Posted on 05/18/2011 2:56:56 PM PDT by Hotmetal
This is what I'm having.
Ruination: ru*in*a*tion\noun The act of ruining or the condition of being ruined;a server state of being damaged;destruction achieved by wrecking.
Hey, it’s keeping the good people of Latrobe employed.
I’m on the coast. Just make your own. Fun, delicious and no limit to the ABV.
I’m having a Dogfish 90min IPA but have a Homebrew Helles in secondary lager plus I plan on brewing a Blueberry Wheat this weekend.
Prost.
Some good memories, right there... ;-)
Goose Island Honkers Ale on draft, at the Lincoln Park brewpub, is one of the world’s finest beers. Find a way to get down there before InBev changes things. And have the potato chips.
Twisted Pine Brewing in Boulder. Billy’s Chiles, and Ghost Face Killah.
....but I'll be having...
....LUKCY BASARTD...
Had the LB once, for some reason they are having a hard time getting it in Memphis.
Had this at O’hare, I plan to stock-up when I go to Chicago in September.
...lukcily here in Greenville...
...Arrogant and Double Bastard are occasionally on the growler station...
...and the boy is stationed in Coronada...
I can't get it now but anyone near the outer banks should definitely grab one of these. I'll be having a home brew amber ale.
That’s my favorite adult drink, Chimay. Try the Blue Label, you’ll never go back to the Red Label again.
All I have in the fridge is Stout...Guinness Extra Stout.
Cheers!
Yes, I have a friend who advised me to try the Blue Cap Chimay also. I’ll have to locate some.
Kilkenny Irish Beer.....yum.
so far this week.. chupacabra; moose drool; arrogant bastard; bell’s oberon, porter, best brown and 2 hearted; dark horse scotty karate and crooked tree; short’s good humans; and founders dirty bastard.
i *love* having 20 taps at my bar!
Took this photo on my last trip to the Fredericksburg Brewing Co - Fredericksburg Texas.
Nothing noteworthy tonight, just a Foster's with lemon juice.
I hear that! I have an American amber and a kolsch (my first attempt) going now. Going to keg the amber and rack the kolsch to the secondary next Tuesday.
What’s your experience with kolsch? Do you give it much a lagering period? It will be in the primary and secondary at 60 degrees (wyeast 2565) and I had planned to go to 50 degrees (maybe 45) for 2 weeks in the keg, with no C02.
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