Samuel Adams New World

 I will start this review off by saying that I spent $10 on this wonderful Tripel Ale, and you know what I am happy I did this one bottle alone is worth every penny of it. this beer has some serious attitude but is meant to be sipped like a fine wine it has hints of spices and Tropical fruits infused into it, and is by far the best of the best that the good people at Sam Adams has to offer from the Barrel Room collection. My first impression of this beer would be the aroma, lightly hopped and slightly sweet, to that just right point where any Beerenthusiast would surely fall in love with it just by the aroma it gives off; this beer bottle is a 9.4 FL OZ and at a 10% ALC/VOL it is well to say that this is in my top 5 categories for the Boston Beer Company. New World is by far one of those that you will remember your whole life if you try it and you will never forget the experience. On the Pallet you get on the tip of your tongue the sweetness of the beer while catching the bitter goodness of the Hops as it hits the back of you tongue. IF YOU HAVEN'T TRIED THIS BEER YET I STRONGLY RECOMMEND IT, YOU WILL NOT BE LET DOWN.

Oregon brewed "Rouge Farms OREgasmic Ale"

Rouge Farms OREgasmic Ale. Starting off I would just like to applaud Rouge for boldly going the distance, with OREgasmic Ale brewed with five Rouge Farms Hop varieties and Dare and Risk malt one thing can be said about this beer, Over all mouth-feel "smooth" with so much hoppy flavor added it is unimaginable to believe that the have created this smooth of a beer. One thing that I can most definitely say is it must be drank at room temp as to absorb as much of the flavor from the beer as possible, and like most Ales I prefer them to be room temp. As I am sure do most craft beer fans. From the bottle, poured a deep rusty orange with slightly golden hues to it. There was good, strong, rocky head with pretty good lacing to it. The nose was very malt forward, lots of strong caramel and very subtle hops. The hops were spicy and floral, and very muted overall. The taste was again quite full on the caramel and sweet.

Brother Thelonious Belgian Style Abbey Ale "By far the greatest Ale ever!"

Brother Thelonious

Belgian Style Abbey Ale

North Coast Brewing Co. is a proud  partner with the Thelonious Monk Institute of Jazz in support of Jazz education. The Brewery makes a donation to the Institute for every bottle of Brother Thelonious Belgian Style Abbey Ale sold.
Like a Belgian "Dark Strong Ale," this beer is rich and robust with an ABV of 9.3%. The package features a label picturing the Jazz master himself, and comes in either a 375 or 750 ml bottle with a traditional cork and wire finish, or 12 oz. 4-packs.

Vital Statistics

Style: Belgian Style Strong Dark
Color: Dark mahogany
ABV: 9.4%
Bitterness: 32 IBUs
When you buy Brother Thelonious Belgian Style Abbey Ale you also help to support the Thelonious Monk Institute of Jazz whose mission is to offer the world's most promising young musicians college level training by America's jazz masters and to present public school-based jazz education programs for young people around the world.  All of these programs are offered free of charge to the students and schools.
The Artwork on the Brother Thelonious Packaging, or, Why is a skull on the Brother Thelonious label?

Artist Eduardo Smissen and the Brother Thelonious Packaging

The Artist: Eduardo Smissen in his studio working on the Brother Thelonious painting; Photo by Joelle Signorelli

The Result: Brother Thelonious Belgian Style Abbey Ale

North Coast Brewing Company has always supported regional creative talent in the distinctive beer imagery that goes with each of their brews. When it came to the creation of the Brother Thelonious beer, we sought out the talent of local Mendocino artist Eduardo Smissen. The resulting packaging design by Colored Horse Studios featuring his spirited painting of Thelonious Monk as a Belgian Abbey Monk highlighted one of the most successful beer launches for North Coast Brewing, and won a Gold Medal in the Creativity Category from the Beverage Testing Institute’s World Beer Championships Packaging Competition.

Why is a skull on the Brother Thelonious label?
From Eduardo: It’s a “memento mori,” a Latin phrase that may be freely translated as “Remember that you are mortal,” “Remember you will die,” or “Remember your death.” It names a genre of artistic creations that vary widely from one another, but which all share the same purpose, which is to remind people of their own mortality. The chief thrust of “memento mori” was the theme of “carpe diem,” “seize the day,” which  entailed the advice to “eat, drink and be merry, for tomorrow we die.” And as the motto for North Coast Brewing is “Carpe Diem Vita Brevis”—”Life is short, seize the day”—I thought it an appropriate Style for the Brother Thelonious label.

