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Discussion in 'The Pub' started by Skydrol, May 10, 2016.
Winter warmer for a wet Saturday afternoon (edit) in Northland.
not raining in the Waikato yet , where are you in Gods own . ? , on the drinking front , about 15-20 minutes away from cracking open a Becks , followed later by a Jameson Irish whiskey as a night cap , in front of the fire to reflect on the week that was , and ponder the mysteries of the world .
Jameson whiskey is a nice drop.
The guy in BWS recommended it , it's been sitting in the fridge for a couple of weeks. Very nice, recon I'll get a 6 pack of it at some stage.
Got this the last time we went o/seas , ( duty free , last October),in the whiskey section but it's quite sweet, but not as sweet/thick as a liquor but doesn't have the taste bite of a whiskey .
While watching Origin 1 (recorded last night).
A beauty, t’ be sure!
My passionfruit IPA , off the keg , 3.5 weeks mature. Tried one of the bottles of it at 2 weeks mature and also a standard one , base IPA is morgans version of moradi operandi's IPA .
The predominant flavor at that time just didn't do it for me but thankfully it's now at the 3.5 week mark has settled down quite a bit and is not as predominant and more subtle and in the background (well a bit ).
Just as well I have 21 litres of it.
Well minus about 2.3 liters for the 2 glasses I've had , the bottle l drank almost 2 weeks ago and the bottle I've sent to my brother in law
It was so worth the extra wait ( keg got gassed and fridged on Wednesday night).
I'm thinking I might ty a different base IPA for the next time I do this and try and get it a bit hoppyer and sweeter.
And while it has certainly changed it putting a kg of passionfruit pulp in has surprising not over powered it .
Well I've just poured a glass of my bourbon cherry choc stout off the keg ( it was also gassed and fridged on Wednesday night ).I did 8 bottles, ones gone up to my brother in law, I drank two a few weeks ago and had a third one last Sunday.
Don't know whether it's because of the extra 0.5 week ( more than likely it's because of the volume of beer in the keg) but it was hard to pick the bourbon aroma and taste in the bottles. Not this glass of it , you definitely know it's got some bourbon there ( not over powering but you can't mistake it).
So smooth bourbony , chocolate flavors and a hint of cherry.
I know stouts are bigger but I certainly think this one is the best I've done so far .
After last weekend's bottle l was thinking of doing a slightly different different stout , had also been thinking of uping this one ,now I'm thinking make it exactly the same, absolutely love it.
We are now at Tampa Bay Florida and eating at the Hard Rock Café, trying a local brew, Cigar City Tampa Bay Lager
Very nice drop with a bit of bitter aftertaste like a Heineken.
Espresso, it’s early, and I’m on a regulated break, lovely clear morning
While watching an old "Dirty Jobs" re-run, learned this.
The Sternewirth Privilege is a tradition in breweries where the brewery workers and visitors are given access to free beer from the brewery taproom (The Sternewirth) when they feel thirsty.
Notably, the term was explained by Mike Rowe when he helped out at Newport Distilling Company on the Discovery Channel program Dirty Jobs.
Separate names with a comma.