Thanks! I won't contact Bob Green to keelhaul you then.
(no threat intended; simply using one of my favorite expressions; some folks have been/felt threatened by some past comments, but not mine as I *think* the emojis above have kept me out of trouble *most* of the time)
Actually I was rather surprised I found a 54/40 beer reference, but, then again, not much surprises me anymore about beer/brewery names and/or ingredients .
[redacted] them and the horses they rode in on.
So I found myself perusing the beer section of 2 stores last night looking for some of the Boulevard beers mentioned here. I need to pay more attention and search for recommendations quicker - they didn't have any of the ones I was looking for last night.
Hazy IPAs, imperial stouts and sours seem to be 75% of what everyone is drinking these days. What are the non-sexy styles you still enjoy, or maybe a style that you miss that is now hard to find?
Examples: ESB, amber ale, Irish red, brown ales, lagers.
Badly phrased/explained on my part. I found an old post from 2019 and those Honey Gingers were ones our older daughter and her husband muled back from RVA when they visited about 15 months ago. Almost everything else Ardent has been yours with Nrrrrvous possibly sneaking a couple in during one or two trading sessions.
[redacted] them and the horses they rode in on.
Another temperature discussion/recommendation:
"Wheat beers come in many forms: American wheat ale; Belgian-style wit; Berliner-style weisse, and perhaps the best known, the hefeweizen. For the most part, these cloudy, yeasty brews are best served between 40 and 45 degrees. For the hefe, which goes lighter on hop flavor and heavier on yeast-driven banana and clove aromas, slightly warmer temperatures are acceptable. Keep in mind, though, that you’ll be wrapping your hands around that big, vase-like glass, which will add heat."
No shoveling involved and that chore can be reserved for more than snow.
[redacted] them and the horses they rode in on.
Sours now:
"Sour, tart, and funky ales come in many forms — in fact, they are near infinite by nature — and so, too, can their ideal serving temps vary. An American brett ale, for example, can range from fruity and refreshing to leathery and funky, the former of which you may want to play up with a warmer temperature, close to 55 degrees, and the latter you may want to subdue with a lower 45 degrees. Or, maybe leather’s your thing and you want that flavor turned up all the way. It’s really up to the imbiber in this wild beer style."
There are other types of sours, too...
[redacted] them and the horses they rode in on.
Magnificent-BuckleDown Brewing
Local for the midwest beer mule
Credit^^^^; thanks!!
Style-BBA flavored imperial stout
Format-3/4 pint can
Stemware-large snifter
Appearance-almost onyx; modest, foamy tan head
Mouthfeel-silky
Tastes-Mounds bar drizzled generously with bourbon
Adjuncts-coconut and chocolate (not specified what form)
IBU-probably 50
ABV-11.5% (dangerous)
Overall impression-terrific combination of barrel aging and the two adjuncts
Ymm, Beer rating-mid cat 3; very well executed; looking forward to the other remaining variant, one of which will be in a snifter in a couple hours
[redacted] them and the horses they rode in on.
Yes, it really did taste like this:
300px-Candy-Mounds-Wrapper-Small.jpg
[redacted] them and the horses they rode in on.
Well, without the wrapper, of course:
300px-Candy-Mounds-Broken.jpg
[redacted] them and the horses they rode in on.