After 18 months of marriage I finally get a home cooked meal! More specifically it's been 18 months and Kelleigh and I have finally opened the slow cooker we got as a wedding pres
ent in an effort put it to good use. I'm not exactly sure what took us so long to drag it from the cellar but we should of been using this thing a long time ago. The whole idea of tossing meat, veggies, spices potatoes and whatever from the fridge into a cooker in the morning and having a meal by the end of the work day is brilliant. Our first official meal; pot roast, potatoes and carrots seasoned in a pepper and garlic sauce. Perfect. The beer for the evening
Great Divide 15 Anniversary Wood Aged Double IPA.
Many of you are aware that I am riding the whole barrel aged, wood, oak, bourbon, brandy wave for all it's worth. Since I'm fond of scotch and bourbon it
s no wonder I love great beer aged in those barrels. Naturally some beers work better than others. So far I prefer Barleywines, Stouts, Doppelbocks and Old Ales taking on the qualities of barrel aging. The idea of a hoppy IPA or DIPA spending time in the wood just isn't as enticing. However I tipped back my glass of GD's 15th Anniv. with an open mind.
To my surprise it worked, and quite well. The malt is big and upfront, while the hop fruitiness is pushed to the back and more noticeable in the finish. There is a sweetness with touches of vanilla, orange and toffee mixed with the oak. With an abv of 10% and the barrel aging I expected more booziness. Instead the alcohol is pleasantly warm and not overwhelming. I now know not to look past a DIPA that's spent some time in the barrel. I only wish I had purchased more than one bottle.
d I immediately thought about a fellow beer blogger out in Arizona (hope that's right). I've been reading his blog, Good Burp for almost a year and it's always an interesting look at beer and life. Check it out when you can. It's not often that many posts go by before a mention of Sam Calagione or Dogfish beer. I'm sure that after reading about what is taking place this upcoming Monday (Nov 16) at Monk's he's going to want to pack his bags and head for the City of Brotherly Love. Mr. Good Burp if you need a place to stay just let me know. Cheers!
ON DRAFT:
ent in an effort put it to good use. I'm not exactly sure what took us so long to drag it from the cellar but we should of been using this thing a long time ago. The whole idea of tossing meat, veggies, spices potatoes and whatever from the fridge into a cooker in the morning and having a meal by the end of the work day is brilliant. Our first official meal; pot roast, potatoes and carrots seasoned in a pepper and garlic sauce. Perfect. The beer for the evening Great Divide 15 Anniversary Wood Aged Double IPA.
s no wonder I love great beer aged in those barrels. Naturally some beers work better than others. So far I prefer Barleywines, Stouts, Doppelbocks and Old Ales taking on the qualities of barrel aging. The idea of a hoppy IPA or DIPA spending time in the wood just isn't as enticing. However I tipped back my glass of GD's 15th Anniv. with an open mind.
o offense Dr. Joel (New Holland), Ms.Woods (Sly Fox) and Ms. Mulligan (Victory) we love you and all those who make a living with the worlds greatest beverage. It just seems like it wasn't that long ago that I shared in a jeroboam of Double Bastard during Stone Night at Craft Ale House. Yes, there is a soft spot in my beer swollen liver for Stone Brewing and more specific Arrogant Bastard. I've been hooked since my first sip eons ago.
hich allows us to adjust to many bottle formats and we keg in 50 liter and 5 gallon kegs. We use the highest quality ingredients we can lay our hands on and that is not just marketing jargon. If it makes better beer, we use it. We also strive to use local ingredients when and where we can. Not only do fresh local ingredients help us to make better beer, it helps us to make beer that reflects the culture and heritage of Tampa Bay.
