Today I crack open my last bottle of a Belgian dark strong ale I brewed about two years ago. It is about 8.5% abv. I still have a partial keg left of this stuff, hoping the age mellows out the “hot” taste it had when it was young. Two years should show some maturity…

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Part two of the Saranac sampler here. The first beer is the ruby red ale with grapefruit. A light 4.9% abv beer.

The next beer is the Polar Haze IPA at 6% abv.

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Saranac brewing is from Utica, New York.  They are an independent brewing company that has been around for over a century.

The first beer I drink is the Bee Cather honey ale. It is a 5.3% abv beer made with honey.

The next beer is the Pollinator Pils. It is a 5.5% abv beer.

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Kona brewing is a commercial brewery from Kona, Hi. I got a sampler to share on the show. The two beers today are both IPAs. The first is the Castaway IPA at 6% abv.

The second beer is a nice 7.3% abv.

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Kona brewing is a commercial brewery from Kona, Hi. I got a sampler to share on the show. The two beers today are both IPAs. The first is the Castaway IPA at 6% abv.

The second beer is a nice 7.3% abv.

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Today I get beer. And the first beer I drink is Bear Republic’s Thru the Haze IPA. It is a 6.4% abv beer.

The second quarantine beer I drink is the Vodoo Ranger Juicy Haze IPA. It is a 7.5% abv beer.

The diet and exercise regime is still going on. I reward myself by drinking beer on the weekends, and am going to show the diet world I can get a six pack while drinking beer (despite a pro-bodybuilder buddy of mines’ opinion).

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This show is reflecting back to my bands first album. Things were different then, we had 6 band members and the name of the band was “The MonoMyth Inception.”

Fast forward to today, there are 3 band members and our band name is “The Mean Muggers.”

Anyways, this show is a quick narrative on each song of our first self titled album.

On the show today, I don’t have any new beers to drink. Partly

because I haven’t really left the house and partly because I am on a budget, so

I haven’t ordered beer online for pick up yet.

Nothing in particular is special about this episode, just talking and playing music! I am drinking my own hazy IPA though.

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Today I drink the Highwater Campfire stout. It is 6.5% abv

and is made with graham crackers, molasses and other artificial flavors. I have

passed this beer up so many times and finally decided to get it.

The next beer is one of my older sour beers, the first of two that I’m made and is probably about 5% abv. I used an IPA type base (two row, massive old hops in the primary and secondary). I also used a New England type yeast to ferment the primary sugars, then pitched a mix of lactobacillus and Brettanomyces for nearly a year.

It didn’t taste right even after a year, so now we are coming

on year two of the beer; we shall see how it tastes! *Note, this beer actually

scored decently high on the first round of the NHBC last year 2019.

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Today I drink my own Hazy IPA. My unincorporated brewery is

B Minus Brewing from Sacramento, Ca.  I

clocked it at about 6.5% abv. I just tapped it yesterday, so it’s not fully

carbonated.

The next beer is a 7% abv mango IPA. It is from Novo brewing,

a Brazilian inspired brewery from Chula Vista, Ca.

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