Who doesn't like bacon?

In their mac-n-cheese!?

Being completely obsessed with beer lately, I went down to Munster, IN a few weeks ago and took the Three Floyd's brewery tour. After the tour, I stayed for some tasty beverages and treated myself to their awesome macaroni and cheese. ...and I've been plotting my own attempt ever since.

Seeing as this was my first attempt at making this iconic dish "outside the box" I first took a look at Allrecipes.com and started with their basic instructions and ran off on my own.(I'll definitely use different cheeses next time) I started with:

12oz uncooked egg noodles
2 cups finely shredded, fresh parmesan
1/2 cup finely shredded pepper jack
1/2 cup finely shredded sharp cheddar
3 cups of milk
3/4 cup butter
3 tablespoons all-purpose flour
oregano
allspice
parsley flakes
1lb of extra thick sliced, hickory smoked bacon

Prepare the noodles as recommended on the package; you can set them aside until everything else is ready.

First, I got the bacon started in one pan. I keep the heat low, and cook the entire pound all at once (use a large enough pan). Cooking bacon like this lets you control the heat for the whole batch, you simply rotate the strips as they start to sizzle. This way, when bacon reaches it's critical cooking point, it goes from uncooked to cooked; instead of uncooked to burnt. For this dish you want the bacon to be firm, but not crispy so that it crumbles.

Next I started by making a roux in a saucepan by melting the butter, and stirring in the flour. I stirred that for a while over low heat to make sure the flour-y taste cooked away. Then I added some spices (no real measurement here) to give some color and aroma to the roux. As the roux thickened, I chopped up the bacon and added it to the saucepan:Add the milk slowly, stirring it as it thickens. Here, I added some more spices because I didn't put in enough the first time (just don't over do it). Finally, add the cheeses and stir until they're melted and the sauce thickens a bit.

Now, I wouldn't be me if I didn't just decide to pour some of my beer into the cheese sauce, would I? (I've been brewing several brown ales, so I'm drink other brown ales to compare them against) Today I've got some Dirty Helen brown ale from Barley Island brewery; Noblesville, IN.

Finally, combine the noodles and cheese sauce in a casserole dish and bake at 350 degrees F for thirty minutes. Serve.

I have to say, I'm impressed that it came out as well as it did. Admittedly, I used three fairly bland cheeses, and the cheese flavor could use some extra kick. The parmesan made the sauce dry out pretty quickly. All in all, it was a tasty dish. I'll thank the bacon for that.

Now that's what I call recycling!

Bottling Day!! ...ok, so really, it's not exciting. It's a pain in the butt.

I'm a bit neurotic when it comes to cleaning my bottles; but that's necessary if you don't want your beer to spoil; that's one of many good habits I learned from Happy Mike when I brewed with him in Yokosuka, many years ago. If that's any sort of sign, I'm gonna be producing some great beer with a little more practice.

To help ensure that I get everything out of the bottle, I fill them with water and put them into my brew kettle to warm them up. I don't usually put much soap in the bottle because I brush them, and then rinse using a sterilizing solution. If the bottles weren't rinsed well once they became empty they develop a crusty film inside. Warming them up really gets any gunk loose from the bottom of the bottle.

My kitchen sometimes gets a little overwhelmed with bottles on days like this.

Now I transfer the un-carbonated beer from the secondary fermenter into the bottling bucket to mix with priming sugar. Priming sugar doesn't generate any more alcohol but it does activate the yeast again to produce carbon dioxide which, once trapped in the bottle when capped, will pressurize and carbonate the beer.


I neglected to take any pictures while I was bottling, I was a bit busy filling and capping.
Nonetheless, I have a cabinet full of bottles that will be ready to drink somewhere between one and two weeks!

Preaching to the choir

I couldn't be satisfied with just being obsessed with beer myself, I have to build a following. Not that it was hard to do; Sean was already a beerfan.

So to prod him into the hobby, I brought my kit over to his house last week and brewed a batch of beer with him. ...I managed to do most of the work, but that's not a complaint. I made the beer, he made the stew. I'd call that a fair trade (especially since the beer won't be ready to drink for a few weeks).

To satisfy our thirst for beer, I picked up a few bottles for us to ease our impatience while we transferred our batch from primary to secondary fermentation.

There's BEER a brewin'!

There's BEER a brewin'!

I'm sure it comes as no surprise that I'm a big fan of beer. Making (and enjoying) your own beer at home requires a great deal of patience, but it is immensely gratifying.
This is an American Brown Ale that will finish primary fermentation in ten days, after which it will sit for two more weeks while the remainder of the sediment clears. Then, I'll leave it condition in bottles for another two weeks. I did say that it takes a great deal of patience.