We've been thinking that the tag line above --on the brewing, drinking and culture of beer-- is too limiting for the things we want to talk about. Not just beer, but food, wine, pop culture, music and so on. So we're working on some changes that will hopefully open things up a bit creatively, and get us posting more than once a quarter. More to come on that soon. We've also added comment moderation because we've been getting some spam.
That said, we've been brewing some pretty great beer recently. We brewed a Belgian dubbel in October that was ready for Christmas, but tasted pretty rough -- lots of alcohol heat without much body. It's smoothed out nicely in the last few weeks as the malt has come forward. It should taste even better in another month or two.
Our last beer was a rye IPA, pictured above. We clogged up our plate chiller on brew day and I was afraid the resulting emergency measures would compromise the beer. But it turned out great, with a huge nose from being dry-hopped with several ounces of Amarillo.
My one problem with both of these beers is lack of body, which I think is due to not hitting the right mash temperatures. I'd been using a cheap remote thermometer, and it's probably just not accurate enough for brewing. So that should be an easy fix.
We'll be drinking the dubbel and rye on Sunday, as we get together with friends to play music in the afternoon before cooking up some great food and retiring to watch the Superbowl. This has become a bit of a tradition the last few years and we'll document the proceedings here.
Here's to a new year of brewing, drinking and eating well.