Beers and Meads

[da PAC Nigguh]

The best beers usually have a picture of wheat or some shit on them.

[mad bum]

Nah bro, it's all about those mountains.

[Kugelfisch]

I'm enjoying a fresh, cold Angeliter Maibock. I don't know if anybody in your area makes fresh (non pasteurized) beer but if so go take a trip and get some. It doesn't last very long and has to be constantly refrigerated but it's incredibly smooth. Goes down like silk and is full of flavour.

[Kugelfisch]

I've always wanted to brew something myself. Cobes doing his terrible meads brought it back to mind and then last week I was recommended a video on making alcohol from juice and I finally got some equipment.

I picked up two five litre carboy-style glass jugs, a hydrometer and wine yeast with added yeast nutrients.
I washed everything thoroughly and disinfected everything with vodka. It's also what I put into the airlock, as I heard that fruit flies could actually dive through water.

I've got apple juice in one. I want to make hard, sparkling cider out of that. According to the hydrometer it should land at 6.5% abv when the sugar is gone. I'll then bottle it, add a bit more sugar and let it bottle ferment for the carbonation.

In the other I've put pear juice, to which I added 1 1/2 cups of white cane sugar. That's destined to be wine and should land at around 11% abv.
I dont know yet if I'll backsweeten it or even let it undergo a refermentation for a higher abv. The yeast can handle over 16%.
I'll see how it turns out.

I've set both up just a few hours ago and so far both are bubbling and foaming as they should, so the process is well underway.

[Kugelfisch]

Double post for relevance.



I've picked up a can of this Polish beer as well. Beer at that high abv usually has sugar added and tastes awful. This does not. Had I known I'd have gotten more cans.
This is a really nice beer! Very malty, slightly sweet but with a present hops bitterness. It tastes more like a beer with 7% abv and better than some of those even!

This is some serious stuff to have four cans and get completely wiped out with!

[rabidtictac]

I love polish beer. I'm pretty sure Black Boss Porter is a polish beer that the USA has some sort of packaging deal with.

https://www.beeradvocate.com/beer/profile/5504/17055/

It's 9% but doesn't taste nearly as strong as most stouts I've had. A proper porter and very refreshing.

[Old Black Man]

Okay, so my friend is taking me to an awesome steakhouse next week. I usually go for sirloin because I like lean meat, but I know I need to expand my range of steaks. I can’t remember what other cuts I’ve had in the past, but he recommends the ribeye, suggestions?

[VoiceOfReasonPast]

Not an expert, but I think sirloin and ribeye overlap?

[Old Black Man]

From Google
“Ribeye and sirloin are both popular steak choices, but they differ significantly in fat content, flavor, and texture. Ribeye is known for its rich, buttery flavor and tender, melt-in-your-mouth texture due to its high marbling (fat content). Sirloin, on the other hand, is leaner and firmer, offering a more robust, beefy flavor.”

I can’t remember, is marbling just gross chewy meat or decent tasting fat? They have a porterhouse and prime rib that are supposed to be good too.

[wulfenlord]

Sometimes when I open myself a bottle of cherry porter I get PTSD from the time I tried a flemish Kriek.



I picked up one bottle the year before last on a beer run in my trip to Yugoslavia, thinking it's just another hipster form of cherry flavored beer, did some reading that the belgians sometimes call it Lambic, and that it's brewed "traditionally".

What I did not know, is that it tastes like a mix between Kölsch and cat's anus. On further reading I found it to be traditional by using spontaneous fermentation and left in a cellar to rot ferment for over a year.

So in a sense, it's the closest we have to Angel Armors bi-centennial booze, with the exception of maybe Gose.