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What are you drinking, right now? - Page 5

post #121 of 4173
Leffe Blonde
post #122 of 4173
Franklin's Chaos
post #123 of 4173
Sparkling ginger lemonade.
post #124 of 4173
Sparkling ginger lemonade.
post #125 of 4173
Water with lime!:
post #126 of 4173



Pear and spice - just a hair off dry. I'm on my second glass and much enamoured. Great for the holidays! Buy! Buy! Buy! Around $13.00.
post #127 of 4173
I just won the trivia contest at hoppy brewing company at Folsom and 65th street and polishing off a pitcher of amber.

Out...............
post #128 of 4173
green tea with citrus mmmmmmmmm
post #129 of 4173
Mill st. tankhouse ale
post #130 of 4173
Culligan water out of an 20oz Aquafina bottle.
post #131 of 4173
Since I'm at work...

post #132 of 4173
A bottle ... er, my third bottle, actually ... of Cutthroat Pale Ale from the Uinta Brewing Company of SLC in Utah.

It's very nice. And at just 4 per cent (a magnificent 0.8 per cent higher than most beer they're allowed to sell here) it doesn't have that huge an impact. Which is sort of nice, too.
post #133 of 4173
Another Tankhouse. And eying up the Caledonian '80'
post #134 of 4173
Crowl Royal straight up
post #135 of 4173
Citron Martini with fresh Pineapple.
post #136 of 4173
The Glenlivet straight up, 18 yrs aged..smooth.
post #137 of 4173
Quote:
Originally Posted by XJguy View Post
The Glenlivet straight up, 18 yrs aged..smooth.
mmmm. We had a little single malt tasting at Thanksgiving, and I found Klenkinchie 10 Y.O. S.M. lowland much to my liking. Very sweet and light. Of course Glenlivet is always a fave, especially oak aged, usually pick up a bottle duty free on the way to BC.

To the point though, some Tucsan Moon 2005 Sangiovese right now.
But hey, rather be cutting some turns night skiing at Alpental, but they aren't open right now.
post #138 of 4173
Ketel One martini, slightly dirty with habenero stuffed olives.
post #139 of 4173
Just had two level one vodka martinis and now I'm working on a saphire gin and
tonic.
post #140 of 4173
XJguy: fully appreciate the sentiment, but any single malt is enhanced by a splash of cold mineral (spring) water. It releases the flavour (as well as cutting, marginally, the alcohol).

mmalloy: I can only hope that you made the G and T with a squeeze of lime over the ice, the lime rubbed around the rim of the glass, and the wedge then left in the glass: one part Bombay Sapphire to three parts tonic.

Made myself a martini ce soir: Tanqueray gin, Noilly Prat vermouth, about 5:1. A tad sweet for some tastes. Nonetheless, in an evening which also involved Stolichnaya, Guinness, Cutthroat, and several other interesting liquid comestibles, it was rather nice.
post #141 of 4173
Quote:
Originally Posted by mmalloy View Post
Just had two level one vodka martinis and now I'm working on a saphire gin and
tonic.
Quote:
Originally Posted by Sandgroper61 View Post
mmalloy: I can only hope that you made the G and T with a squeeze of lime over the ice, the lime rubbed around the rim of the glass, and the wedge then left in the glass: one part Bombay Sapphire to three parts tonic.
Read early on..try Hendricks Gin, fantastique!
post #142 of 4173
Quote:
Originally Posted by Sandgroper61 View Post
XJguy: fully appreciate the sentiment, but any single malt is enhanced by a splash of cold mineral (spring) water. It releases the flavour (as well as cutting, marginally, the alcohol).
This is what have also read and heard, that being said I usually have it on the rocks, last night I was feeling extra rugged
post #143 of 4173
right now: Magic Hat's Pale Ale
post #144 of 4173
Quote:
Originally Posted by XJguy View Post
This is what have also read and heard, that being said I usually have it on the rocks, last night I was feeling extra rugged
XJguy: ice kills good Scotch. Stick with the water!
post #145 of 4173
After a morning afield in the Church of Nature, Shipyard India Pale ale!
post #146 of 4173

Ommegang Three Philosophers

If you like beer, you gotta try this. I just had a glass of the 2005, yum. The complexity of the flavors with the Quad and the Cherry Lambic is amazing. Plus as a skier you've gotta love it. After all, it's a high speed (9.8% volume) quad!

