ilovefuzz.com

maz91379 wrote:I'll just leave this here. Actually damn good and not silly unbalanced hop bomb ipa.

Tell me more!

Had a Beer Geek Breakfast last night -- it was good but it's not my thing. I like a lot more chocolate in my stout vs coffee. Loooooooots of coffee in that.

yesterday I went to some place in Chicago and drank Surly's Todd the Axeman (an IPA) and then they ran out. The girl was like, "Replaced it with Alpha King."
So then I had a 3 Floyd's Alpha King.

It's going to be a quick trip to sleep tonight.

Very sweet and caramely btw; lots of stone fruits in this one. Light on the carbonation, but it remained clear the entire time. Brewed in 2007. I think I'll find the darker original next.

I'm drinking this shift tonight

odontophobia wrote:yesterday I went to some place in Chicago and drank Surly's Todd the Axeman (an IPA) and then they ran out. The girl was like, "Replaced it with Alpha King."
So then I had a 3 Floyd's Alpha King.

Alpha King ruuuuuuuules. For a recipe that's around 20 years old it holds up with a lot of modern popular APAs & IPAs.

pelliott wrote:

odontophobia wrote:yesterday I went to some place in Chicago and drank Surly's Todd the Axeman (an IPA) and then they ran out. The girl was like, "Replaced it with Alpha King."
So then I had a 3 Floyd's Alpha King.

Alpha King ruuuuuuuules. For a recipe that's around 20 years old it holds up with a lot of modern popular APAs & IPAs.

First Dark Lord Day that I went to featured Alpha King Brats. Fucking uh-maz-ing. Woof.

I really, really prefer drinking my Stouts unrefrigerated.

tonight's brew.

^^^^ tell me morrre

Friend's birthday bottleshare tomorrow night. Bringing a FFF Backmasking & a Tart of Darkness. So pumped to try both.

Andrew wrote:I really, really prefer drinking my Stouts unrefrigerated.

I like it. Lots of higher gravity stouts are meant to be drank at around cellar temperature. I know I let my heavy stouts warm up out of the fridge, brings out more chocolate (and peppers if they're in there which I'm all fuckin' about right now)

Undertaker (6.7% abv)
Belgian Style Dark Ale
Our pub & brewery was formerly the site of a historic funeral home dating back to the early 1900s. The pub is actually set into the refurbished Chapel of the funeral parlor. While an undertaker has not walked these halls in many years, this dark ale made with our favorite house yeast strain harkens back to the previous tenant.

Characteristics:
Expect a dark, sinister pour with notes of roasted coffee, dark chocolate, and a hint of dark cherries. The lingering finish whispers molasses and roastiness.


Pulled from the website.
I drank it for dinner (not with) and got a nice little buzz.
It's thick. I have, what you could call, an underdeveloped palette. AKA: Did a like it? (y/n?) In this instance: yes but I probably won't be drawn to buy it often. I hadn't had this offering before and liked the can.

Holy shit so I tried this beer from Wells brewery out of U.K.,
Buttery Toffee Pudding Ale. Holy shit was that a tasty treat and a four-pack got me a nice buzz (snuck it into the movies!)
It tastes exactly how it sounds, smooth and buttery with a toffee twist and a satisfying classic beer back taste. A+ would drink again.

Fiance's in VT checking out our wedding venue/caterer and sent a package of Heady Topper and Lawson's Sip of Sunshine which is why she's the best. And our caterer says there's a good chance we can have Heady on our drink list at the reception. Best wedding (for other, obvious reasons, but this doesn't hurt).

Been sipping on Sierra Nevada Barrel-Aged Narwhal all afternoon. Really good stuff, even if I got it for $38 aud - it's a great loooooooooooong sipping Stout.

Plus the Narwhal labels would make awesome Album covers.

sippin on stone's japanese green tea ipa right now, so good