MISSION DOLORES AND KAPPA SAKE HOUSE ON JANUARY 28
On Friday we went to taste some beers at Mission Dolores on 4th Ave and Carroll. They had plenty tap beers to choose from...
On Friday we went to taste some beers at Mission Dolores on 4th Ave and Carroll. They had plenty tap beers to choose from...
Great evening with our friend Sunil, to catch up and enjoy some Spanish inspired appetizers. Sadly I forgot to take pictures of the food...
Lats night we designed and labeled the latest three beer batches to our collection. [br] [br] Batch N6 | BB Brown | English dark ale[br] Batch N7 | Chillan | Imperial IPA[br] Batch N8 | Chiloe | Imperial IPA [gallery link="file" columns="4"]...
Alfonso started his day brewing batch N°6 that will become a delicious English dark ale. I began printing the labels for batch N°4 and N°5 (Chelita Malt and Warren Project). In the evening we went for fish and chips and beers to the Sheep Station...
We are discovering very interesting Spanish red wines. Muriel Rioja has an intense and vivid red color with some violet and purple hints. Aromatic explosion of fruit sensations such as raspberries, plums and strawberries....
Last night we had a superb dinner. Alfonso found a beautiful piece of leg of lamb at Fairway in Redhook and he served it with really tender roasted vegetables. We had Ciabatta bread as appetizer with mint chutney along with Chimay Ale Premiere. Delicious Saturday...
By now it's a tradition for these home brewers, to constantly taste new beers so once a month we do a tasting event to compare up to 6 beers and learn about the brewers, the techniques and tradition behind.[br] [br] [br] [br] [br] Definitely our favorite from this tasting, another...
On Monday afternoon I stopped by Whole Food, Union Square and found two nice swordfish steaks from Canada. Alfonso grilled them and served with a nice variety of roasted vegetables. Wonderful Monday dinner. In addition in our constant learning about beer and specially Belgian Beers,...
On Saturday night Alfonso grilled 3 types of sausages (chorizo, chiplote and an Irish style pork sausage) and we served them with "Pebre". At my end I'm working on a layer cake and on our beer tasting post of the month. More to come on...
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