Bumpy Slides, Cherry Blossoms, Rockets and Margaritas

I am, achem, recovering from my older son’s 2-week spring vacation. Actually, it was wonderful. We stayed in town for the first week and a half and I took the kids on a daily park adventure. Fine, so there was that one day early in the vacation when I called my husband at work to say “the kids are having a ball…they’re running all over like they’ve never been to a park before…Me? I am FREEZING, and I am fairly certain I am the only mom here,” I complained as I took inventory of the young au pairs and groups of nannies catching up while their charges ate sand. But after I changed my attitude, and was thankful that I have two healthy, really really excited little boys who think there’s nothing better than going to the local parks, things started to look up.

Then, at the tail end of the break, we packed the kids up in the car and went on a D.C. adventure. I had my doubts that going to D.C. with kids so young was going to be fun for any of us, but I was wrong. It was the perfect getaway. We stayed outside of the city, so the Metro alone was an adventure for them. (We made sure we picked a hotel that welcomed children, and that had a Starbucks close by.) We discovered (with the Michelin Guide’s help) a fabulous gourmet pizza place that served unique microbrews. We romped around the National Zoo the first afternoon, meandered through the Air & Space Museum in awe on (rainy) day two, and popped the kids in jogging strollers for a long circuitous walk to all of the Monuments and the Capitol on the morning of day three. Oh, and did I mention that all attractions were clean, very well kept, free…and that the Cherry Blossoms were starting to bloom?

Then, we capped off this exhausting but fun leg of the quick getaway with two nights in Richmond, VA, to visit our dear friends who moved south a little while back. The four little boys ran amuck and giggled for 48 hours straight, and the parents booked some well-deserved babysitting time to catch-up and enjoy each other’s company. On Saturday evening, we ate in with some of their local friends so I whipped up one of my go-to dinner party meals: chicken enchiladas. I have shared the “recipe” below so that you can give it a whirl if you are entertaining a crowd. It is easy to prepare, difficult to botch with cook times, and can be assembled in advance then just popped into the oven. Now that makes for a relaxing evening with friends!

Corn tortillas
Enchilada Sauce (I like Hatch brand, which you can get at Whole Foods)
Shredded Cheese(s)

The filling can really be anything. As I show my cooking lesson clients, once you understand the consistency (it helps to have a visual but the idea is: moist enough that the enchiladas will be solid and creamy, but not so moist that they'll be runny...), you can modify the ingredients depending upon whether you’ve got vegetarian eaters, meat lovers, mild and cheesy guests, those that like beans, those that don't….you get the picture. That night, I made ours with:
2 rotisserie chickens, white meat removed/shredded (I was all about ease that day)
2 envelopes Taco seasoning (Garden of Eatin’ brand is a favorite)
2 bricks low-fat cream cheese
2 cans black beans, drained
4 bell peppers, diced
3 onions, diced
1 can diced mild green chiles
½ jar of pickled jalapenos, diced

I assembled the enchiladas (not worrying if they cracked in the process b/c they're going to be covered in copious amts of sauce), poured the enchilada sauce over the two big baking dishes, sprinkled them with cheese and voila, done. Pop them into a 350 degree oven until heated through and cheese is lightly browned, about 45 minutes or so...though I was having such a good time that I forgot and left them in for about an hour and a half, no damage done. We served them with a yellow rice (which we added some frozen peas to for color/texture), black beans spiked with lime and jalapenos and lots and lots of homemade margaritas. Yes, the neighbor's “Jimmy Buffet Margaritaville Machine" made an appearance. Mmm hmm, I just might have to get one of those for our summer entertaining…

Merchants' Day - Canada Life Building

On April 01, 2009 we will be participating in the Merchants' Day event at the Canada Life Building on 190 Simcoe Street, 2nd floor, Corporate Conference Centre. The event will from 11:00 am to 2:30 pm.

We will have a booth displaying our beautiful baby gifts and baby shower favours. We will also be giving away a gorgeous spa basket to a lucky winner! If you working in the area do come and check us out.

Even though we will be processing orders that day and deliveries will be on schedule, we will not be able to answer phone calls or emails during this time period. We will be back in our offices and return all messages by end of day. Please be assured, that all orders placed that day will be processed on schedule.

Thank you!

New Diaper Cakes!

We have been working hard this year designing new diaper cakes and baby gifts. We are very excited to unveil our first batch of freshly 'baked' diaper cakes (more to come so stay tuned!) We tried to include a variety of looks including a 4 tier design. Don't forget, many of our cakes are available in 1,2,3 and 4 tiers so just drop us a line if you like a particular design and we will customize it for you.

Be sure to check out our new diaper cakes and let us know what you think!

Follow @TheBruery on Twitter!

We've welcomed ourselves to 2009 by extending our blogging to Twitter!  Start following TheBruery today and whether it be brewing Saison Rue, stocking the shelves of BevMo or concocting a brand new recipe for you all to enjoy, you will always know what's happening.  Once we've accumulated enough followers, we'll also send out announcements through Twitter, so those who follow us closely will be the first to know about special events or limited releases and be able to get in on them before everyone else.  

Go to www.twitter.com/thebruery or search for @TheBruery on your twitter account and start following us one tweet at a time.

Making a Meal Multi-Task

I love it when I read an article in a magazine, or find a book, that gives me a pat on the back for what I am doing right and offers up ideas that are realistic. One of my more recent finds on this front is Lisa Barnes’ new cookbook, “Petit Appetit – Easy Organic Snacks, Beverages, and Party Foods for Kids of All Ages”. There are lots and lots of cookbooks out there, but I like hers because she does a good job of explaining what types of foods you should have on hand to easily create child-friendly homemade meals (similar to what I offer clients on my grocery shopping trips), she talks about how to instill good habits from the start and how to integrate your children in the cooking process. While I consider myself an excellent cook who is savvy in these areas, it’s always nice to have a refresher!

I recently made the boys Mango Chicken Quesadillas from the cookbook…but since I was hosting my book club that night (and my husband, achem, happened to be off on the ski slopes with college buddies which meant chaos between 5-7pm as I fed, bathed, and read to them and then quickly tidied up the house, opened the wine, lit a fire and put out a couple of apps in preparation for my friends’ arrival…) I needed a recipe that could multi-task. So after making two basic whole wheat tortilla brushed with olive oil/chicken/cheese/black bean/mango/cilantro quesadillas for them I doctored up the ones for my girlfriends.

For the mom ones, I added some mango chutney, more fresh cilantro, some finely chopped pickled jalapenos and a dusting of cumin, cinnamon and smoked paprika. I baked all of the quesadillas at 350 until they were crisp, and then sliced them into quarters for the kids, more manageable eighths for the moms (who don't want to put their wine glass down for too long). They were delish. I served them room temp with a dipping sauce I quickly whipped up (since whole wheat tortillas are fabulous, but a little dense) of Greek Yogurt + Mango Chutney + Chili Powder. The child dinner/hearty adult app was so good that I made it again the following week for my kids and my husband…then the next day brought the extra quesadillas over to a friend’s house so the mommies could enjoy a delicious lunch while the kids played.

A neighborhood like they "used to be"

This morning I found myself in a pickle. Part of what keeps me feeling fulfilled and balanced is the volunteer work I do for The Tiny Miracles Foundation (TTMF). If I had the ability to tack on a couple extra hours a day to complete the PR work I do for them I’d be golden. But, since my magic wand is on the fritz, I am dealing with the regular 24 and sometimes pulling very late nights juggling normal motherhood with the needs of this non-profit. Sometimes it’s such a juggling act that I wonder if I can do it all, and do it well? But I do not give up this volunteer role because the women I volunteer with inspire me. The strategic thinking and passion that my fellow board members exhibit is a reminder that in addition to taking good care of my family and myself, it is also very healthy to look outside of my immediate circle and help others. The added bonus is that this volunteer work keeps me sharp. Whether you completely dig all the facets of motherhood, or you have days when you long to go back to work full-time we can all relate to the need for occasional adult interaction…and a brief respite from diapers, dinner and coloring.

