Beer
Beer
Beer lovers and brewers check out this new podcast.
http://www.podbeer.com
I recently went to the National Homebrewer's Conference in Baltimore, Maryland. One of the really cool events was the beer breakfast. The beer breakfast at Sean Bolan's Pub was outstanding. Four courses paired with four different beers. The food was all cooked in beer too.
First Course: Freshly baked bread with Boddington Herb Butter paired with Stoudt's Hefeweizen.
Second Course: Heavyweight Biere d'Arte Scotch Eggs with Allgauer Cambonator Dopplebock.
Third Course: 1/2 chicken on the bone marinated in Clay Pipe Hefeweizen with Heavy Seas Small Craft Warning. (See the picture)
Final Course: Cold Framboise and Honeydew soup with Oxford Class Raspberry Wheat beer.
They also let us keep the glasswear. I got a nice Chimay glass. The dopplebock was fantastic and I'm going to have to find some more of that.
Yumm.
Pictures on my Moblog.
Today is
Big Brew day. To celebrate I made my first all-grain beer from my Jenny's Red Ale recipe. Pictures on my
moblog.
I got the all grain brewing system that I ordered today. All except the burner. It'll be here the end of next week. Anyway it's huge. Two big rubbermaid coolers and a 30 Quart brewpot.
Picture Here
I ordered a bunch of ingredients AND a 14 gallon conical fermenter so I should do my first all-grain batch next weekend.
The Colonial Ale Smiths & Keggers, that is. I went to my first meeting on Thursday at the St. George Brewing Company here in town. Met a lot of local homebrewers and tasted a lot of good beer. I even won a can of seedless raspberry puree. Normally they meet at the Williamsburg Brewing Company. CASK is going to have a booth at Club night at the National Homebrewers Conference in June. I'll probably be giving them a hand there.
I ordered my All-Grain brewing system. But unfortunately it's on backorder. Grrrrrr. Jenny's Red Ale will have to wait. I also have the urge to make a Raspberry Sour Brown Ale. I can't wait for it to get here.
I've registered for the
NHC in Baltimore this June. I'm REALLY looking forward to it because it'll give me a chance to see how competitions are. And will help me as I start entering competitions.
I've also decided to get
this all-grain brewing system when I get back. I can't wait to get home!!
Oh Yeah,
Jen has a new blog!
Just in time for St Patrick's Day!
IRISH SCIENTISTS COOK UP LIGHT STOUT
Scientists at University College Cork in Ireland have brewed an Atkins-friendly stout that has 60% fewer carbohydrates and a quarter fewer calories than regular stout. The inventors claim the lighter pint, to be presented at a food industry showcase next month, has the same consistency, taste and texture as its full-bodied equivalent. Students in the food science and technology department in UCC have been working on the beer for the past six months. It is brewed from the same malt, water, yeast and hops, but modifications to the brewing process cut the carbs. Normal stout has about 2 grams of carbohydrate and contains 32 calories per 100ml (3.3 ounces) while the new version has 0.6 grams of carbs and 24 calories per 100ml.
More...
German court OKs sugar in beer despite 1516 purity lawA German brewer has won his battle against Reinheitsgebot, the country's 1516 beer purity law that limits beer ingredients to malted grain, hops, yeast and water.
More...
Still out to sea. Nothing going on really. Just work. I re-did the ship's
website. Obviously, I can't wait to get home again. I have plans to buy some new
brewing equipment and a
Media Center PC.
Happy New Year everyone!
Jen, please send me your e-mail current address.
I see that
Beer, Beer, and More Beer is selling oak barrels now. Unfortunately they are all new barrels. I'm looking for used Bourbon or wine barrels to age barleywine or lambic beer in. And yes, I'm thinking WAY ahead here.
New drink mixes beer with herbs and caffeine
Courtesy of the Associated Press - ST. LOUIS
Anheuser-Busch is unveiling a new concoction -- a fruity-smelling beer, spiked with caffeine, guarana and ginseng.
The world's largest brewer said Monday its planned offering -- pronounced B-to-the-E, with the "E" denoting something "extra" and shown as an exponent of B -- should appeal to 20-something consumers looking for something zippy.
The new beverage -- still pending governmental approval -- is expected to debut in November. B-to-the-E will be slightly sweet but tart, combining the aromas of blackberry, raspberry and cherry.
With 6.6 percent alcohol by volume, and 54 milligrams of caffeine, B-to-the-E could be a real eye-opener for beer guzzlers.
I'm back home, but not for long.
I tried lambic beer for the first time yesterday. It was Lindeman's Framboise from Vlezenbeek, Belgium. It is REALLY GOOD, tart, carbonated like champagne, and full of raspberries, with barely any hops. It has a really persistent head and tastes more like a fruit punch that a beer. But it was very good. It comes in a wine bottle with a cork. I'm lucky my local grocery stocks it. I also tried their Kriek which is a sour cherry version. Now I want to try to make this myself. But it takes a LONG time to age. YUM!
More Info
Anyone want to have a geek dinner Thursday evening before the HRSSUG meeting? I’m thinking The Hilltop Brewery. I’ve wanted to sample their brews for a while now.
Man can not live by .NET alone. Or perhaps All .NET and no play makes Jim a dull boy. I agree with Rory about coders needing a third place. So like Kent I've started a beer category.
Epicurious had a tour of the Otter Creek Microbrewery in Vermont on today's show. The rest of the show was about pairing beer with food.
YUM!
On a related note I'm down to one keg left of my Red Ale. Time to fire up the brew kettle soon.