Today we had a L'Ecole No. 41 Cab from 1996 that was great, but mostly we were working to move beer in place for the days to come. We wrangled a half barrel keg of our Pilsner with a German Pilsner yeast into the chest freezer (temp controlled, not really a freezer). It's been lagering since February or March. Also the Kolsch I made for National Homebrewing Day made it back here, but it needs to have its carbonation boosted. Our pils carbonates itself, because we have its natural rhythm down. The other yeasts we don't use enough to know it so well.
It's OK to think about beer while drinking great wine.
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