What are you drinking tonight 2020.

[Hazelwood Brewery]

What's the verdict on this triple. I am buying a few Belgian beers in to try before deciding what style to brew.
View attachment 33221
I will pick up a few westmalle dubbel tomorrow before trying.

It’s very nice but the Westmalle triple has the edge on it.

 

[samale]

I enjoy reading the thread on beer that make you go wow. Great reading for research purposes and to get into styles you might not of considered

 

[Pennine]

well the brown ale is mellowing out a bit. the smokiness is calmer now.

 

[samale]

https://www.tesco.com/groceries/en-GB/products/306651832

 

[samale]

Going to try this as well.
Purely research purposes of course

 

[ChilledGecko]

Well I've traveled from the South West to up North
The Proper Job is all out so I'm hitting Northern Monks 'It's Great Up North'

A big jump in styles, both great in their own way but miles apart.

 

[Slid]

An ESB that sort of got buried in the garage - Brewing record says it was bottled last November. Pretty good by any standards.

 

[samale]

well the brown ale is mellowing out a bit. the smokiness is mellower now.

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Where did you get the glass.

 

[strange-steve]

Well I've just poured myself one of my best bitter which was bottled 4 months ago, and the reason there's some left is that it was really pretty disappointing and strangely way over-carbed. This is the first one I've had in quite a few weeks and imagine my surprise to find that there has been a definite contamination of brett in this from the Orval clone which preceeded it and had actually massively improved it! The brett funk adds a serious amount of complexity to what was a fairly bland beer, and I'm rather p'd off that I only have 2 bottles left

 

[Pennine]

Where did you get the glass.

somewhere on Amazon I think, I'll look for the box tomorrow.

 

[Hazelwood Brewery]

Probably my last tonight, a sweet stout to comfort me while the wind is howling outside. Big day tomorrow, off to attend the Battle of Britain air show at Headcorn.

 

[samale]

Probably my last tonight, a sweet stout to comfort me while the wind is howling outside. Big day tomorrow, off to attend the Battle of Britain air show at Headcorn.


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The things you do when your retired. What's next train spotting

 

[samale]

Belgian black rye IPA

 

[ChilledGecko]

So, travelled back to the Bath area and a solid producer Electric Bear.
Supping some 'Maybe Next Tuesday' Belgian pale ale, not too shabby

 

[Hazelwood Brewery]

The things you do when your retired. What's next train spotting

I have a list - and not a cute little list, this is a hairy arsed beast of a list.

One that I’ve chosen for myself though is to refit the brewshed. Lots about that on my brewday posts, and maybe the odd mention here

 

[Leon103]

View attachment 33223
Going to try this as well.
Purely research purposes of course

Got a bottle of that.

 

[Pennine]

Belgian stout from @pilgrimhudd

Pours dark brown with a small brownish head, it's quite clear.

Aroma I get a lot of chocolate, a cookie like malt, some phenols mixed in with spicy alcohol.

Flavor is a solid malt with notes of chocolate and caramel, has some roast at the end with an easy going bitterness that doesn’t linger. It’s quite minerally from the water and has a slight metallic twang because of it. It has big flavor but is also light bodied and its off the palate in less than ten seconds. Very little if any fruitiness although there is a bit on the back end but way in the background. Carbonation is medium high and part of the reason the mouthfeel is so light.

I am definitely enjoying this one, it drinks easy but there is plenty of alcohol there. It’s quite dangerous actually. I could see why this one is a Belgian stout as it has plenty of flavour but drink’s super easy like a trippel. The yeast seemed pretty unique and I didn’t get that Belgian like flavour so I am wondering if you used t58 or some other ale yeast, or maybe a belgian yeast at cold temps. It’s a really good recipe and if I had any critique it might be to soften the water a bit more, I think this would help give a more creamy texture. Or maybe add some oats or more oats if you already did. I need to read the brew day over. Thanks for sending this, it was very fitting to have a strong darker brew in this cold weather.

 

[pilgrimhudd]

Belgian stout from @pilgrimhudd

Pours dark brown with a small brownish head, it's quite clear.

Aroma I get a lot of chocolate, a cookie like malt, some phenols mixed in with spicy alcohol.

Flavor is a solid malt with notes of chocolate and caramel, has some roast at the end with an easy going bitterness that doesn’t linger. It’s quite minerally from the water and has a slight metallic twang because of it. It has big flavor but is also light bodied and its off the palate in less than ten seconds. Very little if any fruitiness although there is a bit on the back end but way in the background. Carbonation is medium high and part of the reason the mouthfeel is so light.

I am definitely enjoying this one, it drinks easy but there is plenty of alcohol there. It’s quite dangerous actually. I could see why this one is a Belgian stout as it has plenty of flavour but drink’s super easy like a trippel. The yeast seemed pretty unique and I didn’t get that Belgian like flavour so I am wondering if you used t58 or some other ale yeast, or maybe a belgian yeast at cold temps. It’s a really good recipe and if I had any critique it might be to soften the water a bit more, I think this would help give a more creamy texture. Or maybe add some oats or more oats if you already did. I need to read the brew day over. Thanks for sending this, it was very fitting to have a strong darker brew in this cold weather.

Thanks for the kind review, I've been very happy with this one, I'll forward the recipe if you like and yes I used t58. My water is quite soft so I wonder if I should mash higher or add oats like you say to get a creamer mouthfeel.

 

[strange-steve]

Belgian stout from @pilgrimhudd

Pours dark brown with a small brownish head, it's quite clear.

Aroma I get a lot of chocolate, a cookie like malt, some phenols mixed in with spicy alcohol.

Flavor is a solid malt with notes of chocolate and caramel, has some roast at the end with an easy going bitterness that doesn’t linger. It’s quite minerally from the water and has a slight metallic twang because of it. It has big flavor but is also light bodied and its off the palate in less than ten seconds. Very little if any fruitiness although there is a bit on the back end but way in the background. Carbonation is medium high and part of the reason the mouthfeel is so light.

I am definitely enjoying this one, it drinks easy but there is plenty of alcohol there. It’s quite dangerous actually. I could see why this one is a Belgian stout as it has plenty of flavour but drink’s super easy like a trippel. The yeast seemed pretty unique and I didn’t get that Belgian like flavour so I am wondering if you used t58 or some other ale yeast, or maybe a belgian yeast at cold temps. It’s a really good recipe and if I had any critique it might be to soften the water a bit more, I think this would help give a more creamy texture. Or maybe add some oats or more oats if you already did. I need to read the brew day over. Thanks for sending this, it was very fitting to have a strong darker brew in this cold weather.

It's really interesting how different your analysis of this beer is from mine. Shows just how subjective a taste test is.

 

[Pennine]

Thanks for the kind review, I've been very happy with this one, I'll forward the recipe if you like and yes I used t58. My water is quite soft so I wonder if I should mash higher or add oats like you say to get a creamer mouthfeel.

you are welcome and thanks for sending it too, it reminded me of the stout I brewed with t58 they had very similar aromas. That is interesting about the water I could have sworn there was quite a bit of calcium in there, I split it between two glasses and the one on the left was the second half of the bottle and was less minerally than the one on the right. I would love to see the recipe.