1. The Local-From the 10 types of craft beer drinkers, this is me!

This guy drinks beer brewed in his home state, and maybe the bordering few states, exclusively. He’s a champion of the local craft scene, often espousing the local nano-brew that is climbing in popularity in a new brewpub two towns over or announcing what seasonals his favorite nearby brewery will be shipping out next. He doesn’t scoff at great beer from other places, but given the option, he’ll say “think locally, f*ck globally” every time. You can’t really be mad at him for it either; he’s a catalyst for brewing progress, keeping the smaller brew pubs alive, supporting the system at the roots, nourishing all those little guys with precious praise and dollars.

Learn to score beer like a pro with my beer scoring sheet

BEER SCORING SHEET

Poured From / Circle only one.

Tap
Can
Bottle
Growler

Name___________________________________________________Date_________________
Beer Name___________________________________________________________________
Brewery Name_______________________________________________
Beer Style___________________________________________________

Score out 24
Aroma: Notes on Hop & malt scents, alcohol plus esters and other nuances_________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Score out of 6
Appearance: Notes on color, clarity, color of head texture and retention.
________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Score out of 40
Flavor- Flavor of hops, malts, spices, bitterness, fruits and other flavor nuances
_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Score out of 10
Mouth feel - Notes on carbonation, body, viscosity, alcohol warmth, astringency and other palate impressions.
_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________


Score out of 20
Over all impression - Notes on stylistic accuracy, intangible qualities, general drinking experience, areas of improvement.
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________





Beer Scoring Key   
95-100 Perfect
90-94 Exceptional Recommendation
85-89 High Recommendation
80-84 Good Recommendation
75-79 Moderate Recommendation
0-74 No recommendation  

Sublimely Self-Righteous Ale / Stone Brewing Co.

8.7 ABV. This dark ale is one of those that if your not ready for a retarded hoppy beer; you should work your way up to this bad boy, myself though have an affinity for strong hoppy beer so this one got me just right. The title of this ale fits this beer like no other because you have to be a self-righteous bastard just to take this one on as a challenge, you can smell the hops in this beer as soon as you crack the beer open & oh Yeah it's a doozy, that is if you can handle it. Stone Brewing keeps pushing the limit of beer flavors and for that I am supremely gracious for because they go where no other brewers have gone before. Stone Brewing I salute you. On a personal 1-10 scale boys you have hit a 20. Keep up the great work.

Rouge Ales Dead "Guy Ale"

 Never have I had quiet an ale before, and never have I had any beer from Rogue Ales out of Newport, OR. but when I went out on a limb to conquer another craft brew that I have never tried I found myself very much pleased with the particular brew. It has an over all Honey like color to it, just enough bitterness from the hops which I'm going to assume are Northern Cascade Hops, this brew has become one of my absolute cant do without, and the aroma! don't even get me started. "Fucking Epic" The label on the bottle simple yet striking and also it is painted on which when brewers paint there labels on bottles I find that to be a little more special than stickers.

Samuel Adams "Cream Stout"

Samuel Adams once again you have proven your worth, with this amazing and quit delicious cream stout of yours. The Aroma of the stout was incredible it hit your nose like a ton of bricks but was oh so good. I think they saying beer drinkers get more head describes this to a tee. This beer had a light tan head to it and it was all the foamy goodness that any craft beer drinker could truly appreciate, the taste of this one was quit breath taking as it hit my pallet it set off all of my senses all at once and it was pure heaven that the beer gods had sent down to me.

"Choc Brewing Co's" American Wheat Beer

Choc Brewing Co. of Krebs OK.

Hands down fellas this is by far the best wheat beer that I have had to date. Words cant quit explain how I feel about this one, the aroma of it was exquisite, the IBU perfect, the color was B-E-A utiful and the taste...oh God the taste one of the smoothest richest beers that I have ever had. Thank you Choc Brewing for making this great quality Wheat beer. and Thanks Harlen for bringing this back to me from your trip to Oklahoma. I appreciate it so much. "You sir are a gentlemen and a scholar."

