What are you drinking right now?
- Thread starter Ozarks Mountain Brewery
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They make some decent beer, at a fair price.
First pull of the altbier off of the fermenter. I started the cold crash yesterday morning, and tomorrow I'll transfer to a serving keg and lager for 2ish weeks before bottling and sending off to competition. I used Wyeast German Ale which does not floccuate well, so hopefully the conditioning period off the yeast is enough time to clear up. Tastes good tho!
And first pull of the golden ale. Same story, I'll transfer it off of the yeast and dry hops then condition for 2 weeks before bottling. This one tastes citrusy and spicy, I like it a lot
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That isn't bad at all for a first pull. Good luck to you. The Alt is still on my bucket list.
I still want to try a couple again that I really liked the first time. Since my keg is very light, I need to make plans for my Oatmeal Porter. I think this time I might add just another 1/2 lb Maris just to brink the alcohol up a tick.
This was the other night (really great local brewery specializing in German ales and lagers) and a saison last night. Both very delicious!
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This is the last of a batch of "Ocra-kolsch" I made to take on a trip to Ocracoke Island, NC in July. I bottled a few 1L swing top bottles from my keg before the trip and this is one that I left behind and saved for 9-ish weeks in my fridge just to see how the beer would handle a few weeks. It cleared up nicely and, wow, tastes amazing. I may never drink another lager (or pseudo-lager) I make without at least two months in the fridge. Noob learns about lagering...
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Beautiful looking thing. I actually tried to make plans to go to Okracoke a couple of times, but the timing never worked out, and that is a drive from here... probably with the drive and the ferry, I could be in Ashevile drinking beer a lot quicker. That place intrigues me though.
Always remember Dad taking us to Nags Head when I was a kid.
Always remember Dad taking us to Nags Head when I was a kid.
Kicked the Dunkel
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Thanks. Ocracoke is a really unique place, definitely worth the trip if you can make it. Cool little town there with a few restaurants and beautiful, pristine beaches with very clean water (rare for the East Coast IMO). Good brewery there too - 1718 Brewing.
Sitting on the deck on a warm September evening with a Southern Pecan from Lazy Magnolia.
Might have a Truck Stop Honey Brown in a few minutes.
Impromptu dinner out, Caproni’s In Maysville KY. Super nice place and food. Much more upscale than the prices. They had Rhinegeist Franz (Oktoberfest) out of Cincinnati on draft. Really good beer and brewery.
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I love a Brown Ale and I'm always intrigued when a brewery thinks they can put a “nut” flavor in one. Even squinting as hard as I can, I’ve never picked up “nutty” from any Brown Ale I’ve tried, including and especially SS Nut Brown Ale, which I have come to assume is just a reference to the color of the beer and not the flavor. (Nothing against SS NBA, as I think it is a great beer).
Anyway, I guess my question is, “Was there anything about the taste of this beer that made you think Southern Pecan?”
Honestly, I’m not sure what that is even supposed to mean.
Nut brown refers to the color. At least what I’ve read about Samual Smith
Actually the flavor does have a roasted pecan vibe. Quite tasty, but im a sucker for brown ales. Get the brown ale taste first, pecan flavor after swallowing. I’m reasonably familiar with pecans, though I’m very southern and have never roasted one in my life. The closest thing was the ones my mother put on top of a pecan pie that would make you slap your tongue for having too much fun. I’ve picked up a few bushels in my life. We had 20+ trees on our property growing up and this would be the time of year where the value of a teenager’s life (climbing trees to shake them) versus the price of pecans had a dubious margin of profit in favor of the pecans. I’ll give you three guesses what teenager I refer to and the first two guesses don’t count. I still wonder how I survived my adolescence.
Left Bandon this morning, driving US 101 North to Florence, where we pulled into Homegrown Public House Brewery for a last shot of fresh local seafood and adult beverage. She is sipping Baumans Loganberry Cider, and I have HG Penny Lane Pale Ale.
