New Belgium Brewing Company

Brouwerij Drie Fonteinen

Cuvée Armand & Gaston 3 Fonteinen Lambikbrouwerij Geuzestekerij

‘15 A&G. Funk, citrus, oak, moderate acid, just aging beautifully. Exceptional geuze. — 5 days ago

Senator, Josh and 1 other liked this
Senator Tommelier

Senator Tommelier

Turd Ferguson

Turd Ferguson

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Huyghe Brewery (Brouwerij Huyghe)

Delirium Black Barrel Aged

Smooth, Black tea, birch syrup. Dark Malt But not cloying. A little copper. Aggressive head. Reminds me of denser orval. — 23 days ago

Ira, Mike and 1 other liked this

Tincan Wines

Sassy Sauvignon

Can’t get enough. Always fun, always a lil funky. Not sure of vintage, because it’s not listed on the bottle but assuming it’s fresh, 2020 or 2021. On the nose: mesquite barbecue sauce, lemony and briny. Palette: it’s weird. There’s very present acidity and the a lot of descriptors you typically don’t want to say (olive brine, yeast, nail polish remover, pickled sunny d) but in the most delicious way possible. — 4 days ago

Eddie liked this

Westmalle Abbey

Tripel Trappist Ale

Monk beer from Belgium. Live yeast in the bottle. — 6 days ago

Dylan, Jenks and 1 other liked this

Brasserie Cantillon


Cantillon 50°N 4°E, aged in Armagnac barrels. — 4 days ago

Ravines Wine Cellars

Finger Lakes Chardonnay 2015

Nose has ripe yellow apple, creamy oak goodness, pineapple core and browned butter.

Palate has ripe pineapple, under-ripe pineapple, ripe yellow apple, light oak notes with notable acidity still and medium finish. Still many, many years to go on this wine, drink 2025-2030+ from proper storage. Decanted 8H.

I'll reiterate prior comments, this is a unique wine...Winery notes:
"80% of the grapes were immediately whole cluster pressed. The Chardonnay was fermented in French oak with about 16% new oak. The remaining 20% of the grapes were placed, single layer, in shallow trays for six weeks following the traditional Passito method. After natural dehydration, the grapes were gently pressed and fermented in barrels. The two fractions were blended prior to bottling. A full malolactic fermentation lowered the acidity and improved the texture of the wine. The wine was gently filtered prior to bottling."
— 3 days ago

Ely, Ericsson and 23 others liked this

Huyghe Brewery (Brouwerij Huyghe)

Delirium Nocturnum Belgian Ale

I can imagine this in the fall with a stew and dark chocolate perfect. Not the best in this intense summer heatwave. — 2 days ago

Brouwerij Drie Fonteinen

3 Fonteinen Intens Rood Oude Kriek Lambic

"Intens Rood" style. Cinnamon and cherry pie. Incredible. — 4 days ago

Brouwerij Verhaeghe

Duchesse de Bourgogne Br. Verhaeghe

Bad ass sour. Shits delicious although drinking the whole 750 fucks with my stomach. Worth it though. — 6 days ago

Dylan, Jenks and 1 other liked this