Posts Tagged ‘spoiled beer’

A Fresh Perspective

Tuesday, March 31st, 2009

beerunfail

Yesterday I talked about my inability to brew gruit, Turns out I may have spoken too soon.

Today’s post is late, but that could be a good thing. Instead of updating my blog before meeting up with Dan I decided to swing by Homebrew Heaven and the library. The reason why I was heading out to the beer shop wasn’t to get my ingredients for the Reese’s Stout. Instead I went bringing beer. I brought Dug a bottle of Rose Red, and Witches Brew Gruit. I plan on entering my Rose Red in a homebrew competition in April and needed help understanding the categories.

Even though it wasn’t even noon Doug and I opened the gruit and he poured two glasses while I discussed the problems I was having with it. Turns out the gruit may not be a “bad” beer

per say. As I tried to explain how horrible it was to him he just nodded and sipped. Then he proceeded to explain that although he had no experience with gruits that the problem might lie in my particular beer being extremely susceptible to infection, so there goes my oxidation theory. I guess I was hoping for a magic answer that was an easy fix. Also he said that the sour flavor wasn’t a bad thing. Turns out Doug likes sour beers like lambics, and from a sour beer stance this beer is different, but drinkable.

This idea intrigued me, so I started sipping on my glass. Turns out that if you sip on it, instead of drinking it, it really isn’t too bad. Don’t get me wrong, I still think my gruit failed. It doesn’t taste even close to how I wanted it. But I’m no longer looking at this beer as a complete failure. Even though I’m not a lambic fan (and this actually isn’t a real lambic), and I won’t brew this in the same way again, I don’t think I’ll dump all this now.

Only one thing remains. Anyone brave enough to try it?

Welsh Rabbit

Thursday, February 19th, 2009

wales_flag_largeI’ll be honest, when I first decided to start cooking with my spoiled beer I was nervous. I was worried that whatever I cooked would taste nasty. But after yesterday I feel empowered to cook with it. Welsh Rabbit is one of my favorite dishes, and this batch was one of my best. For those of you who don’t know what it is, Welsh Rabbit is the best cheese sandwich you’ll ever have, served open faced.
blog-022

  • 1 1/2 tbl butter
  • 12 onces beer (one bottle)
  • 4 1/2 cups cheese
  • 1 egg
  • 1 tsp werschetchire sauce
  • 1 1/2 tbl hot sauce
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1 tsp curry powder
  • 1/2 tsp mustard powder
  • 1 tsp salt

melt the butter, combine with the booze, and heat. Next add the cheese slowly, stiring till it’s melted. Once the chese is melted and smoothwhip up 1/4 cup of the mixture with the egg, then add it to the pot. add the rest of the ingrediants, stir, and serve over toast.

Score

Me = 1         Spoiled beer = 0