Anyway, back to my pickle: I want to be able to do my volunteer work, but I also have two young children to consider. Since I cut out all week day babysitting (as a cost saver) and didn’t trust that they’d stay put across the street at Cosi for 2 hours (that’s a joke folks…), it was time to get creative. Solution for those of us without family living locally, or a live in au pair? I asked a friend to watch my children along with her child (translation: playdate) and to thank her, I offered to make dinner (win-win all around, right?). Sure, making dinner may end up costing as much as you’d pay a sitter, but the swapping of dinner for a brief reprieve so you can go and do something for yourself is just such a nice idea. One mom gets a little time off during the day, and the other gets time off at dinner time. Instead of the “mommy guilt” I used to feel at shelling out $30-$60 for a couple of hours of “me” time, I now look forward to swapping childcare with my friends and neighbors.

While I’d like for this blog entry to break out into a loud “halleluiah” song at this point, it bears mentioning that unfortunately the original friend who generously offered to watch my kids woke up to a sick toddler. This is absolutely going to be a fact of life when relying upon our fellow mom friends. Our lives are wonderful, but not necessarily our own! I’m not going to lie….my first instinct was to let Tiny Miracles know I couldn't make it after all. But after shooting off a couple of emails, a third generous neighbor (affectionately called “Auntie Shell” by my children) was more than willing to help out. Knowing she would appreciate something pretty versus edible for her help, we stopped to pick up beautiful quince branches en route to say thank you.

In these times where we’re all watching our wallet a little more closely I am really thankful that I can still get my “me” time…it just takes a little more creativity, and generosity on the part of my fellow moms. I am grateful to have friends who operate like a neighborhood "used to be", moms who look out for and support one another.

Mall walking-- minus the white Reeboks

I love to cook. I also love to eat. I’m not the skinniest mom I know, but I feel good about my body. Post-baby? Not feelin’ too hot. But now it is strong, a little svelter and always able to keep up with my two little boys. A “mom-a-licious” mom has got to feel good about the way she looks if she’s going to be upbeat for her husband, her kids, and (most importantly) herself. For those of us who are trying to be more financially prudent, gone are the days of hiring a sitter so we could get to the gym. My answer to the no sitter/booger-fest gym daycare dilemma has been Stroller Strides classes. While I sometimes cringe at the fact that I spent my winter working out in the mall, you cannot beat a rigorous hour long workout alongside other health-minded moms, with our babies or kids in tow. I didn't let a little snow, sleet, rain or blowing wind get in my way. Besides, Spring is just around the corner, and once the sun comes out for good these fabulous classes will be held outside in Greenwich, Stamford, Rowayton, and (drum roll) New Canaan too!

Yours truly is spending her Spring Break getting trained as a Stroller Strides Instructor. In May, I’ll be bringing these mommy & me exercise classes to Waveny, to encourage local moms to get (or stay) in shape...without breaking the bank. Tune up those jogging strollers!

Cook Once, Receive a Homemade Supper 3Xs

I love to cook. For me it’s relaxing and creative…and the added bonus is the delicious meal at the end. But, I also like a night off. Today I had a “mini-dinner” of the previously written about beef & bulgur meatballs with the kids and a sweet playdate late in the afternoon. Then, after the kids were tucked in, I enjoyed a delectable dinner of Cilantro-Chipotle Tilapia, Mexican Chopped Salad with Honey-Lime Dressing, and Creamed Broccoli. Delish. Did I mention that I feed my kids between, oh 4:30 and 5:00, and tuck them in around 6:30 to preserve my sanity? Anyway, I digress….

