My single hop (Columbus) IPA.
odinsgift said:Alaskan Amber, waiting for my Reindeer pizza at Klondike pizza. Not at all traditional Italian, but by far the best pizza I have had in the USA.
VegasBrewMan said:Firestone pale ale from san luis Obispo
jonmohno said:A 3.4% Two Brothers Brown Fox Mild ale.Best ever mild,drinks like a flavorfull 6%er.They are doing a bunch of retro releases and im all over it.Its better than there other "dark mild"? i think it was. This is a brown session ale and its pretty genious @3.4%? What? The. F. ? 14 ibu. Is this what they call a "gem in the rough?" Because it fits in to that category. I mean i dont think ive even heard of a complex 3.4% beer,its just amazing to me. Maybe they just did some late hop addition and or butt, i just got some "hop goggles on", but damn.and damn again.
I just open a fresh bottle of black rye IPA that's been aging for 4 months. 8.2% and hoppy good stuff!!!!
I just open a fresh bottle of black rye IPA that's been aging for 4 months. 8.2% and hoppy good stuff!!!!
mrgstiffler said:Have you tried Firestone Walker Wookey Jack yet?
I can't say I have. Where can I find the recipe? It may be my next project this weekend.
VegasBrewMan said:I cannot wait to drink my first brew....it will taste awful, but at least its mine!
jerryteague said:I thought my first brew would be horrendous when I was waiting for it to be done, but it turned out great! Now I'm on my 11th batch, and am thoroughly hooked. BTW, what style/recipe did you brew, inquiring minds want to know....
I'm drinking my first partial mash coffee/chocolate stout. It's delicious, but needs another week to be great!
PistolPete2 said:Coffee
In March '10, the Kennedy School was named the #1 Quirkiest Hotel in the U.S. by TripAdvisor.com -- an A+ for us!
Earlier today, Boulevard/Sierra Nevada Terra Incognita, Allagash Black, DC Brau Your Favorite Foreign Movie (competition winner from someone in my HB club), some hard cider I don't recall the name of, and now my dry stout and Irish red.
How was the Terra Incognita? I've heard that I shouldn't bother cellaring it, and should just drink it now.
unique beer. I wasn't able to make it to savor, and haven't had a chance to try it until now. Someone was able to procure a keg for our homebrew club pig bbq this afternoon. It was...interesting. The funk and sourness was pretty restrained, so i'd think if you have a bottle then cellaring might do it some good if you want it really funky. But i thought it was quite good as is. Definitely unlike anything i've tried before. Kind of reminiscent of a flanders red, yet so so far away.
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