September 27, 2011
Apples are coming in and the cider is flowing. I happened to get a gallon of fresh squeezed cider from a friend of mine whose mother in law has a few trees up north, or "up nort" as some say in these parts.
September 22, 2011
We are in the midst of harvest season. In Minnesota, it comes earlier than elsewhere. Hop cones are flourishing, grapes are ripening. For us homebrewers, it means one last big warm-weather brew day.
September 20, 2011
|Seven grain mash, roasted grains ground in coffee grinder|
September 14, 2011
Last night I made another beer-related dish that I thought I'd share with everyone. It is extremely easy, but preserves the flavor of the beer quite well!
This recipe for braised pinto beans is ridiculously simple, which really allows the beer to come through in the final product. I made the beans using my pressure cooker, but canned would do fine as well.
September 1, 2011
Ah, the middle ages.
What is it about monastic beers that's so evocative of older times? The time capsule-like nature of Old World breweries in cloistered communities? The romance of a religious order living outside the flow of secular time, preserving the traditions of brewing, manuscript illumination, healing, and so on and so forth, intact through the centuries?