Andrew. 29. Bartender in Philadelphia.
Chef/Owner of The Italian Market Food Truck opening in downtown Portland, Oregon this fall.
http://theitalianmarket.tumblr.com
tweet at us @yoitalianmarket
Home Brewer. Bartender and Beer Lover.
Check out what I cook, what I eat, what I drink...what I love.
I bottled my Black IPA yesterday, and today I realized I never dry hopped it. F.U.C.K. Dry hopping is adding raw hops/pellets to the fermenter 2-3 weeks after the beer has sat and fermented. Basically, it was a huge fuck up. The beer won’t be as aromatic and floral as it could have been, but all is still well with the alcohol percentage!
I’ll be drinking a lot of these bottles on my own unless it’s a decent brew, and I’ll pass them out to friends, family, and faithful regulars.
My next beer is already planned out. In hopes of an early spring/warm weather, I’ll be following a classic Belgian saison kit from www.northernbrewer.com, but I’ll be tweaking it a bit to give it more assertive qualities. I’ve had beers with mustard seeds, coriander, beets, citrus peel, cocoa nibs, coffee, nutmeg, pumpkin, raspberry, strawberry, blueberry, cherry, hibiscus, rose, and even weasel feces.
I’ve never seen a beer brewed with garlic or green herbs. I’ll steep my grains along with a head of black garlic, dissolve the malts, continuously add hops to the wort, let it ferment, and then dry hop it with dill. I love dill, and I love garlic, especially fermented black garlic. Does that not sound like a beer made in heaven? I haven’t seen anybody else doing this, so it may be a huge hit!
