Saturday Night Drinking Thread

Submitted by Like It's 19BBY on July 5th, 2014 at 9:03 PM
So have at it...what's in your glasses?

Watching the Walking Dead Marathon with a glass of Korbinian by Weishenstephaner.

Comments

LSAClassOf2000

July 5th, 2014 at 9:52 PM ^

Something of an eccentric evening here for me. I watched the Tigers game, then some "Fawlty Towers" for kicks and all of this while switching between Guinness Extra Stout and some Boddington's that I picked up earler today. For the moment, I am content spacing out a bit to some Yellow Magic Orchestra as the album "Solid State Survivor" as a nice twilight / evening feel to it:

Njia

July 5th, 2014 at 9:59 PM ^

Took a month, but totally worth it. Nice way to wrap a warm, sunny day.

I also put some country ribs on the smoker. They were a little dry (I think the fire was too hot) but the combo of hickory and apple wood was the right call.

Njia

July 5th, 2014 at 11:29 PM ^

This is the first time I've made it and all of the recipes I read, save one, indicated that the longer the lemon peel soaked in the alcohol, the better.

I'm taking it to my Father's 80th birthday party next weekend and I wanted it to be as good as I could make it. Of course, I had to sample some today for, you know, quality control.

lbpeley

July 6th, 2014 at 12:27 AM ^

Easy, stoners, I'm talkin meat here- from brisket to salmon and steelies to venison. I love my smoker. But! Theeeee best way I've ever had ribs or spare ribs was on my Menards special propane grill. I grab a couple pounds of ribs the night before. Smother them in bbq sauce- I don't give a shit what brand (hell I drink Busch Light for shits sake) wrap em tight as hell in tinfoil and fridge em overnight. Then I fire up the grill full blast. Have a few beers and damn near forget the bastard is on. Once the paint starts peeling the wife cusses me out. Then I recall what I'm supposed to be doing so I turn off one side of the grill and dump the other side to low. I put the ribs on the cold side and proceed to forget all about em again. After 2-1/2 to 3 hours those bastards are perfectly done. Fall right off the bone, melt in your mouth. You're welcome.

sadeto

July 5th, 2014 at 10:26 PM ^

Hanging with my buddy from the first day of kindergarten in 1969 and he brought several large bottles of Rodenbach Grand Cru. Nothing like Flemish sour ale on a nice summer evening. 

sadeto

July 5th, 2014 at 11:14 PM ^

Yes, Duchesse De Bourgogne is fantastic, but it suddenly increased in popularity in NY earlier this year and it sells out very quickly whenever a shipment comes in. 

Cuvees des Jacobins is probably my favorite, but it goes for around 6 bucks for a 12 ounce bottle, and is also difficult to find. 

 

triangle_M

July 5th, 2014 at 11:44 PM ^

Thirsty Dog has done a Flanders very well (Cerasus), believe it or not and Wicked Weed's Oblivious is also pretty close if you want to try craft American varieties.  The RBGC and DdB are hard to beat, but the both the WW and the TD are excellent representations domestically. The Cerasus will sometimes come barrel aged in white or red wine barrels.  It's really good that way.

MGoChippewa

July 5th, 2014 at 11:56 PM ^

I've had to spend my whole weekend inside keeping mine from shaking 24-7.  Got him a ThunderShirt yesterday morning and some stress treats and they seem to be doing something good for him.  Still bothers him dearly though.

BlueMan80

July 5th, 2014 at 11:47 PM ^

Summer Helles. Probably moving to Great Lakes Brewing Rye of the Tiger.

Tried some Amsterdam BoneShaker this past week. Very nice stuff. Left the last three behind at the beach house for summer vacation in a few weeks.

Wolfman

July 6th, 2014 at 2:47 AM ^

Tonight it happens to be Centenario Reposado. Reposado simply means the tequila is aged a bit more. The lesser aged are clearer versions of the brand. I recall when I used to drink tequila by the shot, just to get a quick buzz. However, the more time I spend down here, with this being my first summer, I have found it to give a damn good buzz merely by sipping it in the manner one would a Scotch, bourbon, etc.