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Game devs, drop the keyboard and play this drinking game. Then continue coding to experience real vibe coding.
https://ludocity.org/wiki/Tablero_de_Yinzer
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Tablero de Yinzer is based on Tablero da Gucci, which in turn is based, allegedly, on a gambling game called Tablero de Jesus. Tablero de Yinzer is the version Tablero da Gucci played in Pittsburgh, as adapted by members of Obscure Games Pittsburgh.
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This is the (pseudo) Sahti I brewed. It's pseudo cuz I did a simple infusion mash instead of a traditional step mash. I used Cypress boughs instead of Juniper because that's what I've got growing. Fermented with Espe kveik instead of the traditional Hiiva Finnish baking yeast. I did use proper Kaljamallas (Finnish roasted rye) which is where all the color came from.
Tastes good, very citrusy, almost tart (Espe is not supposed to have bacteria but 🤷)
Mika Laitinen (of brewingnordic.com and author of Viking Age Brew) was on the Basic Brewing podcast talking about Taari a Nordic baked mash beer (presumably similar to Keptinis?) if anyone is interested: https://www.basicbrewing.com/podcasts/radio
I haven't listened myself but Mika is a great teacher and well informed on this stuff.


#midwestUSA #CapeGirardeau #Missouri #beer #beersofmastodon #craftbeer
Location: Many Good Things Brewery, Cape Girardeau, MO
When the flock decides it's time for a pint. 🍺🐑 The Shepherd's Stout. Get It Here: https://1-lisas-baker.pixels.com/featured/the-shepherds-stout-lisa-s-baker.html
#sheep #lamb #farm #farmanimals #animals #fun #art #arte #artwork #wallart #homedecor #artforhome #artforsale #buyintoart #artprints #canvasprints #StPatricksDay #holiday #beer #happyhour #cuteanimals #painting #Irish #pub #tavern #bar #friday
Hey, Homebrewers.
If you had only one hop variety to brew a pale ale or an IPA, which variety would you choose?
Thanks!
Expanded #introduction
Mostly also stuff in my profile:
#Sauna #サウナ
#wine
#CraftBeer #beer #brewing
#日本酒
#BBQ
#chilis
#guitar
#FrenchHorn,
#jazz,
#IrishSetter #IrishSetters #RedSetters
#vinyl #LPs
#books #reading #coffee
Also, as I go into my first summer of not working since 14 years old I intend to do a lot of #kayaking and #fishing (from the #kayak), and some #MountainBiking #MTB but more #GravelRiding
"Bear poop is the surprise ingredient in this new beer"
Uh, no, thanks.
Well, maybe if the only thing else you have is an IPA.
https://www.axios.com/2026/01/28/bear-poop-beer-columbia-breakside
The last bottle of Saison du Muscat. A wild yeast saison fermented on Muscato wine pomace (the left overs after pressing grapes for wine). It's got a nice fruity wine character melded well with the saison. There's a hint of oxidation as the beer is a few years old at this point but that doesn't ruin the experience.
RE: https://dice.camp/@Tim_Eagon/115749367357383508
He reviewed a Karben4 beer (their Fantasy Factory IPA) today!
#Beer #MadisonWI #Japan #Karben4
So I got this nitro faucet for Christmas; which means I gotta brew some nitro tap worthy beer.
I was thinking about a Dark Mild but I'm up for other suggestions.
The kegged Tree Beer is just about fully carbed, should be ready for tomorrow night.
Gotta drink evergreen tree beer while sitting around another evergreen tree in your living room and opening presents. I don't make the rules.
A dark one for @pejacoby
This is a wild yeast Baltic Porter 10% abv and probably five ish+ years old by now. It's a bit tarter than the last time I had it but still good.
I’ve started watching videos of this Japanese man who reviews beer and it’s delightful, especially since he’s recently been reviewing beers from New Glarus Brewing company, which are only sold in Wisconsin. Spoiler alert, he liked them all!
Framgarden Pale Ale is on tap and drinking exactly 2 weeks after it was brewed. Tastes pretty good, extremely tropical thanks to not only the kveik, but also the Galaxy and Sultana (Denali) hops.
Got the Framgarden Kveik Pale Ale kegged, dumped most of the yeast onto a sheet of parchment paper and stuck it on a tray in the dehydrator. Put a small amount into a jar in the fridge as a back up, just in case something goes sideways with the dehydrator.
The beer (and the fermentor as I dumped the yeast out) smelled incredible: intense tropical fruit. I'm looking forward to drinking this beer.
My son tasted my (1%-ish) homebrew:
"That tastes exactly like an IPA! I HATE IPAS. BLEAH! It tastes like hops! Gross!"
Apparently it was successful in replicating the flavor of an IPA. (haven't yet bottled the actual full alcohol version yet, lol).
Pretty sure we're at (or extremely close to) terminal gravity on the wild yeast (abbey culture) saison. Temperature correction puts it at 1.0056 making this beer around 5.6% abv.
I'll probably package it sometime later this week, and the kegged half should be ready for Christmas.
"Small beer" with an priming drop (which adds about 0.4% ABV) came out tasting almost exactly like a light beer. Probably was 0.5% (based on reading before fermentation), so still sub 1%. Absolutely dominated by hops flavor... so if I do that again, way less hops. (bitter, bitter light beer, LOL).
I have to bottle the actual beer, free "New England IPA" kit from Brooklyn Brewing, which I assume is some kind of clone of Samuel Adams IPA.
The "small beer" was just brewed from the same grains extracting out any remaining sugars with hot water and processed as usual.
I don't normally drink beer (or alcohol, lol), but I would say it's pretty close in character to Bud Light, but more flavorful.