What beer are you drinking now? #1911

5% alcohol. Brewed in Louisiana.

 

Morning BA

After yesterday's shorts and T shirt weather, the snow is entirely gone.

Back into the 30's this morning so kicking things off with one of my favorite stouts.

 

Lotsa' IPA's out there, but this is my goto, available 24/7/365.....

 

I'd love to see an Eagles victory. Hope they don't miss Wentz too much.

 

This one got left in the freezer frozen solid since Christmas and it didn't break open. It still tastes good.

 

Hah!
Good thought!

 

Just another beer, a fruity (yet sour) one. Nothing else to see here.


Quite a tart beer from Lost Rhino - one of the earlier craft brewers to Northern Virginia. This one impressed me when I first had it, and I have had it and others from their sour series since then, this one stands out. It is pretty sour, but the peach comes through with a little halting feel in back (similar to what I get with oat flake, but I am sure there is none in this) that for some reason I can't explain brings the peach/nectarine "feel" to me as well.

 

I think the thing I missed most about a Monday to Friday job was drinking on weekends.

 

This is superb.

 

Quite possibly the best use of a song in a movie ever.

 

Fresh snow and still coming down. Nice calm day for skiing.



Have a good weekend.

 

I am also claiming my 2 dogs as deductions as well. So maybe not...

 

I presume SW Missouri will see that in about 90 days, haven't seen any fresh Firestone Walker in forever

 

First time with the "Spaceship Earth" Bomb. Loved the Nordaggios. Definitely a lot of espresso bitterness, chocolate, roast, but not much in the way of chili heat.



Cheers

 

Howdy!



Cheers!

 

Yessir, yessir three bags full! This is Cashew Chicken paired with the Saison by Jack Horzempa and with Unibroue's Fin du Monde. The tripel folows the saison in beer tasting and food an beer pairing. The difference being the slight tartness in the saison to the punch like tripel with it's stronger alcohol and pineapple tang. Cook everyday! Cheers!


Cashew chicken is very easy and requires only your basic ingredients. The techniques you will use are stir fry and velveting the meat. I am going to do mine with baking soda today.

I do think that the saison I am tasting today would go better with my green tea soba noodles and with many Japanese style dishes with bonito flakes and with kelp or seaweed. BUT I did not cook those noodles yet and my dish of choice is cashew chicken. It's the celery in the cashew chicken that makes it bright and yet earthy . The creamy cashew is given over to any citrus. Alongside a bit of garlic but in a lighter color sauce this beer should do well despite the light tropical note I describe as gooseberry. This is a very refined finish and expertly hopped. The bitterness is perfect to cleanse the palate and remove flavors without lending any hop flavors to an aftertaste except for the light remnant of the lemony flavor. That is the reason I can pair this with Chinese food easily. Cheers and I am looking forward to each and every beer!



New Beer Sunday is coming.

 

I am kicking myself I want to tell you why. They had "like two" sixers of willetized in the wegman's. I left them there thinking I'll get them next week. ><