What are you drinking tonight 2025

[LesTom]

Relaxing watching the darts and sipping this beauty

 

[Clint]

I'm QC on the kegged Pipster Pale. Interestingly both kegs were quite foamy when I started drawing beer but could manage a pint with a couple of slurps off the top. Now they seem to have settled down a bit and I can pour a full pint in one go and adjust the head as required with the party tap. The Pipster is also mellowing a bit..it was a bit harsh to start with but now it's smoother and getting tasty.

 

[Hazelwood Brewery]

After the whisky, a drop of wine. I usually finish with whisky but it’s Christmas so there are no rules.

 

[Rodcx500z]

After the whisky, a drop of wine. I usually finish with whisky but it’s Christmas so there are no rules.

View attachment 107672

We love the yellow tail reds with a Sunday roast

 

[Hazelwood Brewery]

We love the yellow tail reds with a Sunday roast

My favourite red wine is Cabalie. I use these for mulled wine because they’re sweet and fruity but I always buy too many bottles

 

[Appleton Brews]

The best half-gallon of draught Guinness I've had since I was a lad.

I made a bottled dry stout called "Darkness Shall Cover the Earth" (don't ask)*. It was based on the best recipe I could find for draught Guinness, but substituting every barley malt for its Wheat Malt equivalent. It's delicious, if I do say so myself, but not for the limp-wristed. Being a bottled beer, though, even though it's not overcarbonated, it can still be a bit "burpy" if you try to neck it down half-a-glass-at-a-time.
I split a cold 50cl bottle into two glasses and topped up each with half a 500ml can of draught Guinness. It's nectar! All the burpiness has gone and the whole glass looks and tastes like creamflow. The Guinness has improved the drinking experience and my beer has improved the Guinness. A match made in Valhalla. Could drink it all night. Well worth a try if you have some stout knocking around. Did it a second time in the interests of scientific enquiry, and it's equally good.

*Can't remember if that came from a Wonder Woman film or the back catalogue of The Outer Limits. But either way: Do not adjust your set.

AA
Sounds an interesting recipe could you share it please.

 

[An Ankoù]

AA
Sounds an interesting recipe could you share it please.

Here it is. It started out as a bit of a user-upper, but it's going to be a regular.
nb. dark wheat malt 18 ebc
Substitute any pilsner or pale malt for the château 6RW
The acidulated malt is there to give a Guinness sourness rather than pH adjustment.
I had to repitch as my harvested yeast was suspect, but no harm done.
Good luck.

 

[Appleton Brews]

I’ll need the Rosetta Stone to translate that, but thanks AA.

 

[Hazelwood Brewery]

I didn’t have any beer yesterday so today a beer is definitely on the cards. I’m starting with a cask bitter and with the glorious sunshine we’re having, the picture has to be in the garden.

 

[Druss]

My first proper drink of the new year (I don't really do 'resolutions' but I'm aiming at quality over quantity this year when it comes to booze) a mug of kegged mead (what else?!), nice and chilled since it's been sat out in the shed for a few weeks.

 

[obscure]

Second day back at work of the year and already thinking I need a glass of wine, so a nice Médoc and a steak happy Friday all.

 

[Caramel Ox]

My boss got me this from Ghana. It’s a well executed brew, crystal clear and clean tasting but with a very unusual flavour which I suppose is from cassava. It’s sort of savoury almost meaty, I’m not very good at names for tastes.

 

[stubrewworx]

1st of a Kirkstall trio.

The haziness only came on the top pour, think I had to upend the can before pouring?

Hazies / New England are not my bag.

 

[Agentgonzo]

Thank you @chopps

 

[stubrewworx]

2nd instalment. Get the mango on the first taste but kinda tails off down the glass.

 

[An Ankoù]

Here it is. It started out as a bit of a user-upper, but it's going to be a regular.
nb. dark wheat malt 18 ebc
Substitute any pilsner or pale malt for the château 6RW
The acidulated malt is there to give a Guinness sourness rather than pH adjustment.
I had to repitch as my harvested yeast was suspect, but no harm done.
Good luck.

@Appleton Brews "I’ll need the Rosetta Stone to translate that, but thanks AA."

Sorry. I thought a scholar such as yourself, and familiar with the Rossetta stone, would be used to working with ancient texts like the above. No, it's not as clear on the laptop as it was on my phone, where I could enlarge it more easily.
I'll rewrite it in the morning. Would you prefer the runic version or do ogham sticks work better?

 

[An Ankoù]

I’ll need the Rosetta Stone to translate that, but thanks AA.

No time like the present.

 

[Leon103]

Pilsner ready for the darts.
Think this might be my best pilsner to date, even better than my 43 point pilsner from lager than life

 

[chopps]

Please, make the pain stop.

 

[Clint]

No time like the present.

It's like a doctors prescription!