I was quite impressed with the Harviestoun Ola Dubh 18, so I’m going to try the 12 and their Old Engine Oil Black Ale.
I’ve heard of Clown Shoes before and decided to give it a try. I picked up the black india pale ale. All these beers are dark and perfect for the winter time.
And the verdict, nothing different besides the bottle. It’s just bigger. So if Corona is your thing, get it. I just don’t do Pilsners. #beer
Though I’m not a fan of Corona, my buddy found this. So I asked him to pick one of for me just because. Curious minds would like to know. #beer
Sort of a waste of a @oskarblues Dale’s Pale Ale, but I support beer and technology. So kudos to Redpepper.
This is your Autumn comfort food if you choose so. I normally don’t write many posts, but this is something I had to share with the masses. Last night, I came home to my fiance´ who made a delicious meal for me. I was coming home from picking up some beers for my weekly beer club at work. I brought home with me a 4 pack of @sixpoint Autumnation! My first time trying this as well as the Moroccan slow-cooked stew (vegetarian dish) the lady made me. I had no real intent on opening the beer, but once I tasted the food I had a hunch that this Autumnation would go excellent with this meal. To my surprise, I was totally right! This dinner combo is the perfect way to break in fall and prepare for colder evenings. The beer is really good without being too strong on the hop side of things. I’m sharing this recipe with you because if I could, I would share it with all my friends and followers. Props to @weightwatchers for another good recipe.
Moroccan Slow-Cooker Stew
PointsPlus® Value: 5
Servings: 6
Preparation Time: 15 min
Cooking Time: 365 min
Level of Difficulty: Easy
Though delicious on its own, our cumin-scented stew can also please heartier appetites when spooned over whole wheat couscous and sprinkled with minced cilantro.
Ingredients
1 spray(s) Cooking spray
1 small Onion(s), uncooked, chopped
1 clove(s) Garlic, fresh, minced
1 cup(s) Carrots, uncooked, baby
1 medium Butternut squash, raw, peeled, seeded and cut into 1/2-inch cubes*
1 cup(s) Canned crushed tomatoes
½ cup(s) Broth, vegetable
¼ tsp Cinnamon, ground
½ tsp Durkee Cumin, ground, or other brand
½ tsp Pepper, red or cayenne
15 oz Chickpeas, garbanzo beans, bengal gram, canned, drained and rinsed
½ tsp Salt, table
Instructions
1. Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes.
2. Place squash in a 3-quart or larger slow cooker (crockpot). Add sauteed onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours.
3. Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.
BAM!
Props to iPhone 4 and photoshop mobile for this low light situation! #Fullers #beer (Taken with instagram)
Mouth watering :)
We thought it was pretty cool to catch some local brewers on TV yesterday. On this weekend’s The Wall Street Journal Report with Maria Bartiromo, which airs locally here on Channel 4, Maria spoke with Shane Welch of Sixpoint Craft Ales. Not only that, but there’s also a cameo from Garrett Oliver of Brooklyn Brewery, extolling the virtues of craft beer and food at last week’s Good Beer at BAM event.
Check out the video after the jump…
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