What beer are you drinking now? #1784

First time I saw it around here too. It’s called Pavé à la Leffe Blond. Picked it up out of curiosity. It’s relatively new I learned.

The cheese is an abbey cheese from Belgium. Texture bit like young Gouda cheese. I think it’s aimed at the Dutch market. It’s infused with Leffe Blond. So there is some nice beerish fruitiness and cloves etc in the taste.

Leffe is secretive about the process, but I assume the cheese washed in beer. Like cheeses from Chimay and others.

Don’t know origins of the cheese. But it’s rather good quality in my opinion. Much better than you would expect from a plastic package in a supermarket. Plastic package is also a problem for this cheese. Inside was a bit wet and that made the edible crust a bit soggy. Will try it again however.

Cheers!

 

Last of these easy drinking pils. For those BA's in Irma's path, take care of yourselves folks and good luck.

 

Out here finally trying affogato at trill, it's delicious oh my , cheers!

 

Enjoying one from Snake River

 

Evil Twin - Sumo In A Sidecar (16oz can).. cheers!

 

Short's Brewing Speedcult Black Lager.

 

A Memes And The Giant Peach before hitting the whirlpool and then a nap. I'm running another 5k tomorrow in Chicago so I'm in energy conservation mode. Three in as many Saturday's is enough for this old body! Looking forward to a few weeks off before running one in Denver next month. Cheers gang......

 

Triple d’Anvers.
Cheers!

 

Enjoying some fresh / wet hopped home brew (DIPA) while grilling some salmon and chillin'....yum to the Nth power!





my totem great blue heron while hiking earlier this am





some early color - woodbine or virginia creeper



here's to fresh hops, quick fermenting homebrew, and safety to all those in the wake of the Hurricane Irma....be safe out there!

 

Today, I had the privilege of a private tour at Brouwerij Van Steenberge. With my brewing background, I really felt at home...10,000L, automated brewhouse with with 60,000 and 90,000L fermentation tanks. High fermentation beers being refermented in the bottle with Wine yeast...this was quite an education!




...and for Beer ****, here is arguably the most fresh pour of a Piraat Triple Hop (Dry Hopped with Cascade)...If I could get this fresh in The States, it would be a game changer!


A visit to Brouwerij Van Steenberge wouldn't be complete without a sample of their flagsihip, Gulden Draak:

I had it fresh and was afforded a sample from a bottle with an age of 6 years...both are gorgeous in their own right but Gulden Draak with 6 years of age tastes absolutely magical.The 'Best By' date (posted as a 2 Years 'Best By' date) is just a formality. The brewers themselves think that the "shelf-life" of a strong beer like Gulden Draak is much, MUCH longer.

 

I just made poopies in my pants.

 

I cracked a 2009 Baby Tree, A 2011 Nightstalker, and Griffon Bruxellois will be later today after some golf. Dunno what will be after that.

 

Oh I would love doing this, feeling kinda Jelly

 

Looks like I need to make a trip to Jackson

 

Pork in the smoker & beer in my glass...

Cheers!

 

Drinking Tiger beer which is new at the monopoly, I can't pass up on trying new macro beers. This one is made with corn grits and is brewed in the EU according to the can. Tastewise it is obvious that this is an adjunct lager and I'm reminded of the American adjunct lagers I've tried, but unlike those this one has a mild bitterness (I would wager to guess that it has slightly under 20 IBUs, lower than a typical European pale lager, but more than an American adjunct lager). I think a mild but balancing bitterness makes a big difference in these beers, without one it either turns too sweet or too bland, with one the beer seems more complete and refreshing. If this was our domestic style of beer (and priced like domestic beer) I could see myself drinking it in quantity. As it is it's a good example of a modern adjunct lager but I will soon go back to drinking an all malt lager.