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Kansas City Beer Map. Monday, September 19, 2011. Part 8c - The Food of Köln. Köln definitely has its own regional character - the accent, words used, the beer, and the food. Earlier this month, I described our incredibly delicious meal of raw pork, called Hackepeter, in Wollnitz. When we went to Köln, we noticed that people were eating something similar on crusty rolls. I crudely translated part of our food menu at Gaffel and found that they serve something called " Mett. Sounds gross, right? You can ma...

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Kansas City Beer Map. Monday, September 19, 2011. Part 8c - The Food of Köln. Köln definitely has its own regional character - the accent, words used, the beer, and the food. Earlier this month, I described our incredibly delicious meal of raw pork, called Hackepeter, in Wollnitz. When we went to Köln, we noticed that people were eating something similar on crusty rolls. I crudely translated part of our food menu at Gaffel and found that they serve something called Mett. Sounds gross, right? You can ma...

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The Wort Hog Beer Blog | theworthog.blogspot.com Reviews

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Kansas City Beer Map. Monday, September 19, 2011. Part 8c - The Food of Köln. Köln definitely has its own regional character - the accent, words used, the beer, and the food. Earlier this month, I described our incredibly delicious meal of raw pork, called Hackepeter, in Wollnitz. When we went to Köln, we noticed that people were eating something similar on crusty rolls. I crudely translated part of our food menu at Gaffel and found that they serve something called " Mett. Sounds gross, right? You can ma...

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The Wort Hog Beer Blog: Part 7: Düsseldorf

http://www.theworthog.blogspot.com/2011/09/part-7-dusseldorf.html

Kansas City Beer Map. Monday, September 12, 2011. One of the images I remember most from this trip are the casks in various bars. Bamberg's breweries used them, as did those in Düsseldorf (and Köln, which is up next). Some people have this bizarre notion that German beer is served warm; I suspect that comes from the fact that it's not served at "Coldest Beer in Town! Which, as you can probably tell from their website, is a bit. commercial. It was pretty sweet and presented brown sugar and caramel...They ...

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The Wort Hog Beer Blog: Part 8a - Köln & the history of Kölsch

http://www.theworthog.blogspot.com/2011/09/part-8a-koln-history-of-kolsch.html

Kansas City Beer Map. Wednesday, September 14, 2011. Part 8a - Köln and the history of Kölsch. Kölsch wasn't a style until recently; it's a relatively new style whose form as we know it today is less than 100 years old. It wasn't even a prominent style in the city until after WWII. Its predecessors, though, have an interesting history. Gruit. Köln cathedral at night. And next. on to the beer itself and some of the breweries that make it. Subscribe to: Post Comments (Atom). Search The Wort Hog. Part 8a - ...

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The Wort Hog Beer Blog: June 2011

http://www.theworthog.blogspot.com/2011_06_01_archive.html

Kansas City Beer Map. Thursday, June 23, 2011. Swagger adds Sunday hours and a breakfast menu. Bull E Vard just announced Swagger’s food pairing and beer tasting event tonight. With Royal Liquor. Sounds like a great way to do a beer/food pairing without forking over a lot of cash or guaranteeing a food coma. But what I really came here to post are two other things going on at Swagger. They’re now open on Sundays. AND they’re serving breakfast. Links to this post. Subscribe to: Posts (Atom). Beer in a box.

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The Wort Hog Beer Blog: November 2010

http://www.theworthog.blogspot.com/2010_11_01_archive.html

Kansas City Beer Map. Tuesday, November 30, 2010. This is the club. We were gifted. With each box, you got a newsletter that described each beer and brewery, and you could get more info on their website as well. You can see the current selections with each membership type. On their site as well. There are several other beer clubs out there; someone's put together a list of quite a few. Providing summaries on each. Links to this post. Sunday, November 21, 2010. Finding Treasure in Tulsa and Springfield.

5

The Wort Hog Beer Blog: Part 8c - The Food of Köln

http://www.theworthog.blogspot.com/2011/09/part-8c-food-of-koln.html

Kansas City Beer Map. Monday, September 19, 2011. Part 8c - The Food of Köln. Köln definitely has its own regional character - the accent, words used, the beer, and the food. Earlier this month, I described our incredibly delicious meal of raw pork, called Hackepeter, in Wollnitz. When we went to Köln, we noticed that people were eating something similar on crusty rolls. I crudely translated part of our food menu at Gaffel and found that they serve something called " Mett. Sounds gross, right? You can ma...

