Posts Tagged ‘larry’s home brew’


The Cow Thieves are Here to Stay

April 16, 2012

That’s it. I’m hooked. After our first batch of beer, I professed how awesome the experience was; how I could see beer making becoming a maybe annual enterprise more or less so I could continue working on my labeling prowess. But after this second batch of pilsners, which we had our first taste of yesterday, I’m all in. While our first two brews, an American Pale Ale and an IPA came out pretty good, these guys are simply fantastic.

In my post on the magical world of yeast, I alluded to our variable selection this time around. But that wasn’t the whole story. While we did choose to use two distinct hop varieties we also added one extra wrinkle. For one batch we used a process known as “dry hopping” which requires a percentage of the hop base to be added during the fermentation, rather than during the boiling of the mash. The outcome was really obvious. For the dry hopped “Garage Pale Ale”, the hoppy notes are more bright and forward. Which makes total sense. But that’s not to say its necessarily better. The standard hopped “Cow Thieves Pilsner” is complex and bold in flavor making a perfect pairing. They both ended up being a bit on the strong side but that’s fine by me! I can’t wait to share these beers with the Noblers.

Larry and I are already planning our Summer Ale to be debuted at the annual Southampton Extravaganza. Clamming and Cow Thieves never sounded so good!


Cow Thieves Ale Mustard

March 8, 2012

I’m gearing up for another weekend of home-brewing as we’ve finally come to the end to our stash of Cow Thieves Ale and the Mustache Maker IPA. While, admittedly I finished my portion some time ago, mostly consumed at the Nobler Gatherings, I managed to keep one bottle stashed away for my very first attempt at homemade mustard. It’s surprising how easy this process is and even more exciting how delicious the outcome is. Just like with the home-brewing, it is easy to see how little tweaks here and there, additions of new ingredients, and a little practice can get you all sorts of different outcomes. But I have to say, I was pretty damn happy with this first batch of Cow Thieves Ale Mustard. Anyone have any soft pretzels?

Cow Thieves Ale Mustard

1 12 oz bottle of beer (I obviously used cow thieves)

1/3 cup apple cider vinegar

1 small onion (minced)

2 tbsp honey

1 tbsp sweet paprika

1 tsp turmeric

7 tbsp mustard seeds

In a small sauce pan, bring the first 6 ingredients to a boil and let simmer for 15 minutes until reduced by half. Meanwhile, in a spice grinder (or a mortar and pestle), grind 3 tbsp of the mustard seeds. Add the ground mustard seeds to the remaining mustard seeds in a small bowl. After the liquid portion has reduced, pour over the seeds. Cover and let sit out for 24 hours. At this point move the mixture, covered, to the refrigerator. After another 48 hours, blend the mixture in a food processor and bottle for use. Keep in the refrigerator. 

Note: Be sure to use a sterile container to keep the mustard as long as possible. I used an old glass container that I boiled in water for 5 minutes.


Christmas Was Good to the Nobler Experiment!

December 27, 2011

Our two homemade brews, Cow Thieves Ale and The Mustache Maker turned out great. The IPA has just enough bite and the Cow thieves is nice and light. I’m excited to let some of the Noblers give these a shot.

This blueberry, cardamom, and vanilla cocktail inspired by some friends was the perfect Christmas eve starter. I’ll post the recipe this week for sure.

The Nobler Christmas haul.

Digging in to some Monkey Shoulder with one perfect ice ball.

A little bubbly for Christmas dinner.

And dessert…

And lastly, a recovery day cocktail of tamarind juice and rum by the fire…


Liquor before beer…

October 26, 2011

…well not exactly…

Beer has been a part of human history for longer than you probably would have guessed. As for crappy beer? I’m not so sure. But in all honesty, its pretty fantastic to think about ancient civilizations discovering their first buzz. With the first documented historical evidence citing beer to be at least 5000 years old, it sort of changes the context of slugging a PBR.

And while the Nobler Experiment is and will typically be liquor centric, there’s no denying the importance of fermented beverages such as beer and wine in the evolution of alcoholic consumption. Which is why the “brew your own” effort has sparked my interest as of late. A fellow member of the Experiment has expressed some interest and I think it’s about time we get down to business. After drinking a Larry Gordon Home Brew this past weekend, I’m more convinced than ever.

Any one out there have experience, good or bad, with home brewing?

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