What's your favorite Beer?
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Oh, I do love Cascade beers. Portland, too, for that matter.
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If you like the taste of bourbon whiskey like I do…. Alltech Lexington Kentucky Bourbon Barrel Ale is pretty GREAT. It's weird because it tastes like whiskey but has a smooth finish. The whiskey taste negates all the bitterness of the hops. Tasted like a weak boilermaker made with Fat Tire. But that doesn't do it justice because it is so smooth and tasted like Wild Turkey. The longer I drink it the more vanilla whiskey taste I get.
8.2 percent ABV, 19 IBU. I'd rate it a 10/10. I'd drink this every day if I could. This place sells 32 oz glasses of it and I am crushed!
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Enjoying a mid afternoon tipple with the wife [emoji481]
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Popped 2 of my better bottles this week in celebration of a new marathon PR for me and a successful marathon debut for my wife.
This was great, though I have another en route and won't open it for some time. The funk seems like it'll ne exceptional with age.
(relative's table cloth, not mine!)Speaking of age, popped one of these dusty twins from 2004. Unbelievably complex funk with notes of cheese, grassy hay, stone fruit, pepper, and green veggie, all without any oxidation whatsoever.
Finally, from 2 weeks ago, the best gueuze I've ever had, a Hanssens from 2010. Hanssens is so underrated that I got a stash of these at $20 a 750! Tasting wise, the funk was massive and dominated by blue cheese notes, which is probably my favorite note in a beer. Aftertaste was of apricots and yogurt. Insane. Really fun to drink with my wife and a friend alonfside a comparatively fresh 2016:
We're hosting a stout night in a few days, and it'll probably be a bit ridiculous.
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If I could only drink beers with cheese funk for the rest of my life, I'd be super happy.
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If I could only drink beers with cheese funk for the rest of my life, I'd be super happy.
I'm right there with ya! I'm super jealous of the selection you were drinking…
Some more Cascade. This one has cherries and noyaux in it, and really shows how Cascade is just as much a fruit processor as a brewery. The noyaux is the nut inside the apricot pit, and is super labor intensive to get out. After the apricot is processed the pits have to be dried for an extended period of time before they can be carefully cracked open to get the tiny noyaux kernel inside. -
So what does the noyaux add? Is it similar to apricot?
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Interesting. I'll have to cross my fingers and hope I can find a bottle…
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One of my clients works at the taproom of our local brewery, and brought me this.
They have been getting pretty aggressive with their Sour selection and they keep getting better and better.
This was pretty solid - not on par with most of the larger craft breweries, but nice to enjoy a local beer that’s somewhat decent.
Incidentally, a party we were going to Saturday evening was right next door to the same brewery, so we stopped in and I got their new “Juicy IPA” - it was damn good.
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The new table is great and creates wonderful reflections E.
I forgot to respond to this… Well, it's not much of a response... It's just that my dad called the brewery, and asked whether it was possible to purchase a screened table... We had visited a couple of months prior to that, and sat at one drinking a fresh Oerbier... I would've never even thought about asking, y'know... But the fucker got it done!.. And they said it was a first, as they'd never sold 'm to bars, and I was the first to get one!.. It was still wrapped up in their attic...
In short: it ties the room together. I absolutely love it. My dad's the best. #fanboy out
