Smells Like A Safety Meeting ? Dark Horse Brewing Co.



The imperial IPA Smells Like a Double Michigan Safety Meeting is like 11%. Can only handle one of these a week.

 

Gonna make my first pepper beer this weekend.

11% IPA sounds awesome.

 

Pluto is being a little bitch and overheated out of the blue.
I pulled over, and to my pleasant surprise, I wound up next to a pizza place with good beer on tap.
May I present:
Sunking Sunlight in a nicely chilled glass.
Reminds me of Oberon, which is nice on such a hot day.
It's certainly making being broken down much more tolerable.

 

Got the Yeungling Summer Wheat because limited grocery-store choices and curiosity. Flavor is traditional hefeweizen but less smooth and creamy. Too much carbonation and thinness. Not bad on flavor, though. Banana and cloves present but maybe they wanted it to be lighter for summer and American tastes.

 

Yeungling summer wheat used to be the best 4.99 six pack money could buy. Sadly, it's closer to 8 bucks now.

 

Had Stone Ruination 2.0 the other day; good double IPA with four types of hops.

 

Stanley Cup finals are not good for my liver


$6 for 3L of german lager? I really can't complain. Back to back with the 805 and I never thought I'd say this , but the Henninger wins as far as I'm concerned. Neex to make a other trip back to TJs to pick up another 6 some time this week, then I can give a much more sober review.

 

The wife of a good friend of mine up in Portland came down a couple of weeks ago for Hop Jam, she was nice enough to bring me a few bottles of Portland beer I can't get down here.

The IPA was a touch more "piney" than I like in an IPA, the Saison was really good, the Nebula was outstanding. I typically don't like stouts that have been aged in Bourbon barrels, but this didn't have that overly sweet/syrupy mouth feel like many do.

 

Anyone who enjoys a bit of rye barrel ought to love this one, it's so freakin delicious. I've been sitting on this bottle for a while now, and I finally opened it tonight to see how it is and if I should get more. Verdict: definitely have to get more!





@z31maniac - That Block 15 Super Nebula looks very intriguing. I have not come across that one (yet).


.

 

I'm SOOOooo going to put this tap handle on a microswitch recording to play the Wilhelm as I pour a cold one... future man cave awesomeness, ftw

ftw

 

Props for casual use of the phrase "the Wilhelm."

 

I shoulda put that in BOLD CAPS
One doesn't "causally" Wilhelm

 

 

Beer from Hallstatt, Austria, consumed at the landing halfway up the mountain at the top of the first cable car run on Dachstein Krippenstein seilbahn. Unfiltered, creamy mouthfeel and a mild flavor profile.

 

Update for the homebrewers.

My experimentation with cider has produced a delicious victory at last. I took my dry hopped cider and added the zest from 6 limes in the same bag with the hops. It tastes ******* amazing. Dry, bubbly and with intense citrus smell and taste. Not tart at all. Almost like drinking a bubbly key lime pie.

 

^^ This post needs more recipe and process details

Congrats though! It does sound like win, like something I could get my wife to actually drink.

Its a super nice day today, perhaps I shall create beer. Humm...

 

It's a cider, so the process is very simple.
Take yeast cake after racking beer out of fermenter.
Add give gallons of apple juice (the kind without preservatives that you can buy in publix/walmart/costco/etc)
Let it ferment for a week or so.
Rack it over to the keg.
Take a hop sock (basically a nylon or cotton bag that has been sanitized) fill it with your hops and with the zest from a bunch of citrus fruit of your choice).
Add a ping pong ball to the sock.
Toss it in the keg.
Pressurize the keg and wait a week.
Put in fridge.
That's pretty much it.

Choice of yeast and choice of hops is up to you. I like hefe yeast for ciders.

 

I don't mess around with store bought apple juice.
This is a home made juicer I put together with my two buddies. I'm not in the video.

 

No orchards here or I would consider it. I suspect I could get some really awesome flavors from trying different apple varieties.

But again, no orchards here so my perspective on cider is different. For me, cider is mainly a way to use up excess fermenter/keg capacity and it represents a neutral platform to experiment with post-fermentation additions of hops, spices and citrus. A cider doesn't really have any strong flavors that hide additions- so if I add pepper and get vegetable notes in addition to the heat, it will show a lot easier in a cider than an IPA or stout.

 

Interesting. Have you taken starting and final gravity readings? Do you bother to wash the yeast? How much of the hefe comes through when pitching on a leftover yeast cake?

Every time I try to do a basic cider it comes out so dry that trying to drink more than one ends up being a recipe for disaster. I could see how using a second generation of a strain with lower attenuation beer yeast could work out quite well. I bet the hefe yeast in suspension probably gives it a bit more body and mouth feel. I really like this idea.