What beer are you drinking now? #3713

Oh yeah a high abv beer would probably be a waste since you'll cook off all the alcohol anyway. Maybe a doppelbock at most.

 

Good Day BAs! Remarkably easy travel day from WV back to FL. Sitting in my office going through mail and drinking a 2021 GABF medal winner - “Della” Kölsch by Old Irving Brewing Co., Chicago, IL:



This is a great beer! Clean, crisp with medium carbonation. Soft semi sweet bready malt. Light spicy hops nose and taste. Very enjoyable.

Glad to be away from cold and dreary, although it is grey and rainy here today. At least the temp is a mild 66°. Cheers from St. Petersburg FL!

 

Right I totally agree. It takes some experimentation to figure out how to utilize beer/wine even liquor in some dishes.

 

Apple Brandy Barrel Noir
Prairie Artisan Ales

 

Lol! Those too. We're supposed to have a high of 23 °F and low of 11°F Friday here. Ridiculous for this time of year even in North GA. Burrrrrrrrr!

 

Hmmmmm....I'm down with that.

 

Bourbon for me is a night time (after 5:00 PM) drink. Beer, and sometimes wine, can be consumed at any time of the day or night.

 

It's really hard to beat a well made Kolsch for just pure thirst quenching enjoyment. Nice beer.

 

Steak and beef pair very well with various beers & wines. I have had minimal success with chicken. I think chicken has too much water content to start so it won't absorb the marinate flavors that well.

 

Most likely a sinus infection I get em bad occasionally. Was already feeling under the weather a few days and drank hard and was active outside in the cold 1 night I shouldn't have and that triggered a bad response in my system. Oh yeah I was kicking myself in the ass as I was hurling my guts up next day. Was doing fine to but noo. My uncle in law "you gotta have 1 of these drinks bro"... Oh yeah btw I just have WT Rare breed out to mix with. Not realizing I was drinking 116 proof. I was pretty fuckin sick not going to lie.

 

Yess! That's my go to mixture. I like to squeeze fresh lemons and mix with Worcestershire, soy sauce. Been meaning to add a beer on that for a meat marinade.

 

Survived a big birthday yesterday.
Started just before noon at the von Trapp Bierhall for lunch, a Helles, and a couple pours of Trosten for dessert; then down to the Backyard for a great conversation with a former bar owner in town and a lager; then he and I went up to Idletyme for a pour of their very good Vanilla Porter, and then I went home to relax for a couple hours before friends picked me up for dinner at Bistro at Ten Acres with a couple bottles of wine and a pour of Blanton's for dessert. Next, down Luce Hill Rd. to Burt's for a 3 finger pour of Basil Hayden and then my neighbor drove me home where we had small pours of Midleton, Jameson 18, and George T. Stagg. That's how it's done folks.
What would you do on your 70th?!?





Cheers!!!

 

Another walk in this afternoon - and some more beer too, of course!



This Lag IPA was before my walk and this Wooly Pig Holiday Lager is after.....

my attempt to decant from the 64 oz growler into smaller (homebrew) swingtop containers was not super successful (kinda flat)

 

That's why I like using lemon. It carries a good taste profile along with properties that helps tenderize. Another good bourbon dish if you have any Evan Williams left is bourbon bacon. Stuff is pretty damn tasty.

Can also use pineapple slices in a marinade with success.