What beer are you drinking now? #698

I've been using the smoked paprika from a Hungarian company called Hodi lately- it's absolutely heavenly, the finest I've come across. I get it on eBay:
http://www.ebay.com/itm/HUNGARIAN-P...=100011&prg=10335&rk=1&rkt=10&sd=111198172734

It may seem pricey, but it only takes a little bit to perk up a dish.

 

A Stone Pale Ale with the last remaining light.

 

Time to have a beer!


The Lost Abbey - Angel's Share Ale Bourbon Barrel Aged by imbibehour, on Flickr

 

Barrel Night at Mad Fox Brewery!

From left to right:

Cabernet Funk- Mad Fox loves Citra hops. And they really come out in this one. Big orange, citrus flavor. The cabernet franc barrel takes a backseat.

Cabernet Barrel-Aged Reynard Black Saison- My favorite from the group. The cab franc flavors add so much to this style. Big berry and vanilla flavor, but you still get some Belgian-esque notes too. Well done.

Oaked Slobberknocker- Not quite on the barleywine wagon yet compared to other styles, but this is solid. Great malt backbone and it isn't too boozy.

Brandy Diabolik- Great Belgian Strong. Obvious Belgian yeast flavors. Bourbon barrel isn't too strong and some citrus there.

 

Columbus Brewing Bodhi Straight from the Keg Today too my Glass and in my belly. Amazing

 

so good.

 

Praying for a 'no' vote, for purely selfish reasons.

 

Long hot day. At least I wont get fat................(er)

 

Drink The Scream. Share the Cran-bic.

 

Kielbasa or in some states (kabossy) is the one of the main staples at any cookout or tailgate party. Dammit now I have to go to the store...

 

That is true! I've actually never done a trade, so I don't know what to expect or what others truly expect so I'm hesitant.



While I pontificate about my next few brews...

 

I am currently trying this and I don't know what to make of it. To be fair I have yet to find a sour that really did it for me. Dat head doe.



Upon smelling it I was convinced I was not going to like it (for the same reason I don't like drinking vinegar), but now I am unsure what I feel. It tastes completely different than the nose and it surprisingly sweet. Anyway, I like it pretty well. If nothing else it is a very interesting beer that has slightly piqued my curiosity.

A n00b question for you sour freaks, though: Flavor and aroma wise how does this compare to other widely available sour styles? I don't want to know which sours are better or worse, just to get an idea of where to go from here as I have next to no experience with sours and am slightly intrigued...

¡Salud!

 

Jam Session. Thanks to beer mail earlier in the week :-)

Again, in a retro 70's Looney Tunes glass from Arby's when I was a kid...

 

Westy 12 and then Cantillon Gueuze. Gifts from family in Belgium.

 

I can't believe my lunch sparked so many posts.

 

Welcome to New Jersey, Boulevard-


I think we're gonna get along just fine

I'm in an 80s mood, special thanks to @BILF , and this is the most 80s thing I could come up with-

Man, that brings me back. The first time I heard it on the radio I said to myself "wow, Ian Anderson has really gotten his act together lately."

 

New England adds another home run to it's long list of amazing IIPA's. His majesty, "The Dude" is running back up to the deck to find out where that amazing citrus, mango, peach aroma is coming from.

 

Bell's Mars. Cheers all.

 

With a teaspoon of vanilla.