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So I’m Brewing a Beer for the GABF Pro-Am Competition…

July 26, 2010

I was in Minneapolis last month for the National Homebrewers Conference and woke up way too early with a case of major beer shits.  So I decided to hit the lobby’s bathroom instead of fucking up our room.  Sitting there taking care of business I got the call from my dude Brian at O’Fallon Brewery.  He sampled an American IPA that I brought to our last  homebrew club meeting (Garage Brewers Society) and started going through a list of questions before he asked me if I wanted to collaborate on a beer with the brewery for the Great American Beer Festival Pro-Am competition.

Like I would say no.

The major rules for the comp are the beer being judged must be commercially available and based on a recipe from a homebrewer’s beer that placed 1st-3rd in an BJCP (Beer Judge Certification Program) sanctioned competition.  Also, the homebrewer must have been an AHA member on the competition date.  It was close but I just managed to renew my AHA membership 7 days before the competition and I took second place in our club’s first annual Champion of the Pint homebrew competition this past April.

The morning that Brian called me was the last day to enter a beer into the competition so we had to look through the recipe and we figured out it would work on their system.  This beer is pretty much amazing.  For the beer nerds it’s all late hop additions (hop bursted with only 30 minute and under additions of columbus, centennial and simcoe and a massive dry hop of the same) and runs about 60 IBU with a super dry finish around 1.010 or 2.5 plato.  My scaled-up recipe won’t allow us to brew up a full 15-barrel batch since there’s a shitload of aroma and flavor hops, therefore we’re only going for a half batch.

This Friday I’m heading over to O’Fallon Brewery to get learned on brewing on a professional scale.  Since his call, I’ve brewed a couple small 5-gallon batches to mimic their process and equipment and further dial it in.  The brewery’s batch should be ready just in time to be shipped to Colorado in mid-August for the mid-September festival.  I’m not sure why the judges want the beer sitting for a month so we’ve planned the brew date accordingly to get maximum hop freshness out of the beer.  My homebrew batches seem to peak in flavor around 8-10 weeks from the brew date so we should be in good shape.  A few local beer nerd bars will have the ability to buy some of this “Sweet Nectar IPA” and I’m sure we’ll have a release party somewhere with it.  I get to take a keg of it home which is pretty cool, too.

The experience is going to be amazing but these are hard shoes to fill.  Last year, Jim Yeager (fellow GBS club member) and O’Fallon won second place in the comp.  We’ll just see how this goes and hopefully we’ll bring home a medal once again.

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My White Castle Turducken (Updated)

February 27, 2010


I’ve been talking shit about this for a while but finally decided to create this masterpiece.

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Iron Brewer Competition

November 18, 2009

Last night our homebrew club got together for our monthly meeting and we judged the 16 Iron Brewer entries for round 1.  My Fruity Pebbles beer somehow won and I’m moving to the 2nd round.  I suppose it paid off for getting the fucking shaft on the last round because I landed coconut extract as the secret ingredient for round 2.  The other dudes got stuck with peppermint extract, anise and blue agave syrup.

Seriously, peppermint extract? I feel for you guys that have to dick with this.  If I pulled anise from the hat I probably would have forfeited since I can’t stand that shit.

The real coincidence here is that a coconut milk stout was next in line for me to brew if I lost the last round.  Last month I stopped by Town Hall Brewery in Minneapolis and had a special release called “Three Hour Tour“.  It’s a coconut milk stout that since my first drink has had me fiending to brew something similar.  I’ve reached out to one of the brewers up there for recipe and process hints on their beer.  Hopefully they’ll call back.

As for the Fruity Pebbles wheat beer, local St. Louisans are more than welcome to get some of this shit since I need to make room for beers that I’ll actually drink.  Serg- I’m sending your shit out once it get’s bottled.

Cereal Beer Challenge

October 26, 2009

So this month my homebrew club decided to kickoff a Iron Chef style bracket competition to see who could feature non-traditional brewing ingredients in a beer.  Of course the ingredients were a secret and we have to produce the beer at the next club meeting in November.  I was all over this shit.

crushedgrains

My challenge: generic Fruity Pebbles (more…)

Biscuit and Gravy Cheeseburger

May 20, 2009

yayer1

A late night trip to Waffle House after our monthly homebrew club meeting resulted in this masterpiece. 

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BYOSTF Party – STL Edition

May 19, 2009

We’re throwing down on Memorial Day and need some ideas for shit to fry.  A turkey fryer will be on premises while we’re brewing up the long-awaited malt liquor.   We’ll be looking for ideas on objects to fry and what to batter them with.  The best/viable concepts will be selected and I’ll post pics and results here.

Patrick Swayze Heats It Up

April 3, 2009

all

Introducing the Patrick Swayze Signature Series Cookware Collection.  (more…)

Bacon Beer

March 26, 2009

I’m back on the bacon hype train with this one; a homebrewed and bacon-infused bourbon smoked porter.  

itsbacon

Fucking A.

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I’m not really sure what to say…

March 13, 2009

awesome

 

Pork Chop and Apple Pie Sandwiches

March 10, 2009

all

Years ago when Sarah and I were dating I was invited to her Dad’s house for Christmas dinner.  He and his 3rd or 4th wife (I forget) cooked a pork loin on their rotisserie way too long and that fucking thing was like eating sawdust.  Luckily there was some applesauce on the table so I dipped a cut of my pork loin in there before every bite.  I looked around and it seemed to catch on because nobody was saying shit except asking people to “pass the applesauce”.

So here I took the classic pork and apples to another level by making a sandwich using pan-seared, thin cut pork chops seasoned with salt, black pepper and minced rosemary- the buns consisted of assorted apple pastries.

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