I’m happy for you, but that looks completely revolting.
This was mine last night:
Really good, kind of like a geuze on training wheels. I’m also in the mood for one tonight, but it looks like there’s a bunch of chauffering to do. Stupid kids.
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Things are going a bit sideways at work right now, and it’s probably not a good idea to drink when things are going off the rails. But I’m tossing that out the window tonight.
This is great:
I think Revolution has clearly overtaken Goose Island as Chicago’s superior stout maker. I’d love to spend an evening in their tap room trying out the full range of what they offer.
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Sold for $800,000,000 less than Ballast Point, but at least Greg has this badass YouTube video where he swore he’s never sell out.
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Results?
I slept much better than I expected to, and the run went fine.
Gonna run the same experiment again - I’m about to open a beer and I’m hoping to do a 15 or 16 mile run tomorrow.
Who knows, maybe after a few more “experiments” it may become your standard pre-workout.
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I don’t believe there is any set age where vines qualify for “old vine” status, but generally older than 30 or 40 years winemakers will start calling it old vine in Europe. You will see vieilles vignes on French wine labels. I guess in California 50 years is sort of accepted as the standard for labeling vines old. (I only know that from doing a quick search just now to see if there was a standard in Cali.)
I know that California Zinfandel vineyards include some of the oldest producing vines in the world. Many European vines were lost to phylloxera, while N. American vines had resistance. (Much of Europe was replanted on N. American rootstock.) So it’s probably only natural to highlight the wines made from these very old Zin vines. And generally, most people think that old vines produce better wine grapes. They produce far fewer grapes, which concentrate the sugars in the grapes that they do produce.
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This was my understanding as well, but I don’t really understand why “old vine” marketing is done so much for zinfandel and not cabernet sauvignon, etc. My guess was maybe to distinguish it from the erstwhile popular white zinfandel (RIP and good riddance)?
I think there are a ton more old vine Zin vineyards in California than Cab Sav. Especially the truly old 100+ year old vines.
I just did a little poking around. Interestingly, Bordeaux varieties were planted in California in the mid 19th century. However, since they were European stock, phylloxera did a number on those vines. For whatever reason, the Zinfandel had decent resistance to phyllozera, and the Zinfandel’s were also heavily re-planted after the outbreaks. Those replanted vines (the ones that survived from them anyway) are now over 100 years old. Not sure why the Bordeaux varities were not heavily replanted at that time. Perhaps simply because their resistance to phyllozera wasn’t as good as the Zins. Or maybe it was purely the wine market demand at that time and place made planting Zinfandel smarter.
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I’m thinking maybe they should’ve given more thought to the name.
Ranch Water is a cocktail made famous in Texas. Basically Topo Chico / Lime / Tequila.
I first went to Treehouse about a decade ago when it was out of a glorified shed in Brimfield MA and you were lucky to get one fill of a growler. The operation they have today is insane and unrecognizable in terms of a draft list and ordering not only beer, but also booze, seltzer, and coffee to go plus on-site pizza.
We took the fam to Yankee Candle and then made a stop at the Deerfield location in what appears to be a re-furbished corporate office building into the brewery. Not exactly a beacon of architectural design from the outside and made me shudder thinking about ever having to go back into one of these 40+ hours a week but the inside they made their own. I had two classics, a Green and Eureka. Mrs Cooler had a Double Shot Oreo and a Snickerdoodle. Also, even as a self-admitted pizza snob, I thought the pizza was really solid.
To go, she got a 4pack of Hold On To Sunshine (another dark beer of course for her). I had to try a 4pack of their regular NA Coffee, which I wouldn’t seek out but would have again if someone got it for me. And of course had to grab a 4pack of this guy, which is absolutely silly that it’s 8.2%.
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I took a few Athletic Brewery NA beers to a party last weekend and I was amazed at how good they were for being NA. I was the DD so they were awesome to have to still feel social. Highly recommend.
I think you’ve got some 'splaining to do.
It was after my 3 week weeks of indulgence travels. Didn’t really feel like drinking heavy and the wife wanted to go. Had a couple regular beers then the NAs a couple hours before we left to drive home. I love the trend of having these super low abv (3%) to 0% full flavor beers.
OK, I’ll allow it. Your beer connoisseur credentials shall remain in place.
Did anyone else drink it?
I had plenty i liked so maybe we differ here. On the cheap end i liked the anderson valley cherry gose. Almanac cherry supernova is nice. Plenty of The Breury stuff. On the belgium end i like Duchesse.
To be fair though im a big fan of cherry flavor that other people describe as cough syrup like