#currentlydrinking — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #currentlydrinking, aggregated by home.social.
-
This is the (pseudo) Sahti I brewed. It's pseudo cuz I did a simple infusion mash instead of a traditional step mash. I used Cypress boughs instead of Juniper because that's what I've got growing. Fermented with Espe kveik instead of the traditional Hiiva Finnish baking yeast. I did use proper Kaljamallas (Finnish roasted rye) which is where all the color came from.
Tastes good, very citrusy, almost tart (Espe is not supposed to have bacteria but 🤷)
-
This is the (pseudo) Sahti I brewed. It's pseudo cuz I did a simple infusion mash instead of a traditional step mash. I used Cypress boughs instead of Juniper because that's what I've got growing. Fermented with Espe kveik instead of the traditional Hiiva Finnish baking yeast. I did use proper Kaljamallas (Finnish roasted rye) which is where all the color came from.
Tastes good, very citrusy, almost tart (Espe is not supposed to have bacteria but 🤷)
-
This is the (pseudo) Sahti I brewed. It's pseudo cuz I did a simple infusion mash instead of a traditional step mash. I used Cypress boughs instead of Juniper because that's what I've got growing. Fermented with Espe kveik instead of the traditional Hiiva Finnish baking yeast. I did use proper Kaljamallas (Finnish roasted rye) which is where all the color came from.
Tastes good, very citrusy, almost tart (Espe is not supposed to have bacteria but 🤷)
-
This is the (pseudo) Sahti I brewed. It's pseudo cuz I did a simple infusion mash instead of a traditional step mash. I used Cypress boughs instead of Juniper because that's what I've got growing. Fermented with Espe kveik instead of the traditional Hiiva Finnish baking yeast. I did use proper Kaljamallas (Finnish roasted rye) which is where all the color came from.
Tastes good, very citrusy, almost tart (Espe is not supposed to have bacteria but 🤷)
-
This is the (pseudo) Sahti I brewed. It's pseudo cuz I did a simple infusion mash instead of a traditional step mash. I used Cypress boughs instead of Juniper because that's what I've got growing. Fermented with Espe kveik instead of the traditional Hiiva Finnish baking yeast. I did use proper Kaljamallas (Finnish roasted rye) which is where all the color came from.
Tastes good, very citrusy, almost tart (Espe is not supposed to have bacteria but 🤷)
-
Drinking that sahti on nitro tonight.
-
Drinking that sahti on nitro tonight.
-
Drinking that sahti on nitro tonight.
-
Drinking that sahti on nitro tonight.
-
Drinking that sahti on nitro tonight.
-
Sahti on nitro! This is pretty awesome. The smoothness of the nitro pour really works well with the maltiness of the Sahti and the cypress comes through nicely.
-
Sahti on nitro! This is pretty awesome. The smoothness of the nitro pour really works well with the maltiness of the Sahti and the cypress comes through nicely.
-
Sahti on nitro! This is pretty awesome. The smoothness of the nitro pour really works well with the maltiness of the Sahti and the cypress comes through nicely.
-
Sahti on nitro! This is pretty awesome. The smoothness of the nitro pour really works well with the maltiness of the Sahti and the cypress comes through nicely.
-
Sahti on nitro! This is pretty awesome. The smoothness of the nitro pour really works well with the maltiness of the Sahti and the cypress comes through nicely.
-
The last bottle of Saison du Muscat. A wild yeast saison fermented on Muscato wine pomace (the left overs after pressing grapes for wine). It's got a nice fruity wine character melded well with the saison. There's a hint of oxidation as the beer is a few years old at this point but that doesn't ruin the experience.
-
Sahti hot scotchy.
A hot scotchy is a unique brewers cocktail that consists of hot wort (the sweet sugary liquid that gets fermented into beer) and (surprise) scotch.
I wonder if a dash of bitters would work here, making it into a true cocktail?
-
Drinking some Tree Beer, turned out pretty well. Tree flavor is mild but present, some nice esters from the wild yeast, smooth mouthfeel from the flaked barley.
-
A dark one for @pejacoby
This is a wild yeast Baltic Porter 10% abv and probably five ish+ years old by now. It's a bit tarter than the last time I had it but still good.
-
Framgarden Pale Ale is on tap and drinking exactly 2 weeks after it was brewed. Tastes pretty good, extremely tropical thanks to not only the kveik, but also the Galaxy and Sultana (Denali) hops.
-
Time for a beer during this brew day. Palatki wild yeast saison.
-
I'm drinking my home rewed Honey Tripel. I used honey from my bee hive instead of candi sugar and also fermented it with a wild yeast culture I got out of some honey from a neighbor's hive 12 years ago.
-
ApoCalypso saison
This saison is brewed with Pilsner malt and Kernza perennial grain, fermented with my Palatki wild yeast culture and then dry hopped with Calypso. Mildly tart and ridiculously fruity with a little underlying funk. I'm really happy with how this beer turned out.
-
Granddad's Kernza Summer Saison.
-
#CurrentlyDrinking a #HomeBrew Palm sugar Tripel while I'm squeezing these pears. Pressing fruit is the most tedious, boring thing in the world. I should probably get a second press.
-
Having a Beach Beer from Pelican, while harvesting the Moscato; because "it takes a lot of beer to make wine."
-
Might as well try last year's pseudo umeshu while I'm squeezing these plums. It's pretty tasty, sweet, tart and definitely boozy.
