Our dinner choice, El Azteco, is somewhat lacking for beer choices.
So, we have opted for some garnish solidarity in our drink choices.
Mojo is having Pacifico clara, a light lager which he describes as
“slightly meatier than Corona” in spite of the lime on top. The rest
of us are in for the margaritas.
We’ve been brewing all day, and have a few photos on Flickr that tell the story more fully than I can here.
Take a looky if you’d like!
John is providing not only our home base this weekend, but a load of tasty brews from his brewery.
Here, he is attaching a hose to his kettle to prepare for the rinsing of the grain.
In preparation for tomorrow’s 20-gallon brewday at the Black Barn Brewery, we decided to get a jump on milling the grist. 40 pounds of grain is no easy task to do by hand, so we employed some power tools.
And for some reason, Matt can’t help from being a bit of a ham…luckily we didn’t need any of his apparent beefiness and let Mr. DeWalt do the hard work.
I’m in Michigan with the gents at Michigan State bar called Crunchy’s, having our first beer. Since Matt ordered a lighter beer style (Bell’s Brewing Company’s Oberon Ale, a summer ale with spicy goodness in it), I asked the bartender to adorn his mug with an umbrella or somehow else sissify his beer.
I think she did a good job.