BlackDuck wrote:Destihl Brewery's Wild Sour Series Flanders Red.
Very good. Starts as a sour and tart fruitiness that moves to a malty/bready finish. Really interesting.
That sounds proper for a Flanders red. You can get some really nice sherry like flavors too in a well aged one as it starts to oxidize a bit. (oxidation isn't always a bad thing, at least not a little bit o fit).
"Filled with mingled cream and amber
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
Thanks jim but that's likely past it's prime now. I had a few bottles left and had one a week or so ago and it was still dank but lost lots of it's good stuff. And this past weekend brewing at beerlords we had another and it was getting pretty much all malty and losing the good hop characteristics.
I kept one bomber to try in another week just to see what's left.
Great Lakes Brewing Truth, Justice and the American Ale Session IPA.
Poured crystal clear dark yellow with a touch of orange color to it. The aroma is full of fruit. I get mostly citrus and melon. The taste is awesome. Very balanced with the fruit and a touch of bitterness. This is one tasty session IPA. I would rank this in the top 5 session IPA's that I've had. Really good.
ANTLER BREWING Drinking
#93 - Gerst Amber Ale Conditioning and Carbing
Tapping a keg of my house APA, the Middletown Pale Ale
"Filled with mingled cream and amber
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
I have over 9,000 posts on "another forum", which means absolutely nothing. Mr. Beer January 2014 Brewer of the Month with all the pomp and circumstance that comes with it...
Certificate in Brewing and Distillation Technology
Beers I regularly brew:
Bell's Best Brown clone
Irish Hills Red - I call this "Ann Arbor Red"
Mackinac Island Red - I call this "Michigan Red"
Oatmeal Stout - I call this Not Fat, Stout - Oatmeal Stout
Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.
Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand - 13.58 cases, with 6.11 cases ready in May and early June.
Average cost per 12 pack through all beer brewed - $6.27(ingredients only)
BlackDuck wrote:Hmmm...a Hopped Hard Apple Cider. What hops did you use for that? Sounds interesting.
I used some Tettnanger after finding a recipe or 2 that had used it as well. Doesn't take much. I used about a quarter ounce at I think 10-12 mins. and that brought out a bit too much hop flavor my liking, which overpowered the apple. But now 2 months later, it's balanced out quite well.
Good judgment comes from experience, which comes from poor judgment.
Started early today on my day off.....after 4 days of rain and over 8 inches, FINALLY got the lawn done and had to reward myself. Had 2 of these to drink by the REAL enjoy by date so I'm trying to follow all the rules......got one left before Monday......anyone interested, come on down. It's so friggin dank and delicious I want to bathe in it......sorry Ink.......I'm still a lesbian.