Tonight’s meal was the product of this brilliant (if I might say so myself) Supper Swap I am doing with three local moms (prime examples of mom-a-licious folk). It’s a phenomenal—and much healthier-- alternative to take-out. I highly recommend arranging one of these with like-minded friends, if for no other reason than you cook once and then get to enjoy three nights off! The meals need not be fancy, though ours always seem pretty special. Then again, what meal isn’t special when it’s homemade by a friend?

For those who might be interested in starting their own, here’s how our Wednesday Supper Swap works:

• 4 of us are participating and we all live in close proximity to one another
• Though we didn’t know this when we chose to form this Supper Swap, none of us have any dietary issues/allergies to work around, so we’re totally open to making anything we’d like. If you do have an allergy/strong dislikes then I would recommend finding 3 other moms with the same culinary parameters just to keep things easy on all of you.
• A night or two before one of us is slated to make dinner we email the menu out to the other three moms and request appropriate serving dishes be dropped off on our stoop (so our dishes don’t end up all over the place).
• The first week I cooked 8 servings of my meal, packaged it up (2 servings per mom) for my 3 friends and then they swung by my house on Wednesday during a pre-determined window of time and picked up their dinner (packaged up, in their serving dishes).
• The next three Wednesdays I was the recipient of dinners. So you cook one Wednesday and then pick up the next three Wednesdays in a rotating fashion.

While your cook day takes some planning and effort, the next three Wednesday nights when you get to enjoy a meal made by a friend make it totally worthwhile. Since we could all use a night off from kitchen duty here and there, this has become a weekly treat.

Thanks for celebrating with us!

As many of you know, this past weekend we had the pleasure of hosting our St. Veronus Celebration, which was our Belgian spin on the usual St. Patrick's Day festivities.  We had some fantastic treats and even better Belgian music (which came in quite the variety)!  Most importantly though, we had the opportunity to share a few new beers with you!  

It was a great time and we just want to say thanks!  If you were able to make it, we hope you had a good time and enjoyed our latest offerings in addition to our regular line up.  Here are a few pictures of the event.

We loaded up our new taps for the occasion!

Getting the place ready for the event.

Enjoying the festivities.  

And of course, the beer.  Here's a glass of White Zin, released this weekend.

Thanks again, and we'll see you soon!

Creating Supper: Beef & Bulgur Meatballs

Meatballs are difficult to mess up. As I continue to share recipes with my friends (and their friends…and their friends…) you’ll see that there’s a pattern to the way I like to cook. As I mentioned before, I like recipe as a source of ideas. But when it comes to actually cooking, I do not like to worry about exactly how much of a spice I am supposed to add…or that I don’t have a particular ingredient a recipe calls for. If you’re an experienced cook you know that substitutions are easy, once you have a comfort level with flavors that compliment one another. If your learning curve is straight up when it comes to the kitchen, then practice will make perfect!

Tonight I plan to whip up Beef & Bulgur Meatballs for a new friend who just had a baby. A homemade meal is the perfect gift because it nourishes and comforts. In addition to being a client favorite when I had my personal chef business, this is one of those meals that when I make it for a friend she always asks for the recipe, so she can then share it with her friend. It is simple to prepare, yet complex in flavor. And so, now I share it with you.

BEEF & BULGUR MEATBALLS
1 cup organic beef broth
1 cup bulgur wheat* (dry, comes in a box or bag usually near rice/grains in the supermarket)
1 organic orange, zested and juiced
1 small can organic tomato paste
1 or 2 large cans (the 35 oz. variety) organic diced tomatoes (amt of diced tomatoes depends upon how much sauce you like, I always err on more sauce than less)
Brown sugar (about 4 Tablespoons, you’ll taste the sauce and add until desired level of sweetness)
Cider vinegar (again, about 4 Tablespoons, you’ll taste the sauce and add until desired level of zing…keep in mind that as the sauce cooks the taste will mellow)
1 bunch fresh basil, chopped
Salt & Pepper to taste
2 lbs organic (or all natural) ground beef
1 bunch of scallions, white parts and a little green, sliced thin
2 or 3 eggs
allspice (eyeball about ½ teaspoon, more if you like the taste of allspice...this is going into the raw meatballs so you cannot taste as you go)
ginger, ground (again part of the raw meatballs so start by eyeballing about ¼ teaspoon, and feel free to add a bit more if you particularly like the taste of ginger…)
dash of salt & pepper

