What are you drinking right now?

[Sunfire96]

Faultbier. It's been in the fridge for a few days, but it's still technically in the fermenter. Smells malty, initially tastes similar to a marzen, but then has an almost-too-bitter finish to make it extremely drinkable. This is hitting all the checkmarks I was hoping for: amber and malty for the fall, but not cloying and with decent bitterness. And no amber lager twang that I get in a lot of Oktoberfest beers lately. If I wanted it to taste more like a German lager I would use Liberty/noble hops instead of Triumph hops next time. The recipe was a Munich II 10L and Triumph smash fermented under pressure with 34/70 at ambient temps. Easy peasy

 

[Brew Cat]

sounds tasty but never heard faultbier

 

[Sandy Feet]

I have a rough idea having made mine, but I liked it very much I went a little darker, but that is a beautiful beer.
I'm home tonight and drinking substantially less beer than I have been for the past three nights. I did three breweries in St Pete last night. I did the two close to the beach on Monday along with Margaritas and a Bloody Mary. I lost track last night and didn't take many pictures, but a had a Pretzel Dark Lager and a Czech Pale Ale with a shitload of Saaz hops that I liked very much.
I saw a few dolphin and a ray very close to shore this morning, and I decided to have a crabcake benedict and to head home to do some chores early. Not a bad quickie getaway/staycation.

 

[Josh Hughes]

Faultbier. It's been in the fridge for a few days, but it's still technically in the fermenter. Smells malty, initially tastes similar to a marzen, but then has an almost-too-bitter finish to make it extremely drinkable. This is hitting all the checkmarks I was hoping for: amber and malty for the fall, but not cloying and with decent bitterness. And no amber lager twang that I get in a lot of Oktoberfest beers lately. If I wanted it to taste more like a German lager I would use Liberty/noble hops instead of Triumph hops next time. The recipe was a Munich II 10L and Triumph smash fermented under pressure with 34/70 at ambient temps. Easy peasy
View attachment 33441

Nice!

 

[Josh Hughes]