What are you drinking?

FrozenInTime · Post by **FrozenInTime** » Tue Feb 18, 2014 11:02 pm

It's a very sad day in the FIT household tonight..... I poured my 3rd Oly-FIT IPA this afternoon and heard that dreaded... phhht. Darn near brought tears to my eyes, that will be one seriously missed keg in my life. I knew it was coming, for weeks I swear I could pick up the keg and it felt totally empty. I swore it was reproducing beer for me at night, it just refused to die. Well.... as the Taps play in the background, I fill the keg up with hot water and oxyclean for the soak.

I have one keg left and a few bottles of stout and winter ale stashed about and my pipeline is tot. The FIT household is in trouble.... OMG, I just can't let this home turn into a dry area, just can't, it's not right.....

Post by **philm00x** » Wed Feb 19, 2014 10:46 am

Gloria Jean hazelnut coffee. making some breakfast now.

Post by **philm00x** » Wed Feb 19, 2014 3:07 pm

Bomber of Wheatoberfest I had hidden away. mmmm malty.

docpd · Post by **docpd** » Wed Feb 19, 2014 9:21 pm

Dogfish Head Indian Brown Ale. This is a wonderful malty but hop forward beer.

BeerRust · Post by **BeerRust** » Wed Feb 19, 2014 9:38 pm

Southern Teir double milk stout....

Insanitized · Post by **Insanitized** » Wed Feb 19, 2014 9:46 pm

Bell's Double Cream Porter, not sure I've ever had a better porter, darn tasty.

swenocha · Post by **swenocha** » Wed Feb 19, 2014 10:14 pm

1809 Berliner Style Weisse by Professor Fritz Briem

This is a very nice berliner. I highly recommend...

Dr. Fritz Briem is technology Director at Doemens Institute. He has a PhD from Weihenstephan, and was a member of the technical and research staff there. Fritz teaches at the Siebel Institute of Technology, primarily in the areas of brewing and fermenting technology.

“1809” is a very traditional interpretation of the “Berliner Style” Weisse with an intense blend of lactic tartness and complex fruitiness.
It is bottle-conditioned, unfiltered and unpasteurized. “1809” will age beautifully in a dark and cool location. Its complex fruitiness and tartness will most likely develop in quite astonishing ways.
“1809” is fermented in traditional open fermenters and horizontal lager tanks. The applied mashing regime is a single step decoction mash with 50 % wheat malt.The total amount of hops is added to the mash so that isomerisation takes place in the decocotion part of the mash. The wort is not boiled but only heated up to boiling temperature and then transferred to the open fermenters and pitched with yeast and lactic acid bacteria (isolated from malt) at 18°C (64°F).

Appearance:
Very pale in color.

Aroma:
Aromas of white grapes and green apples.

Flavor:
Quite dry and tart, highly complex combination of fruitness and lactic sourness.

Finish:
Dry and tart, with a long aftertaste.

Post by **philm00x** » Wed Feb 19, 2014 10:22 pm

Poured myself a celebratory Mr. Rufus Chocolate Brown as I will be sending that very same beer into competition tomorrow afternoon, along with some Bubs' Pale Ale. Here's to great feedback, and great beer!

mashani · Post by **mashani** » Thu Feb 20, 2014 12:44 am

swenocha wrote:
1809 Berliner Style Weisse by Professor Fritz Briem

This is a very nice berliner. I highly recommend...

I love that beer. My local whole foods carries it.

I'm drinking Fat Tire which is totally unrelated LOL.

Post by **philm00x** » Thu Feb 20, 2014 7:47 pm

Ridiculously early sampling of my Summer Quencher- SMaSH of Belgian 2 row and Belma hops, fermented with Wyeast 2112 steam beer yeast. A faux lager that's got a crisp malt flavor with a nice melon-y finish from the hops.

JimH · Post by **JimH** » Thu Feb 20, 2014 7:54 pm

philm00x wrote:Ridiculously early sampling of my Summer Quencher- SMaSH of Belgian 2 row and Belma hops, fermented with Wyeast 2112 steam beer yeast. A faux lager that's got a crisp malt flavor with a nice melon-y finish from the hops.

Yum! Sounds tasty!

swenocha · Post by **swenocha** » Thu Feb 20, 2014 8:12 pm

Tennessee Brew Works Basil Ryeman (Basil Rye Saison) paired with "Shut the Cluck Up" (extra-extra-hot) level Nashville Hot Chicken. Was initially a great pairing, but ultimately switched to PBR for the second beer, as by that point I couldn't taste the beer anyway...

For those not familiar with Nashville Hot Chicken, here's a fun (and short) documentary...

Here's a vid on the actual bird I had tonight. "Shut the Cluck Up" chicken is at 3 million Scoville Units.. Thus, the chicken is 3 times hotter than a ghost pepper, which averages at 1 million Scoville Units. I like to eat this about once a week, but seem to average about once a month these days. Kungaloosh...

Post by **philm00x** » Thu Feb 20, 2014 8:15 pm

Man, that looks delicious.

jimjohson · Post by **jimjohson** » Thu Feb 20, 2014 10:04 pm

bet he can't even taste that ice cream

Beerlabelman · Post by **Beerlabelman** » Thu Feb 20, 2014 10:16 pm

Swen why do people try to kill themselves with hot ghost peppers? I see that it might be fun, but dial it down & it's probably great.
Doesn't your ass burn the next day?

I'll never get the eat with pain thing.

BTW I'm drinking Capt Lawrence IPA

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