Sunday, July 11, 2010
Nice Chicago Tribune Article
A nice profile of our friend Ray, and the Cicerone program, can be found here. The picture at the top of the article is a good picture, and portrays Ray nicely. Of course, since this came out, this picture is probably going to be more realistic....
Brew Day, Batch 321: Special Bitter
It's a beautiful summer day, so I'm spending it like many would like to: in a basement. To be fair, there is beer in the basement...
From today's effort, I hope to have some Special Bitter to drink in a few weeks' time. Target OG is 1.040, BU 30 from Goldings, with one middling late addition of the same. There will also be a small (< 1/4 oz.) amount of dry hops in each 5 gallon keg. Today's grist is Muntons Marris Otter, with about 8% 40L domestic crystal malt and a pinch of British chocolate malt. Color should be a nice copper. Wyeast 1098, a fairly restrained, well-flocculating English ale yeast, will transmogrify the wort I'm making into beer.
From today's effort, I hope to have some Special Bitter to drink in a few weeks' time. Target OG is 1.040, BU 30 from Goldings, with one middling late addition of the same. There will also be a small (< 1/4 oz.) amount of dry hops in each 5 gallon keg. Today's grist is Muntons Marris Otter, with about 8% 40L domestic crystal malt and a pinch of British chocolate malt. Color should be a nice copper. Wyeast 1098, a fairly restrained, well-flocculating English ale yeast, will transmogrify the wort I'm making into beer.
Thursday, July 8, 2010
Hot Glass and Cold Beer event
Hot Glass + Cold Beer A spectacular glassblowing beer tasting event on August 5th from 4-10pm; brought to you by Edible WOW of food samples.Hosted by the Glass Academy in Dearborn.
5 Michigan breweries, and hand crafted glass tumblers coupled with live glassblowing. Tickets can be purchased at the Glass Academy or on-line for $45 and include 1 hand blown tumbler, 2 complimentary drink tickets, and food samples. Tickets must be purchased in advance, no tickets sold at the door. Must be 21 years of age to purchase tickets, ID will be checked at the door.
5 Michigan breweries, and hand crafted glass tumblers coupled with live glassblowing. Tickets can be purchased at the Glass Academy or on-line for $45 and include 1 hand blown tumbler, 2 complimentary drink tickets, and food samples. Tickets must be purchased in advance, no tickets sold at the door. Must be 21 years of age to purchase tickets, ID will be checked at the door.
Dogfish Head dinner at Uptown Grille
Wednesday, July 14th. 6:30 p.m.@ UPTOWN GRILLE
RSVP @ 248-960-3344
Purchase your tickets before July 14th For $34.99/person (Gratuity Included)*Tax Not included
The day of the Event ticket price will be $39.99/person
Presenting: Dogfish Head
Featured Menu.....
Festina Peche (Neo-Berliner Weisse)
Paired w/ Summer Grilled Peach Gazpacho: Grilled Sweet Summer Peaches paired with Vine Ripe Tomatoes, Crisp Asian Pear, Sweet Red Peppers and Garden Cilantro
Black and Blue (Belgian Strong Ale W/ Blackberries and Blueberries)
Paired w/ Seared Duck Belini Skillet: Seared Duck Breast with Sweet Chili Glaze, Tempura Shitake Mushroom presented with a Buckwheat Belini
Palo Santo Marron (Brown Ale)
Paired w/ Uptown Chorizo Queso: Grilled Chorizo Sausage Presented with Caramelized Sweet Onion, Black Bean Puree, Cheddar Cheese Jalapeno Cheese Sauce Set atop Pumpernickel Melba
90 Minute IPA
Paired w/ Gorgonzola Stuffed Ravioli Tossed with Sundried Tomatoes, Toasted Walnuts In A Light Cream Sauce finished with A Balsamic Glaze And Cast-Iron Black Pepper Seared Steak
Sah' Tea (9th Century Finnish Proto-Beer)
Paired w/ Pecan Butter Tart
RSVP @ 248-960-3344
Purchase your tickets before July 14th For $34.99/person (Gratuity Included)*Tax Not included
The day of the Event ticket price will be $39.99/person
Presenting: Dogfish Head
Featured Menu.....
