What Beer Are You Drinking Now? #4161

Enjoying an Andechs Helles in the great outdoors at WECO Beer Garden

 

Very much so.
My wife's dad was also born in 1920 and often told stories of eating onion and lard sandwiches growing up. He was the most frugal man I ever met. He passed in 2019 at 99 years old and left behind a generous nest egg for his 5 kids that no one had a clue about.

 

Sn pale ale

 

Samuel Adams Cold Snap White Ale

Nice slightly hazy orange gold color with a small white cap and decent lacing.

Aroma of sweet malt with a touch of spice. Can't quite describe the spice elements, clove studded orange peel perhaps, as they are subtle but are present.

Taste of sweet malt on entry followed by a low key spice presence with a citrus touch in the dry finish. This one doesn't wander off into too sweet which I appreciate.
Medium texture with a bit more carbonation than it needs.

I really like this one though it's not very complex. A classic Belgian White Ale can be as complex as a full blown symphonic voice section supported by an orchestra. This one is more like a trio with a single string guitar. Tastes good though with an approachable personality and no rough edges. Not a lot to be found here but a lot to like about what is found.

 

Next up for dinner prep in 19.2 ounces of DIPA Sip of Sunshine canned 2-6-2024.....and shipped to FL, hell yeah!

 

Very nice stuff as usual.

 

Ahh the old days. Nobody wasted anything. I do like steak tar tar though. Has to be high quality.

 

3 years ago. Dad wasn't a gem. Not afraid to admit it now. Father love. Thats it.

 

Trichonisis has been virtually eliminated. In pork.

 

I read that so I do not worry if the pork is adequately “burnt”.

 

This one is rather impressive.

 

Wings order in, this classic in the glass.

Pabst Blue Ribbon



Congrats @GreenBayBA for Green Bay’s birth in March Madness!



Nightswimming

https://www.youtube.com/watch?v=ahJ6Kh8klM4

 

Howdy BAs
Great weather for grilling and chill this evening

Norwegian salmon with a sesame ginger glaze. I love that it stays light later now. Cheers!

 

That's a good shop. Theres a few left but if you were to ask your butcher what was in that ground beef would he be able to tell you what cuts are in it and what the grade is? No way. Ground beef was originally shared as a scrap heap - and still is. No matter where you're buying - unless you ask for a piece of beef ground - you virtually entirely never know 100% what's in it. If you like it that's all that counts.
The reason beef is recommended to be cooked to 160 is the very real risk of contamination due to different cuts being combined from different parts and at different times. Of course I would never grind beef in the restaurant - we used commercially purchased and factory farmed beef - the epitome of terrible. Cheap beef sometimes contains parts of the the meat right under the hide which can easily be contaminated with feces...
So I guess my point is we have choices- choose what's best for you.
Ps damn the factory farming is hideous though.

 

HopHands. A pale brewed by Tired Hands. I need to buy a Tired Hands glass.

 

Don't let it anyone else know that its a big money grab that could be potentially more fake than Jones/Tyson was. Within 60 seconds i could see they were pulling their punches

 

My wife does the pinches of raw hamburger when cooking. Especially if she's making meatloaf or meatballs. She said it's to check if the seasoning is right.

 

It’s been a minute since I’ve had this magnificent beer, but there was a time (when we lived in Minnesota) that this and other Surly beers were ALWAYS in my beer fridge. In quantity.

Now, my local in Northern Indiana is carrying this in a mix pack and it’s fresh (BB 6/20/24). The beer godz are truly benevolent entities, because this is an ATF for me. Absolutely love it.