My friend and author Mark Miller just published a Huffington Post article featuring another friend, Gwen Conley of Port Brewing/The Lost Abbey. Gwen said yes when Mark and I suggested the story and I shot the photo. By the way, Gwen is publishing a book with co-author Julia Herz, "Beer Pairing: The Essential Guide from the Pairing Pros" -- get it.
Brewing beer in one-gallon batches is a blast. I can brew as often as I like and the cleanup takes 10 minutes! What's more, this type of granularity in making beer unleashes my baker's frenzy for precision. I give special thanks to my friends, who answer my seemingly hundreds of questions regarding the particulars of small-batch brewing. For this American brown, I plan to use dried mission figs soaked in Bulleit Bourbon. Whenever I use Bourbon, I think of Gwen Conley of Port Brewing/The Lost Abbey, who is a huge influence in my beer adventures.
My article on temperature control has been published by HomeBrew Talk. A big thank you to the brewers who contributed their knowledge. Check it out.
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.
Gwen Conley at The Lost Abbey brewery in San Marcos, California, suggested I try making beers with citrus soaked in bourbon. In answer, I have a tincture of orange peel harvested from a tree in my parents' yard and a cinnamon stick basking in the goodness of Bulleit Bourbon. This particular bourbon has a crazy fan base in San Diego County and was suggested to me by a regular at The Lost Abbey, James Frost. I plan to use this tincture in a stout that I will brew this Wednesday. The name of the beer to be made: Hoary Puffleg Stout.
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