What are you drinking tonight 2020.

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Hazelwood Brewery

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from the left.... 4 1 3 2 7 6 5

(pop the cheque in the post)

We’ll see. Only got through the first two so far (left to right). The Sofie saison is far more rounded and smooth than the Burning Sky saison which by comparison is quite tart - not harsh but maybe gone a little too far.
 

nige

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Trying hop house 13 which i like on draught but not in these bottles.
 

Cheshire Cat

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Went to the Brixham Spoons after a day looking after the grandkids, cooked tea and then went there. Had 2 pints of Flechers NZ IPA and then has 2 cans of I&G Mango IPA for £2.98. God but it's delicious, I'm making a Mango IPA but I now know the standard.
 

nige

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Starting with an excellent elderflower n lime cider then a couple of ipas proper job and golden goose all from lidle.
 

Pavros

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Found 6 bottles of Chinook and Simcoe IPA in the garage. Must be 2 years old and they are very nice. acheers.
 

jjsh

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Went for a walk with the good lady, and had a pint of London Pride at the Beach Bar Sutton on Sea. Home for a couple of my golden ales.

IMG_20200220_210659.jpg
 

HSD

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Tinsel Toes now 3 months old and very nice topped off with a bottle of Belgian Julius lurking from xmas
 

Leon103

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Out with the lads for a couple. Played it safe, 6 pints of Guinness
 

Drunkula

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I think @MyQul wanted to know what the beer I did made out of

came out like. It looks like this:
birdy beer 20200220_213037.jpg

and that's after 13 days in the bottle. Ok, it's a split batch with CML Kristalweizen (KW) and CML Belgian.

I tried the kristalweizen first, got it up to my beak and didn't plan on sniffing it but it had a lovely little lemony smell to it, straight in and it reminded me of my very first all grain which was a wheat beer done with s-33. It's really bloody nice. It's got initial slight sweetness, then that hint of banana the KW brings, then falls back to a nice grain on the finish, sort of like you finished a biscuit 20 seconds ago. Overall it's mostly light, slightly sweet with banana then an enjoyable grain finish. If you're looking for faults there's a tiny tang that I'd put down to the hops, and lack of age if anything. I did a real wheat beer recently, trad 50/50 malt bill and this is nicer. This was 56% pale to 44% bird food. NOTE: I forgot to swirl in the yeast at the end and habitually swilled the bottle under the tap and put it to drain. I'll make sure I put the yeast in next time. I'm guessing it'll make it a little more milky. I find the yeast makes things smoother but it really didn't need it.

My base test - if I were in a pub would I have it again? Yes, straight away and be happy to have it all night if there were nothing else on, but of course you'd have a Guinness or two somewhere. Guinness is always on.

Then the Belgian. Such a difference. My first time trying a Belgian yeast and at first I thought no, mainly because it had so much more taste and was a bit of a shock. Then I started 'listening' to the taste and started to understand it more. It was spicy, but not in that slight pepperyness that the CML Kolsh yeast has - just different. I'm not good enough to express these things yet.

Today I like the kristalweizen but I can see me liking the Belgian more and more. It's sort of like Babybel vs the first taste of some blue veiny, writhing horror of a cheese that you can smell people eating over the road and think "Why are you eating something made out the juice from the bottom of a coffin!?!" But I'm gradually starting to understand it. I almost think that brie is ok, though we still flick the vees and give each other eeevils when I open the fridge.

So yeah, something I did as, let's face it - trolling - has genuinely turned out nice. And I really wouldn't lie if it hadn't.
 
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foxy

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Tonight I am drinking the Zombie Dust clone, last night I tried a bottle of Plum Porter, bottled Monday tried Thursday, yes it tastes of plums but what I was after was a more of a prune taste. It was a few years ago when I was in the UK and tried it from the cask but that was what my tasting perceived, what is it like from the bottle, prune or plum?
002.JPG

Plum Porter.
003.JPG

Zombie Dust
 

MyQul

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I think @MyQul wanted to know what the beer I did made out of

came out like. It looks like this:
View attachment 23224
and that's after 13 days in the bottle. Ok, it's a split batch with CML Kristalweizen (KW) and CML Belgian.

I tried the kristalweizen first, got it up to my beak and didn't plan on sniffing it but it had a lovely little lemony smell to it, straight in and it reminded me of my very first all grain which was a wheat beer done with s-33. It's really bloody nice. It's got initial slight sweetness, then that hint of banana the KW brings, then falls back to a nice grain on the finish, sort of like you finished a biscuit 20 seconds ago. Overall it's mostly light, slightly sweet with banana then an enjoyable grain finish. If you're looking for faults there's a tiny tang that I'd put down to the hops, and lack of age if anything. I did a real wheat beer recently, trad 50/50 malt bill and this is nicer. This was 56% pale to 44% bird food. NOTE: I forgot to swirl in the yeast at the end and habitually swilled the bottle under the tap and put it to drain. I'll make sure I put the yeast in next time. I'm guessing it'll make it a little more milky. I find the yeast makes things smoother but it really didn't need it.

My base test - if I were in a pub would I have it again? Yes, straight away and be happy to have it all night if there were nothing else on, but of course you'd have a Guinness or two somewhere. Guinness is always on.

Then the Belgian. Such a difference. My first time trying a Belgian yeast and at first I thought no, mainly because it had so much more taste and was a bit of a shock. Then I started 'listening' to the taste and started to understand it more. It was spicy, but not in that slight pepperyness that the CML Kolsh yeast has - just different. I'm not good enough to express these things yet.

Today I like the kristalweizen but I can see me liking the Belgian more and more. It's sort of like Babybel vs the first taste of some blue veiny, writhing horror of a cheese that you can smell people eating over the road and think "Why are you eating something made out the juice from the bottom of a coffin!?!" But I'm gradually starting to understand it. I almost think that brie is ok, though we still flick the vees and give each other eeevils when I open the fridge.

So yeah, something I did as, let's face it - trolling - has genuinely turned out nice. And I really wouldn't lie if it hadn't.
Your crazy as a coconut! :laugh8:
 

obscure

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A couple of pints of Exeter Brewery’s Fraid Knot it’s a little hoppier than I expected but was rather pleasant (and better than the alternative of Doombar).

Am now back home and enjoying a glass of Makers Mark.

image.jpg
 

Mrhandsome

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Started off with a mango wine followed by a side by side comparison of Fullers Respect your Elders (mosaic hopped) and my mosaic IPA. Both beers were very similar, I'd say mine had a better nose, but the Fullers was just that little bit fruitier to the taste. Not much in them to be honest so I'm pretty happy with the results.
 
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