Drink of Choice
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if I had to pic a favorite beer…I would have to pic tacate…my favorite drink harder than beer…hands down is a little apple pie moonshine fer sure
blpevehouse
WTF is tacate? Guess I’m out of touch these days. -
PapaSop It proper name would be a Lambic beer, naturally fermented with wild yeast strains, lots of Lactobacillus.
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blpevehouse
WTF is tacate? Guess I’m out of touch these days.PapaSop No, it has been around for quite a while, at least 41 years that I can remember. Some folks really like it a lot. It was the first Mexican beer we tried when transferred to Texas about 40 some odd years ago.
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PapaSop It proper name would be a Lambic beer, naturally fermented with wild yeast strains, lots of Lactobacillus.
johnsbrewhouse
OK… Sorry I asked. Cracking another MGD… And sipping a little bourbon on the side. -
johnsbrewhouse
OK… Sorry I asked. Cracking another MGD… And sipping a little bourbon on the side.PapaSop They are good on warm days, especially the fruit ones. They originally came from Belgium.
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This is the sourni meant to have during the livestream, pretty delicious!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon That looks interesting. However, I will have to admit that in the Wintertime, I often go for my Old Forester 101 with a little organic Apple Cider, It just seems right for the season.
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blpevehouse
WTF is tacate? Guess I’m out of touch these days.PapaSop It is a mexican beer… normally I drink miller lite or busch but on payday I will go get my mexican beer drink on.
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PapaSop It is a mexican beer… normally I drink miller lite or busch but on payday I will go get my mexican beer drink on.
blpevehouse How about Pacifico Claro or Modelo Negro, depending on the temperature?
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zbigjeff
No mix here. Sometimes neat but usually rocks is my thing. In fact I can’t remember the last time I’ve used a mix. Cheers.
. Can’t believe there’s no emoji for a rocks glass. 
PapaSop I actually switched it up last week during a playoff game and had 3 Manhattan’s. Thank god I was just driving to the bedroom and one Zoom toast of Jack-N-Coke for an old departed friend. Having Weller CYPB and a Chocolate Stout tonight because someone said it was Thursday.
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PapaSop I actually switched it up last week during a playoff game and had 3 Manhattan’s. Thank god I was just driving to the bedroom and one Zoom toast of Jack-N-Coke for an old departed friend. Having Weller CYPB and a Chocolate Stout tonight because someone said it was Thursday.
zbigjeff How about Jack & Ginger?
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zbigjeff How about Jack & Ginger?
calldoctoday In my area, that’s the old style Polish Highball (Jack and Ginger). It has its place on the palate. Canadian Whiskey and Ginger is the Slovenian Highball. I laugh when the bartenders are stunned when it’s ordered that way. But, it’s a new drink to them and they have fun with it.
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blpevehouse How about Pacifico Claro or Modelo Negro, depending on the temperature?
calldoctoday never had the pacifico…I do like the modelo but not the negro…I like the modelo lager. Sol is good as well.
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calldoctoday In my area, that’s the old style Polish Highball (Jack and Ginger). It has its place on the palate. Canadian Whiskey and Ginger is the Slovenian Highball. I laugh when the bartenders are stunned when it’s ordered that way. But, it’s a new drink to them and they have fun with it.
zbigjeff I haven’t heard of those in a long time, I just might have to reminisce later today.
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Jonathon I like a good sour, summer more so. When I lived in Europe there was quite a selection and I am glad to see the variety growing here.
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YooperDog Yeah, there are a ton of great Belgian sours too
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calldoctoday In my area, that’s the old style Polish Highball (Jack and Ginger). It has its place on the palate. Canadian Whiskey and Ginger is the Slovenian Highball. I laugh when the bartenders are stunned when it’s ordered that way. But, it’s a new drink to them and they have fun with it.
zbigjeff That is interesting, but I like it. I was just slightly vain enough about 45 years ago when I started doing the Jack & Ginger & folks had never heard of it, but then I found out it had been around for a while, I myself just did not realize it either. I am not sure what to say about that, since I found out it was pretty common. Now I have one for you to put a twist on. Jack with “Buffalo Rock” Ginger Ale. That is what I use now predominately & it will definitely give it more kick!
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calldoctoday never had the pacifico…I do like the modelo but not the negro…I like the modelo lager. Sol is good as well.
blpevehouse Try it some time when you can find it, I think the Pacifico Claro is a good one. On the Modelo, I just like the darker beers a lot, depending on the food, etc. now that I developed a taste for them. That was not always the case. It sort of fits too with my not wanting unleaded coffee, beer, etc. (read light), other than Amstel. My favorite go to is always a Porter, & the go too for those is Yuenling’s Black & Tan.
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blpevehouse How about Pacifico Claro or Modelo Negro, depending on the temperature?
calldoctoday Lovin’ the Modelo Negro. Will have to look for the Pacifico. It has to fit in with all the local brewery blends. It’s always paired with Bourbon, Scotch or Whiskey. Tonight, it’s Ardbeg Uigeadail (a really boggy smokey scotch). I was watching some food show from Scotland. Trying to be in the moment.
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zbigjeff That is interesting, but I like it. I was just slightly vain enough about 45 years ago when I started doing the Jack & Ginger & folks had never heard of it, but then I found out it had been around for a while, I myself just did not realize it either. I am not sure what to say about that, since I found out it was pretty common. Now I have one for you to put a twist on. Jack with “Buffalo Rock” Ginger Ale. That is what I use now predominately & it will definitely give it more kick!
calldoctoday Will have to look for the “buffalo rock” locally. Wow, learned something new again today. More adventures in the future.
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