What beer are you drinking now? #1220

This beer needs more love, so:
4.81/5 rDev +24%
look: 4.75 | smell: 5 | taste: 4.75 | feel: 4.75 | overall: 4.75

Rated within the style. I guess it just depends on your idea of what a good porter is. There are quite a few great ones on the market. There are a lot of great porters that to me should really be called stouts. It's subjective, right? Well, starting with the straight pour into the pint glass we get a nice light tan three fingers of head. The beer appears to be very dark brown, and if you hold a flashlight to it, it has a nice ruby color without letting much light through. The aroma is rich with roasted malt, chocolate, some minor dried dark fruit, and coffee. And maybe a slight smokiness. Nice lacing down the glass.The taste is roasted malt, chocolate, and finally coffee. Slight bit of licorice and that subtle smoky quality. The beer is not overly carbonated (or complex for that matter), but very adequate...you know you are drinking a beer of quality. There is a nice but mild bitterness up front and then that sweet malt finishes fairly dry. To me, this is what a good porter should be.

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MACrist, Sep 29, 2015 Edit Delete
1 member likes this.

 

LNBA's! I'm home from training my last client and I am parched! Having a Schlafly Pumpkin Ale with the chicken soup I made earlier. Nom nom nom!

 

Bought a mystery bottle, which was confirmed at the checkout to be a Burning Skye (rightfully placed above the tag on the shelf).









3.89/5 rDev +12.1%
look: 4 | smell: 4.25 | taste: 3.75 | feel: 3.75 | overall: 3.75

Pours a hazy honey blonde with a 2 finger fluff of head, diminishing slowly.

A nice smell of bread dough, crisp toast, caramel malts, with coriander and a touch of wheat.

The flavor is somewhat washed out but nonetheless balanced and warm. Lots of bread and doughiness, crunchy toast, roasted malts, nut, and salty yeast.

Feel is very carbonated, heavy seltzer backing, breathy finish.

Burning Skye is a very sessionable, easy drinking stout. It won't knock you off your chair, or impress you with the plethora of flavors, or the aging of the malts, or an abundance of sticky fig - there's none of that. What's here is a nice, bready malt beer with lots of scottish influence. I like it, I'll have it again.

 

Had this on Saturday night. Absolutely delicious.

 

North Coast: Old Stock Ale 2015

 

Thanks Erik K.!

 

I totally understand, man. Work calls. I gotta get up early tomorrow too.

 

CONGRATS!!!!!!

 

To "Aunti 'Toof" !!!!!! Oh, man ... L-M-B-O!!!!!!

(See all ya'alls on Saturday.!.!.)

 

Well F me ... alls I got is 4 lbs. of crudely made cajun spaghetti meat sauce with deer as the meat/deerballs going ...

Some of this:

... is going in this:

Paw-Paw's probably rolling in his grave that I'm using store-bought roux, but HE started it! (by teaching us how to cheat and use the microwave to make the roux )

There is beer involved:


Miles makes 2+ hours in the kitchen so much easier and more enjoyable ...


Cheers, LNBAs!

 

You're eating deer meat. You win!

 

I did it again...

 

OK, true, but your photos are kick-ass! Again, I believe ... (and I like seeing all that pepper ... it looked like pepper, anyway).

I inherited about 25 lbs. of deer meat from a best friend who shot three deer over the last two seasons and *still* has a freezer full of venison. I don't look a gift-white-tailed in the mouth, so I'm thinking of every way possible to dress up this deerburger to avoid getting burned out on it. Hadn't been that hard, to be honest.

More beer:


More Miles:


Cheers!

 

Got the cooking done for the night, so this is last call for me:


Cheers!

 

Morning.



I have salmon in tarragon cream sauce to go with this little slaw later.

 

Yeah baby!

 

Hell !