A pint of the porter I kegged a few days ago. Heaps of coffee and chocolate.
What are you drinking tonight 2022?
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Lightly fruity lager , found it in Aldi
Late on the go with Sunday Dinner today - poaching the chicken before roasting, and have added some cloves and cinnamon to make it a wee bit more festive. A saison to go along with the usual kitchen disco playlist - being bad and not even using a glass 
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What's the beer like?... spelling looks how my 4 year old would spell saison with this phonics way of learning..Late on the go with Sunday Dinner today - poaching the chicken before roasting, and have added some cloves and cinnamon to make it a wee bit more festive. A saison to go along with the usual kitchen disco playlist - being bad and not even using a glass
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It’s rather yum - soft but prominent orange and ginger, a bit of yeast saison complexity, probably a little sweeter than strictly to style. I reckon it would make a great summer cocktail with ice and fresh mint.What's the beer like?... spelling looks how my 4 year old would spell saison with this phonics way of learning..
Kicked off with a Tio Pepe fino sherry earlier on while putting the tree up, but now moved on to my Thwaite's Nutty Black clone from keg. I'm calling this one a success.
![IMG_20221211_174452[1].jpg](https://cdn2.imagearchive.com/thehomebrewforum/data/attach/77/77173-IMG-20221211-174452-1-.jpg "IMG_20221211_174452[1].jpg")
what's the advantage of that, is it just for the flavouring opportunity?
Trying my Tropical Stout now. It has improved since the last time I tried it. It was suggested it has a higher mash temperature if its made again as its a bit light on body.
I’ve been enjoying the porter and now it’s started snowing. Wife has gone silly with excitement! 
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It’s a French method of doing a roast chicken which I’ve found takes all the guess work out of cooking a chicken, keeps it moist and gives crispy skin. Several years ago The Guardian did an article on the perfect roast chicken using this method and I’ve used it ever since. It does also mean you can flavour it as well
. I triple cook my roasties as routine now as well - which is easier this time of year since we have a blast chiller outside the kitchen door as a garden!
And now we’ll resume normal service .. a glass of my west coast IPA which I reckon still tastes pretty scrummy.
Beerhawk advent calendar day 9, a cracker of a Belgian
micklupulo
Landlord.
This one of mine is just too bitter for me yet compared to an absolute cracker I did last year has the same hop content except for an extra 5gms of Citra at 60 mins and the introduction of an extra hop viz. 10gms of Chinook at 10 mins before the end of the boil. The staging and weight of hops was otherwise identical.
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Not beer related but should bring back memories for some
The son is looking to sell them
The son is looking to sell them
Not beer related but should bring back memories for some
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The son is looking to sell them
Ahh quality you should start up a separate thread and see if we can guess them all.
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Imperials - but these were carbonated in the bottle so the head is not as dense and creamy. Still very nice.
You made a snowman 
️ yet H?
️ yet H?
No but it’s still coming down so before too long I’ll be digging an escape tunnel through it!You made a snowman
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