History of Beer

 

History of Beer Table of Contents

• Earliest References to Beer
• The Egyptian Era
• The Greek and Roman Era
• The Christian Era
• Medieval Times
• 1400 Onwards

Earliest references to beer

The Chinese brewed beer called 'Kui' some 5,000 years ago. In Mesopotamia, a 4,000 year-old clay tablet indicates that brewing was a highly respected profession - and the master brewers were women.
In ancient Babylon, the women brewers were also priestesses. The goddesses Siris and Nimkasi were patronesses of beer, and certain types of beer were reserved exclusively for temple ceremonies.
In 2,100 BC Hammuabi, the 6th King of Babylonia, included provisions regulating the business of tavern keepers in his great law code. These provisions covered the sale of beer and were designed to protect the consumer. The punishment of short measure by an innkeeper was drowning, which was an effective way to prevent any repetition of the offence!
An ancient tablet now in New York's Metropolitan Museum lists Babylonian beers as: dark beer, pale beer, red beer, three fold beer, beer with a head, without a head etc. It also records that beer was sipped through a straw - in the case of royalty a golden straw, long enough to reach from the throne to a large container of beer kept nearby.
3,000 year old beer mugs were uncovered in Israel in the 1960s. Archaeologists said that their find at Tel Isdar indicated that beer drinking in Israel went back to the days of King Saul and King David. An Assyrian tablet of 2,000 BC lists beer among the foods that Noah used to provision the ark.

The Egyptian era

Some 5,000 years ago in the Imperial Egypt of the Pharaohs, beer was already an important food item in the daily diet. It was made from lightly baked barley bread, and also was used as a sacrament.
People gathered in the evening to drink at a 'house of beer'. Beer was the natural drink of the country, a basic in the diet of the nobility and of the fellah (the peasant). As well as being a drink, beer was also used as medicine. A medical document which was written in about 1,600 BC lists about 700 prescriptions of which about 100 contained the word 'beer'.
The Egyptians also provided their dead with food and beer. An old Egyptian tomb bears the inscription: "....satisfy his spirit with beef and fowl, bread and beer". In the taverns or houses of beer in Egypt, the favourite toast was "Here's to your ghost".
Beer also had status - a keg of beer was considered the only proper gift to be offered to the Pharaoh by a suitor seeking the hand of a royal princess. 30,000 gallons a year was also offered as a fitting gift to the Gods by Pharaoh Rameses II (1,200 BC). It is recorded that a similar amount was also offered to appease the gods when they became angry.
Isis, the nature goddess, was Egypt's patroness of beer brewing and an important civic official was charged with the task of maintaining the quality of beer, an integral part of everyday life and religion.
Other references to beer from Egyptian times include mention of beer brewed from barley in the Egyptian's Book of the Dead, and many ancient Egyptian wall hangings also depict the brewing of beer.

The Greek and Roman era

It was the Egyptians who reputedly taught the Greeks how to brew beer.
In fact it has been suggested by historians that Dionysus, the wine-god of Greek mythology, was actually a superimposition of Dionysis, the beer-god from pre-historic times.
The famous Greek writer Sophocles (450 BC) stressed moderation, and suggested a diet of "bread, meat, green vegetables and zythos (beer)". Other early Greek writers, Xenophon and Herodotus, also mention beer.
The Greeks in turn taught the Romans to brew, and Julius Caesar, following the fateful crossing in 49 BC of the River Rubicon, toasted his officers with beer.
The Romans then showed the savage tribes in Britain the art of brewing.
Pliny and Tacitus are among the classical writers who record the development of the brewing art among the Celtic and Teutonic peoples of Britain and Central Europe.