Festina Peche (Neo-Berliner Weisse)
Paired w/ Summer Grilled Peach Gazpacho: Grilled Sweet Summer Peaches paired with Vine Ripe Tomatoes, Crisp Asian Pear, Sweet Red Peppers and Garden Cilantro
Black and Blue (Belgian Strong Ale W/ Blackberries and Blueberries)
Paired w/ Seared Duck Belini Skillet: Seared Duck Breast with Sweet Chili Glaze, Tempura Shitake Mushroom presented with a Buckwheat Belini
Palo Santo Marron (Brown Ale)
Paired w/ Uptown Chorizo Queso: Grilled Chorizo Sausage Presented with Caramelized Sweet Onion, Black Bean Puree, Cheddar Cheese Jalapeno Cheese Sauce Set atop Pumpernickel Melba
90 Minute IPA
Paired w/ Gorgonzola Stuffed Ravioli Tossed with Sundried Tomatoes, Toasted Walnuts In A Light Cream Sauce finished with A Balsamic Glaze And Cast-Iron Black Pepper Seared Steak
Sah' Tea (9th Century Finnish Proto-Beer)
Paired w/ Pecan Butter Tart
Tuesday, July 6, 2010
Adventures in Barbecue
We made a barbecue dinner last night to mark Son of Cicerone's recent 24th birthday. Of course, I experimented on the poor lad. I'd been thinking a lot recently about marinating spareribs before applying the dry rub, and decided on a plan that, though crazy, just might work. The marinade was simply schwarzbier, malt vinegar, and some of the rub mix. I rested it overnight, and when I drained the meat prior to applying the rub, I noted the very strong aroma of malt, caramel, and toffee. Fearing I was overdoing the schwarz, I decided to use some Vienna lager for the mop base, while smoking the ribs low and slow. I needn't have worried; the very spicy rub and smoke would have had little trouble with even more schwarzy goodness. The final product was smoky, spicy, had excellent texture, and went wonderfully well with the schwarzbier. And the son was happy....
Monday, July 5, 2010
Brew Day, Batch 320: Ginger Wheat
Making another batch of one of our summer favorites, Ginger Wheat Ale, as described here previously. Might crank up the second addition of ginger a bit...
(Might also still be summer by the time it's ready....)
UPDATE- Might crank the ginger up a lot. Last time did 5oz. at 60 minutes and 5 at 5 minutes, this time did 5oz. and 12oz. Over a pound? Over the backboard!
(Might also still be summer by the time it's ready....)
UPDATE- Might crank the ginger up a lot. Last time did 5oz. at 60 minutes and 5 at 5 minutes, this time did 5oz. and 12oz. Over a pound? Over the backboard!
Sunday, July 4, 2010
How To Tell If It's Summer
This would be a good indication, right here:
That would be your pan-seared salmon fillet with mango salsa, served with Baudelaire Eyo saison, which is colored and flavored with rose and hibiscus. That's summer al fresco dining at it's finest, yeah, buddy!
The Eyo has a bit of tartness that matches well to the salsa, setting off both fruit on one side, and flower on the other. This beer, now reflagged Io, is, we hope, to be a periodic release from the Jolly Pumpkin folks under the Baudelaire label.
...Full post
That would be your pan-seared salmon fillet with mango salsa, served with Baudelaire Eyo saison, which is colored and flavored with rose and hibiscus. That's summer al fresco dining at it's finest, yeah, buddy!
The Eyo has a bit of tartness that matches well to the salsa, setting off both fruit on one side, and flower on the other. This beer, now reflagged Io, is, we hope, to be a periodic release from the Jolly Pumpkin folks under the Baudelaire label.
...Full post
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