What Beer Are You Drinking Now? #4473

@RaulMondesi I sure wish I was drinking one of those instead of this City IPA from Roughtail:

This shows glimmers of being a really good IPA, but it's tremendously oxidized. There's no freshness date, so God only knows how old it is. The thing is, it's still, even in this condition, fairly drinkable stuff. An unspoiled or merely fresh version of this might well be amazing.

 

Jai Alai - Cheers!!

 

Solid activity for the early hours. Going to tough it out staying up through the overnight before the second and final electric less day to switch out boxes. Picked the appropriate beer.

Revolution A Little Crazy



Depending how the day goes, may try to pick up a Baltic Porter or two for the tasting, and or pull a new one this evening for New Beer Weekend. Thanks for hosting @beergoot .

I'm the same as you in terms of MLB in the background during the season, but mainly on radio. When home this year, can now watch any significant plays on their new over the air network.

Usually a gatekeeper when it comes to the BBHOF, but if I had a ballot, I would clear some of the backlog with nine selections this year.

• Bobby Abreu (6th ballot 50.9 JAWS 22nd RF)
• Carlos Beltran (3rd ballot 57.3 JAWS 9th CF)
• Andrew Jones (8th ballot 54.6 JAWS 11th CF)
• Manny Ramirez (9th ballot 54.6 JAWS 10th LF)
• Alex Rodriguez (4th ballot 90.9 JAWS 2nd SS)
• C. C. Sabathia (1st ballot 50.8 JAWS 55th SP)
• Ichiro Suzuki (1st ballot 51.9 JAWS 17th RF)
• Chase Utley (2nd ballot 56.9 JAWS 12th 2B)
• Billy Wagner (10th ballot 24.9 JAWS 6th RP)

 

Damn, @RaulMondesi is flashing the bat signal early this morning. I’ll answer the call with a Heady Topper. Tabs up BA, tabs up



One of my favorite tunes

 

Good day BAs! Thanks @RaulMondesi for opening the bar! No New Breakfast Beer today - just an old standby:



When I'm in Bamberg, I spend at least half my time at the Bierstube, drinking the Marzen vom Fass, and chowing down on a Bamberger Zwiebel - good times!

 

Happy Friday all. Starting off with this tasty sauce. Cheers all.

 

Happy Friday Ladies and Gentlemen,
last night a good aperitif with cheeses (18-month-aged Sardinian pecorino, young Umbrian pecorino, myrtle-flavored wild boar salami and Sardinian Guttiau bread) and this beer that I had been keeping in the cellar for more than a while (3 years).

Ca' del Brado (Rastignano, ITA) - SEI MONTAGNE - Sour Ale with Pu' er Tea (7.4%).
This is a Wild Ale with primary fermentation through the inoculation of Brettanomyces Lambicus and aged between 5 and 7 months in barrels with a microbial environment from their brewing cellar and subsequent cold infusion of Pu'er tea (or Pu Erh).
Doing simple research I read that this ancient type of Chinese tea undergoes a microbial fermentation that gives it a full flavor and a scent of undergrowth. It comes from a particular variety of Camellia originating from wild plants and can be fermented in two ways: slowly, aged for several years - called SHOU (classified, some say wrongly, as a subcategory of Black Tea - Drinks change, but the issues remain the same. And I keep repeating that the rigid pigeonholing of everything into a "PRECISE and PERFECT" category is a modern example of the Tower of Babel -); or quickly - called SHENG, subjecting the leaves to heat and humidity for several weeks (considered - and sold - by many as Green Tea).
As time passes, Raw Pu Erh begins to develop more advanced and refined characteristics, expanding that aromatic range that goes from earthy to woody, with a warming tone and an even more decisive aftertaste of undergrowth, with a soft and sweet finish that makes it very valuable.
37.5 cl bottle (€11.50 price three years ago).
On the label: "Batch: 22001 . Best before: 01/20232".
Stored at cellar temperature (never above 16 °C) and in the dark.
Placed in the fridge for 10 minutes, maybe a little more, before opening.
As soon as it is uncorked, the nose announces acidity (wet, woody, wet grass).
When poured, it opens up and lighter and more fragrant spicy notes emerge with floral and herbaceous nuances.
Orange color, zero foam.
Flat and smooth body. Very mineral drinking.
Brettato acid (hints of mold and wetness) immediately upon entry into the mouth: the acid arrives almost immediately and allows the taste to develop on the palate after drinking.
Taste with many variations of spices, apricot (I detect it clearly), lemon zest, notes of sweet and lemony ripe fruit.
Finish with a slightly dry tongue and beer that develops in the aftertaste: yes, even black tea because there is a slightly sweet herbaceous spice, certainly not hops.
On the finish, also a light note of mold to close the fruity/spicy range that develops after swallowing the beer.
Very particular.





Sláinte !
Cheers !

 

still a "shelf bargain".

 

Next up on this Friday morning.

 

I had a draught at Old Chicago the other day. I couldn't believe how much corn taste I perceived. Rice is the new corn?

 

G'day all!

We are finally getting some snow again so I reckoned that it would be a good time to pop the cap on the monster. It warms the cockles of my heart.

Prost!

But it's too sweet...

 

I like your HoF list. I’d add Dwight Evans. Cheers.

 

Cheers!

 

Happy sunny Friday, BAs

This is pretty tasty! I like all 3 of the Fremont NA beers from the mix 12 pk....good stuff!

 

Leffe Blonde 0.0%.,. Cheers!

I’ve done a great job of drying out so far this month.,. but it’s my wedding anniversary. We are going to our fave pub and I can’t imagine not raising up a Stout.,. she’s put up with my shit for a looooong time.,