What beer are you drinking now? #4941

Having this one from New Realm next up
Cheers!

 

Edward Peach sounds nice amidst all those sublime winners.

 

Mike, you have the clam prep down to a science. Looks great. Cheers to beer ad bourbon!

 

I probably should have worked out a proxy or trade deal with you for the order I made from The Veil. What a nightmare! I’ll be driving to Ohio next week once it ships there, but at least that gives me opportunity to stop in @Blogjackets territory to pick up some Jackie O’s and other goodies from an Ohio craft beer store. Three hours each way, a couple hours to shop and maybe grab a snack. Wife suggested I just get a place to sleep for the night and make it a whole event.

In the meanwhile, hitting a massive Triple Mash. At $27/4 12oz, it’s a delicious buzz bomb deal.

 

drinking a hazedeliic juice grenade very good

 

No pressure but if you do that then let me know so I can buy you a round. At some point we'll be moving down to North Carolina.

 

Yes, be kind to your self.

 

@vabeerguy - here's a recipe for cooking clams with a little bourbon.

Ingredients (for 2–3 lbs of clams)

• 2–3 lbs littlenecks, topnecks, or cherrystones
• 2 tbsp butter
• 1 tbsp olive oil
• 4 cloves garlic, sliced
• 1 medium shallot, minced
• ¼ cup bourbon (Evan Williams, Four Roses, or any clean 80‑proof)
• 1 cup clam juice (or light chicken stock)
• ½ tsp smoked paprika
• Pinch of chili flake
• Juice of ½ lemon
• Fresh parsley
• Black pepper
• Crusty bread or linguine

Core Method (same for all clam sizes)

1. Heat your cast iron hard
You want that sizzle — medium‑high until the oil shimmers.

2. Sauté aromatics
Butter + oil → garlic + shallot → paprika + chili flake.
Let it go until fragrant and lightly golden.

3. Add bourbon
Pour in ¼ cup and let it bubble for 20–30 seconds to burn off the harsh alcohol.

4. Add steaming liquid
Add 1 cup clam juice.
Bring to a hard simmer.

5. Add clams
Dump them in, cover, and steam until they open.

6. Finish the broth

Off heat:
• squeeze lemon
• add a knob of butter
• parsley
• black pepper

Serve with grilled bread or over pasta.

Bourbon gives the broth:

• a warm caramel note
• a little sweetness
• a subtle smoky edge
• deeper color

It’s excellent with littlenecks or cherrystones

 

Eredita gratitude robust porter

 

At The Iron Horse enjoying Kitten with a Whip
From Brick and Feather,
With the Felice Brothers!!
Cheers all
Support those musicians

 

Been a week, still one more to go.

Starting light & easy, watching OU & A/M Softball

 

Here's to 40 years since.... Chernobyl.

O R B Nuclear Powder DIPA.

And they wonder what makes GenX so jaded.

Cheers...

 

It’s pumpkin beer season here all year round. I know I just lost half of the virtual bar, but yolo. Gotta start some medication tomorrow so I will be off here for nearly a week. Indulging now.

 

WW Pernicious IPA. Hotel beer. Cheers BA’s!

 

Having another Double Sunshine
Cheers!

 

Let me know when you’re coming.

 

Really great beer. I may need to make the drive up to Sacco this weekend to pick up another couple bottles!

 

The closer is in. Sleep well all. Tell Friday I am coming for him. Hell is coming with me, you hear that hell is coming with me.