Well, being from a hot bed of microbrewing, it was a matter of time before I brewed a batch of my own. Yep, it happened with the help of a neighbor down the street. We got a new red ale going and used a smoked lemon for a little added flavor.
I can't wait to taste it with a big Ole hunk of red meat fresh off the grill. After that beer is gone the question will be what's next.
Maybe drink the beer currently chilling on the top shelf of the fridge. Who wants to join me for a taste or two?
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
This will be the start of reworking the pages devoted to my favorite Belgian beers. At some point I intend to have my Top 10 by province, but I really didn’t think that including Trappist beers with my standard favorites diluted the intention of the actual Top 10 list. Although I would actually include 2 […]
My favorites on that list are Chimay and Westmalle.
Brew that Beer Padre
Comment