What beer are you drinking now? #4806

Cerberus Brewing Co. / Pikes Peak Brewing Co. -- Smokin' Rocks
Steinbier
ABV: 6.5%; pouring temperature: 42.9 °F; crowler date: 12/12/25
Source: brewery



4.05/5 rDev 0%
look: 3.75 | smell: 3.75 | taste: 4.25 | feel: 4.25 | overall: 4

Clear, dark amber pour and body; thick, slow-rising carbonation; decent head, one-finger thick, lasting, fairly dense with mild sculpting. Great nose; toasted grains and caramel notes; very faint hint of smokiness. Caramel and roasted nut flavors primarily; fine complementary bitterness; nice element of fruity esters reminding me a bit of figs. Heavy body; syrupy but not treacly; smooth with a sticky edginess.

This beer tastes and drinks like a rich, malty bock beer.

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..."brewed with blazing-hot granite stones" per the brewery's description...a nice beer for a day of smoking...finished eight pieces of salmon (using alder) and now have (what I believe is) some sort of round roast going with hickory...heading out to the 'Fortress of Solitude' in a bit to finish up a CAO 'Amazon Basin' cigar from yesterday as I bide my time while the roast goes through the smoking treatment...

 

Cheers!

 

Doubling down on Sunshine this afternoon. Recycled pic; same glass, same setting, after all.



Cheers!

 

Long day, but just got back to the hotel. The architecture really is crazy in Edinburgh.



Now drinking a 2025 Thomas Hardy's that I picked up yesterday. Never disappoints! Cheers!

 

...I love smoking (and cooking in general -- the tired old joke in our household is 'Have I ever told you I was a professional cook?"...and I was, primarily a short order cook, but you learn things...

...Mrs. BeerGoot has a habit of either 1) giving away our smoked salmon as presents, or 2) eating most of what we have herself -- she does save some for me, but I rarely get around to it before it's gone)...

...anyway, she needed about six pieces of salmon for holiday gifts, and I had about 3# of some mystery roast (some sort of bottom round cut, I'm thinking) that a neighbor gave us about 18 months ago...

...but, here's the wet brined salmon (basically kosher salt and brown sugar with water overnight) developing the pellicle prior to me adding a dry rub of sea salt, black pepper, dill, and brown sugar:



...and several of the finished salmon, vacuum-packed and ready to give away:



...the mystery roast needs about another 20-25 ℉ to go before I pull it...won't eat it tonight (leftovers is what we're having), but I'll dig into tomorrow...

 

...well, I'm no @tasterschoice62 or @crazyspicychef as far as culinary training goes, but like many of us (and I'm thinking of @LarryV, @HoppingMadMonk, @Danmullens1 and @Roguer for a few), we certainly like prepping, cooking, and eating our food with out beer ...

 

One more picture of a cathedral in Edinburgh from earlier today.



Alright, last for me tonight. Let the Date Flow Through You from Tempest in Scotland. An imperial stout aged in bourbon with Zahidi date syrup. 11.8% ABV. Cheers!

 

In fact, dinner prep and some more Sunshine is coming soon.