Kaj





Three Philosophers Quadrupel

Cynics can't believe it, Epicures hail it a sensation, and Pythagoreans just can't add up what makes this luscious blend of rich malty ale and cherry lambic so delightful. It might be the flavor of dark chocolate and cherry cordials; it could be the way it acquires wisdom and grace in the cellar. Maybe it's a conundrum. What's your theory?

The essence of wonder is a unique and masterful blend of strong malty ale and authentic Belgian Kriek. Our philosophers deduce that this powerful marriage of cherries, roasted malts, and dark chocolate will only achieve more wisdom and coherence as it broods in the dark recesses of your cellar.


Try Three Philosophers as:

a delightful accompaniment for roasted meats, rich cheeses, desserts, and for after dinner sipping as with a fine port.


Reviews:

"A rare international blend of dark and malty quadrupel from Ommegang, and cherry-infused lambic from Lindemans in Belgium. It is a masterful blend that is greater than the sum of its parts - a rich, ruby brew that weaves a port-like subtle fruit into a creamy elixir of chocolaty caramel effervescence." -THE PHILADELPHIA ENQUIRER

"An exciting new addition to the Ommegang lineup is Three Philosophers, a blend of Belgian dark strong ale and Lindeman's Kriek (a classic cherry lambic directly from Belgium). On the bottleneck, it says “Strength in Union,” signaling the beer's portent and possibilities. It produces a wine-like ruby fill in the goblet and a nose of malt, dark fruits, vanilla and sweet cherries...But there's more - coffee, currants, brandied raisins, chocolate and sour notes - all blending nicely across the palate. Careful aging is this beer's friend, and I think it will definitely make this example better still."
-THE ANCHORAGE PRESS
post #147 of 4173
i like my beer hoppy and woodsy, as if i am knawing on piece of bark
post #148 of 4173
Eau de faucet. Just a hint of chlorine. mmm,mmmm, bleck. Probably tastes the same as eau de toilet, but at this point I'll leave that to the dog.
post #149 of 4173
Quote:
Originally Posted by viking kaj View Post
If you like beer, you gotta try this. I just had a glass of the 2005, yum. The complexity of the flavors with the Quad and the Cherry Lambic is amazing. Plus as a skier you've gotta love it. After all, it's a high speed (9.8% volume) quad!

Kaj





Three Philosophers Quadrupel

Cynics can't believe it, Epicures hail it a sensation, and Pythagoreans just can't add up what makes this luscious blend of rich malty ale and cherry lambic so delightful. It might be the flavor of dark chocolate and cherry cordials; it could be the way it acquires wisdom and grace in the cellar. Maybe it's a conundrum. What's your theory?

The essence of wonder is a unique and masterful blend of strong malty ale and authentic Belgian Kriek. Our philosophers deduce that this powerful marriage of cherries, roasted malts, and dark chocolate will only achieve more wisdom and coherence as it broods in the dark recesses of your cellar.


Try Three Philosophers as:

a delightful accompaniment for roasted meats, rich cheeses, desserts, and for after dinner sipping as with a fine port.


Reviews:

"A rare international blend of dark and malty quadrupel from Ommegang, and cherry-infused lambic from Lindemans in Belgium. It is a masterful blend that is greater than the sum of its parts - a rich, ruby brew that weaves a port-like subtle fruit into a creamy elixir of chocolaty caramel effervescence." -THE PHILADELPHIA ENQUIRER

"An exciting new addition to the Ommegang lineup is Three Philosophers, a blend of Belgian dark strong ale and Lindeman's Kriek (a classic cherry lambic directly from Belgium). On the bottleneck, it says “Strength in Union,” signaling the beer's portent and possibilities. It produces a wine-like ruby fill in the goblet and a nose of malt, dark fruits, vanilla and sweet cherries...But there's more - coffee, currants, brandied raisins, chocolate and sour notes - all blending nicely across the palate. Careful aging is this beer's friend, and I think it will definitely make this example better still."
-THE ANCHORAGE PRESS
My frige is filled with Belgian, Belgian style and hefe-weiss....there is no other beer.
post #150 of 4173


Oh my, it's just too tasty! Yummmmmmmmm!!!

See post #105.
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