The Christian era

Beer really came into its own with the advent of the Christian era, largely through the influence of the monasteries which brewed and improved the beer. Monks often built the first breweries as pioneers of the hotel business, providing shelter, food and drink to pilgrims and other travellers.
Three Christian saints are listed as patrons of brewing, all distinguished members of the Christian faith: Saint Augustine of Hippo, author of the confessions; Saint Luke the Evangelist; and Saint Nicholas of Myra, better known as Santa Claus.
Other saints also had links with brewing. Saint Columban, doing missionary work in Germany, found people preparing to consume a cask of beer in a ceremony to a pagan god. He blew upon the case, which fell apart, and when the crowd became penitent he miraculously increased the small amount of beer left. Saint Bright is credited with changing water into beer to feed lepers. She personally brewed ale each Easter time to supply all of the churches in the neighbourhood.
Saint Mungo, the patron saint of Scotland's oldest city, Glasgow, established a religious brotherhood there in 540 AD, and one of the brothers started brewing to supply the others. Brewing is still regarded as the oldest industry in Glasgow. Saint Patrick, according to Senchus Mor, the book of the ancient laws of Ireland (438-441 AD), numbered among his household a brewer - a priest called Mes

Medieval times

The Emperor Charlemagne (AD 742-814), the great Christian ruler, considered beer as essential for moderate living, and personally trained the realm's brewmasters. King Arthur served his Knights of the Round Table with beer called bragget.
Even in medieval times, beer was generally brewed by women. Being the cooks, they had responsibility for beer which was regarded as 'food-drink'. After the monasteries had established the best methods of brewing, the 'ale-wives' took the responsibility for further brewing.
In England at this time a chequered flag indicated a place where ale and beer could be purchased.
Of course few people other than the clergy could read or write, and a written sign would have been of little use.
Many events of this era incorporate the word 'ale', reflecting its importance in society. Brides traditionally sold ale on their wedding day to defray the expenses - hence 'bride-ale' which became 'bridal'. The Christmas expression 'yule-tide' actually means 'ale-tide'.
Saint Thomas A'Becket, martyred archbishop of Canterbury, was selected as patron saint of one of the London Guilds, the Brewers' Company. When he went to France in 1158 to seek the hand of a French princess for Prince Henry of England, he took several barrels of British ale as gifts.
Beer was also handed out free of charge to weary travellers when the Wayfarer Dole was established in England. A Pilgrim's Dole of ale and bread can still be claimed by all wayfarers at the Hospital of St Cross, Winchester, England. This is said to have been founded by William of Wykeham, (1367-1404), and was claimed by Emerson, the American essayist, when visiting Winchester.

1400 onwards

Today, "ale" and "beer" are used as interchangeable terms. However, ale, which consisted of malt (usually made from barley although other grains were used), water and yeast, was replaced at the start of the 15th century by beer. Introduced from Flanders, beer was bittered with hops and kept better than English ale because of the preservative quality of the hops.
By the end of the century, beer had almost completely replaced the old English sweet ale, and was being exported to Europe. Records dating back to the 15th century show that almost half of the ships' cargoes taken across the North Sea and the Baltic Sea were barrels of beer.
Until the middle of the 16th century, beer making was mainly a family operation and had little commercial application. However, it was certainly an integral part of everyday diet.
Ladies-in-waiting at the court of Henry VII were allowed a gallon of beer for breakfast alone.
Queen Elizabeth, when travelling through the country, always sent couriers ahead to taste the local ale. If it didn't measure up to the quality required a supply would be shipped from London for her.
William Shakespeare's father was an ale-tester or "conner". The "conner" tested the ale by pouring some upon a bench and sitting on it while drinking the rest. If there was sugar in the ale, or it was impure, their leather breeches would stick after sitting for half an hour or so.
The Dean of St Pauls, in the 16th century, is credited with the invention of bottled ale. Dr Alexander Norwell put ale in a bottle when he went fishing and left the bottle in the grass. Returning some years later he found the cork came away with an explosion but the taste and quality of the ale was still good.
European beer first arrived in America with Christopher Columbus' ships. On his last voyage to America in 1502, Columbus found the natives of Central America making a first-rate brew "of maize, resembling English beer". The Pilgrim Fathers landed at Plymouth Rock, instead of further south as planned, partly because they were out of beer.
A journal entry dated December 19, 1620 said: "We could not take time for further search or consideration; our victuals being much spent, especially our beer".
At the end of the 17th century, the weekly allowance for pupils of all ages at one English school was two bottles a day. Beer was a good deal safer and more palatable than the available drinking water which was often drawn from polluted rivers. And beer was also common in the workplace. The American scientist and statesman, Benjamin Franklin, who lived in London from 1757-1774, recorded the daily beer consumption in a London printing house which he visited. The employees each had a pint before breakfast, a pint between breakfast and dinner, a pint at dinner, a pint at six o'clock and a pint when they finished work.

