American Craft Beer Week: Peter B's Brewpub

If you've been following along this week, you'll know that we've been enjoying some American craft beers. We've tried - click the name for my tasting notes! - Ommegang's Hennepin, Sea Dog's Wild Blueberry, The Bruery's Tart of Darkness, and Clown Shoes' Luchador en Fuego.

To cap off American Craft Beer Week, and to celebrate our kid-free day, we stopped at Peter B's Brewpub and opted for the tasting flight of five beers.

We tasted their Belly Up Blonde Ale, Inclusion Amber Ale, Stout Resistance, Fort Ord Wheat, and Legend of Laguna IPA.

While I am not typcially a hop-head, I have to admit that I really enjoyed the Legend of Laguna. It's impressively floral which seems to temper the bitterness.

I was tickled to see a soft pretzel on their bar menu. Fun! Of course, I had to order it. It came with a large grain mustard and a spicy cheese sauce.

And when Jake mentioned, to our waiter, that the IPA was a little too bitter for his tastes, he brought us a taster of the Citra IPA which had 20 fewer IBUs than the Legend of Laguna. Nice guy and nice beer.

I think I'll squeeze in one more craft beer tonight! Stay tuned...

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog