A blog about making things - one small batch at a time

Tag: featured

Beautiful Baked Brie with Crispy Sage

Beautiful Baked Brie with Crispy Sage

As you may recall, one of my favorite things in life, besides beer of course, is cheese. I love it bubbling on top of my favorite Porter Onion Soup, mounded on pastas, smothered in sweet and spicy Jezebel dip, or simply sliced and served with bread […]

Stop Calling Your Beer ‘Hoppy’

Stop Calling Your Beer ‘Hoppy’

Hoppy has practically become as ubiquitous a word as ‘beer’ in the craft world and I can. not. stand it anymore!     “Wow, this beer is sooo hoppy.”            “Ew, I can’t stand hoppy beers.”   “What?! I LOVE hoppy beers!” […]

Porter vs. Stout: Really, what is the difference?

Porter vs. Stout: Really, what is the difference?

‘What exactly is the difference between stout and porter?’ someone  recently asked me. As I opened my mouth to explain, I realized that the answer is not as cut and dry as you might think.

While there are many varieties of so-called ‘dark beer’ such as schwarzbier, Scotch ale, dark American lager etc., the broad categories of stout and porter are probably the most well known. Actually, their histories are so intertwined that honestly I still get confused – what came first? The porter or the stout?

I was chatting recently with my friend Scott at Blank Slate Brewing Company about the differences and asked him how he approaches this topic with people. He responded that first, he likes to take a step back. He explains that as you go up the style chain, beers generally increase in flavor, body, and intensity (though there are some exceptions). If you think about the differences between a blonde ale and pale ale, or amber and brown ale this premise fits the bill. Porter and stout are a similar story, but with a lot more overlap.

DSC_0022Let’s take a look at what the Beer Judge Certification Program (BJCP) style guidelines, the industry standard, say: (more…)

Seared Scallops w/ ‘Drunken’ Tomato Spaghetti

Seared Scallops w/ ‘Drunken’ Tomato Spaghetti

So far this morning I have eaten a quarter of a watermelon and a whole fresh tomato. Random, but so delicious. As you can tell, we have been eating quite well this summer – noshing away on farm fresh veggies and eggs from our CSA […]

Slaapdronken, a Chamomile Tripel

Slaapdronken, a Chamomile Tripel

Hubs and I have had so little time to brew lately it is embarrassing. We’ve been traveling, juggling crazy schedules, and I’ve been running around helping with private beer tastings, teaching my Beer Ed class and cooking up a storm, of course. In addition to all that great […]


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