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Thanks went down quite well
Rodenbach Grand Cru is delicious and I currently have Caractère Rouge on order (via my Brother who is lucky enough to be in Belgium next week). Never heard of Cuvee des Jacobins will have to seek that out.
Look forward to seeing your photos. Bit of a beer geek...
Rodenbach Grand Cru is delicious and I currently have Caractère Rouge on order (via my Brother who is lucky enough to be in Belgium next week). Never heard of Cuvee des Jacobins will have to seek that out.
Look forward to seeing your photos. Bit of a beer geek...
markcoznottz said:
Just a quick question don't want to hijack the thread, got some bottles of hobgoblin, spitfire, and bishops finger in, is it a big no no to fridge chill them , do any of you real ale types know people who do chill them.
It's all down to preference. Most people would probably say room temperature however, that clearly covers a huge potential for variation. Serving warmer will bring out sweet notes and cooler the more bitter notes. I tend to store mine in the coolest room (still quite warm this time of the year) and put in the fridge 5-10 minutes before drinking. Typically English Ales such as Hobgoblin are designed to be served between 12-15 degrees.SpeedMattersNot said:
Sorry to dig this up, but being new to this I thought it'd make sense not to start a new topic. I just got back from Europe and bought myself some new beer glasses and beers.
Starting my collection, as I already had some large tall plastic ones suitable for pre-freezing and also some small Stella ones.
Excellent effort. Starting my collection, as I already had some large tall plastic ones suitable for pre-freezing and also some small Stella ones.
This was tonight's encore...
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