A little late for #beersaturday week 453 so I have created a new title image for your enjoyment. It is never really too late to join the party and the gang at https://peakd.com/hive-187719/@detlev/beersaturday-453 will welcome your post about beer.
In this 453nd edition, I am enjoying a golf pint, sampling a collab and popping into the brewery.
Everyone here can probably agree that pints are great. I think they are even better when enjoyed at a pub or gathering spot with others. Hence, the pint of the week. This week, we are back at the best indoor golf joint in town, Fore Everyone Golf. The pints in the foreground are a new Amber ale they have just brought in and the background is the brew master who happens to love Amber. Golf pints are among the best.
Great Lakes Brewery!
I had the chance to hit the big city to play in a couple hockey games so I dropped by my favourite brewery Great Lakes Brewing to raid their bottle shop.
There are quite a few seasonal or limited run batches that don't make it out to our stores a couple hours down the road. Not sure if Lacus Mortis West Coast IPA is on our shelves but you can't get it any fresher than right from the brewery.
It is neat to find a West Coast IPA on the shelves when the sweet hazy East Coast IPAs are all the rage. Even more special when it is a collab brew with another solid brewery Third Moon Brewing Some notes of GLB as you would expect using their equipment and many of the same ingredients. Love the distinct difference in hops character and enhanced bitterness that brought me back to the days before NEIPA.
Solid effort and wonderful collab beer gets the vaunted seal of approval.
Back in the Brewery
Last week, people seemed to get a kick out of seeing our drill-powered grain grinder in our garage brewery. So, I present our new carbonation system. We used to carbonate our beer by pumping 35PSI of CO2 into the keg, shake the shit out of it, and wait a day or so for it to settle down. IN an effort to have a little more controlled brightness to the beer, we have started using this quick carb system. 35 pounds of CO2 through a stone with beer cycled to and from the keg for 45 minutes and BAM! Ready to drink. This is our amber darker in the one tube and lighter as it is getting fizzed up in the other.
Once you get it all tightened up and RTFM, it seems to work pretty well and the extra aeration might activate more flavour in the beer.
#BEERSaturday!
This is the type of prayer I could get behind.
Now it is time for you to join me, @detlev , and these other beerologists because there is always room for more beer bloggers at the Beer Saturday gathering... https://peakd.com/hive-187719/@detlev/beersaturday-453 Cheers to beers no matter what the season!
