7 cases total, some of it nearing a year old.

I'm not really that much of a beer drinker, but this stuff is like mother's milk!

Have a great 4th ... mine is!

Three of my best friends down here brew (one does mead as well), so I don't need to

You're right though, wonderful stuff.. Drinking honey wheat this weekend, next weekend the oatmeal stout will be ready :thumbsup:

-Jeff

I have just one bottle of Prickly Pear Cactus Mead left.

Saving it for a special occasion.

Oh hell ya Mitch. Homebrewer here as well. Currently brewing up a Raspberry Red Ale, have a Honey Amber Ale and a Red Ale in the Fridgerator at the moment ready to drink for the next few days


-Josh

I know where I am spending the fourth

Haven't heard from Bill about when he's gonna show ...

I'd have no idea how to make beer, but since I don't drink it, it's not really a problem. Possibly this prickly cactus beer would be the one that would taste good to me. I haven't found another one yet.

When I developed an allergy to hops, I started brewing hopless ales using other bittering agents such as "bog bean". Several batches were quite good, especially the wheat ale and porter, and some <ahem> were not. For example, it just isn't possible to make a good IPA without hops The hefeweizen was the only one I poured out, though.

Then I started trying to desensitive myself to hops by drinking diluted ale periodically. I started while Denice was pregnant (I could NOT allow myself to become a father without being able to drink beer ) and can now have a bottle of "good" beer every now and then with no problems. I hope to be able to try brewing some normal ales eventually.

Denice makes what she calls "country wines". Her motto is, "if you can eat it, you can ferment it". Some, like the blackberry or elderberry, are universally popular, and some have more of a niche following (like the grapefruit or melon wines).

It was a very sad day... Portugal lost in the final