Compliments to the Beer Chef

With summer in full swing, full-time daddy duties have been logging overtime hours. With a little bit of planning, and some tag team help from the Yard Dog Mrs, a special beer-food menu for a hot Sunday supper was able to be cooked up. The inspiration for a beer infused menu started by binging on some YouTube "Sip Clips", when I came across a video from the DFH BrewPub that steamed mussels in a beer reduction. The recipe called for 1 cup of a light-medium bodied, malt forward, lightly hopped ale. Well, thank you Junk and Red for your contribution to my birthday. A Picnic Ale from Blackstone Brewery, fit the bill perfectly. The beer's backbone along with the sauteed peppers and leeks created a sauce that complemented the tender, meaty mussels superbly. With everything poured over a bed of Spanish rice, a complete meal was to be had. Well, almost complete. What about dessert?  What's that tucked away at the bottom of the scroll on the Terrapin webpage, a Liquid Bliss Chocolate Cake/Peanut Butter Cheesecake cupcake? Mmm,you had me at Liquid Bliss. The simple shortbread recipe used the peanut butter porter in the chocolate cake portion, but most of the beer's flavor seemed overpowered by the cocoa and coffee. But, what, me complain? I'm eating dessert! Bon Appetit, to me. But before I indulge, here's the food porn money shot pic.

Brew Batch #59 Quadruple Wheatwine

Knocked this batch out today on some hard to obtain yeast Andy Mc procured for me. Wyeast 3864. OG 1.080+ 0.001 @73F gives along way to fall. Right on par with the last batch of this I did in 09' but with a pound of Honey malt. Give it 3 or so weeks on primary and we'll go from there.