1. Combine boiling broth + bulgur. Cover tightly and let stand for 30 minutes or more. (This is how you are re-hydrating the bulgur for the meatballs.)
2. Preheat oven to 375.
3. For the sauce: zest and juice the orange into a saucepan and cook over med heat until the juice is reduced by half. Then combine tomato paste, tomatoes, brown sugar, vinegar, basil, salt & pepper in the saucepan with the OJ and zest. Bring to a boil and simmer about 15 minutes or until blended nicely. You may want to add more vinegar or brown sugar depending upon your taste….
4. For the meatballs (*This is when it would be easiest if I was in your kitchen showing you an example of ideal consistency, but since most of you reading this blog are probably going to try the recipe on your own here's something to keep in mind: think about the bulgur wheat as breadcrumbs if you were making meatballs. Add as much of the re-hydrated bulgur wheat as you'd like. I always add it all, and find it makes the meatballs moist and fiber rich, but you could add half as much and end up with "meatier" meatballs too if that's your preference): combine bulgur, ground beef, eggs, scallions, parsley, allspice, ginger, dash or salt & pepper. Mix well and form into meatballs.
5. Place meatballs in baking dish and cover with sauce. Cover the baking dish tightly with foil and bake at 375 for about 30 minutes (or longer if you’ve made big ‘ol meatballs).

Another benefit of this dish is that it freezes beautifully. So, if you don’t have a friend to share this dinner with, pop the other half into your freezer and enjoy it within the next 2 months!

Batch#50 Aging Away

We just put Batch#50 in its home for the next two to three years!

The Counsel You Keep

Psalm 1: "Blessed is the man who does not walk in the counsel of the wicked or stand in the way of sinners or sit in the seat of mockers. But his delight is in the law of the Lord, and on his law he meditates day and night. He is like a tree planted by streams of water, which yields its fruit in season and whose leaf does not wither. Whatever he does prospers. Not so the wicked! They are like chaff that the wind blows away. Therefore the wicked will not stand in the judgment, nor sinners in the assembly of the righteous. For the Lord watches over the way of the righteous, but the way of the wicked will perish."


I attended a Casting Crowns concert last week. It was AMAZING! Mark Hall described the song "Slow Fade" by linking it to Psalm 1. If we aren't being intentional in our walk with God, we begin a slow fade. We begin to walk in the counsel of the wicked. He stated that it's all about the company we keep (i.e. the counsel we choose; the people we surround ourselves with). If we get slack in this area, pretty soon we won't be walking anymore, but "standing in the way of sinners." Standing means no movement; we've become lukewarm; and a danger to sinners. We're neither hot nor cold and they're confused by us and WE trip them up. Next thing happens is we SIT DOWN with the mockers and scorners. Be careful, it's a SLOW FADE when we give ourselves away. POWERFUL STUFF!

