Pint and Pixel

I guarantee you 1000% that beer does not come from pigs. Beer ingredients are: malted barley, hops, water, and yeast. You can add other things, but I have never heard of anyone using pigs in beer. If you can cite a reference for a pig beer, I would love (and be horrified) to see it.

Perhaps you are thinking of isinglass which is a fining agent derived from fish bladders? That is an ingredient used for fining in some beers, but not many. It is much more common in wine.

Sorry for the radio silence folks, work and school tends to take time away from tumblin down the interwebs.

For your irregularly scheduled content - i present to be named but undoubtedly will involve a viking related pun mead. 

I opted to boil this mead rather than just mixing with warm water so I could boil in the hops flavor. I had about half a pound of cascade from my garden looking for a good home and this felt right. To add to the nordic flair, I used some elderberry syrup to give it a deeper flavor profile.

Back Forty Beer Packaging Illustrations by Steven Noble

gotta love video games and beer 

AB, O+ and O- blood donors needed ASAP!!! Due to the shooting overnight, the hospital and blood bank is critically low right now for donated blood. If you are able, please go this morning to donate at one of the locations below. This valuable gift you can give is a direct way to help those injured from this tragic incident. The Orange, Osceola, and Seminole locations open today are:

Orlando - West Michigan Donor Center 345 West Michigan St #106 Orlando, FL 32806 Phone: 407-835-5500 Fax: (407) 835-5505 Sun: 7:00 AM - 2:00 PM

Orlando - Main Donor Center 8669 Commodity Circle Orlando, FL 32819 Phone: (407) 248-5009 Fax: (407) 455-7570 Sun: 7:00 AM - 1:00 PM

Apopka Donor Center 131 North Park Ave Apopka, FL 32703 Phone: (407) 884-7471 Fax: (407) 884-7475 Sun: 9:00 AM - 3:00 PM

Kissimmee Donor Center 1029 North John Young Pkwy Kissimmee, FL 34741 Phone: (407) 847-5747 Fax: (407) 847-9605 Sun: 8:00 AM - 2:00 PM

Oviedo Donor Center 1954 West 426 #1100 Oviedo, FL 32765 Phone: (407) 588-1291 Fax: (407) 365-9982 Sun: 7:00 AM - 3:00 PM

Racked the farmhouse ale onto strawberries and rhubarb today.  I even managed to not make a huge mess.

I now realize I didn’t really do much of a write-up of this beer on the day that I brewed it, and if I don’t write my notes on tumblr, I don’t write them down at all, so here goes.

So I already have a big beer on tap (the DIPA) so I wanted something light, summery, and refreshing.  We just kicked a keg of Witbier, so I wanted to do something in a different direction, so why not a fruity Saison with a low session-style abv?  (technically not a Saison, I know)  I wanted to do a fruit addition and this time of year just makes me think of strawberry rhubarb pie, so the choice was obvious.  I had intended to do 12 pounds each of frozen rhubarb and frozen strawberries, but could only manage to get my hands on 10 pounds of rhubarb, so I ended up doing 14 pounds of strawberries instead to make up for that.  I do regret not having a third bucket on hand for the fruit addition.  I made 12 gallons of wort on brew day hoping to get 10 gallons after losses, but the fruit takes up so much space in the buckets that I ended up dumping a good bit of beer that I simply had nowhere else to go.  I doubt I’ll have more than 8 gallons when everything is said and done.

The recipe is pretty simple. For ten gallons:

9.5 lbs of German Pilsner

4 lbs of Biscuit Malt

4 lbs of White Wheat

2 oz of East Kent Goldings for 60 minutes

2 oz of Hallertauer for 15 minutes

Legenda brewery_redesign by Renato Molnar