Breakfast and Brewing #2

Back in January, we invited people over to eat some bacon and brew some beer. It was awesome. So we’re doing it again. 10 months later.

Last time we brewed an extract clone of Bell’s Best Brown. It turned out great. I think we might still have some to share, actually.

This time, we’ll be doing the infamous Rye Dry Stout. All grain baby. All grain.

It all happens this Saturday, 10/23. I’ll start the water boiling around 10am, and have bacon and eggs and other suchness ready to go around that time as well.

If you’d like to join, shoot me an email (pj [dot] hoberman [at] gmail [dot] com), leave a comment, text me, tweet at me, call me, smoke signals… Whatever your preferred method of contacting me might be.

See you Saturday!

 

Rye Dry Stout grains

 

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Breakfast & Brewing #1

The first ever Breakfast & Brewing is planned for this Sunday (12/20).

Around 11am, we’ll have omelets, bacon, coffee, and more, and maybe even some Fraggle Rock or Pinky and the Brain.

Around 12 or so, we’ll kick off the brew. I’m not sure what style we’re going to make yet, but it will be a partial-mash of deliciousness.

If you really want to see a certain style, leave a comment or ping me on Twitter. And make sure you sign up for the newsletter to get these notices ASAP.

Whether you want to be a part of every step of the process, or just hang out with like-minded beer people, this should be a fun day.

If you want to join, reply to this email. I need a head count for bacon purchasing, and I’ll give you directions and whatnot.

See you Sunday!

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