Discussion in 'General Discussion' started by cosmophonic12, Sep 8, 2016.
Started early today. Local AZ brew. Actually pretty smooth. Old Buck 315 for company.
Jim Beam “Devil’s Cut” Bourbon.
It’s been one of those days - sweet and sour.
Peach crown and coke
Good ole Miller Lite with great music and a great knife
This is what I'm going to be drinking in a month
I made 15 liters of fruit moonshine yesterday. We have around 50 liters total which will go for a second distillation, to make it both stronger and more pure. Not that it's bad now, it's just 3 different batches.
Now there is a great example of survival planning and preparation !!! Though you should rename the road you live on "Copperhead Rd" ...
Everyone does it here, many guys make 300-400 liters per year
Ferrari Backpack DIPA with Riwaka, Strata, Citra, Sabro, and Amarillo hops, a collaboration from Toppling Goliath and Lua Brewing. Aroma is citrus but a very sweet floral citrus. Hop BOMB alert! This schit is loaded with citrus, tropical fruit, floral, grassy dank, every flavor you think of when you think IPA and some I couldn't have thought of. Starts out with a creamy orange pop citrus, hints of tropical fruit chime in then a nice fresh pineapple that fades, you think your done but no, a touch of pith goes quickly to a tartness I am not familiar with in a beer, gooseberries came to mind? It finishes with dank, floral and grassy but a bit different, must be those funky named hops I have never heard of. Sticking with the high class them of this beer I proclaim it an orchestra of hops!
Isle of Jura single malt (straight up, of course).
Liquor store didn’t have Reyka Vodka, so I tried some Dutch stuff. Not enough flavor, but a shame to waste...
Bought some espresso grind coffee, and made an infusion, which came out just fine.
I’m drinking Coffee-Infused Vodka!