What are you drinking 2024.
- Thread starter Chippy_Tea
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Four Priests Brewery
Moston Dragon
Moston Dragon
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Another of Poes Boston bitter this one is a fresh one, 15 days in the bottle. Delicious.
Following it up with something to warm the cockles of my heart, a busy cold day today, 11 C with a wind chill making it feel like 3C
Foreign Extra Stout.
Following it up with something to warm the cockles of my heart, a busy cold day today, 11 C with a wind chill making it feel like 3C
Foreign Extra Stout.
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A bottle of Courage Silver Jubilee Ale from 1977. I found it while clearing out my late father in law’s house. I looked on the internet and found that there are loads of these for sale for just a few quid so I decided to let curiosity take over. I was surprised to find that when I lifted the cap, it was still carbonated with a little lacing around the glass when I poured it. It was crystal clear, so, with a degree of trepidation I took a little sip. Surprise no2, it was very drinkable. Quite malty and a bit sweet, and if you drank it in ignorance you wouldn’t turn it down. I’ve no idea what the ABV was though.
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Just back from Cyprus this morning and I was eager to try the cask version of my best bitter. It’s been in the garage carbonating for three weeks and I haven’t connected it up to my taps yet so this pint has been poured directly from the pressure barrel.
The head is full and has really good retention but the beer isn’t clear yet. The flavour isn’t quite there yet either, it tastes a bit “dirty” and the bitterness is a little bit harsh. I’m putting both of these points down to insufficient conditioning because most/all of that time will have been taken up with secondary fermentation.
I should also say this picture is why I really don’t subscribe to the view that pressure barrels are ****. It may need a bit of experience to get the best from them (and they are best used for cask ales rather than lagers or more highly carbonated beers) but I’ve put most of the important stuff in an article on using pressure barrels so it’s all there for the taking.
The head is full and has really good retention but the beer isn’t clear yet. The flavour isn’t quite there yet either, it tastes a bit “dirty” and the bitterness is a little bit harsh. I’m putting both of these points down to insufficient conditioning because most/all of that time will have been taken up with secondary fermentation.
I should also say this picture is why I really don’t subscribe to the view that pressure barrels are ****. It may need a bit of experience to get the best from them (and they are best used for cask ales rather than lagers or more highly carbonated beers) but I’ve put most of the important stuff in an article on using pressure barrels so it’s all there for the taking.
prog99
Landlord.
Ah I miss living near there. It was cycleable.
Im originally from Edinburgh,lived on the Bush estate for a time,when dolly sheep was created.
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A nice solid White Côtes du Rhône.
Well done you. I would have put off drinking it until some notional 'right time' in the future.
Thinks... I have two bottles of Wards "Time Gentlemen please" from 2000. So I think one of them should go in the fridge for tomorrow night.
prog99
Landlord.
You should try the breakfast pizza!
Time for a Saturday Saison.
These two to start tonight -
Badger Master Stoat and Ulverston brewing company Celebration Ale.
Badger Master Stoat and Ulverston brewing company Celebration Ale.
I adore this lager, so I'm loving drinking this
Had the haggis pizza today
On it now
I haven't had a pint of lager in many years as it triggers my gout especially if i drink a few, I have never seen a lager that dark didn't even know it was thing and there are two in two posts above tonight.
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Early taster of this Vienna lager I kegged a couple of days ago, first attempt at the style and I really like it.
Toasty malt to the fore with floral hoppy bitterness to finish from Tettnang.
Cold fermented with MJ84, I'd use this yeast again, it has a lovely crisp lager taste.
Toasty malt to the fore with floral hoppy bitterness to finish from Tettnang.
Cold fermented with MJ84, I'd use this yeast again, it has a lovely crisp lager taste.
