Say hello to my little friend, a spare drill that my father pulled from his garage. I bought the impressive bit to drill a hole in the top of my fermenting bucket so I could install a Thermowell. Now I know exactly what is happening with temperatures during fermentation, thanks to a suggestion from Thomas Peters, Head Brewer at Belching Beaver Brewery. Thanks to Matt Babineau of the Society of Barley Engineers for sharing information on how to accomplish the project. Thanks again, Dad, for the vintage drill.
Ever had a peanut butter and jelly American brown ale? This is it. The use of peanut butter is a tip of the hat to Mother Earth's Sin Tax, the beer that opened my eyes to craft brewing. Here's to having fun with ingredients -- cheers.
My mouth watered as I read the "Bacon Explosion" article by Brandon Hernandez in the latest West Coaster magazine. The story featured a conversation between Brandon Hernandez and Stephanie Peterson at The Lost Abbey, along with eye-popping photos of braided meatloaf with bacon. I tried my own version for Sunday's family meal. I ground two pounds of chuck roast and added one pound of ground pork, along with Dijon mustard, panko breadcrumbs, buttermilk and additional meatloaf ingredients, then had my hand at the braiding. Since this was old-school fun, the meal included mashed potatoes and gravy, salad with poppy seed dressing, and home-made cheese bread. Try it, you'll like it.
The never ending quest to make the perfect saison. Oasis Saison features rose hips and coriander.
The culinary lavender in the backyard waved in the wind and I walked over to investigate. The bush had a slow start when I planted it months ago, so I was surprised by its growth spurt and profusion of purple blossoms. I dipped my face into the blossoms and the aroma beguiled me to design a saison and perhaps my next kombucha. Spring has arrived early in Vista, California this year, so come by for a beer and a stroll through the yard -- maybe you have some ideas for me on what to plant next.
This is a malty Belgian pale ale with orange peel, coriander seeds and star anise. Perfect for our 80 and 90 degree days in Southern California.
Say hello to our home brewery's newest ingredient: rose hips from Starwest Botanicals in Sacramento, California. The first use of this ingredient: Bearded Coquette Belgian Blond ale, our most recent brew.
Thank you to my friend and amazing brewer Chris Banker for introducing me to Wendy in Vista, who provides me with fresh eggs from the chickens in her yard in exchange for the spent grain from my brew days. Her chickens feast on the grains and I plan to feast on the eggs.
Rufous hummingbirds busy at work and play provided the sound backdrop during the brewing of this Bearded Coquette Belgian Blond on my front porch. I steeped the wort with rose hips from Starwest Botanicals in Sacramento. Can't wait to taste the results.
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Beer experience and sommelier at www.lynenoella.com