Beer?

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stephec

Squire
Location
Bolton
The front of the can should've been a bit of a clue with this one, too much fruit cocktail going on for me, especially as it clashes with the bitterness.

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Spartak

Powered by M&M's
Location
Bristolian
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winjim

Straddle the line, discord and rhyme
Mash done, just getting the boil going. Black Sheep on the go while I wait.

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Azacca hops, should be quite fruity. Pineapple and mango or so they say.

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Bog standard Safale US-05 yeast, nothing interesting. I did also get some endopeptidase enzyme which should reduce the gluten levels, along with other proteins. Hopefully make it more tolerable to my current romantic partner. Calculator suggests a nice quaffable 3.8% ABV which is about what I was going for but I'll take a reading before I pitch the yeast.

The flat smells like Horlicks which is not doing me any favours this time of night, I need to stay awake to get this done.

Update:

Gravity was 1.040 which puts us on course for that 3.8% ABV. I'll put this in the garage tomorrow morning and forget about it for a fortnight or so.

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Animo

Über Member
As mentioned above, stonking deals at our local Asda.
Loads of bottles at 4 for £7 including some nice Belgian options.
All the craft beer cans were 5 for £10.
Planning to go in for a proper look next week and get stocked up
 

No Ta Doctor

Über Member
Our local Tesco has developed a Vault City fetish.

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Saw a beer tasting YouTube on Vault City yesterday, didn't realise quite how ambitious they were - new massive brewery, UK's biggest sours brewer, load of export. It's quite a niche they've gone for, could go pretty badly wrong if tastes change or standards drop (hard to avoid in such a large production with such a wide range). I think quite a few of their beers are a bit [missing a word here - unserious? jokey? ] - they grab attention and if you try them they absolutely nail the flavour, but there's no real reason to want to drink them - e.g. Iron Brew Sour - tastes just like Irn Bru, but once you've drunk one for the experience you'll go for something more sensible. I'm sure there are a loads of good pastry sours lurking within their range, but they're a little overshadowed by the shock stuff.
 
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