Food, Beer, Cooking, and Brewing

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Hofbrau Original. This was actually the first beer that I legally bought myself. I was on a school trip to Europe between my Junior and Senior years of high school. Our first stop was in Munich and we went to the Hofbrauhaus on the first night. 

Hofbrau Original. This was actually the first beer that I legally bought myself. I was on a school trip to Europe between my Junior and Senior years of high school. Our first stop was in Munich and we went to the Hofbrauhaus on the first night. 

Chili Cheese Dogs and Fries at The Varsity

Chili Cheese Dogs and Fries at The Varsity

You can have a much beer in your fridge as your department wants as long as your manager clears it on their budget. Just make sure you take the beer from your department’s fridge.

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My company’s President and CEO said that today during our quarterly company meeting. 

The company that I work for is pretty AWESOME and this is just one of the cool things that we get. My office in Atlanta is moving to a new building in a few months. On the blueprints for the new space there is a place for several beer fridges. It’s also an awesome company to work for in terms of the benefits that I get and the office culture. It’s amazing the culture that we keep even though we have 6 main offices, over 2000 employees, and are listed on the NASDAQ.

Last weekend I was in New Orleans for a buddies bachelor party and these are the only photos that are getting shared…

We didn’t eat at any of the really good places because I was the only one in the group that would have cared about that. We did swing by Cafe Du Monde for coffee and beignets to help with some hangovers. 

Homebrewing Questionare

One of the guys in my club is doing some research for an article he is writing on homebrewing. It would be great if any of my homebrewing followers could take this quick survey to help him out. It’s only 8 questions and should take you about 5 minutes.

Peach State Brew Off

A bunch of pictures from when we hosted the Peach State Brew Off.

Got to keep the GF happy so why not give her a keg of beer… It’s the Bavarian Hefeweizen that I brewed just for her.

Got to keep the GF happy so why not give her a keg of beer… It’s the Bavarian Hefeweizen that I brewed just for her.

Bitburger Pilsner

Bitburger Pilsner

Pilsner Urquell

Pilsner Urquell

Fish and Chips at Salt Factory Pub in Roswell, GA. When I’m having fish and chips is about the only time that I like an IPA. I had Boulevard’s Single Wide IPA. I think the bitterness works really well with the fried fish.

Fish and Chips at Salt Factory Pub in Roswell, GA. When I’m having fish and chips is about the only time that I like an IPA. I had Boulevard’s Single Wide IPA. I think the bitterness works really well with the fried fish.

Brined and roasted pork loin. I brined the loin for about 24 hours before butterflying it and stuffing it with lemon, garlic, parsley, and sage. It turned out really well. Nice and moist throughout with a great lemon and herb flavor. 

Last weekend I also brewed a beer. It doesn’t really fit into any style because it’s just a mash up of ingredients that I needed to use. It’s a couple pounds of pilsner and maris otter, a couple ounces of crystal 80, and a dash of roasted barley. I also had some hops that I needed to use. I’m not even sure what kind of hops they were but they smelled like noble hops… I really just needed to use that stuff up and make up a big pitch of yeast for the Triple that I’m planning on brewing next. 
One problem that I have noticed when I recirculate with my pump is that I can get some channeling where the wort reenters the mash tun. Until I get a real sparge arm I’m just winging it with a piece of aluminum foil that has been prodigiously perforated (read that in you’re Alton Brown voice). It worked well enough. The grain bed settled evenly and I didn’t notice a lot of channeling when I ran the tun dry. 

Last weekend I also brewed a beer. It doesn’t really fit into any style because it’s just a mash up of ingredients that I needed to use. It’s a couple pounds of pilsner and maris otter, a couple ounces of crystal 80, and a dash of roasted barley. I also had some hops that I needed to use. I’m not even sure what kind of hops they were but they smelled like noble hops… I really just needed to use that stuff up and make up a big pitch of yeast for the Triple that I’m planning on brewing next. 

One problem that I have noticed when I recirculate with my pump is that I can get some channeling where the wort reenters the mash tun. Until I get a real sparge arm I’m just winging it with a piece of aluminum foil that has been prodigiously perforated (read that in you’re Alton Brown voice). It worked well enough. The grain bed settled evenly and I didn’t notice a lot of channeling when I ran the tun dry. 

Apr 9
Kegging up the Bavarian Hefeweizen for my GF. It fermented really quickly. I probably could have kegged it sooner. 

Kegging up the Bavarian Hefeweizen for my GF. It fermented really quickly. I probably could have kegged it sooner. 

Apr 8
Interestingly the festival was right across the street from the building where my office is supposed to move to later this year. They originally said we were going to move in August… yeah that’s not going to happen.
The renderings of the space that we have seen look REALLY cool but it sure has a long way to go.

Interestingly the festival was right across the street from the building where my office is supposed to move to later this year. They originally said we were going to move in August… yeah that’s not going to happen.

The renderings of the space that we have seen look REALLY cool but it sure has a long way to go.

Apr 8

Over the weekend my GF and I went to the Hogs and Hops Festival in downtown Atlanta. Who doesn’t love getting out on a nice day, drinking beer, eating BBQ, and listening to Bluegrass??? It sounds like the perfect day to me!!!

We had a ton of great BBQ. The sauce in the first picture was my favorite that I got a picture of. It was a great North Carolina style vinegar sauce. I didn’t get a picture of my favorite sauce because I ate it too fast!!! It was a North Alabama white sauce, yeah I’m bias being from Alabama. White sauce is a HIGHLY regional BBQ sauce that is only found in north Alabama and south Tennessee. It is mayonnaise, cider vinegar, lemon juice, and black pepper and it is beyond good. 

The meat is the second to last picture was my favorite. It had the most complex smoke flavor and aroma of all of the meats. It was for sure done with some fruit wood which I am partial towards. 

As for the sides mac-and-cheese and collard greens were all around. One place even had fried mac-and-cheese balls!!! They were a little on the hot side personally I would have sauteed the jalapenos first to cut some of the heat. All of the mac-and-cheeses were good but the one in the fourth picture was my favorite. The cheese sauce was wonderful and the pasta just soaked it up. The collard greens in the first picture were my favorite. Nothing too special just done really well. 

Sadly the beer selection wasn’t anything crazy. Most of the stuff I had tried at some point in time. They also gave us plastic cups so you couldn’t really take a picture of it. One thing that was interesting was that the sample size was a full beer!!! My first stop was at New Belgium for a Fat Tire to drink while we got our barrings. When I saw that they gave me a full beer that cut my willingness to try new things back quite a bit. I’m not complaining just not what I was expecting. I think it actually made things easier because we could grab a few food items and a beer then find somewhere to sit and eat for a bit before having to get back up to get more beer.

They also had a couple bluegrass bands that played. Of course I was digging that!!!

Over all it was a really good festival and we both had a really good time. The space where they had it was great and all of the food was really good.