WTF IS THAT??
The growler? It's a 32oz insulated Stanley....I've a 64oz one too!
The QuadraphonicQuad Craft Beer/Microbrew thread
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The growler? It's a 32oz insulated Stanley....I've a 64oz one too!
Aquaman was killer!That is weird.......Snood not drink beer in like 2 months or more .........sat down to watch Aquaman and a about 1230 AM April 7 started going hmm a beer sounds gooooood..........so downed 3 Rolling Rocks in bottle.
Snood no beer snob, but Rolling Rock in can is teeeeeeeerrrible...........always loved the taste of bottled rock.
That is weird.......Snood not drink beer in like 2 months or more .........sat down to watch Aquaman and a about 1230 AM April 7 started going hmm a beer sounds gooooood..........so downed 3 Rolling Rocks in bottle.
Snood no beer snob, but Rolling Rock in can is teeeeeeeerrrible...........always loved the taste of bottled rock.
When I was drinking....some beers just didn't taste right in a can...compared to the same beer in a bottle...
National beer day - am I taking part? Well....duh.
32oz growler from local Bow & Arrow Brewing - "Comet Dust" hazy NEIPA. Juicy, not too boozy at 6.7%, and a nice little hop-kick on the finish. One of our local spots that is a bit under the radar sometimes, but does some really great beers, really into the barrel-aging and doing brews that are different from the usual.
32oz growler from local Bow & Arrow Brewing - "Comet Dust" hazy NEIPA. Juicy, not too boozy at 6.7%, and a nice little hop-kick on the finish. One of our local spots that is a bit under the radar sometimes, but does some really great beers, really into the barrel-aging and doing brews that are different from the usual.
I had an Anderson Valley Summer Solstice and their Wild Turkey Bourbon Barrel Aged Stout as well. Both are excellent, five stars on Untappd, and regular beers for me to drink.
So, as of yet, we don't have a "barbeque" thread...but this seems like as good of place as any....
At 8AM, I started my lump charcoal and by 9AM, I put on my 10 pound (4.5 kilos) Boston Pork Butt.
225 degrees Farenheit (107 celcius) until internal temps are about 190 F (88 C)
Right now, it's at 168F...so I'm hopeful in another 3 hours it will be ready to pull of the smoker.
Along with this, I'm enjoying Sam Adams New England IPA. Then, a couple glasses of California Cabernet.
At 8AM, I started my lump charcoal and by 9AM, I put on my 10 pound (4.5 kilos) Boston Pork Butt.
225 degrees Farenheit (107 celcius) until internal temps are about 190 F (88 C)
Right now, it's at 168F...so I'm hopeful in another 3 hours it will be ready to pull of the smoker.
Along with this, I'm enjoying Sam Adams New England IPA.
Then, a couple glasses of California Cabernet.
So, as of yet, we don't have a "barbeque" thread...but this seems like as good of place as any....
At 8AM, I started my lump charcoal and by 9AM, I put on my 10 pound (4.5 kilos) Boston Pork Butt.
225 degrees Farenheit (107 celcius) until internal temps are about 190 F (88 C)
Right now, it's at 168F...so I'm hopeful in another 3 hours it will be ready to pull of the smoker.
Along with this, I'm enjoying Sam Adams New England IPA.
Woo hoo! It's up to 186 Farenheit. Getting close. Basically, you don't cook by time, you cook by temp. At 190-195, all the tissue breaks down and it becomes tender. Anything prior to that, will be tough.
Funny you say this. I’ve always been the same but for about the past year, I’ve been purchasing Guinness in the 14.9 oz can. The reason is, I feel it tastes closer to what comes out of a keg of Guinness when I’m at a bar. Although, I did purchase a 6-pack of the bottles last weekend because, to me, it’s less bitter and smoother on my palate, and I enjoy that slight change once in a while. The bottle is only 11.2 oz and a 6-pack cost the same a 4-pack of the 14.9 oz cans.
Also, there’s a widget inside the can that releases nitrogen when you open the can. They used to be in the bottle but they must of come up with a way to inject the nitrogen while bottling without having to use that plastic widget.
The butt from yesterday...
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Friday finally, sharing as per usual - Founders "Blushing Monk" raspberry sour (9.2% abv, 20 ibu). I thought this had a very strong fruit taste, maybe a touch too much, but then I looked at the label and saw the 9.2% and it's booze/fruit combo that is very forward. Just glad it's a shared 12oz bottle to keep things under control - starting off with something so strong is not the usual habit for us!
In San Diego. Wonder what the best beer is here!
Oh, lots to choose from there. Can't go wrong at Stone.
Lighter on deck for me - La Cumbre "Acclimated" American pale ale (5.3% abv, 35 ibu)...very good pale ale, gives Sierra Nevada a good run for the money.
Had a passion fruit/guava gose, then a glass of Pinot Gris with my halibut dinner.
JediJoker
Audio Engineer/Enthusiast
Modern Times? I love that gose. They have a brewery/taproom in Portland, now, and I always like seeing what new interesting beers they have going.
Unfortunately, the brewery that preceded them was a truly local favorite called Commons. They had an unfruited gose that was to die for.
A couple blocks down the street is the Cascade Brewing Barrel House, a Mecca for sour beer.
I think that was it. Super delicious!
After a day out at the grandkids (two that live with us) soccer games this vg+ Blood Orange Sour from La Cumbre really hit the spot.
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