What beer are you drinking now? #4607

Tired Hands Alien Church NEIPA is amazing as always!

 

Utilizing some family connections, I managed to obtain a bottle of their Trip thru the Woods for free, a triple barrel aged Narwhal that's been rested in bourbon, rum, and port barrels. Whatever hangover I may incur will be well worth it.

 

Yeah, I would love to see @FatBoyGotSwagger drop in for some fun! And @Roguer as well. Also @Thankin_Hank and @SABERG and @Monkeyknife

There's really too many to name - I welcome everyone on BA!

 

Cheers!

Small Faces Small Faces (180G) 1966 2009 Ris 4 Men With Beards EX

 

Back in the good graces with the Mrs with one of her favorites Chicken Sour Cream Enchiladas. It takes quite a bit of time but well worth it in the end. Dessert....

 

A double IPA brewed by Veil. Ok, I lied. It is not a double IPA. Ok, I lied. It is not an IPA. Ok, I lied it is not brewed by Veil.

Where are you going with this Mike? Elected office of course.

 

I've missed them all but I will def join in next week! Cheers

 

Having a Torpedo now

 

That would be fantastic - we've wished you would join us in the past. I'd also love to see @celtsfan33 drop in for some fun as well! We have the chance to make the next BA Beer Zoom epic!!

 

Last call tonight is a barrel-aged ale from Rushing Duck. Cheers and see you all tomorrow.

 

I"m not a fan of sour cream, but that red sauce looks incredible!!

 

We slippin' but prolly my last one for the week. (Go ahead @Nugganooch )....

50k next Saturday so may take the week to dry off a bit.

In the meantime, Lags MAXIMUS served in their suggested glassware. Be well...

Cheers!!!

 

Cheers Lads!

Enjoying a Unibroue- Le Fin du Monde.

File foto- actually cans now

 

This hits the spot on a day when the temps have finally climbed into the 90s. It has been a very mild spring which is fine by me.

 

Larry you are correct, but once in awhile I need a mix 12 pack with some strange in it.

 

The sauce is roasted and pureed tomatoes, roasted poblanos, fresh basil and oregano, scallions, garlic, cumin and salt. The reduced chicken stock from the poaching of the chicken is added. The sour cream is stirred into this and coats the rolled Enchiladas. I do this old school, no shortcuts. Takes a few hours at least. Worth it

 

Makes sense

 

Edmund Fitzgerald Porter - probably my closer



My chili plants (Oaxaca Jalapenos and Thai chilies) are doing great - I'm going to need to transplant them soon and move them outside. The ones with the largest leaves are the jalapenos. Also, these are not your average Thai chilies, these suckers only grow to about an inch in length and pack a fiery heat. I got them from a rare seed store and I've been looking for them for over 20 years.



I don't know if this is real or not, but if so, this is AWESOME!!