Beverages and Blades - Traditional of Course

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Enjoying a dose of probiotics before the #13 Whittler's spa day.
 
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My wife made her own kombucha for a while. Something about looking at that jar of fermenting bacteria on the counter every day for months put me off ever trying the stuff. :D

Good looking Whittler, Greg! :thumbup:
 
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Crappily kit photo from the hotel room. Grapefruit Shandy and a Beer Scout.
 
Wurrwulf said:
Looking good, Bryce! I'm trying out a couple local Cream Ales tonight.

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That's funny, Shawn, I picked that Abita Cream Ale up tonight at the liquor store (along with a few other things). How is it? I haven't tried it yet.
 
Barrett, they used locally grown rice in it, and it creates the typically aftertaste that I find in rice beers. I'm not a fan of the aftertaste. The other local Cream Ale that I picked up is Chafunkta's Kingfish Cream Ale, and I prefer it to the Abita offering.
 
Wurrwulf said:
Barrett, they used locally grown rice in it, and it creates the typically aftertaste that I find in rice beers. I'm not a fan of the aftertaste. The other local Cream Ale that I picked up is Chafunkta's Kingfish Cream Ale, and I prefer it to the Abita offering.
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Shawn, I had a couple sitting out back this afternoon, and I see what you mean. It does have that adjunct ale taste to it. Of course, I spent a lot of my youth drinking Budweiser, so I don't find it entirely unpleasant. :rolleyes:

I'm always looking for good warm weather beers (it's supposed to hit 97° this weekend), and yesterday I narrowed my choice between the Abita Cream Ale and Oskar Blue's Beerito Mexican lager. I'll certainly enjoy these, but I'll probably grab the Beerito next time (pretty good reviews on that one, and I've always been impressed with most of the stuff OB puts out).

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btb01 said:
My wife made her own kombucha for a while. Something about looking at that jar of fermenting bacteria on the counter every day for months put me off ever trying the stuff. :D

Good looking Whittler, Greg! :thumbup:
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Missed this earlier. Sorry 'bout that.

It sounds less revolting when you say SCOBY instead of "fermenting bacteria". ;) I toyed with the idea of making my own kombucha, but my wife shut that down real quick. She's very tolerant of my other eclectic hobbies, so I'll let her have this one. :)

Thanks for the compliment on my whittler. IIRC, you're a fan of your Muslin Micartas, too. Quite a handle material, huh?
 
WhittlinAway said:
It sounds less revolting when you say SCOBY instead of "fermenting bacteria". ;) I toyed with the idea of making my own kombucha, but my wife shut that down real quick. She's very tolerant of my other eclectic hobbies, so I'll let her have this one. :)
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It may sound less revolting, but it still looks just as gross. ;) :D

Thanks for the compliment on my whittler. IIRC, you're a fan of your Muslin Micartas, too. Quite a handle material, huh?
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I love it! I've owned knives with several different types of Micarta, but the texture on this one really surprised me. Love the satin bolsters and shield, too.
 
btb01 said:
It may sound less revolting, but it still looks just as gross. ;) :D
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Touché.

I love it! I've owned knives with several different types of Micarta, but the texture on this one really surprised me. Love the satin bolsters and shield, too.
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Yeah, the satin treatment was an unexpected and very nice touch.
 
I mean, it's really the only beer to drink today, right? :D

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My brother brought me the personalized pint glass from St. James Gate at Chrismtas.
 
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Happy St. patties you knife loving freaks!

Sent from my Pixel using Tapatalk
 
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