Wine and Beer Enthusiasts

[rhett7660]

Had a few Sam Adams - Oktoberfest beers this past week and then picked up a few more. This years batch is pretty darn tasty! Also snagged a six pack of Abita Pecon Ale as it looked good. Fingers crossed.

Of course I also picked up a bomber style bottle of Wootstout 2022... so freaking good as well as a can or two of Stone's 26th Anniversary IIPA... Should be tasty as their latest's offerings have been pretty darn tasty.

 

[gigatoaster]

New order received!

 

[gigatoaster]

Exceptional bottle!

 

[rhett7660]

Was able to snag an 10 year old Stone Russian Stout last week. Didn't take long but holy cow did this age well. Absolutely breath taking of a beer, even after 10 years. It was delicious to say the least.

 

[decafjava]

Was able to snag an 10 year old Stone Russian Stout last week. Didn't take long but holy cow did this age well. Absolutely breath taking of a beer, even after 10 years. It was delicious to say the least.

Wow, I just looked it up and it looks amazing. Still the idea of drinking such an old beer is rather foreign to me, what does aging do to a beer?

 

[rhett7660]

Wow, I just looked it up and it looks amazing. Still the idea of drinking such an old beer is rather foreign to me, what does aging do to a beer?

Depending on the style of beer, in this case an imperial stout, the flavors are more robust and it actually tasted better. I served it some what cold. I pulled it from the beer refrigerator and let it sit for a few minutes before pouring it. As it warmed up, the flavors were all over the place and in a good way! The taste was different, but no so much that it put me off. Sometimes, aging a beer can really change the flavoring. I have never aged a beer over a year or two, so this was new to me also, having one that was 10 years old.

Would I do it again, absolutely! It was fantastic and like I said, as it started to warm up, the flavors really came through on this. I don't know how Stone ages their beers, but man it was a treat!

 

[gigatoaster]

Exquisite! My favourite Chassagne!

Look at the colour!😮😮

 

[Scepticalscribe]

A few glasses of Chardonnay from Chile.

 

[gigatoaster]

Blanc de Blancs means it’s only chardonnay grapes. 🥂

 

[decafjava]

A pint of Unicorn IPA (local Geneva brew) is keeping me company after a busy week on a rainy Friday afternoon. Weekend will be sunny though.

 

[Scepticalscribe]

New order received!

View attachment 2052222

Exceptional bottle! View attachment 2079689

Exquisite! My favourite Chassagne! View attachment 2082176 View attachment 2082175

Look at the colour!😮😮

Love, love, love these posts.

Terrific wines; you have superb taste, these are some of my own favorite wines.

 

[Scepticalscribe]

An IPA (actually, a double IPA) is keeping me company this Friday evening.

 

[Scepticalscribe]

It is Friday night.

A Grape versus Grain debate has commenced in my mind.

 

[Scepticalscribe]

The Grain won.

 

[Scepticalscribe]

Am sipping an Erdinger Dunkel.

 

[Scepticalscribe]

A glass of Chilean Chardonnay.

 

[rhett7660]

Was able to snag two bottles of this years offerings of "Black Tuesday" from "The Bruery". Can't wait to cellar one and of course drink one! They are clocking in just under 20% abv...

 

[Scepticalscribe]

Was able to snag two bottles of this years offerings of "Black Tuesday" from "The Bruery". Can't wait to cellar one and of course drink one! They are clocking in just under 20% abv...

For a beer?

Wow.

That goes well beyond most wines into fortified wine territory.

 

[Scepticalscribe]

Am sipping an Erdinger Dunkel (a lovely German dark beer).

As the nights draw in, and winter approaches, I find that my preferences increasingly turn to dark, rich, luscious, beers, whereas I quite like the IPA style in summer.

 

[decafjava]

I have to agree with you, Yesterday I had an aritisanal beer, a stout by a French brewer La Fière called "l'Apaisée" which was a treat.

 

[gigatoaster]

A Meursault Charmes Premier Cru with cassoulette de la mer from the traiteur: langoustines, noix de Saint-Jacques (scallops), shrimps & mussels. The “accords” is perfect. We have a very nutty and powerful, a bit too young Meursault, which is not a Grand Cru but considerEd as ones by a few. The langoustines are exquisite, like melting in the mouth. And the Saint-Jacques are very delicate as it is the best season to have them. The sauce is a bisque.

In pictures, it’s like that:

 

[decafjava]

I am dying here that looks like heaven.

 

[Scepticalscribe]

A Meursault Charmes Premier Cru with cassoulette de la mer from the traiteur: langoustines, noix de Saint-Jacques (scallops), shrimps & mussels. The “accords” is perfect. We have a very nutty and powerful, a bit too young Meursault, which is not a Grand Cru but considerEd as ones by a few. The langoustines are exquisite, like melting in the mouth. And the Saint-Jacques are very delicate as it is the best season to have them. The sauce is a bisque.

In pictures, it’s like that:
View attachment 2106068
View attachment 2106067

Exquisite.

As @decafjava has so rightly remarked, "that looks like heaven."

 

[Scepticalscribe]

Chilean Chardonnay is keeping me company this evening.

 

[Scepticalscribe]

I sipped, savored and thoroughly enjoyed a Trappistes Rochefort 8 - actually, two of them - last night.

A perfect winter beverage.