to me. I guess when we are talking British beers, sweet should be OK once in a while. I find that nearly the entire Samuel Smith line tends a bit towards the sweet and fruity side of things, especially with all the bitter beers I’m usually drinking. Looking at the caricatures of many British people and their “fine looking teeth,” maybe the sweet thing is a British thing, I dunno…!
Anyway, in my book, I’m not a fan of chocolate or chocolate flavoring in beer. I can remember when this whole beer movement was starting there was a beer “Pete’s Wicked Ale” which I was drinking copious amounts of. I read on the can or a review somewhere “hints of chocolate.” Well, whether perceived or real chocolate, I’m not sure. I can tell you one thing, it irreversibly changed my perception of that beer, every sip I took, I was thinking chocolate, so I quit buying it, Eck! Maybe others felt the same way, they are gone…!
This one is a rough ride for me folks, wish I had happier news. Hey, good news - at least it’s almost gone! Cheers…….
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TwistedGray
El Jefe Brewing Company
HB Browns
Oops
Round deux
Oops
Round deux
Fermenter dregs packed full of vitamins and minerals for me today.
This is Panther Piss Bum Strength. At 1.057 and over 6% it's certainly on the big side for me, but I wound up with an odd amount of pils malt left over from my previous sack and, with another sack inbound, I opted to just dump all my remaining pils into this batch. I may not remember the month of May, but I'll have a real fine time.
This is Panther Piss Bum Strength. At 1.057 and over 6% it's certainly on the big side for me, but I wound up with an odd amount of pils malt left over from my previous sack and, with another sack inbound, I opted to just dump all my remaining pils into this batch. I may not remember the month of May, but I'll have a real fine time.
Nice looking malt liquor. Should do a 40 oz pour.
After a normally 4 hour trip home that took 4 3/4 hours today, this tasty Pils hits the spot.
Time for a nice hazy from Fair State. Loads of tropical fruit.
Beer for me, fruit juice for her.
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He just wants you to forget ;-)
HB Wry Smile Rye IPA, clearing up nicely, note the smaller glass, trying to cut back. That or just more trips to the kegerator...
HB Irish Red
No shame in brewing a "malt liquor." Even Zymurgy featured it a few months back. I plan to brew one this summer, with some pilsner malt and that K-97 you gave me.
Bring back those fond memories of my aimless youth, downing tallboys of Country Club.
As we discussed a while back, I'm all for doing a flat out malt liquor with the fortification. I think it would be gobs of fun to do it, but use good materials and make the champagne of bum beers. Unfortunately, since they chopped the kidney out of me I have next to zero tolerance, so that seems to be off the table.
Which is a damned shame because I've always been fascinated by what the high gravity brewing beers made by BudMillerCoors must taste like before they water them down into Bud, Bud Light, etc. I've had a 1.079 version of Panther Piss sitting in Beersmith for years, as a potential Christmas Beer, but never got around to brewing it. Now? That thing would kill me.
I wish I had brewed it before the kidney stuff happened, but I was waiting until I felt that I had completed the project.
Carpe Jugulum.
My recipe (tentative) is mostly pilsner, with a couple lbs of flaked corn, and maybe a touch of crystal for a little color. Single infusion, BIAB. A pound of table sugar in the boil. A very small bittering charge of something kind of neutral and Hallertau late boil. Shoot for 1.060 OG and 1.005 FG, for around 7%.
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HB Märzen, not the season, but a good Märzen is always in season...
That sounds great to me, Max. I initially paused when I read "a touch of crystal," but you're absolutely right about that. If memory serves, I think Olde English and St. Ives do have a touch of C40. There's clearly something in there that makes them gold. I don't doubt that there's a pinch of something black in the grist, but they do have that C40 caramel apple thing going on.
This is my take on an undiluted high gravity brewing beer. Note the date, this was very early in the PP Project, so ignore everything except the grist--it's all wrong and will make terrible beer. I want to brew that grist, though. I'm sure it'll be amazing.
This is my take on an undiluted high gravity brewing beer. Note the date, this was very early in the PP Project, so ignore everything except the grist--it's all wrong and will make terrible beer. I want to brew that grist, though. I'm sure it'll be amazing.
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