The niche artisanal market is slowly evolvin', so why not. The best was Ukrainian White (w/coriander) and Grudziądzkie Mocne, Magnat was really overrated. Kujawskie, on the other hand, seems to Grudziądzkie diluted by 0.08%; same brewery (since 1850), so no wonder. In warsaw, both are treated as rare treat.

I've been making and eating my own beer.

It's all good, even if it doesn't end up, what it started out to be.

A friend of mine just put a mixed-berry wheat up to rest.

Tits...do you have those funky-looking letters on your keyboard or do you have to use alt-commands to make them? Just curious to the size of your keyboard or if you have more than one...

Tits lives in an alternate universe
where you can shift between
alphabet choices on yr keyboard.

sweet...

Yup, I am using all the possible combinations of Alt, Shift, Ctrl, ;, what not to make ą, ę, ł, ż, ź, ń, ś, ä, ë, ü, or such cum true.

You really don't have a Polish
keyboard driver installed?

Prolly not enough homes
with electricity to justify
the invention.

At least we have homes. Glad ya have survived winter in yer ground hole.

Hey, there's nothing like
crawling into a warm hole
to spend the winter.

Weihenstephaner Vitus.


Nice!

Bear Beer 12, Erdinger Weißbier, Hacker-Pschorr Hefe Weisse, Kaper, Bavaria 86, Tyskie Gronie, Beck's, and innumerable others, not countin' vodka, wine and Boggy Pastis...

Very fruitful weekend: Obolon Bile, Obolon Premium, Svyturys Baltas Wheat, Franziskaner Weißbier, Faustus Weißbier, the best was surprisingly Baltas.

Oldenburg RIS. My latest beer. Nice 10.8%abv Russian Imperial Stout.

I bottled three bombers to take to Cali tomorrow. Hopefully they won't be confiscated by the baggage inspectors/handlers.

Chlidrr3en's day or whta the fuck they call it is celebrated on Sunday, fortunately it is celebrated here from Friday on. The rules are simple, eat 4 beers in a minute you are getting one free beer and a stamp in student's book. Once the book is filled with 5 stamps your'e gettin' key chain, if with 8 stamps-you are getting free round of the beers you have eaten plus one free beer. Believe me or not™ I dunno remember how many student books I have filled with stamos, hence I am back home louching third absinthe to get into shape. cheers everyone !

Judgement Day.

I gotta make a Wit starter so I can brew when I get back from Key West in a couple of weeks.

Annual wifie type vacation.

I'll visit Sloppy Joe's, Hemingway house, a couple others places and hit the bars. She will shop.

Through a Bock keg inthe fridge to be tapped tomorrow,lagered it for 3 months.
Also a Pilsener that was lagered for 3 months has been in bottles for 4 weeks and should be ready.

This last month has sucked while working to move my company,
12 hour days min., 6 day weeks, we should be done after this coming week, and working tomorrow (Sun), I'll be ready for on hell of a beer blowout.

Everythin' they have had to offer. Miodowe and Baltic Strong were the best. As the person who has eaten everythin' they were sellin' and has evalauted all of their beers as an expert, I have been given several beers home-especially Miodowe (with honey, 35 days of aging prior to bottling, 9%, not sweet at all).

Miodowe-an unimitable rarity.

What's the Herbowe
one all about?

There ya go: deep amber beer, 6.0%, dark in colour, sold as "black beer", very unusual, sweetish, with predominant coffee/cappucino nuances, spicy but not heavy. One of their flagship beers. Preferred mostly by the ladies. The recipe goes back to the earliest traditions of Polish brewing.

A brewery friend visited family in PA and apon his return gifted me a case of Yeungling. YES!

Of course I had to go to his to pick it up and sample all the other beers he brought back. VICTORY!

Have just finished Koźlak (Bock beer) which I spotted today on the shelves in "Leclerc". That xit is so scarce that it takes months to track it butt it is worth the effort. Especially the taste.

Whaddya do
with bottle affer?

It is worthless, not returnable, ya wanna sum?

I be drinkin' a lotta Hoegaarden lately. It's me fav summer brew.

I haven't bought beer since April.

Been eating what I brewed.

Yep, it's a mighty fine brew that you do, when you brew.

When it cools down a bit...

I'll brew more.

And I thank you very much.

HA! It is I that thank you.

French Broad Wee heavy Scotch ale, better than the pisgah pale growler that I just finished but not quite up to my expectations.

Hennepin bomber.

I spent the day on a 20' ladder de-glazing/Glazing, De-caulking/Caulking and painting four windows.

Man I'm hurting.

I need to do four more windows, and replace 20 storm windows.

I need better drugs.

You need to live in a cave.
No ladders. No windows.

And that tasty squirrel meat
is just a stone's throw away.

Śląskie mocne i super mocne. Interesting, regional beers. First is 7% and quite a hoppy one, though with nice Pilsener maltiness. The second is 9%, much maltier, butt scarcer to get and so far sold in only 330ml botsies. In a week or so, I will try three beers from Benedictine monks of Tyniec, xould be worth sumthin'. And their kvass, of course. And "benedyktynka" and...God knows what else, their offer is fookin' vast and growin' day by day. Apart from beers, liqueurs and food, they have sum mead and wines from most of benedictine monasteries of the Europa.

Red Barn Ale

Brooklyn Brewery Oktoberfest.

Nocturnum.

Tried these two.

http://www.flickr.com/photos/7846634@N08/2916739842/

http://www.flickr.com/photos/7846634@N08/2915895841/

Both really exceptional, artisanal, and original. Will be gettin' mo' soon.

The Dissident, and De Proef Les Deux Brasseurs.

Whatcha think of the Dissident?

A pretty damned good rendition of an Oud Bruin/Kriekbier.

A litle maltier than those, with good level of sourness for the style (less tart than a lambic), mostly from the sour cherries, rather than the Brett, though. A nice subtle chocolate underpinning, and a grains of paradise flavor in there, too, which I think worked really well too dry the ale out a bit, and helped to mask the alcohol beautifully. Excellent long finish, as well. I hope they reprise this one next year.

It's good that American brewers are paying a bit more attention to sour-style beers. Mebbie I'll break out one of my vintage Rodenbachs.

I haven't tried any of them, but I see that Russian River, and Lost Abbey seem to be specializing in sour ales, lately, and they all get rave reviews.

Problem is, although I've found a few of their ales in Seattle, they're never of the sour variety. I guess they sell out really quickly in Cali, so they don't need to "export" them.

I've had some of the Lost Abby (where is she?) non-sours and they are OK but nothing special.

The only Lost Abbey I tried was Judgment Day, a rendition of a Quadrupel brewed with raisins. It had some really nice flavors, and a creamy texture, and was reasonably dry for a strong raisin enhanced ale, but that flavor was still too dominant to make it anything approaching world class.

I've got a bottle of Judegment Day. I'll have it for breakfast on a cold morning.

TGO, have you tried Ommegeddon?