Ancient Sumerian Beer Recipe / Hymn to Ninkasi the beer goddess

 Ancient Sumerian Beer Recipe

Hymn to Ninkasi

Borne of the flowing water,
Tenderly cared for by the Ninhursag,
Borne of the flowing water,
Tenderly cared for by the Ninhursag,

Having founded your town by the sacred lake,
She finished its great walls for you,
Ninkasi, having founded your town by the sacred lake,
She finished it's walls for you,

Your father is Enki, Lord Nidimmud,
Your mother is Ninti, the queen of the sacred lake.
Ninkasi, your father is Enki, Lord Nidimmud,
Your mother is Ninti, the queen of the sacred lake.

You are the one who handles the dough [and] with a big shovel,
Mixing in a pit, the bappir with sweet aromatics,
Ninkasi, you are the one who handles the dough [and] with a big shovel,
Mixing in a pit, the bappir with [date] - honey,

You are the one who bakes the bappir in the big oven,
Puts in order the piles of hulled grains,
Ninkasi, you are the one who bakes the bappir in the big oven,
Puts in order the piles of hulled grains,

You are the one who waters the malt set on the ground,
The noble dogs keep away even the potentates,
Ninkasi, you are the one who waters the malt set on the ground,
The noble dogs keep away even the potentates,

You are the one who soaks the malt in a jar,
The waves rise, the waves fall.
Ninkasi, you are the one who soaks the malt in a jar,
The waves rise, the waves fall.

You are the one who spreads the cooked mash on large reed mats,
Coolness overcomes,
Ninkasi, you are the one who spreads the cooked mash on large reed mats,
Coolness overcomes,

You are the one who holds with both hands the great sweet wort,
Brewing [it] with honey [and] wine
(You the sweet wort to the vessel)
Ninkasi, (...)(You the sweet wort to the vessel)

The filtering vat, which makes a pleasant sound,
You place appropriately on a large collector vat.
Ninkasi, the filtering vat, which makes a pleasant sound,
You place appropriately on a large collector vat.

When you pour out the filtered beer of the collector vat,
It is [like] the onrush of Tigris and Euphrates.
Ninkasi, you are the one who pours out the filtered beer of the collector vat,
It is [like] the onrush of Tigris and Euphrates.

Brewery Review of Springfield Brewing Company

Springfield Brewing Company

5

• Tour
• Range of Selection
• Quality
• Availability

• 5/5
• 5/5
• 5/5
• 5/5

I honestly call this place a second home and they always have great customer service as well as great food and brew. Being raised in Springfield, Mo it is great to see that SBC make its way from it's humble beginnings to where it is today. I am so glad that this company has basically created a craft beer explosion her in Springfield and I hope that they forever continue to expand and serve their great brews with the rest of the world.

Nymphaea Caerulea Herb

Nymphaea Caerulea

This flower is from Egypt and is probably going to be one of the most exotic herbs that I have ever used in a beer before.

 

Nymphaea caerulea

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Nymphaea caerulea
Nymphaea caerulea flower
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
Order:	Nymphaeales
Family:	Nymphaeaceae
Genus:	Nymphaea
Species:	N. caerulea
Binomial name
Nymphaea caerulea Sav.[1]

Nymphaea caerulea, also known as the Blue Egyptian water lily or sacred blue lily, is a water-lily in the genus Nymphaea.

Contents 1 Distribution 2 Description 3 Floral symbolism 4 Properties and uses 5 See also 6 References

Distribution

Its original habitat may have been along the Nile and other locations in East Africa. It spread to other locations, however, already in ancient times, like the Indian Subcontinent and Thailand.

Description

The leaves are broadly rounded, 25–40 cm across, with a notch at the leaf stem. The flowers are 10–15 cm in diameter.
Reports in the literature by persons unfamiliar with its actual growth and blooming cycle have suggested that the flowers open in the morning, rising to the surface of the water, then close and sink at dusk.^{[citation needed]} In fact, the flower buds rise to the surface over a period of two to three days, and when ready, open at approximately 9–9:30 am and close about 3 pm. The flowers and buds do not rise above the water in the morning, nor do they submerge at night. The flowers have pale bluish-white to sky-blue or mauve petals, smoothly changing to a pale yellow in the centre of the flower.

