Sunday, April 12, 2015

Entering A Competition

I've entered my first competition. The Siciliano's 12th Annual Homebrew Competition will be my first home brew competitions without a crazy ingredient, or a interesting premise. I've submitted a peach pLambic for their consideration.

This beer was laid down on top of fresh peaches over the summer. At bottling time the paech flavor had faded some from the first tastings, but it still had enough peach flavor to be great. It passed the all important Fiance test and that gives me hope for the judging.

(please see more after the break.)

Saturday, January 10, 2015

Update: I quit my job, moved, started a new job and more!

No one cares but I wanted to let anyone how happens on my page know that it's not dead. I'm just adjusting to a different life in a better place. I'm a lot happier now,

I have the grain to brew a Russian imperial stout, I just need to find the time.

Thursday, October 16, 2014

Making a Cheese Press

One goal I have in 2014 that didn't make my brew years resolution post is to be more honest. That's like a life goal so I didn't put it on here sooner. It's hard to drink all of the beer I brew by myself. A good deal of it gets wasted. It's unfortunate because I've brewed some good things. I attempt to give much of it away to Kyle and Derek as well but I really need more friends so I can give it to more people.

In that spirit last year, even further back, I started posting other things on this blog about brew food, sodas, at home soft pretzels, and more. I eat food every day so it's easier to post about more often than making beer. Seeing as my blog is 100% add free, and reading it is totally voluntary I don't feel bad subjecting you to my amateur hour cooking. I'll try to keep the blog brewfood/fermentation centric.

Onto the thrust of post. (read more after the break.)

Tuesday, October 7, 2014

Pizza: Easier than you think.

We've all done it. We've paid more for a pizza than we should have; be it at the local tavern, or even at some upscale place boasting a wood fired stove; we've over paid. We're drawn to pizza like moths to a flame. We all burn for crispy warm bread covered in zesty tomato sauce oozing with caramelized cheese, and topped cured greasy meats(or fresh vegetables). For most Americans pizza is just a phone call away, for rural shoppers pizza can be purchased in the grocers freezer isle and baked at home offering a hint at how it's suppose to be.

What is Pizza suppose to be though? It's not fine dining in high society, but it's also not recycled leftover meatloaf. It's somewhere between a hot dog vendor steaming precooked links, and a restaurant where your waiter wears gloves. In my opinion pizza is best when shared and as a simple dish without too much analysis.

When you make pizza at home it gets even better. The ingredients in pizza aren't mystical and the items used in your pizza won't differ too dramatically from those used at your favorite pizza place. Pizza is something that you can have at home for a few dollars, and a few minutes of work.

(read more after the break to read just how easy pizza can be.)