What are you drinking now?

[BongoYodeler]

Local hazy from Casa Agria. And Willow the Cat.

 

[BrewinInPA]

Dunkelweizen is kind of a forgotten style outside Bavaria...if you have never brewed one, give it a go! Great fall style. Makes a great backer for single malt whisky also.

 

[JRHoots]

 

[bailey mountain brewer]

It's ok

 

[Knightshade]

2nd of the evening.

 

[BrewinInPA]

My first instinct was to say, "Give the guy a break, it's not easy getting late game experience." Then I looked at the board.

Seriously, black, show some self respect, there ain't no (!) that's gonna save you.

He played it out all the way to checkmate...like 12 more moves.

 

[Knightshade]

He played it out all the way to checkmate...like 12 more moves.

Maybe they needed an excuse to finish their beer?

 

[Dgallo]

Having a Fiden’s while I pack up 3 entrees for a competition. This beer is killer man, Citra and Cashmere

 

[grampamark]

Beltian White (a Montana brew made in Belt, MT) at a faux Irish pub in Havre, MT

 

[grampamark]

Mark, when are you gonna go all in and open a brewery? You've got your own fancy labels and every damn thang!

Thanks, but I'm too old to enjoy that much work.

 

[camonick]

HB Schwarzbier

 

[grampamark]

Fish and chips and Guiness in a Bud Light glass.

 

[beermanpete]

Boddingtons

 

[pshankstar]

The first one is a NYS Pils by Steuben Brewing Company. All NYS ingredients and it was damn good.
The second was a collaboration with Steuben at Other Half FLX. This one was super grassy (like drinking lawn clippings) and no where as good as the other Pilsner. Hopefully the other non-IPA from OH is better than this last one.
Wanted these on this balmy night in Western NY.

 

[grampamark]

Back home. HB Robust Porter

 

[Scottyward]

HB Barrel Aged Barleywine. One year old this week.

 

[TheDudeLebowski]

Swish

 

[user 263363]

HB dark mild. I’ve come to terms that this is a beer I need to be in the mood for. Some days it tastes fantastic and some times not so much. Today is a good day for it.

 

[Dgallo]

Galaxy and Stratta. Def a combo I’ll do. This beer is delicious from fiden’s

 

[JesterMage]

I'm too old to enjoy that much work.

Can farming be less work than a brewery? That farming stuff looks like real work.

 

[BrewinInPA]

When your Single Malt's "deal" is it's named for an eel, that's Glen Moray,
When your dram of the day is Saccopharyngidae, that's Glen Moray!

Edit: Jeez it's WAY time to clean the bar mat!

 

[BongoYodeler]

Well it is October.

 

[user 263363]

Early night cap

 

[Tomahawk47]

My just kegged Oktoberfest/Marzen.
Got tired of orange O'fests. I found Hubert Hanghofer's Ur-Marzen recipe and tweaked it a bit. Turned out nice. It seemed to emulate what I used to get many years ago before the "Festbier" replaced the original Oktoberfest. In particular, Hofbrau had a great O'fest back then - dark and very easy to drink. Not quite there, yet, but still working on it. I'm thinking some Munich Dark might be the answer.

 

[grampamark]

Can farming be less work than a brewery? That farming stuff looks like real work.

Most of the heavy lifting in farming has been reduced by technology. There’s still a certain amount of manual labor. Just climbing up and down the ladders which provide access to the cabs of our tractors and combines is a pretty good workout. The operator’s seat is 8-9 feet up and one gets in and out of a machine multiple times a day. But brewing, on the typical brewpub scale, involves a lot of schlepping grain bags, scooping out mash tuns, etc., and, if brewing 4-5 days a week, 52 weeks a year, doesn’t give the brewer a break. At least most of the manual labor involved with my occupation is seasonal; I have the winter to heal up.

 

[TheDudeLebowski]

More from High roller lobster roll with Oxbow Framboise. Then down the street the Novare Res for still Oud Beersel RosenLambiek. And finally home for a Maine Amber

 

[BrewinInPA]

Early night cap

View attachment 745527

Looks lovely. High Test!

 

[RCope]

HB Pilsner, it's been a long day...

 

[JesterMage]

Most of the heavy lifting in farming has been reduced by technology. There’s still a certain amount of manual labor. Just climbing up and down the ladders which provide access to the cabs of our tractors and combines is a pretty good workout. The operator’s seat is 8-9 feet up and one gets in and out of a machine multiple times a day. But brewing, on the typical brewpub scale, involves a lot of schlepping grain bags, scooping out mash tuns, etc., and, if brewing 4-5 days a week, 52 weeks a year, doesn’t give the brewer a break. At least most of the manual labor involved with my occupation is seasonal; I have the winter to heal up.

Well when you put it like that

 

[BrewinInPA]

Most of the heavy lifting in farming has been reduced by technology. There’s still a certain amount of manual labor. Just climbing up and down the ladders which provide access to the cabs of our tractors and combines is a pretty good workout. The operator’s seat is 8-9 feet up and one gets in and out of a machine multiple times a day. But brewing, on the typical brewpub scale, involves a lot of schlepping grain bags, scooping out mash tuns, etc., and, if brewing 4-5 days a week, 52 weeks a year, doesn’t give the brewer a break. At least most of the manual labor involved with my occupation is seasonal; I have the winter to heal up.

You'd hire people to do the heavy lifting and just do the brew mastering!!!