What are you drinking tonight 2022?

[dave_77]

Having a little golden Ale

 

[Rodcx500z]

Mind if I pull up chair looks like I have cracked the tap, wilko red ale, first ag of the year is now in the fv and a bitter will done tomorrow

 

[Cheshire Cat]

An American Amber Ale

 

[UKSkydiver]

No, don’t remember seeing that one before. Christmas special?

I've taken a look on Uptappd and there are entries going back to Dec 2018, so it doesn't look new, but it does look like it's a seasonal brew.

* I meant to post this a couple of days ago but it seems I forget to press Reply and was still sat in my browser ready t go.

 

[Alastair70]

On the mend post-Covid and I don’t have work for another week as a consequence. Belgian time! It’s a very pleasant blonde, well rounded bready malts and lots of peppery yeast phenols. Dry finish.

 

[Hazelwood Brewery]

Probably my last Summer Breeze for tonight, I’m thinking about a Tripel next.

 

[Alastair70]

Tripel , excellent idea sir, don’t mind if I do. Affligem do make particularly tasty beers, all the better when enjoyed in an Affligem glass.

 

[Hazelwood Brewery]

Tripel , excellent idea sir, don’t mind if I do. Affligem do make particularly tasty beers, all the better when enjoyed in an Affligem glass.
View attachment 61108

Nice.

 

[Hazelwood Brewery]

My own Tripel. Well carbonated from the keg. Sorry @samale, @Cowman

 

[moto748]

I'm drinking a Proper Job. I had a vague idea that it was a darker, malty beer, but of course it's not like that at all, very much an English IPA style.

 

[Jim Brewster]

I'm drinking a Proper Job. I had a vague idea that it was a darker, malty beer, but of course it's not like that at all, very much an English IPA style.

You might be thinking of Tribute?

 

[samale]

My own Tripel. Well carbonated from the keg. Sorry @samale, @Cowman

View attachment 61109

Really nice beer
The Tripel was the best carbonated of the 3

 

[moto748]

You might be thinking of Tribute?

Yeah, probably was, come to think of it. I've certainly drunk that in Cornwall. The Ship in Looe, for one.

 

[Hazelwood Brewery]

This might be my last for tonight. I wasn’t going to but I enjoyed the last.

 

[moto748]

Late one!



One of my Flakey Bitters. Pretty pleased with this, second time I've brewed it. Lively as you can see. I did pour into a jug, and plenty of head there. Is it over-primed? I don't think so really; it's not overly 'fizzy', a few bubbles can be seen if you hold it up to the light, but that looks about right for a bitter, I think. It's so named because it contains flaked barley, and maybe that contributes to a but of a head. This is kinda my No 2 bitter, after my Grey Sheep. It's a bit different, but I like them both. The only downside is, I decided to dry-hop half of the batch. And the un-dry hopped ones (like this) are nice and clear (I wouldn't claim crystal clear, but 'clear enough'). The dry-hopped ones, however, still look a bit soupy. Will they clear in time? I'll have to wait and see. It's a funny old business; I dry-hop my parsnip stout, and it comes out crystal clear. But I guess that doesn't have all the interactions with grains that a 'proper' beer does.

Here it is a bit later



Yeah, that's fine!

 

[foxy]

While drinking my Foreign Extra Stout, reading an old BYO magazine it is not hard to miss there is barely a mention of oxidation. In fact looking back through all the old magazines I have, oxidation isn't mentioned! We brewed and drank good beer prior to the closed vessel fermenters hitting the market, leads one to believe that the scary oxidation issues are a commercial bogey man. Reading from around 2007 to present day it is clear that oxidation has become an issue since the closed vessel fermenters came into being. I have had one oxididised beer and that was one which was supposed to after 3 years in the bottle to get the sherry notes coming through.

 

[dave_77]

While drinking my Foreign Extra Stout, reading an old BYO magazine it is not hard to miss there is barely a mention of oxidation. In fact looking back through all the old magazines I have, oxidation isn't mentioned! We brewed and drank good beer prior to the closed vessel fermenters hitting the market, leads one to believe that the scary oxidation issues are a commercial bogey man. Reading from around 2007 to present day it is clear that oxidation has become an issue since the closed vessel fermenters came into being. I have had one oxididised beer and that was one which was supposed to after 3 years in the bottle to get the sherry notes coming through.

View attachment 61116

It's Citra and Mosiac's fault

 

[Hazelwood Brewery]

While it was bright a little while ago I poured myself an English Bitter - just so I could get a picture outside

 

[HSD]

Berry Red ale 7%, based on Brooklyn Brewshop recipe, bottled three weeks.
very tasty, fruity and malty and a bit boozy for a work night! cloudy but my own fault I didn’t Protofloc, would do again cheers all

 

[Hazelwood Brewery]

I’ve still got about 40 pints of English Bitter so I can afford to have another.