I just picked up two four packs of the Festina Peche and good god is it tasty. I love the sourness of it. I've been doing a lot of yard work today and they are just hitting the spot.
Right on, I wish they made more of it so I could drink it throughout the summer. I'm moving into a new house with my girl and there are three peach trees growing in the yard and they all have fruit. A friend from the bar and doom circles excels at making Berliner Weisses. I've already told him he could have as much fruit as needed to brew, basically, a Festina Peche.
We put Prost Brewing's Hefeweizen on tap on Friday and it's excellent. A very banana nose with a slightly tart and dry mid-palate and a nice, rich finish. Low alcohol at 4.2% abv and I like that a lot. We've blown through 4 kegs in 2 days. I hope it's a mainstay 'cause it's good.
Threw a St. Bernardus ABT 12 from 2008 in the 'fridge to see how it's doing.
Had a Pear Dandelion Mead (homebrewed) from 2000 last night. Very nice all around. It still had a fair amount of sweetness, though relatively low and a nice dry finish. Easy drinking, that one.
Had a Bell's Batch 7000 also. Essentially a Russian Imperial Stout in the vein of Expedition Stout. I'm guessing it was brewed in about 2006 or so. Though it wasn't aged in barrels, it does taste as though it was, which is some trick. Very, very good.
Had a Bell's Eccentric Ale from 1998. This one held up surprisingly well. I probably should've had it about three years ago, but simply forgot about it. The recipe for this beer is like a laundry list of ingredients. Ginger is featured at this age, but typically there are an assortment of roots, grasses, weeds, mushrooms, barley, hops, etc., etc. Personally, I'd age any of these beers for about 5-8 years.