Bacon, part deux

So my first attempt at bacon bourbon (for a maple bacon bourbon stout) wasn’t so great. I left the bacon in the bourbon for over a week, filtered it, froze it, filtered it, and tried it. And almost passed out from dehydration on the spot. It was so salty! Ever take a big gulp of [...]

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On brewing popular styles

Do I need to brew an amber? I am a fan of New Belgium – 1554 is a crazy good beer, Biere de Mars is awesome, and La Folie is a different experience altogether – but do I need to have a Mad Haven version of Fat Tire to please the masses? There are a [...]

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Rye Dry Stout – Final Recipe

The brew day went pretty well yesterday, though I did spill something on myself pretty much every step of the way. Turns out boiling water hurts, even when you spill on your non-waterproof shoes. Who knew? This is possibly one of the darkest beers I’ve ever made. Also, I could have purchased a few pounds [...]

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Rye Dry Stout Recipe

The other day, I was eating a delicious sandwich. It was  peppered turkey, pepper jack cheese, and spicy mustard, on a nice Jewish rye. At some point, I was nibbling on a rye seed, and BAM, it opened up. Utterly delicious. So much flavor in that one little seed. And I thought, “hmm, this is [...]

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