Knights & Knaves Alehouse

Chainsaw wrote:

Chainsaw wrote:Two jager shots, two stouts.

Now, I have just enjoyed my third jager shot and I must say, my nostrils are flaring. It’s nasty shit.

Fuck it, four!

Chainsaw wrote:

Chainsaw wrote:

Chainsaw wrote:Two jager shots, two stouts.

Now, I have just enjoyed my third jager shot and I must say, my nostrils are flaring. It’s nasty shit.

Fuck it, four!

Damn, me again.

Mmmm. One of my favorites!

Welleran wrote:Mmmm. One of my favorites!

Tasty! Of couse, my six-year old son then suggested we play Memory with two decks mixed together and proceeded to whip my ass, "Dada, you're bad at this game."

Chainsaw wrote:

Welleran wrote:Mmmm. One of my favorites!

Tasty! Of couse, my six-year old son then suggested we play Memory with two decks mixed together and proceeded to whip my ass, "Dada, you're bad at this game."

Son, I took a Bulleit to the head.

Welleran wrote:

Chainsaw wrote:

Welleran wrote:Mmmm. One of my favorites!

Tasty! Of couse, my six-year old son then suggested we play Memory with two decks mixed together and proceeded to whip my ass, "Dada, you're bad at this game."

Son, I took a Bulleit to the head.

Haha!

Drinking Hipster Sauce and grilling pork chops.

No pics but we've been enjoying Shiner's Ruby Redbird and Strawberry Blonde the last few weeks. Neither is super fruity, which I really appreciate. They're both really refreshing when the temps are consistently above 100.

Family reunion weekend. Luckily there’s a good bar with great bar wenches across the street from the hotel with a fantastic beer selection.

We drank a delightful wine last night: Dionysos Fileri from Greece. According to the label it's an "ancient indigenous variety" that produces a medium dry white wine from the "protected geographical indication Trifilia".

We paired it with a very Mediterranean meal: olives, cheese, bread, and a cold fruit-and-yogurt soup. It was the perfect complement. I expect it would also pair well with a mild fish, pork, or veal.

I wouldn't pair it with fatty fish or really rich preparations of meat; there's not enough acidity to balance it out. For calibration, it's probably closer to a French Chardonnay than it is a good Pinot Grigio. Nowhere near as dry as a Sancerre.

If you get a chance, and you're looking for something different, affordable, and very potable give it a good road test. I found it at Total Wine.

Flambeaux wrote:We drank a delightful wine last night: Dionysos Fileri from Greece.

Thanks, I'll check that out. It sounds like it's the kind of wine I enjoy the most. I used to be more into full bodied reds, but lately I've been tending towards whites (and lighter reds, like Beaujolais). It sounds like it would pair well with a lot of the foods I enjoy. (I pretty much only drink wine with food. If I'm having alcohol without food, it's beer or whisky.)

Philotomy Jurament wrote:

Flambeaux wrote:We drank a delightful wine last night: Dionysos Fileri from Greece.

Thanks, I'll check that out. It sounds like it's the kind of wine I enjoy the most. I used to be more into full bodied reds, but lately I've been tending towards whites (and lighter reds, like Beaujolais). It sounds like it would pair well with a lot of the foods I enjoy. (I pretty much only drink wine with food. If I'm having alcohol without food, it's beer or whisky.)

You're welcome. And I'm in a similar state: mostly drink wine with food and I've been moving steadily into lighter/milder flavor profiles from the very aggressive, full-bodied reds I used to really enjoy.

When in Rome (or in this case Seoul)...

Spicy fried chicken and Sandcastle Hawaiian Golden Ale from a local Seoul brewery, which was followed by a Gangnam Pale Ale by a different local brewery.

Haul from the farmers' market:


The beers of a nearby brewery working out of an old train repair depot, producing beers named after old train engines. The M63 BULLDOG is a Belgian Golden Strong, with a sweeter, heavy taste, but I was even happier to taste the 327-139. Like the steam locomotive it is named after, it is a tarry, thick porter which mixes an earthy bitterness with a coffee taste. This one's already been a guest at my table a few times, and it will be returning next weekend.

Also featured, the beginnings of an Italian tomato soup (raspberries not included)...



And the cat, graciously allowing me to share the shade with her. She is not even my cat, she just comes three times a day to remind me that her meal is due.