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Thread: what are you drinking tonight?

  1. #821
    Went to a pub for lunch with co-workers yesterday, and tried Rickards Dark! Wow, I got to say it might be my new favorite dark beer. Also bought some Kilkenny Irish cream ale. Very smooth.


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  2. #822
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    mayflower golden ale and then a nightcap of laphroaig cask strength

  3. #823
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    Holiday postponed, depressed, frozen Southern Comfort Sour; a double, short glass.

    Hax the Cook CLEAVERS RULE!!!

    (Daytona 500, of course! )
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  4. #824
    Senior Member AFKitchenknivesguy's Avatar
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    Mothership organic wit
    Jason

  5. #825

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    More Palm.

  6. #826
    Senior Member quantumcloud509's Avatar
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    Hales Ales ElJefe. Very tasty hefeweisen brewed 6 blocks away from my house. I LOVE my neighborhood!

  7. #827
    Das HandleMeister apicius9's Avatar
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    Brought a nice Bruendlmayer Austrian Riesling 2005 to a party last night, very good dry wine in great shape for drinking right now. Perfect fish wine. Also a 2001 Heyl zu Herrnsheim Pettenthal Auslese. Good, but not quite up to expectations, sort of in-between phase, not as much fruit as a younger one and not yet enough complexity like an older one. But that's still complaining on a high level... Never got to trying the Zin I brought (2007 Ridge Geyserville).

    So, looks like it will be water tonight.

    Stefan

  8. #828
    PBR yes I said it PBR

  9. #829
    Senior Member AFKitchenknivesguy's Avatar
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    Quote Originally Posted by pumbaa View Post
    PBR yes I said it PBR
    Braver soul than I.
    Jason

  10. #830
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    At Bluegrass Brewing Company watching the Daytona 500. BBC House Nut Brown. STOCK CARS!!!



    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

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