#gifted by #ElysianBrewing, Jacktail IPA summarized: citrus, pine, and dank resin—paired best with a salty, earthy Kale Caesar. Clouds teased all day, then rain hit as we left.
Read our expanded thoughts, here: https://pixelfed.social/p/Beer/950484339342310298
#food #beer #seattle
images covered by copyright

#gifted by #elysianbrewing we have the following thoughts.

Capitol Hill moods, a hazy pour, and a sky that couldn’t quite make up its mind 🌥️🍻

We posted up at Elysian’s bar in Seattle, tucked into the hum of Capitol Hill, where the light filters in just soft enough to make every pint glow a little brighter. Outside, water-heavy clouds loomed all afternoon—threatening, teasing—until they finally gave in and spilled as we made our exit.

In hand: Jacktail Hazy IPA. It arrives crowned with a shaving cream-white head, sitting atop a golden haze—cloudy but still alive with light. As it settles, a soft cap lingers, inviting that first swirl and sip.

On the nose: tropical bursts meet orange citrus, layered with classic pine and that unmistakable dank edge. Take a sip and it opens up—grapefruit and orange upfront, a touch of pineapple tucked behind, all wrapped in resinous pine that hangs on long after. Medium-bodied, a gentle warmth and a finish that coats the palate like a slow fade.

At the table, we kept it classic and comforting:
🥬 Kale Caesar — dinosaur kale tossed in old-school dressing, freshly grated parm, and garlic sourdough croutons
🍗 Buttermilk chicken strips — crispy garlic breadcrumb coating, shoestring fries, ranch, and spicy honey mustard

Both held their own next to the Jacktail, but the Kale Caesar stole it. The salty crunch of croutons, rich dressing, and sharp parm played perfectly against the beer’s citrus and pine, while the kale’s earthiness grounded every sip.

Good beer, great food, and a Seattle sky that finally broke right on cue.

Images covered by copyright.

#photography #seattle #beer #food

#gifted to us from Ferment Brewing Co. these two beers inspired us to write the following.

Spring may bring longer days and golden light, but it hasn’t banished the chill entirely. When the sun dips and temperatures fall back into the 40s and 30s, stronger beers still have their moment—offering warmth, depth, and a slower pace to match the evening.

Like Ferment Brewing's Stock Ale, released from the cellar in December, remains a standout from the brewery along the Columbia River—and it’s still available on draft in the taproom. Pouring a clear burgundy with a fleeting khaki-tan head, it settles into a delicate wreath. Aromas of dehydrated grapes, brown sugar, vanilla, and cobbler rise from the glass. On the palate, herbaceous notes mingle with dark fruit, that brown sugar–vanilla pairing, and a subtle sourdough touch from its wild yeast aging. Full-bodied with warming alcohol and a slightly sticky, gently tart finish, it lingers like the last light of day.

Ferment Brewing's Imperial Stout, also still pouring on draft, is another reminder that spring doesn’t demand lightness. Aged on wine and whiskey casks, it pours pitch black with a mocha head that leaves a lasting ring. The nose brings molasses, toffee, oak, vanilla, leather, and a hint of pepper. Sipping reveals tobacco, dark fruit, crushed nuts, and more oak layered with molasses sweetness. Rich, warming, and boldly structured, it finishes with lingering heat and a sticky bitterness.

Spring isn’t the end of strong beers—it’s just a unique setting to enjoy them.
#photography #spring #beer #hoodriver #oregon

Sat down with this bottle of "Boatyard Double Gin" by The Boatyard Distillery.
Admittedly, our first review to be hosted on these pages. Not sure if this is a one-off or a sign of things to come.
Reviewing the photos, we enjoyed the contrast of the deep blues, the clearness of the bottle and its contents against the wood.
If you're curious about the gin, go here: https://www.northwestbeerguide.com/spirits/2026-theboatyard-doubleginreview.
Images are covered by copyright.
#photography #northernireland #gin #gifted

the biggest #failure of this #system is that it is wasting #talent in an unimaginable amount
so many #gifted #talented #innovative #creative #young people are failed by #finance #mafia #system #neoliberal #madness #academics #university #chemistry

Aspasia was the teacher of Socrates, one of the greatest philosophers in history.
In a similar way, although with the big difference that I am not Socrates, my mother, who barely knew how to write, taught me to read when I was 3 years old.
In the many tests they gave me, they asked me how and why I learned to read at that age. And I answered that I saw children going to school and I wanted to go too, I saw my father reading and wanted to read too. Then I had my appendix removed and to keep me entertained my mother decided to indulge me and teach me my first letters.
A month later I was already reading everything I could find: posters, books, magazines, advertisements.
My father loved to read and bought books, entire encyclopedias. When I was 8 he bought a collection of 60 books and then 40 more books at a used book fair. So, between the ages of 8 and 10, I read those 100 books.
From Borges and Unamuno to Kafka and Poe. I read Papillon, Robinson Crusoe, Trafalgar, Cortázar, Dostoevsky, Tolstoy, Kant, Schopenhauer, and Nietzsche.
Many of them weren't to my father's liking, but I liked them. One day he threw away a book with Chinese characters, and I rescued it and read it; it was the Dao De Jing.
Then came books on science, physics, biology, and astronomy.
I studied engineering, medicine, philosophy, and programming.
But it wasn't until I was 47 that I learned I was bipolar and gifted, and not until I was 59 that I learned I was autistic.
But if for a moment you might believe that this brought me success and happiness, I'm telling you it didn't. Rather, I had a worldview that made me a misanthrope, a nihilist, a loner, and a pessimist.
#actuallyautistic #gifted #bipolardisorder #neurodivergent #hyperlexia #highiq #misanthropy #nihilism

(#gifted from Stranahan's Colorado Whiskey)
Stranahan’s Blue Peak 🥃 — a Colorado single malt that leans smooth, approachable, and flavor-packed thanks to its Solera finish and time in new American oak.
Under the light, Blue Peak appears with a golden hue and with medium legs when swirled in the glass.
Swirling and sniffing, notes of smokiness, brown sugar, a bit of bright orchard fruit, tropical citrus (think pineapple in syrup suspension), baking spice, and some oak are are recalled.
Sipping, more notes of oak, along with butterscotch, bright orchard fruit, and some more baking spices (cinnamon and nutmeg) make their presence known.
Finishing, aged oak and cinnamon round out this experience.
A mellow, easy-drinking American single malt with a balance of sweetness, spice, and oak that keeps things interesting from nose to finish.
#photography #colorado #whiskey