What beer are you drinking now? (August 2019)

That's the idea. Me and @Lingenbrau and @John_M are always drinking all the Bodhi so that if you actually find some, it will be guaranteed super fresh.

 

In the spirit of the conversation above, I decided to sincerely represent tonight. That, and I don't have work tomorrow. Cheers!

 

I'm sharing them.

With my liver.

 

To make it even easier for all y'all to enjoy a nice fresh Bodhizafa, I'm drinking a Johnny Utah Pale Ale from Georgetown.

It also happens to be nice and fresh. Great days indeed!

 

Johnny Utah for me as well out here in Bend. Loved seeing some fresh six packs at the store today.

 

I had one tonight as well. I think I had a fresh-hop JU a couple years back, but I couldn’t recall how it tasted.

Love it. Super Citra-forward pale that almost drinks like an IPA, but still so drinkable.

Great stuff.

 

Enjoying a 9.5 year old bottle of Adam, courtesy of my buddy @Beersnake1. Wow.

 

Dropped into Triplehorn for a pint of their new Batch #888 Lager, and can say it's one of the best Lagers I've had in a long, long time. A perfect pairing with dinner from the Poke Me food truck.

 

Barley Brown's teams up with Double Mountain, everyone wins. Classic pine and weed with a touch of citrus and melon juice, in a crisp and clean, creeping but restrained bitterness, bliss of a concoction. Cheers.

 

Saw this at Saraveza and figured, what the hell?

 

@sharpski this easily found in Bend area? Would assume so, hoping to grab some in a couple weeks.

 

Yes. Double Mountain stuff doesn’t have a history of flying off the shelf, but if you want me to grab one to be safe, let me know.

 

I assume you're joking?

The shit I drank today! Brews for new avenues lambic panel discussion. Omg!

• Bokke
  • Kriek Pjassel 2018 - 1,2 & 3 year-old lambic with fresh raspberries, vineyard peaches, and Gorsem sour cherries
  • Kriek Pjassel Jeneverbessenhout 2018 - 1, 2, 3 & 4 year-old lambic with 18-month barrel macerated Schaarbeekse and Gorsem cherries, carried by red vineyard peaches, with a 10% addition of 17-day juniper wood barrel-aged lambic
  • Barrique Macvin 2017 - 1, 2 & 3 year-old lambic aged in a Macvin barrel from Michael Gaher in Jura, France
  • Oude Ghost 2016 - 1, 2 & 3 year-old lambic blended with 1, 2, and 3 year-old Fantôme Saison
• de Garde
  • The Qi - composed of spontaneous barrels that fermented and aged for two years and then further conditioned on 46 year aged raw Pu’er tea leaves sourced from Taiwan
  • The Petria - a combination of mature barrels of spontaneous beer with an average age of two years and late-picked Oregon Riesling grapes
• Block 15
  • Ripple - 10th anniversary blend of various barrels from their wild cellars, featuring balanced acidity, nuanced wild character, and bottle conditioned with honey from their beehives
  • Turbulent Consequence Cherry Pit - lambic-style ale matured over two years in barrels, including a year on cherry pits previously used in Turbulent Consequence Bing
• The Referend
  • Noyaux
  • Avond; de rode boom 2018 - spontaneously fermented golden ale aged for 1.5 years in a single puncheon, macerated with local Pennsylvania rhubarb

 

I thought the same. Apricot seems to come through especially as it warmed, but not all that peachy to me. Had a burnt rubber thing going on (I get that with certain hops sometimes-Mosaic, Chinook). Thought it was thin and a little "dirty". As weird as it may seem, I think this might benefit with a couple of weeks on it, but I'm no expert. At $16 a four pack, I can't think of plenty I'd rather invest in.

 

I am never joking. Ever. Unless I am. Which is never. No joke. Just kidding. Seriously.