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Posted (edited)

Gun to my head, I think Doppelbock is my single favorite beer style/ variety.  If I am visiting a new brewery, and they have it, doppelbock is almost always my first pour.

Edited by Iceman
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Posted

Grilled some prime rib and filet mignon with the neighbors last night and scrounged a Three Sheeps (Sheboygan, WI) Rebel Kent out of their basement fridge. Not a big amber guy but this one is probably my favorite. Nice and malty, very slightly sweet. Good stuff. 

Love the can, too. Has a tiny castle in Brussels on one side of the can and the tiny brewery in Sheboygan on the other, separated by fields of grain.

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Posted

Burned 10 acres of CRP, went mountain biking, assembled a set of patio furniture, baby sat my FIL while he got hammered and waxed poetic about Caitlin Clark and the Indiana Fever winning an exhibition game by 60. Grilling brats now.

I’ve earned this

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Posted (edited)
1 hour ago, Al_4_ISU said:

Burned 10 acres of CRP, went mountain biking, assembled a set of patio furniture, baby sat my FIL while he got hammered and waxed poetic about Caitlin Clark and the Indiana Fever winning an exhibition game by 60. Grilling brats now.

I’ve earned this

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Worked in the seed business in high school/ college.  Did more CRP grass mixes than I ever care to think about again. Big Bluestem, Side Oats grama, Blackwell Switchgrass, Indian Bluestem, Buffalograss, among others native to TX/OK/NM.

Why are we burning CRP land, for faster regrowth?

Edited by Iceman
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Posted
1 hour ago, Iceman said:

Worked in the seed business in high school/ college.  Did more CRP grass mixes than I ever care to think about again. Big Bluestem, Side Oats grama, Blackwell Switchgrass, Indian Bluestem, Buffalograss, among others native to TX/OK/NM.

Why are we burning CRP land, for faster regrowth?

Just to mimic the old days I guess.

Fire and buffalo kept the shrubs from getting started.  We’ve long since offed the buffalo, but I guess we can recreate the fire pretty easily.

Posted

Sunday happy hour: first day it's been nice enough to take it back out to the patio, our regular warm-weather location, after a long winter and mud season. Got all the way to 71.6 today, according to the NWS.

Started with a Central Waters Tomorrow River Helles. Beer stories associated with the Tomorrow but ain't nobody got time for that. Other notable beers included Dragon's Milk (the original) from Holland, Michigan -- literally, as the wife of one of our regulars was there this weekend and delivered it shortly before happy hour. The regulars also loved New Holland Brewing's Tangerine Space Machine, a tangerine IPA that was more tangerine and less IPA. It was probably just that it tasted like summer and everybody wanted that.

Started with 10 beers of three types in the garage mini-fridge. Ended with 19 beers of 11 types. Some will not make it through the week, as yard work season is now in full swing.

 

 

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Posted
1 hour ago, Iceman said:

Worked in the seed business in high school/ college.  Did more CRP grass mixes than I ever care to think about again. Big Bluestem, Side Oats grama, Blackwell Switchgrass, Indian Bluestem, Buffalograss, among others native to TX/OK/NM.

Why are we burning CRP land, for faster regrowth?

 

4 minutes ago, Al_4_ISU said:

Just to mimic the old days I guess.

Fire and buffalo kept the shrubs from getting started.  We’ve long since offed the buffalo, but I guess we can recreate the fire pretty easily.

I do not miss living in Manhattan, Kansas, during this time of year. The smoke from prairie burning was a constant irritant.

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