A trio of beers at Howell’s and Hood in Chicago. On the top, Two Brothers’ Sour Beer #2 (a 4 of 4), Greenbush’s Brother Benjamin Imperial IPA (a 3 of 4) on the bottom left, and Big Shoulders’ Hopapalooza IPA (a 2 of 4) on the bottom right. The Sour #2 is simply excellent - great tannic qualities from the barrel and lots of complexity and tartness in a really light body. Not puckering, but firmly tart, and there’s a lot of great light fruit and brett presence. Brother Benjamin is a solid powerful IPA - the reddish malt back has some nice caramel and toffee notes that help balance a relatively assertive resinous bitterness with some light citrus as well. There’s some honey- and candy-like notes in the body - a bit on the malty side in terms of the complexity, but there’s some firm bitterness as well to help balance. Hopapalooza has a pretty standard pine/citrus hop profile and a pretty chewy and biscuity malt body. The lacing is sticky, the body is sticky, and while there’s some firm bitterness in the body, the hops get a little lost in it all. There’s a decent nose on this, but the body’s nothing to write home about.

Difference between "tannic" and "acidic"?

Many friends have asked me how to differentiate between tannins and acids, on the palate. To put it simply, tannins gives you a ‘cheek-sucking’ feeling on gums, inner-side of your cheeks and the middle of the tongue. It is the same feeling you get from eating unripe bananas, pineapples and sometimes, tea. Too much tannins in wine is unpleasant, but you can 'soften’ them but pairing the wine with high-protein and fatty foods like cheese and meats. However, tannins helps a wine to develop complex flavours (what wine geeks called 'secondary flavours’ like chasis, barnyard, pencil-shavings, herbs …) overtime. Tannins are also the reason why some people add milk to their tea to 'soften’ them.

On the other hand, acids give you a 'I-have-a-million-needles-attacking-my-tongue’ feeling. Acids are more prominent in white and sweet wines, as compared to reds. Right amount of acids makes the wine feels 'refreshing’ and 'fruity’ (especially citrus fruits like oranges and grapefruits). They are the ones that make some of you feel addicted to sweet wines, instead of you getting too sick of the sweetness.

Go now to drink more wines to feel the differences!

Afternoon light streaks in and makes the tannic water of this small stream glow. Heading toward Fisheating Creek, the swamp can flood into many different paths in the summer—@paulmarcellini.


Kaki Persimmon Seedling (1 year old)

Diospyros kaki

This species of persimmon has been cultivated in China for at least 2000 years; wild populations of the tree are no longer found.

Being dioecious, Kaki trees have male and female flowers on different trees, but can produce parthenocarpic (seedless) fruit if unfertilised. Rarely, trees with both sexes of flowers can occur, or female flowers on otherwise male trees can occur, producing atypical fruit; oddly, trees can have different sexual expressions in different years. They can also be pollinated by other Diospyros species, despite differing numbers of chromosomes.

Like many temperate-dwelling members of this genus, the fruit is harvested long after the leaves have dropped, sometimes even being bletted – like the Medlar – in order to reduce the astringent or tannic flavour.

Since I grew my two trees from seed (and they seem to have survived and thrived over winter), I plan on grafting them with female scion wood of desirable cultivars, and perhaps even limbs of my Date Plum Persimmon (D. lotus), and American Persimmons (D. virginiana), in order to cut down on the overall amount of space devoted to persimmon cultivation.

Kaki persimmons begin fruiting at 3-6 years of age: earlier than D. virginiana. Hopefully, grafting the later-fruiting species provokes fruiting on the D. kaki timeline.

Related: Of Persimmons and Dioecy

Sometimes I like to research wine for fun and I find Cabernet has a “sister wine” called Merlot

Merlot, also known as “the little blackbird,” is the more soft and supple of the two grapes. It’s often described as juicy with flavors of chocolate and cherry, and we find it absolutely delicious alongside a cheeseburger or steak frites. Merlot is considered more of a crowd pleasing or “easy drinking” wine because of these characteristics, and in a blend where it’s the dominant grape, it’s soft fruit flavors cause the wine to taste great

Cabernet Sauvignon on the other hand is the older and more aggressive sibling. The grape is much more tannic, meaning it will give your mouth that drying sensation, and it’s often said to have a strong “backbone” which is just another way of saying it’s hearty and powerful, capable of standing up to rich dishes such as a porterhouse or braised short ribs.

Seriously though imagine Cabernet with a sweeter pink haired younger sister named Merlot

Then we have tsundere Cabernet and deredere Merlot poor Dento xD


A couple of beers at Public House at the Venetian in Las Vegas. On the left, Alpine’s Duet (a 4 of 4), and on the right, Tahoe Mountain’s Viejo Rojo (a 4 of 4). The Duet is simply excellent (I’ve had it on here before) - a great combination of Amarillo and Simcoe and a lighter body. Absolutely great. Viejo Rojo is probably one of my favorite beers from Tahoe Mountain so far - deep red/purple color and smells of cherries and quite a lot of tannic and oak qualities as well. Relatively tart and acidic up front and some brighter fruit notes shine through in the middle - the body is relatively light, which is a nice touch. Very drinkable, and nicely features both the fruit and oak.

