Drunken Turkey, or Belgian Quad Turkey

Wednesday, November 21, 2012 10:58:36 AM America/Denver

This is a wonderful way to prepare a turkey for Thanksgiving, It yields the most flavorful & moist turkey I have ever had.  In addition you have the "Cool Factor" of cooking your turkey with Beer!

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0 Comments | Posted By Marcus Bezuhly

Belgian Farmhouse Ale: Saison Season

Wednesday, October 17, 2012 9:44:47 AM America/Denver

Over the weekend I brewed one of my most favorite styles, Belgian Saison. This is a style that is extremely difficult both in brewing and in quantifying. Why is this a difficult style? The saison was traditionally brewed after harvest time, stored over the winter months, and then served to farm hands during the spring and summer months. The sasion was brewed with whatever grains the farm grew. Barley, rye, wheat, it was all fair game. Plus, many farms did not have temperature control during fermentation and the yeast evolved to work in warmer temps.  The beer had to be big enough to last for months but also light enough to be thirst quenching in the heat. The BJCP says this about saison “A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity”.

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1 Comments | Posted By Marcus Bezuhly