Started out accidental. I was sipping on a coffee oatmeal stout homebrew when the pizza man cometh. Life’s crazy right now, so not much cooking. We went with an old favorite, chicken, feta, sundried tomato, and garlic from Yankee Pizzeria.
My first instinct was to polish off the stout before digging into dinner. “Coffee stout won’t [...]
Continue reading about Coffee Oatmeal Stout, Brooklyn Pilsner + Chicken, Feta, Sundried Tomato Pizza
Give me a break. What does it take to find a good beer pairing with this dish?
This time it was a homebrewed tripel. A fine example of the style if I do say so myself. Previously I’d tried two different IPAs with a big fail. In contrast, I’ve had some success with pairing Belgian-style beers [...]
Continue reading about Homebrew Tripel + Spaghetti With Italian Sausage
I’ve been itching to try our red rye homebrew with some spicy food ever since I had a good experience pairing the He’Brew Lenny’s RIPA with a gordita. This one is very thick, syrupy, and cloudy from the 30% rye. And you can taste the rye right up front, while the hops finish it out. [...]
Continue reading about Red Rye + Red Beans And Rice w/ Andouille Sausage
Yes, a repeat of the beer style and food style from last night. It was such a winner, and I was in the mood for pasta.
This is the same homebrew that Doug recently paired. Highly phenolic, fruity and spicy. Close to four years old, but this is a style that ages very well.
The pasta was [...]
Continue reading about Belgian Strong Dark + Clean-out The Fridge Pasta
Look, I didn’t choose overly descriptive name. This recipe came from Robin Miller on Food TV. My wife has been doing Miller’s “Quick Fix Meals” this week, which included the earlier-reviewed beef brisket that has now been turned into a soft taco with garlic avocado cream and roasted asparagus salsa. Really, there is not much [...]
In contemplating maillard reactions and their rich contributions to food and beer, it occurred to me that an aging bottle of 80/- homebrew hidden away upstairs would pair beautifully with a beef brisket my wife had prepared with carrots, potatoes, and onions. Sure enough, the true-to-style 80 shilling ale with its extended boil had a nice [...]
We brewed the coffee oatmeal stout yesterday. Well, for now it’s just an oatmeal stout. Coffee will be added after primary fermentation is complete.
And FYI, Good People brewed up the big batch a week ago and it will be going live in select establishments around Birmingham soon. I’ll announce it here when [...]
This is now the third post in a series i’m writing about my hands-on research to develop a recipe for a coffee oatmeal stout. Here’s the first part, and the second part is here.
When i last reported on my adventures, i was preparing for an experiment to soak different amounts of coffee for different [...]
Continue reading about Designing a Coffee Oatmeal Stout: The Saga Continues
Following up on this post, the tasting of hopped coffee-infused oatmeal stout is complete.
Five people participated. I am the only hardcore beer geek out of the group, the other four are all baristas. We tried three samples of oatmeal stout, each sample featuring a different hopped coffee. The hop/coffee combinations were 1) [...]
Continue reading about More on Coffee, Hops, and Oatmeal Stouts (updated)
So yesterday i headed over to Primavera Coffee Roasters for a highly unusual event.
I’m designing a Coffee Oatmeal Stout and i want to use Primavera-roasted coffee in it, as it is both local and generally awesome coffee. I emailed Brett (owner/proprietor of Primavera) about it and made an appointment to do a tasting featuring [...]
Continue reading about Coffee And Hops and Paint Flavors, Oh My