Floral symbolism

Ancient Egyptian funerary stele showing a dead man, named Ba, seated in the center, sniffing a sacred lily.

The flower is very frequently depicted in Egyptian art. It has been depicted in numerous stone carvings and paintings, including the walls of the famous temple of Karnak. It is frequently depicted in connection with "party scenes", dancing or in significant spiritual / magical rites such as the rite of passage into the afterlife. Nymphaea caerulea was considered extremely significant in Egyptian mythology, since it was said to rise and fall with the sun. Consequently, due to its colourings, it was identified, in some beliefs, as having been the original container, in a similar manner to an egg, of Atum, and in similar beliefs Ra, both solar deities. As such, its properties form the origin of the lotus variant of the Ogdoad cosmogeny. It was the symbol of the Egyptian deity Nefertem.^[3]

Properties and uses

In modern culture, blue lotus flowers are used to make various concoctions including blue lotus tea, wine and martinis. Recipes for such drinks involve steeping or soaking the petals, about 10–20 grams for up to three weeks. Blue lotus 'tea' is prepared by boiling the entire flowers for 10–20 minutes.
Recent studies have shown Nymphaea caerulea to have mild psycho-active properties. It may have been used as a sacrament in ancient Egypt and certain ancient South American cultures. Eating Blue Lotus can act as a mild sedative. Nymphaea caerulea is distantly related to, and possesses similar activity to Nelumbo nucifera, the Sacred Lotus. Both Nymphaea caerulea and Nelumbo nucifera contain the alkaloids nuciferine and aporphine. The mildly sedating effects of Nymphaea caerulea makes it a likely candidate (among several) for the lotus plant eaten by the mythical Lotophagi in Homer's Odyssey.
This lotus is used to produce perfumes since ancient times; it is also used in aromatherapy.
Used in aromatherapy, Nymphaea caerulea is purported to have a "divine" essence, bringing heightened awareness and tranquility.^{[citation needed]} Some sources cite it as an antispasmodic similar to copal resin

And for my Next brew

This will be the first time I have ever labeled any of my homemade brew's this is the label that I created at home. Though this beer is still in the planning process and hasn't yet even been brewed. This is what it will be called Hopstravisty IPA it will be a ass kicker in hops taste and hopefully put hair on your chest, it will be a manly man's beer so Bud Light drinkers step aside and make way for the Hops king.

My New Brew "Banana Pineapple Mexican Cerveza"

After letting my Beer ferment for about a week, I found myself nervous to bottle this one up, I knew that there were two things that were going to either happen, A: This beer is going to be a wreck or B: it was going to be something wonderful. Luckily it landed on B. After I bottled it up and let it carbonate I went ahead and cracked one bottle after three days of carbonating; for taste test purposes to see how much longer it needed to go. When I took the first sip, I was in Heaven and I knew that I had made something special, having used a whole banana and a whole can of pineapple in the beer which I blended up into a liquid state, and threw it in with the batch that was already going on the stove top, brought it up to about to 165 F. and let it cook for about 30 min. I knew initially that I was taking a risk using a whole banana in the batch. I was afraid that the taste of the banana and pineapple was going to be over powering but in the end it ended up being the perfect mix of flavors. It hit my tongue and I was shocked to taste how easy and smooth it was; and the color of this Cerveza was pointed out by my good friend David as looking much like a Blue Moon beer which made me happy to hear. The after taste of this beer leaves a hint of Banana and Pineapple dancing around on your taste buds, and it is safe to say that I have made a beer that the "Beer Gods" would smile down on me. Chances are that I will most likely give my beer about another week to carbonate, before I crack another one open, but I couldn't help cracking one already. What can I say I'm a Beerthusiast. 

Anyway thanks for checking out my blog, and I hope that you visit again. Happy Drinking.

New beer I finished brewing

This is my Oktoberfest Pumpkin Spiced Lager that I just got done bottling up and carbonizing, this is probably the most beautifully colored beers I have made to date and the taste is breath taking, it is smooth as it goes down, and leaves a nice after taste dancing around in your mouth. I wish I could only share my beer with the rest of the world.