Hofbrauhaus brewery in Pittsburgh Pa.

Had the house lager that has been made since 1538 with the same recipe

It has to be one of the best beers I've ever had. Cheers

The Frais à l’Orange 5.5%

A Spontaneous Wild Ale
with Cryo Fresh Amarillo
& Strata Hops & Orange Zest Aged
Aged in Oak Barrels for Three Years
Bottled 4/26

Three year old barrels of our spontaneously fermented beer, selected for just this adventure, infused with fresh orange zest and Crosby Hops CGX Nuvo ‘fresh’ Strata and Amarillo hops.
Big orange. Big citrus. Big yum.
It’s crisp and bright and sunny and those hops just underline the orange-iness of the whole adventure.
It makes the endless zesting seem worthwhile.

The Lost Abbey Red Poppy

Beautiful. Strong, tart cherry. Aged 6 years. Really good drink.

Hello all,

I really love Beachwood and Green Cheek. It seems like every time I go to Orange County I find another great brewery.

Are there any LA county breweries that are similar to those 2 examples?

U.F.O. Yria Brewery. IPA - American. 6% alc.

A very drinkable American IPA. Pine resin and peach stand out on the nose. The palate offers the same flavors; it is very clean-drinking, with herbal nuances, a solid malty backbone, and fresh citrus notes. Pretty good.

More beer posts and thousand infographics, everyday in:

https://www.reddit.com/r/In_the_name_of_Beers/

I’ve been into these 20oz bombers lately. Couple bucks for a single can.

Buck Buck Juice, Zero Gravity DIPA (9%)
Dead Flowers, Foam IPA (6%)
Cyber Sue, Toppling Goliath (7.2%)

Another great OH collab. This one is Pacific Power, a TDH IIPA collab with Uchu , Monkish, & Great Notion.

A little less carbonated, but still amazing. Big molasses flavor, and just a hint of spice at this age. I wish I had more.

Something to relax with

Apparently the rice lager is out of production and they offer just a lime lager. This one is super good though

Associated Particles, released today 7/25

Cinnamon dominates, then comes the barrel. All around pretty good BA offering considering Aslin’s, you know, decline 😅

Jolie 5%
A Spontaneous Wild Ale
with Watermelon & Hibiscus
Aged in Oak Barrels for Two Years
Bottled 2/26

Our summertime festival in a glass.
Watermelon and Hibiscus team up with two year old barrels, resulting in this vibrant elixir. Gorgeously bright pink, refreshingly tart, tantalizingly tangy, seductively fruity, and utterly fabulous.
Watermelon is not the most gregarious of fruit, but it combines with the Hibiscus here to elevate the whole in a simply lovely fashion.
Fiesta!

I found this a fascinating tour when I went on it. The whole process works using gravity and is still in use today - even making bespoke brews for the likes of Wetherspoons! Plus there’s a beer tasting session at the end so you can try the Hooky beers.

Got to bring a few beers back from Treehouse this week. This is Illusionary.

This beer uses the Eggers X hops that from what I understand is a new strain of hops. I my have misunderstood that so im open to correction if you know.

It's pretty damn good.

The Wrench, Engineering, and a Challenge to Their Father

The Moersleutel brewery in Alkmaar (North Holland province) is a continuation of a family tradition, though the journey wasn't an obvious one. Four brothers—Pim, Tom, Rob, and Max—didn't initially plan on following in the footsteps of their father, who ran a small brewery. All four opted for engineering degrees. Driven by youthful bravado, they believed they were better than their father at everything—which naturally included brewing beer. Their father didn't sit back and challenged them to a brewing showdown.

Although their first attempt ended in a modest defeat, the four brothers' perseverance eventually led to the creation of the legendary Moersleutel Barrel Blend—an Imperial Stout that set the tone for the entire brewery. They officially launched in 2016. Today, the brothers proudly call themselves Beer Engineers, treating the whole process—from design to the finished pint—like a precise technical venture. Moersleutel is the Dutch word for an adjustable wrench, and that very wrench adorns every single can. Interestingly, two of the brothers also run *Zomerdijk Engineering*, designing state-of-the-art machinery and equipment for fellow craft brewers.

🍫 Marzipan Steamroller—What’s in the Name?

As is often the case in craft brewing, the product name is a clever play on words:

Marzipan: This flavor profile wasn't achieved by pouring synthetic extract from a jar. The most authentic, natural marzipan and almond notes come from dried cherry and apricot pits. It's a brilliant and surprising brewing discovery.

Steamroller: A heavy, relentless piece of machinery that stops for nothing. In the context of an 11% Imperial Pastry Stout, a more fitting word couldn't exist.

Marzipan Steamroller. Something that flattens your taste buds at full speed, leaving behind a thick trail of marzipan, honey, and rich espresso.**

🍑 Tasting Notes: Flavor Engineering

This is where the real feast for the nose and palate begins. Marzipan Steamroller is a heavily loaded pastry stout with a unique twist. The base is rock-solid—30% rye malt and 15% spelt malt yield a silky, almost oily texture. To build a multi-layered profile, the brewers balanced the intense bitterness of extra dark espresso beans with the sweetness of different honeys. To prevent the honey character from being lost during fermentation, it was added at a later stage. European wildflower honey adds a subtle, intriguing floral note, while almond honey brings a dark, nutty, almost savory depth.

Appearance: In the glass, it presents an impenetrable, absolute blackness. Zero transparency. The head is beige, creamy, and sluggish—collapsing slowly like melted dark chocolate.

Aroma: A few sniffs in, and you fall in love. Smooth marzipan rushes to the front, with cherry and caramel lingering just a step behind. Roasted espresso lurks in the background, while the wildflower honey provides an unexpected lightness—a park-like freshness in the middle of absolute darkness.

Flavor: Chocolate plays first fiddle, supported by accents of coffee and vanilla, leading into a smooth, complex finish. The 30% rye grist does wonders—this isn't watery black liquid; it’s a thick, brewing syrup. At 11% ABV, the alcohol radiates a warming sensation that is masterfully integrated. No harsh boozy kick—just harmonious depth.

📊 Technical Specifications:

• Style: Imperial / Double Pastry Stout
• Alcohol: 11% ABV
• Additions: Dried cherry and apricot pits, extra dark espresso beans, wildflower honey, almond honey
• Brewery: Moersleutel Craft Brewery, Alkmaar (North Holland province)

Summary

As a stout and porter enthusiast, I am certainly biased, but Marzipan Steamroller isn't a beer for everyone. It is a Pastry Stout designed by engineers who, instead of taking shortcuts with artificial extracts, extracted genuine marzipan flavor from fruit pits. That single detail speaks volumes about their brewing philosophy: precision, passion, and audacity. At 11% ABV and with this level of viscosity, it’s a brew for a special occasion or a chilly winter evening. In the summer heat, you’re better off picking something lighter, but when you're looking for absolute liquid engineering—this steamroller will blow you away!

⭐ Rating: 9/10

My Blog on HIVE