Whatcha drinking (2018-2022)?

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detroitdad said:
The only beer that I've had on that list is the 3 Floyds. I used to stop at their brewery every year when I would travel to Chicago for a poker game. Solid beer, but overpriced imo.
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Those two were both local Cincy beers: 16 Lots and Wiedemann. Both very nice.
 
TastyReuben said:
Those two were both local Cincy beers: 16 Lots and Wiedemann. Both very nice.
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Ever since I was diagnosed with diverticulitis I don't drink a lot of beer. I used to love the IPA's, unfiltered IPA's, ect....My intestines simply can't handle it anymore. Occasionally I'll have to have one on date night. MI has to many great local beers to give up completely!
 
detroitdad said:
Ever since I was diagnosed with diverticulitis I don't drink a lot of beer. I used to love the IPA's, unfiltered IPA's, ect....My intestines simply can't handle it anymore. Occasionally I'll have to have one on date night. MI has to many great local beers to give up completely!
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I like New Holland quite a bit, and Bell’s is very popular here. Some of that in my fridge right now, left over from Christmas.
 
Here’s a lager that is brewed a few miles up the road by a couple of guys I’ve know for a while.it is a tribute to our Legions in Canada
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Shadow said:
Gruner Veltliner (this is the grape variety) from Austria. Anyone who likes sauvignon blanc should like this. It is fresh and fruity (like savvy b) but has greater texture, maybe slightly fuller and richer, so is good on its own and great with food. And makes it more interesting to folk like me! Anything you like to eat with savvy b will be fine with this. It has been on an upward trend the last few years, so once available at indies only, it can now be found easily.
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Finally managed to get hold of some of this yesterday. An interesting wine, although I found it sweeter than a Sauvignon Blanc.
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karadekoolaid said:
So how would you describe the difference between a classic Bourbon and one made with rye?
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Rye, like bourbon, is a type of American whiskey. Rye whiskies use a minimum of 51% rye grain in their mash, while bourbon requires the mash bill to contain a majority of corn. This means rye whiskies tend to be less sweet than bourbon, and are generally said to have more of a spicy or fruity flavor
 
In tonight's unscientific comparisons...
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I can confirm the Rye was less sweet than the Bourbon. The Bourbon almost had a maple like essence? I wonder if that's because of the port cask finish.

In all fairness though, the rye was 50% abv, as compared to the bourbon's 43% abv. So as a result, the rye was much sharper on the nose. So I guess what I'm saying is: I don't know if this taste test was indicative of both genres.

Cheers!
 
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