Lyrics:
"Slow Fade" (Casting Crowns)

Be careful little eyes what you see
It's the second glance that ties your hands as darkness pulls the strings
Be careful little feet where you go
For it's the little feet behind you that are sure to follow

It's a slow fade when you give yourself away
It's a slow fade when black and white have turned to gray
Thoughts invade, choices are made, a price will be paid
When you give yourself away
People never crumble in a day
It's a slow fade, it's a slow fade

Be careful little ears what you hear
When flattery leads to compromise, the end is always near
Be careful little lips what you say
For empty words and promises lead broken hearts astray

It's a slow fade when you give yourself away
It's a slow fade when black and white have turned to gray
Thoughts invade, choices are made, a price will be paid
When you give yourself away
People never crumble in a day

The journey from your mind to your hands
Is shorter than you're thinking
Be careful if you think you stand
You just might be sinking

It's a slow fade when you give yourself away
It's a slow fade when black and white have turned to gray
Thoughts invade, choices are made, a price will be paid
When you give yourself away
People never crumble in a day
Daddies never crumble in a day
Families never crumble in a day

Oh be careful little eyes what see
Oh be careful little eyes what you see
For the Father up above is looking down in love
Oh be careful little eyes what you see

Making your cake, then getting to relax and eat it too

I’m watching the “60 Minutes” episode on Alice Waters and the SlowFood movement, taking a load off after hosting a birthday party at home for 15 little munchkins. Like Alice, I love to feed people and see their joy. Her “Edible Schoolyard” is phenomenal. And there’s no doubt that the eggs she cooked in olive oil on a spoon in an open fire were probably amazing but…are any of us really cooking over an open fire? If you are, fine, please keep it to your (probably smug) self. I give myself a pat on the back when I prepare a frittata and “protein pancakes” on Sunday so I can re-heat them (yes, in my microwave) for the kids throughout the week. For me, preparing something special ahead of time, and then enjoying the time I have with my family (or our young party guests) is the key to feeling good about the healthy things I'm doing. It’s important that after your hard work you also get to enjoy the party, or that time on a week day morning before you kiss your little ones and send them off to school.

Creating Supper: Polenta and (Soy) Chorizo Lasagna

Before having children, I provided numerous Fairfield County families with healthy, organic meals through my personal chef service, Dinners by Eila. While I loved the “a ha” moments my clients had when they’d enjoy my cooking and learn that they could have an indulgent tasting meal that was also very healthy, having me do all the cooking limited the number of families who could experience this joy. Plus, the cost of having someone come into your home and cook for you is a luxury most of us cannot rationalize in these economic times. Nowadays, more families are eating at home instead of going out…but what if a mom feels like she isn’t a very good cook? Or she only feels comfortable cooking exactly what a recipe calls for? Cookbooks are great for inspiration, but a “Momalicious” mom can whip up a scrumptious meal with whatever is on hand! My goal now is to help local moms feel confident and excited to be in the kitchen, and to look forward to entertaining at home.

Last week I had really random things left in my fridge/pantry, but with two sick kids, going to the supermarket was just not going to happen. So, I improvised and concocted a pretty darn good supper. So good that: a) my sweet husband did not realize it was meatless and b) I recreated it tonight for supper: Polenta and (Soy) Chorizo “Lasagna.” It’s time for me to get the kids to bed so I can sit down to this nice dinner with my in-laws, but for anyone who might like to give this dish a whirl here are the layers:

• Organic tomato sauce (spoon a thin layer in bottom of casserole dish)
• Polenta (1/2 log thinly sliced, forming a layer)
• TJ's 2% Greek Style Yogurt (1 tub, spread over the polenta)
• Feta cheese (1 tub, crumbled on top of the yogurt layer)
• Polenta (1/2 log thinly sliced, again forming a layer)
• 1 or 2 pkgs TJ's soy chorizo (out of casing, sautéed in a bit of olive oil, then spread evenly as layer...1 pkg is sufficient but 2 pkgs makes it more "meaty")
• Polenta (1/2 log thinly sliced, another layer)
• Organic diced tomatoes (1 large can, partially drained, spread evenly as a layer)
• TJ’s Shredded Quattro Fromaggio (1/2 bag sprinkled on top...voila, you're done in a matter of minutes!)

