A Bearded Newbie

We have more beer! The 60 minute IPA and the Midas Touch have been added to the list. See the list below for an updated look. Also, from recommendation from Claus at Dogfish Head, we switched the Immort Ale with the Burton Baton. We are still figuring out the menu to go with the beer, but I can tell you that there will be fruit and cheese. That is all for now.

*************************************************************************************** This will take place May 25th at 11:00 AM After years of collecting, after much anticipation and after much planning, organization and logistics, the Dogfish Head Tasting is here. Out of the 34 bottled beer (year round production, occasionally produced and on hiatus beer) listed on their website, we have 18 (at this time, maybe 20 when we are done) to taste. Come and taste and eat. It is divided into four groups with four or five beers per list. If you want to know more about the beer, click on it. Here is the list so far: ***Updated as of 5/19 at 9:30 PM*** Festin Peche 4.5% 8 IBU Aprihop 7% 30 IBU Raison D'etre 8% 25 IBU Indian Brown 7.2% 50 IBU Chicory Stout 5.1% 21 IBU Jiahu 8% 10 IBU Midas Touch 9% 12 IBU Pangaea ...

So today is the 1st anniversary of The Bruery. I feel obligated to to support my local brewery and Girlfriend is also interested in their beer, so we are going. I will have notes on that later on today or tomorrow. It looks to be an interesting event. This is the list they will be pouring: Main Bar -- Year Round Beers: Orchard White (5.7%) Black Orchard (5.7%) Saison Rue (8.5%) Hottenroth Berliner Weisse (3.1%) -- Seasonal Beers: Saison De Lente (6.5%) 100% Brett Saison De Lente (6.5%) Trade Winds Tripel (8.1%) -- Humulus Series Beers: Humulus Ambre (5.9%) Humulus Blonde (5.5%) -- Limited Release Beers: Melange #3 (15%) Papier (14.5%) Virgin Papier (14%) Batch No. 1 - Levud’s (11%) Sour Bar -- Limited Release Sour Beers: Melange #1 (9%) Cuvee Jeune (6%) White Zin (7.5%) Gypsy Tart (6.5%) On the hour (12 - 5), we’ll be opening bottles of barrel aged Papier on the side of the main bar (2 oz. per person). I am interested in the sours and the barrel aged Pa...

So Friday was a good day. After work I took a power nap and awoke to go to Hollingshead. There Roommate and I had some great beers. He had a pint of the Stone Imperial Russian Stout that was on nitro and Oskar Blues Gordon. I had a German lager that was lack luster enough to not remember the name and the 2007 Old Guardian. This is what I have a 1/2 barrel keg of in the house. It was tasty, and the idea of splitting that keg into three 5 gallons is getting more and more attractive. Then we went to the Angel game where we proceeded to win. So games attended is .500 out of two. I am going again on Tuesday so it will be .666 or .333 by the end of Tuesday. Today I have nothing really to do so I am going to cook. I am planning to make this . So I'll add some pictures later. but now it is time to go shopping. Update on beer from last week: The PDP has pretty much stopped bubbling. I am still planning to keep it in the primary fermenter till next weekend. The Gas Can IPA is s...

So, I am totally hyped about this Kogi Taco Truck thing that is happening here in LA. The idea that you can get really good food from a truck is awesome. I also like the attitude of the folks that are putting it on. This has inspired me to make Kimchi, but I am looking for Korean chili powder. That is not at my Stater Bro.s or F&E, I might have to make a trip to Ranch 99. Waa hoooo! More about the Kogi Taco Truck here . There is a really funny "Random Video Post of the week" about tricking little Japanese kids into fighting a Zombie! On the Beer front, the Kettles are in and have been used. The biggest problem with them is they are big. We only used one, but Roommate made a double batch called Gascan IPA (the first letter of each hop used in the recipe spelled out G.A.S.C.A.N.) Imagine about 11 gallons of beer in a single kettle. It was a beautiful site. More pictures to come. I made the infamous Polka Dot Porter. I tried to stay as true to the recipe as last tim...