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Drinking Anchor Bock, watching/listening to KraftWerk on BBC4.

Started with a Brooklyn Lager, followed by a Franziskaner (ingredients: hop extract???), followed by a glass of Médoc with my fillet steak, now having a bottle of my Hobgoblin clone - still too estery <!-- s:( --><img src="{SMILIES_PATH}/icon_sad.gif" alt="" title="Sad" /><!-- s:( -->

&amp;quot;Diablo&amp;quot;:ymp62ir1 wrote: (ingredients: hop extract???)[/quote:ymp62ir1]Standard in Germany. Standard in industrial breweries everywhere, really, but the German ones tell you about it.

The Tannen Zaepfle had extrakt as an ingredient also.

Hop Head and Porterhouse Plain in the bottle, as well as Murphys and a McArdles.

Pretty new to home brewing and so haven't tasted a huge amount of speciality beers, however I went to my local offy at the weekend and picked up a few different bottles:

Sheperd Neame Spitfire (Kentish Ale) - a fantastic tasting beer, lots of toffee flavour. Will definitely be sampling again.

Fullers Premium Ale - a liked this beer aswell, but probably not as much as the Spitfire, found it had a little bit of a dry aftertaste.

Afflingem Blond - another fantastic beer, does not taste as strong as it is (6.3%, I think), very smooth and easy to drink.

Leffe Blond - another good beer but found it wasn't as smooth as the Afflingem.

I am still making kits at the moment but I think once I move to extract I will be looking for some recipe sugggestions as to how to make brews similar to the Spitfire and Afflingem.