What beer are you drinking now? #3111

First beer post Corona. Delicious!

 

Here's to your health Brother!

 

Freshies

 

Great Raft Hobbies Include Citra Single Hop IPA. Hot tub time. Big rain coming, these guys are happy



My closer...

 

A little too sweet for me but not bad.

 

Classic. 12 Horse Ale was one of my favorites way back. But this Flagship ale is not bad at all.

1976 was one of my favorite years. Bicentennial, Muscle cars, Arena Rock, Punk, Indie, Soul, R and B. Everything was popping.
Just going to post '76 rest of the week. One of the most original and recognized drum parts of all time.
Steve Gadd is just phenomenal IMHO.
@LesDewitt4beer

 

Into the cellar I dive and what did I find, but another ROS: O'Fallon Smoked Porter. Label calls the beer Smoke and under it in smaller print says Smoked porter. Anyway, no idea how old this is (got it at DLD several years ago) but it's still tasty. No real smoke flavor anymore but....

 

I was planning to have 2 but I’m pretty tired so this may be it for me. This is a thick and creamy beast of a beer. Ton of dank blueberry. Finback does it again.

 

Drinking SNAPPY @RaulMondesi @Shanex

 

Drinking Sip of Sunshine

 

Cheers to trying to stay healthy brother!

 

Good morning, Advocates!
A little break from smart working on a wonderful day in the Eternal City.
I'm drinking a pastry stout accompanied by an excellent homemade panettone (pan gruè) with drops of dark chocolate and raspberry.

Vocation Brewery - IMPERIAL BANOFFEE STOUT - Imperial pastry Stout (11%)

440 ml can.
Limited edition ( https://www.vocationbrewery.com/blogs/blog/the-making-of-imperial-banoffee ) Banana and Caramel infused Imperial Pastry Stout.
Notes of toffee and banana on the nose.
Impenetrable black.
Flat. No foam.
In the mouth very dense body, with a clear note of banana, but without it being heavy ("softening"), notes of coffee infusion and delicate caramelized notes, soft and sweet without being cloying, which still leave room for the recognizable banana flavor as last note that settles on the tongue.
The alcohol is well hidden, but as soon as the beer rests a little in the glass, it emerges (accompanied by an equally enveloping and never excessive hint of glucose syrup) to heat and give further complexity and roundness to a drink that is already well in itself complex.
I'm not a big fan of many Pastry Stouts that are on the market today, but this one made me crazy.
Congratulations!
I'm going to add it to the database.







Sláinte !
Cheers !