It's A Damn Good Thing
Since it's Friday, the day of cat- and beer-blogging, and since I have nothing of particular global import to share with the Ministry's eager readership, here is the menu for the dinner I'm making for a few friends tomorrow. I'm Martha freaking Stewart, but with man-parts.
NOV-TOBERFEST
Theme: Rotten and delicious, a tribute to tame bacteriaAppetizers
Cheese plate with New England and European cheeses
Homemade sourdough bread
Flammekueche (Alsatian flatbread topped with bacon, caramelized onion, and cheeses)
Assorted olives
Homemade beerSoup course
Vegetarian borschtMain event
Home-cured sauerkraut with various pork products
Home-cured sauerkraut without various pork products
Potatoes with parsley sauce
Buttered peas
Reisling or Beaujolais Nouveau or more of that homemade beerDessert
Individual molten chocolate cakes
Vermont maple-sugar vodka and Vermont milk-sugar vodka
Plane fare will totally be worth every penny. I promise.
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What, no cheese? They use
What, no cheese? They use tame bacteria too!
Hope it's a Belgian LAMBIC !!!!
Oh, there's cheese. (look
Oh, there's cheese. (look under appetizers)
Something I didn't want to mention in the post for seeming too precious, with the exception of the European cheeses and whatever commercial wines people bring, every fermented product I'm serving tomorrow was made by someone I know. The local cheeses, the bread and beer (natch), the kraut, the pickles on the olive plate, and the vodka are all made by people I've met whose work I like.
Can I just say right here that I love my life?
No lambics for me yet... I need to make a trip out to Cooperstown to the Ommegang brewery, or find someplace near me that carries their outstanding Belgian-style beerses.
I have 10 gallons of a
I have 10 gallons of a Belgian Quadruple fermenting in the secondary right now. Two five gallon carboys ,each with 11%abv brew in them. One of the carboys had a vanilla bean split and dropped in. Took 50 lbs of Pilsner grain and a Trappist yeast to make this monster!!!
Enjoy your repast!!!
Oh jeez, that sounds crazy.
Oh jeez, that sounds crazy. And good. At this point I'm strictly an extract brewer and don't use secondary either. So I'm a philistine. In truth, I live in a second floor apartment with narrow stairs, so I don't want to wrangle a five-gallon glass bottle up and down and up and down, as I would surely end up bleeding to death. I also don't have the space for a full-mash setup, which is a shame.
... If you've made a sucessful partial-mash or extract based Belgian ale or dubbel, would you mind parting with the recipe? johno at perfidy dot org
Magnum Stout
Magnum Stout
1/2 lb Special B
1/2 lb Cara munich malt
1/2 lb rye
1/2 lb roasted barley
1 lb Flaked Barley
Heat in bags with 2 1/2 gallons water @ 160F X 60 minutes
Rinse Bags with 1/2 gal water over pot and remove bags.
Add: 12 lbs Extra Dark DME
2 lbs Brown Belgian Candy Sugar
4 oz Magnum Hops
4 oz Columbus Hops
4 Tablespoons Black Treacle
Boil this X 60 minutes, then add 1 oz Galena hops
Boil this X 30 minutes, then add 1oz Galena hops...then boil X 5 minutes
put in primary when cool with Trappist High Gravity Ale Yeast
move to secondary after 10 days
Add 5.7g Champagne yeast to secondary ....Dry hop daily with 1 oz Cascade hops per day for 16 days.
Move to Tertiary or bottle as fermentation stops
(bottle with 1 cup corn sugar/5gallons)
This is my best kick-ass Stout recipe for extract.Enjoy!!!
Holy crow! I gotta say... I'd
Holy crow! I gotta say... I'd have to taste this stout before I went about trying to make it. Holy crow!
It tastes like thick Guinness
It tastes like thick Guinness, mixed with absinthe and hops.
A strong,licorice aroma, burns the throat....with hops flowing out your nose. You end up sipping this very slowly......about 15%abv. Many friends have declared this the best beer they have EVER tasted!