What Beer Are You Drinking Now? #3545

Having a summer ale while I unbox a hell of a birthday care package from @beergoot . Will take me a minute to get it into the beer haul thread.

Cheers y'all!

Sam Adams summer ale

 

It's funny you mentioned this needing to be colder earlier. I tried a warm ass sample at Total when it first released and I wasn't impressed. Having a much better experience with it chilled like a lager.

 

I've had a long career in beer and wine- now retired- and vast tasting experiences. I could easily say that Duvel is "one of the best beers I've had". A great simple and profound observation about a world classic. Cheers.

 

Peach Tart
Tree House Brewing Company

 

Drinking Stone Buena whatever

 

Drinking Melvin IPA and working in the garden.



Have a good one BAs!

 

Firestone Walker Gold Rider

 

Bigfoot 2020, the last of my Bigfoot variety pack. Not as bitter as some of the older editions in the pack strangely enough.
Catching an old favorite on SXM Rock Bar.
Cheers!
Tom

 

Yes - it's much better chilled, not as lemony tasting.

 

Temperatures have risen slightly and the promise of rain is on the horizon. Time for a Jai Alai.



Cheers Y'all.

 

Yes Doc - my next beer will likely be a Jai Alai - you planted that thought in my mind. Probably have one with my ribs for dinner. Definitely need a good IPA to stand up against the smokiness of the ribs. First phase of smoking I used hickory wood, second phase I used applewood and finally a small amount of cherrywood. I was careful not to overdo any of the smoking phases as I am just looking for the smoke to be a complement to the overall flavor.

 

Postponed hitting a few beer bars and breweries to celebrate what I'm now a few hours into my fourth year of personal independence (retired 11:23 AM July 5, 2019) with some heavy storms headed our way for a second straight night. Just finished cleaning the grounds of tree debris in the steamy Florida-ish weather. Enjoying this beer after a refreshing shower.

Dovetail Kolsch



Also WDCB's 45th anniversary today. Jazz indeed is essential

Two for Tuesday features two from this afternoon.

 

So 3 woods, in stages. How do you manage the temperature?
Asking for a friend
Cheers

 

Home now, enjoying this local treat.
Do good
Be well

 

Stopped at local Aldi after our walk, needed to pick up a few things - this German pils is a great deal if you haven't tried it!

 

I can use propane or charcoal - but I prefer using propane since I can set the temp and regulate it easier. I preheat the smoker for around 20-30 minutes to get a baseline temperature. If it's too hot I turn it down a bit until I achieve the goal of 250 degrees. After I add wood, I keep my eye on the temp and lower it if I notice the temp getting too high.

So it's really just a matter of observation and adjustment to keep the temp in the target range. I've also found that less is more when adding the chunks of wood - too much wood and the smoked taste gets too strong. By reducing the amount of wood, it lowers the amount of time that the meat is actually smoking. I also use chunks of wood rather than chips, and I don't soak the wood before using because that causes a more acrid flavor. Ultimately, you want the wood to give off a bluish smoke. Cheers!!

 

You definitely seem to have your cooking down perfectly. You, and a few more BAs on here, always cook up something that just makes me salivate for the meals y'all end up with. I for one really appreciate it.

 

Breckenridge Hazy Pilsner

 

This is going down nicely. This is a tasty lager sent to me by @beergoot .

Cheers y'all!

Bluebird Pilsner 4.7% - Grand Teton Brewing