-
I'm never disappointed with pFriem. They're the best brewery in the region, and since PDX is in that region, I think that's saying something .
-
Time for some Rich Stuff IPA fermented with Ebbegarden kveik and dry hopped with Strata and Zamba hops, I don't hate this IPA (which is good because I have a bunch of it)
Everything on tap is Goonies themed since I brewed this for my sister and her family who came in last week and we all went to Astoria and Cannon beach to check out the locations from the film. She and her husband love hazy IPA which I why I brewed this.
-
Granddad's Saison, fermented with wild yeast captured from juniper berries foraged on Grandad's Bluff near La Crosse, WI.
It has a really nice fruity character, some funk in the aroma, and really low phenols (maybe none but I don't trust myself in this regard). Overall, I'm very pleased with how this beer turned out.
-
The very last pour of Fozzy's Riwaka Bocka, a Bock made with NZ Riwaka hops. This beer was quite good but I wouldn't say it really tastes like what I'd expect from a Bock. I think the fruitiness of the hops just made it taste more like an ale (which isn't forbidden for Bock, but still). Regardless it was delicious, as attested by how quickly I destroyed the keg.
-
Time for some wild yeast saison! This was fermented with my wild culture originally captured from my neighbor's honey about 12 years ago. It produces a nice pineapple/bubblegum flavor in the beer along with some subtle hints of vanilla. It's a fantastic yeast that makes fantastic beer.
-
This stuff is delicious. Also it looks like Stillwater has stopped being a nomad brewer and now has a location here in WA. I'm going to have to figure out a plan to go visit.
-
This stuff is delicious. Also it looks like Stillwater has stopped being a nomad brewer and now has a location here in WA. I'm going to have to figure out a plan to go visit.
-
This stuff is delicious. Also it looks like Stillwater has stopped being a nomad brewer and now has a location here in WA. I'm going to have to figure out a plan to go visit.
-
This stuff is delicious. Also it looks like Stillwater has stopped being a nomad brewer and now has a location here in WA. I'm going to have to figure out a plan to go visit.
-
This stuff is delicious. Also it looks like Stillwater has stopped being a nomad brewer and now has a location here in WA. I'm going to have to figure out a plan to go visit.
-
In this house we continue to disrespect French Biere de Garde by drinking more Alaskan Biere de Garde, this one fermented with wild yeast captured from thimble berries harvested in the wilderness near Xunaa (Hoonah), Alaska. The beer has a gentle fruitiness and finishes dry and crisp.
-
This is great. I love Belgian style beers and they're not all that easy to find in the PNW (compared to IPAs and pilsners at least) but Monkless bucks the trend and never disappoints so I try to support what they're doing when I can.
-
Alaskan Sourdough Biere de Garde. Not really sour at all, nice maltiness along with some fruit from the yeast.
-
So I drank the Leffe Blonde first and then followed with La Trappe Blonde and they are incredibly similar tasting. La Trappe might be slightly more phenolic, but it's splitting hairs. Maybe I should have opened them both at the same time?
Anyway, they're both delicious, but if you can get La Trappe, then you should because Leffe is owned by AB In-Bev
-
La Trappe Dubbel, fruity, mild spice, and well balanced between bitter and sweet, maybe leaning a bit towards bitter.
-
Leffe Triple is spicy which mingles a bit of an alcohol burn, fruit flavor takes a backseat here.
-
Today after walking all around Oslo, I had myself a La Trappe Tripel and my wife got Lindeman's Kriek. Both were delicious, but in completely different ways. We also devoured a giant chocolate covered cream puff. The tripel made for a good palate cleanser for Anne so that the Kriek could still taste sweet after that glycemic monster.
-
Had a Chimay Red today. Pretty tasty, I think I prefer La Trappe, but they're fairly different beers.
-
Drinking La Trappe Blonde at the Dutch Cafe on this cruise ship. About to devour some pancakes too, as is proper, apparently.
-
Drinking a Dangerous Gruit as my post brewday libation. No hops but it is flavored and bittered with mugwort, alecost (aka costmary) and blue spruce. Fermented with my wild 'abbey' culture it's 9.5% abv, hence the name.
-
With a nor’easter nor’easting outside I thought I’d finally open up this 2020 Bourbon Barrel Aged Imperial Porter from Collective Arts.
I don’t think I meant to cellar this one, but had a lot of big porters that year and then got busy with moving and discovering new breweries here in the Maritimes.
It’s what you’d expect from a CA imperial porter, big bourbon and coffee nose, and a few years rest took off any edge the 11.5% might have given it.
#oncraftbeer #craftbeer #currentlydrinking #beer -
Haven’t done a #CurrentlyDrinking in a while! Was pleased to see an Amsterdam #IPA 4-pack available at the #NSLC, and admittedly bought it mostly for this one, one of the classic Toronto beers that I miss.
Now to get GLB‘s Octopus down here as well…
#tonightsbeeris #oncraftbeer #onbeer #nscraftbeer #nsbeer #tocraftbeer #craftbeer #beer
-
Haven’t done a #CurrentlyDrinking in a while! Was pleased to see an Amsterdam #IPA 4-pack available at the #NSLC, and admittedly bought it mostly for this one, one of the classic Toronto beers that I miss.
Now to get GLB‘s Octopus down here as well…
#tonightsbeeris #oncraftbeer #onbeer #nscraftbeer #nsbeer #tocraftbeer #craftbeer #beer