#untitledArt barrel-aged German chocolate cake pastry stout opens with a big cherry chocolate nose and a barrel slap from the 17% ABV(!). Sharp yet smooth in a deep black full bodied pour.
@beersofmastodon and my wife, NOT the beer drinker, adds that the COCONUT jumps out to her and of course I missed that completely, but it’s definitely there as things warm further.
I'm still kinda new to Linux (started using this year 😅) I already made it to my main OS, even if I still missing some things which I used on Windows, anyway. What I wanted to ask you guys, what recommendations do you have for Linux Mint (Cinnamon)? In terms of security, optimization, (a way to make the UI looking modern ;-;) and privacy? I would be very interested in what you do guys to optimize your Linux setup :) I'm pretty technical, so there is nothing which could overwhelm me (probaly).
Brewery De Drie Ringen from Amersfoort (NL) makes nice beers. Their naming is somewhat unconventional, though. In the picture you see a Kölsch named Blond (label says Kölsch), a Weizen named Wit (malted wheat, lots of banana, no coriander or citrus) and a Brown Ale named Dubbel. Confusing! @beersofmastodon#craftbeer#beer#BeerStyles
No work today but did my brain let me sleep in? Of course not! Do I need help to stay awake? Not really, but…
#surlyBrewing Nitro Coffee Ale is big on the coffee, smooth from the nitro. The kind of beer that makes my wife question why I do NOT drink coffee (never have).
Masterclass! In the barrel adoption program, we were treated to a masterclass on the use of herbs, spices and fruit in the wild fermented beers of @nevelwildales. We made a hot infusion of different herbs, that we added to a base beer in various concentrations to experience the effect on flavor and aroma. The difference between the different herbs was amazing!
We also tasted the difference between a macerate of rhubarb and the leaves of black berries and the 5 times diluted resulting beer.
Finally, we tasted from our own barrel that now has been filled with beer for 2 months and another barrel that has 7 month old beer in it. Ours was ropey, the effect of the pediococcus bacteria, which is supposed to still disappear over the next year. Let's hope!
We didn’t get much snow but it’ll be a #stoutSunday Snow Emergency anyway.
#fultonBrewing Snow Emergency #stout is a basic stout, mild malty flavor and a tiny bitter note but nothing that stands out. Very drinkable but unremarkable.