What beer are you drinking now? #3071

Hey BA’s

I haven’t had a Jack’s Abby in while, even though the brewery is about a mile from my house
I pan grilled 2 massive turkey tenderloins for dinner

served with some roasted root vegetables.

 

Somehow in the first post I read the bearable as bareable , but no problem, the video is off in your second post!

 

I'm not Jeffrey Toobin !!!

 

A beer nerd skirt must be a sensitive thing

 

Sabro!

 

Another local brewery, ok beers. This one is oddly dark with tropical fruit on the palate. Not bad but nothing too exciting.

 

Flossmoor Station Brewing Glasgow Piper

 

I am drinking Yakima Fresh IPA from Columbus Brewing.

 

Listening to the great William Shatner perform what is undoubtedly the best cover of all time while drinking an equally great pilsner. Cheers!

 

Yep, but you know what? It's not the dominant hop or impression; comes across as simply good, dense, bitter, slightly tropical haze.
I was honestly.... surprised. First beer with Sabro in it that I haven't H-A-T-E-D.
CHeers!

 

Teddy caught red handed!

 

I’m not as dedicated in my hatred as you, although Sabro is a lot closer to the bottom than the top of my hop list. Truthfully, I’ve never picked up the alleged coconut aroma. Cheers.

 

From HA description: Green Branch Double Dry Hopped Double India Pale Ale. High impact, full-on, pungent 8% DIPA. Citra, Idaho 7, & Sabro all pack-in for a sensory pressure test. A creamy grapefruit, pineapple, star fruit, IBU shakedown with hop selection table transparency. This is certainly black diamond IPA, so prep for moguls and leave the kiddos running pizza, french fry-runs on the bunny slope.

 

True - but weirdly, it's not the aroma that gets me (and I'm nose-driven), it's on the palate that I get that weird coconut-woody note from almost all Sabro beers... so it has to be minimized... (No jokes, gentlemen, let's keep it classy).

 

Chili Line Fuego Rauschbier

 

Still love this one.

 

Finishing up this growler (from Sunday) of The Barb - Barrel-Aged (rhubarb saison, aged in red wine barrel) A little(2oz?) NB Sour IPA to bring the carbonation back up to normal.
Mmmm. Liking this combination ; it brings out the barrel more than either one alone.

 

I'd let him get away with most anything, he's such a good boy!