Ingredients need not be precise. Add or delete items you have on hand or do not enjoy. I baked the dish at 350 for somewhere between 40 minutes and an hour. The beauty of most of the week night meals I make is that precision is not key! As long as this dinner is heated through and the cheese is lightly browned on top, you can do very little damage leaving it in too long. A beautiful thing in case the children’s baths go longer than you anticipated, or you’re catching up with your neighbor in the yard and forget to come in…

Guaranteed to make your kitchen smell amazing, and to make you feel pretty "mom-a-licious" for whipping up something interesting, and yet so easy!

White Zin - The Beginning

Here is Jay and I blending the White Zin into our bright tank. This beer was born from a need to top off a partially filled barrel of our Zin-Beer and good timing. A batch of Lambic was conditioning in the fermenter at the time and the thought of the two being married together put a smile on our face. This is an amazing beer, one of my favorites!

What makes a mom “mom-a-licious”?

Call me old-fashioned, but I believe a mom is “mom-a-licious” when she feels good about herself, and good about her skills as a wife and mother. Like you, I am trying to do it all: raise happy, kind, confident children…be an interesting and interested wife…get back into shape…see my friends…volunteer in my community and children’s schools…stay abreast of what’s going on in the world…have a homemade dinner on the table…and stay grounded. Believe me, I know it’s not easy to do it all, and do it well!

While I have a passion for staying on top of healthy cooking trends and ideas for simple, nourishing family meals, I have shied away from blogging, wondering who would really care to read my weekly musings! But, enough of my friends have asked for help that I thought this blog would be a good venue to share my tricks of the trade and neat things I come across that will hopefully make you feel “mom-a-licious”, as you excel at the most important job you’ll ever have.

Special Release Beers for our St. Veronus Celebration!

Our St. Veronus Celebration is almost here!  As promised we'll be releasing some new beers for the event, and oh man are they exciting!

First, Melange #3 is a complex blend of three unreleased bourbon barrel aged beers, including our Black Tuesday Imperial Stout, White Oak Wheat Wine, and Papier, our 1st Anniversary beer (an Old Ale).  Weighing in at 15% ABV, and layered with flavor, this is a special release you won't want to miss.  Some of you may have had the opportunity to sample this one at the Tasting Room, and now you can come and fully enjoy it.

Another beer we'll be premiering is our Cuvee Jeune.  This is a Young American Wild Ale fermented with traditional Lambic flora and then aged in Chardonnay barrels, finishing at approximately 6.5% ABV.

Last but not least, we'll be serving White Zin.  Nope, not the wine.  It's a beer for which we've blended that Cuvee Juene with our Zinbier, a Belgian blonde fermented with almost 1000 lbs of zinfandel grapes.  It's approximately 7.5% ABV and will be available for the first time this weekend.

Hopefully this news has you even more excited for this weekend's event, I know we sure are!  See you there!

Brewing Batch #50

Last week we were lucky enough to meet Al Buck and his wife Nina, winner of our Batch #50 competition. They flew in from New Jersey to help, err…make sure we didn’t screw up his recipe too badly when it came time to brew his Gueuze. We put him to work early Thursday morning mashing in the thickest mash we have ever done at the brewery. His recipe called for using a turbid mash which meant Al had a long day of mixing this insanely thick mixture of un-malted wheat and barley, which isn’t easy, believe me! Hopefully, we came close enough to his original recipe; I can only hope that our version turns out as good as his, which is amazing to say the least! After about a 12 hour brew day (that’s including clean-up) his beer was in the fermenter pitched with yeast and bacteria that he provided himself. He keeps all these cool yeasts and bacteria banked at his house! The next night I had the privilege to hang out with Al and Nina while drinking some of his amazing homebrew and talking yeast; he is a very knowledgeable guy and I love learning new things about brewing! It was a pleasure meeting both of them and I hope they can make it out next year (or sooner) to help us brew the second part of his recipe (it’s a blend of two and one year old lambic.)

 

Thanks Al and Nina, I had fun brewing and drinking some great beer with you over the past few days!

Here's Al mashing in his recipe on our brewhouse