Cuvee de Tomme (2013) from @lostabbey - Cherries bask with figs and cranberries in vats of balsamic-licked oak with floral pedals thrown on top. Freesia and mulberry continue to carry the aroma rhythmically, as the nose sniffs and shifts cadence after cadence. Rye and teeth-scrubbing acidity strike at first sip, settling into aged black cherries, sherry, balsamic and tart pomegranate juice over oak. Vanilla and caramel provide a subtle sweet balance to the puckering powers. Suggestions of spumoni and caramel-dipped Granny Smith apples add layers before the tart cherries eat away at the teeth’s enamel. The flavor intensity grows sip after sip. Vanilla, caramel-coated plums and tannic cherry skin cling to the tongue flap in the finish.
#craftbeer #instabeer #beertography #properglassware #tastingnotes #lostabbey #sourpower

Survival Uses for Wood Ashes:

1. Tanning Hides (Oak works best because of the tannic acid - you could also use water from leeching acorns to make flour).

2. Natural Camouflage & Sunscreen.

3. De-skunk yourself or pets.

4. Compost Waste & Enrich Soil.

5. Block Garden Pests.

6. Control pond algae.

7. Enrich Tomatoes.

8. Clean glass fireplace doors. A damp sponge dipped in the dust scrubs away sooty residue.

9. Shine silver. A paste of ash and water makes a great nontoxic metal polisher.

10. Make Soap & Clean Dishes. Soaking ashes in water makes lye, which can be mixed with animal fat or beeswax and then boiled to produce soap. Salt makes it harden as it cools. You can also sprinkle wood ashes on dishes with a little water, and scrubbing friction creates lye soap. You can even give yourself a wood ash bath for good hygiene in the wild!

Pope and Martyr
(† 656)

St. Martin, who occupied the Roman See from A. D. 649 to 656, incurred the enmity of the Byzantine court by his energetic opposition to the Monothelite heresy, and the Exarch Olympius went so far as to endeavor to procure the assassination of the Pope as he stood at the altar in the Church of St. Mary Major; but the would-be murderer was miraculously struck blind, and his master refused to have any further hand in the matter.

His successor had no such scruples: he seized Martin, and conveyed him on board a vessel bound for Constantinople. After a three months’ voyage the island of Naxos was reached, where the Pope was kept in confinement for a year, and finally in 654 brought in chains to the imperial city.

He was then banished to the Tannic Chersonese, where he lingered on for four months, in sickness and starvation, till God released him by death in 656.

Lives of the Saints, by Alban Butler, Benziger Bros. ed. [1894]

I do not know if I am heading home or leaving it. Bizarre–No, uncanny. I feel homeless and overfull of home. I spent every waking moment of the last 60 hours reconnecting or deepening bonds, exuding my clumsy brand of warmth. I lost the word “demonstrative” until someone who knows me as well as anyone described me this way. I woke up this morning with the word on my tongue, dry and tannic like tea: I am “demonstrative” with all the introverts that I love. It is a paradoxical love, a sadistic love that delights in watching the cherished creature squirm, indecisive, craving and fearing affection, fascinated and nauseated in the confessional discourse that pervades intimacy.

I remembered why I gave up Marijuana. I forgot why I stopped dancing. I finally discovered why people dance together in formless, slow motion elipses. I got lost on the formless, uncertain edge of chicagoland and adulthood. I bought herbs de provence, which will now be added liberally to all my dishes. I smoked cigarettes with my father and drank coffee with my mother.

I told my niece “Rules are for suckers” and I learned that she has been playing her own game for a while now.

These products should not be eaten on an empty stomach!


According to nutritionists, bananas are not suitable for breakfast, because of the high magnesium content. Snacking on bananas on an empty stomach can lead to a breach of the magnesium-calcium balance in your body, which in turn can cause cardiovascular disease.

Oranges Very bad product for the first meal, especially as a separate dish. By the way, the notorious orange juice can not stand each stomach. Oranges better to use one of the options snack.

🔸 Drinks with refrigerator or drinks with ice cold drinks irritate the stomach and intestines. You can break the enzymatic reaction, causing the appearance of certain diseases. Neither the throat or stomach to start your day with an icy liquid definitely not helpful

🔹 Yogurt
Did you know that when used on an empty stomach, yogurt lose much of its beneficial properties. Nutritionists recommend to use it only in 2 hours after a meal or at bedtime. In this case, it really helps with digestion and weight loss.

🔸 Potatoes 
Tannic acid and pectin promote secretion of gastric juice, resulting in a person experiences severe discomfort. Forget fries, mashed potatoes, and baked potato for breakfast - and bad for the figure and for digestion.

🔹 Persimmon
This sweet fruit contains a large amount of pectin, and tannic acid, which in interaction with the gastric juice in turn geleboraznoe substance. As a result, the formation of gastric stones. Why do you have so much trouble ?! In addition persimmon not very good choice for people with pancreatic cancer and high blood sugar.

Not suitable as a breakfast option, or even just as a complement to coffee. Will irritate your stomach and can even cause nausea.

2012 Sine Qua Non Stock (Syrah) and Stein (Grenache)

These wines were previously called Sticks and Stones as evidenced by the original label behind the white sticker. Changed due to legal pressures.

Stock- With only a two hour decant this one is not quite as ready as the Stein. Young and tannic but still open for business. Tons of bacon fat and roasted meat explode the palate and nose. Typical flavors of cassis, anise, and black fruit take a backseat for now. Open one only if you have two or three.

94 Pts

Stein- Much more approachable than the Stock. A 2 hour decant opened up the nose and palate to plenty of bright red fruit, candied cherry, cassis, strawberry, and Asian spices. Nice texture that will pick up more density with age (if you like that).

95 Pts