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owdmueller.blogspot.com

Owd Müller's Blog de Garde: Ashburne/Cascade SMaSH

http://owdmueller.blogspot.com/2011/01/ashburnecascade-smash.html

Saturday, January 15, 2011. Single Malt and Single Hop = SMaSH. It's a fairly popular homebrewing technique. The idea is to pick one malt and one hop and really focus on highlighting the flavors of those two ingredients. It's a fun way to get familiar with brewing ingredients and can help with recipe creation down the road. For the malt I decided to go with. For the hops I went with the classic,. Is probably the most popular and one of the first to popularize its use. Another great example is. 176; (15 q...

owdmueller.blogspot.com

Owd Müller's Blog de Garde: December 2010

http://owdmueller.blogspot.com/2010_12_01_archive.html

Thursday, December 23, 2010. First a grievance then we'll move on to the the feats of (alcohol) strength. My grievance: seasonal creep. I don't want to see Christmas displays in the summer (looking at you Hobby Lobby. And I really don't need to hear Christmas music until late December. What I really don't want is a Spring seasonal beer when it's still freezing outside. Apparently. Boulevard has already released it's Irish Ale. Last year's Festivus Ale. Expected OG: 1.070. Actual OG: 1.066. 8 oz Cane Sugar.

owdmueller.blogspot.com

Owd Müller's Blog de Garde: Robot Pale Ale

http://owdmueller.blogspot.com/2009/07/robot-pale-ale.html

Thursday, July 9, 2009. The color is a nice hazy copper/amber color, about what I wanted, Aroma has a classic Belgian yeast aroma, slightly fruity with an underlying bready sweetness. The flavor is similar with a little caramel sweetness up front followed by some dried fruit flavors and a little hint of spice. A nice overall Belgian character. Not overly complex or deep. Body is about medium and could use a little more dryness and carbonation. Original Gravity: 1.062. Final Gravity: 1.016. ABV = 6.0%.

owdmueller.blogspot.com

Owd Müller's Blog de Garde: Boulevard's New & Improved Website.

http://owdmueller.blogspot.com/2011/01/boulevards-new-improved-website.html

Monday, January 10, 2011. Boulevard's New and Improved Website. I'm sure you've seen Boulevard's website redo by now. If you haven't go take a look. There was one improvement. I found to be especially interesting as a homebrewer that I wanted to point out. Now, if anybody knows exactly what they mean by "dark sugar" please let me know. Posted by Owd Müller. Subscribe to: Post Comments (Atom). Larryville, Kansas, United States. View my complete profile. Big Changes with Boulevard's 2017 Release Calendar.

owdmueller.blogspot.com

Owd Müller's Blog de Garde: The Grapefruit Express

http://owdmueller.blogspot.com/2009/06/grapefruit-express.html

Tuesday, June 16, 2009. For my third batch of home brew I decided it was past time for a hoppy brew. After looking at several different recipes I settled on an Amarillo IPA recipe that I found on the home brew forum at BeerAdvocate.com. Pours a hazy dark golden color, almost copper with a fluffy white cap that leave plenty of lacing on the side of the glass. Aroma starts with a load of grapefruit with little else, maybe a little grassy. Just a hint of bready malt as it warms. Original Gravity: 1.075.

owdmueller.blogspot.com

Owd Müller's Blog de Garde: March 2010

http://owdmueller.blogspot.com/2010_03_01_archive.html

Sunday, March 7, 2010. I can't believe it's been a year already. Why it seems like it was just the other day. That I was over-pouring my extract, mis-measuring my gravity, and forgetting to stir in my priming solution. I've come so far in the last year. Now I'm screwing up my mash temps, missing my target OG, and still forgetting to stir in my priming solution. Expected OG: 1.090. Actual OG: 1.073. Expected FG: 1.020. Actual FG: 1.021. Pre-boil Volume: 7 gallons (estimate). Final Volume: 5 gallons. Drain...

owdmueller.blogspot.com

Owd Müller's Blog de Garde: Amarillo IPA

http://owdmueller.blogspot.com/2010/12/amarillo-ipa.html

Saturday, December 4, 2010. After abut five months of no home brew I was really eager to brew up a nice hoppy IPA. I decided to go with all Amarillo hops again. I should really branch out and try some different hops in my IPA but the wife and I both love the grapefruit blast from Amarillo hops, so delicious. Twice in the past and I can see myself repeating this recipe at least once a year. Expected OG: 1.065. Actual OG: 1.063. Expected FG: 1.012. Actual FG: 1.009. Pre-boil Volume: 7.0 gallons. 9/30/2010 ...

owdmueller.blogspot.com

Owd Müller's Blog de Garde: September 2010

http://owdmueller.blogspot.com/2010_09_01_archive.html

Sunday, September 12, 2010. The reports of my death are greatly exaggerated. I'm going to try and get this blog going again. First a quick recap of what I've done during my hiatus. Added a new brew kettle:. So far this year I've managed to brew eight beers. Twelve Pound Red 1.0 - A hoppy red ale using Centennial and Cascade hops. Pretty good beer with a nice balance between the hops and the malt. Twelve Pound Red 2.0 - Went with Simcoe and Amarillo this time. Also nice. Posted by Owd Müller. I Will Not W...

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The Wort Hog Beer Blog

Kansas City Beer Map. Monday, September 19, 2011. Part 8c - The Food of Köln. Köln definitely has its own regional character - the accent, words used, the beer, and the food. Earlier this month, I described our incredibly delicious meal of raw pork, called Hackepeter, in Wollnitz. When we went to Köln, we noticed that people were eating something similar on crusty rolls. I crudely translated part of our food menu at Gaffel and found that they serve something called " Mett. Sounds gross, right? You can ma...

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