What are you drinking tonight 2021?

[Galena]

My first taste of my latest completed brew, just 14 days in the Keg, a slight haze but nothing of significance. This is my first attempt at a clone of Blonde Bear by little Critters Brewery. Very nice too though it remains to be seen how close it is to the original.

 

[Alastair70]

Moving on to shop bought. An old favourite for me and one I haven’t had for donkeys ages. The better half is on the commercial Munich Helles in the background, apparently it‘s holding its own against the home brew quite well.

 

[cushyno]

A Timmy Taylor clone poured from my additional tap which arrived from BKT today and fitted to the keezer in the last few mins. Result!

The beer is yet to clear. Still a week or so for this one to drop I reckon.

 

[dad_of_jon]

Plenty.

my 12 pack from vocation arrived earlier

 

[Donegal john]

Took the pup to the beach after work as she can finally get out as her 12week jabs were today. The wind blew all the moisture from my mouth so I’m replacing it with a black rye ipa “black bucket” from kinnegar and it’s very very nice. Described as the big brother of their rustbucket rye ipa it’s very smooth hoppy and with just a hint of dark notes. 6.5% but you wouldn’t have noticed. Barely touched the sides

 

[Alastair70]

Moved on to vino. The dough is for tomorrow’s pizza lunch, hopefully the wine label is a prediction of how ill feel afterwards.

 

[Donegal john]

Moved on to vino. The dough is for tomorrow’s pizza lunch, hopefully the wine label is a prediction of how ill feel afterwards.
View attachment 47623

Ha ha I was just thinking about lifting a few pizza doughs out of the freezer (I buy them from a local pizza place) deffs taking them out now for lunch tomorrow I already am the label

 

[stubrewworx]

If you find yourselves in Kent, give me a shout and pop round for a pint (or many!)

Is that open to all?

 

[Donegal john]

Straight onto a yannaroddy porter from kinnegar coconut and very sweet notes again a lovely drop.

 

[samale]

Straight onto a yannaroddy porter from kinnegar coconut and very sweet notes again a lovely drop. View attachment 47624

Lovely beer
I just started night shift

 

[DocAnna]

Some of my Festbier which tastes so spot on I am really chuffed with it

 

[Donegal john]

Lovely beer
I just started night shift

So have I. Only my night shift is in beer drinking

 

[obscure]

Moved on to vino. The dough is for tomorrow’s pizza lunch, hopefully the wine label is a prediction of how ill feel afterwards.
View attachment 47623

Not alcohol related but are you just preparing the dough for the pizza now for convenience or is their a benefit flavour wise of proving it over night?

 

[Alastair70]

Not alcohol related but are you just preparing the dough for the pizza now for convenience or is their a benefit flavour wise of proving it over night?

It’s a flavour thing. This one is a sourdough so sub-24hrs is unusual for me. I normally do a 36hr room temp ferment for sourdough, but the kids are having friends over and I only found out tonight. I had enough starter on hand and my daughter really wanted to show it off to her friends.
I’ll usually prove a straight dough for 24hrs, and if I have more time I’ll add a pre-ferment step ahead of a 24hr final prove. I’ve done a couple of Biga’s lately that have come very close to the taste of sourdough.

 

[Donegal john]

Now onto a lovely west coast ipa bought in Aldi Ireland 5.9% and a great example of the style.

 

[LesTom]

This immense sour stout, beautifully flavoured with blueberries and aged in whisky barrels...did I say immense?

 

[obscure]

It’s a flavour thing. This one is a sourdough so sub-24hrs is unusual for me. I normally do a 36hr room temp ferment for sourdough, but the kids are having friends over and I only found out tonight. I had enough starter on hand and my daughter really wanted to show it off to her friends.
I’ll usually prove a straight dough for 24hrs, and if I have more time I’ll add a pre-ferment step ahead of a 24hr final prove. I’ve done a couple of Biga’s lately that have come very close to the taste of sourdough.

Thanks, I take the lazy approach and just use dried bakers yeast which I suspect doesn’t really benefit from this (still better than any frozen pizza though) but keep on meaning to try sour dough again, used to have one but rather neglected it and ending up chucking it a few years back.

 

[Craftman]

Got this in Lidl last week. Says its amarillo and ekuanot - might need to try that hop combination in a brew, they seem to work well together

 

[Donegal john]

This immense sour stout, beautifully flavoured with blueberries and aged in whisky barrels...did I say immense?
View attachment 47627

Sour stout ? Mouth puckering sour or subtle ?

 

[LesTom]

Sour stout ? Mouth puckering sour or subtle ?

Quite subtle to be honest (or at least to my palate)