The beer is in the bottle and it's all up to nature now ... well, I guess it's actually been up to nature all along, but now it's all up to the yeast to carbonate and condition the beer. It will be ten days in the bottle by just in time for the "Taryn A Hecker Photography & Bent's Beer Garden's Inaugural Summer Cook off" Here on Facebook. You should should come if you have the time. It's all free and there is going to be some fantastic food, as well.
BTW, all my bottling pictures turned out crappy, so I just threw a bottle of Bloody Marion in the freezer to cool down while I write this so Daisy Girl can shoot a picture for this post -- plus I like trying these beers young. The flavors are defined and just starting to blend at this point. (Update: Man, that is a good beer. It tastes like it did everything I wanted it to do. Nice.)
I spent about eight hours bottling yesterday. I got 10.5 cases in all. I made 10 gallons of Telepathy, a nice and smooth European pilsner; 10 gallons of Apple of My Eye, an apple infused European Lager, a nice and light beer with apple notes that are not cidery tasting; but only about 5 gallons of Bloody Marion pictured above, a wheat beer (or hefe) infused with Marion berries. It's great summer beer and it's red bloody-mary-like tint makes it look pretty cool with a slice of orange floating in it. (Update 2: I need to make more of this right away).
This BBQ is going to be great, BTW. I am doing my spin on a Chateau Briand with a nice sauce (which I perfected tonight), and I'll have a couple of surprise side dishes. Others HBO bloggers are cooking as well. MIA is grilling a leg of lamb. Taryn's step father is doing chicken. Phil is doing his "War on Terror" ribs. Kerri Thoreson is doing a proven cook-off winner, which I suspect may also be ribs, and I think KeithinCd'a is going to lay some of his killer tri-tips on us.
AND THEN Herb has already put up a ton of his famous potato salad. Florine has a killer roasted veggie dish. Taryn's Grandma will make her famous Deviled Eggs, and Geez, I know I am missing something here, but you get the picture...
This party is going to be legendary, I believe!
Family Phil isn't the one making those ribs, although they sounds delicious. Wish I could go and have a taste, but that's my son's 11th birthday. Actually, my moniker is Idaho Dad now. Have fun!
ReplyDeleteSorry Phil, Taryn said that "Phil" was making ribs so I just assumed. I corrected my blog, and asked Cindy to make the change on HBO...
ReplyDeleteThe only ribs I make are picked up from Chili's. Wish there was a good BBQ place in town after Scott Jomama and Joey's closed up.
ReplyDeleteI do make a good lasagne, though.
What time should the potato salad show up?
ReplyDeleteHa! Idaho Dad, I bet it's pretty hard to get that Lasagne to stay on the grill! I hear you on the Scott Jomama closure...but I'm trying to make up for it!
ReplyDeleteHerb, Taryn set the strat time at 3 p.m. But I suspect we'll be starting to serve food around 4-ish
ReplyDeleteI hear your legend is intact although if your wife is from Dalton Gardens that's like gardening royalty! Will ya do a piece on your peppers? They look super good. It is so cold and crummy out today I am thinking, for sure, the Gods smiled on the Beerfest.
ReplyDeleteAnd I'd love some volunteers and a tutorial on sunflowers. Gonna give it a go.
ReplyDeleteI'd be happy to supply you with all the volunteers you need, Jbelle. They are simple -- just put them in the ground in full sun and watch them light the garden up.
ReplyDeleteAnd sure, I 'll do a piece this week on the jalapeno poppers.
Just let me know when you want the flowers. Maybe we could meet at Cindy's new office and/or go to lunch or something... BTW I held back the very last bottle of Bloody Marion for you. I'm out of apple beer, but I have couple bottles of Pilsner left too. I'll bring those as well...
Hey by the way, both DFO and Cindy have my email...
ReplyDeleteHello mate nice bllog
ReplyDelete