Koningshoeven Quadrupel Vintage 2004

This wonderful Dutch Trappist Ale was bottled in 2004 and opened in 2009.

Being aged over five years, this Koningshoeven Quadrupel treats the nose to an aroma of apples and cinnamon with subtle hints of dark red cherrys. As you can see above the ale has a dark copper apperance with a thick frothy head.

The innitial flavor is malty, beginning with apple and and shortly fading to a not tart but not sweet raspberry. The mouthfeel is warming as the flavor moves to the back of the mouth. The raspberry turns to a mild current bitter, very similar to the current bitters found in a younger Orval. As the current subsides, the flavor returns back to apples, although not as malty as the innital component.

BBQ Sunday

St. Louis Style Ribs with Smoked Chicken & Sausage Pasta Salad

Here we have St. Louis cut pork ribs that were cooked "low & slow" in the smoker over hickory wood chips. The membrane on the back of the bones was removed along with any excess fat. The ribs were then rubbed with a home-made BBQ spice which included: Chili Powder, Onion Powder, Garlic Powder, Fresh Ground Coffee, Paprika, Cajun Spice, Kosher Salt & Pepper. The ribs were cooked at 250 degrees for about 4 hours, or until the meat pulls from the bone with a gently tug. They are then left to sit to come down to room temperature or can be placed in the fridge if not being served for a while. It's important to let the ribs cool down before finishing them on the grill- This will keep the meat juicy and tender and won't get over cooked during the final step. After the ribs have cooled, placed the racks on a medium/high heat and baste generously. Flip them 2-3 times while basting and they should be perfect in about 5-10 minutes or so. The meat should not fall off the bone until bitten, then pull away cleanly. Fantastic!

The same rub was used for the Chicken for the pasta salad. Clean a whole bird and rub the BBQ spices generously on the chicken, inside and out. The Chicken and the sausage comes out of the smoker after about 1 1/2 hours or so. The chicken goes in breast down for the 1st 1/2 hour then they're flipped over for the remainder of the smoke. Once finished, the chicken was pulled and the sausage was sliced for the salad and left to cool. Penne pasta was used here, cooked al-dente and tossed with chopped onion, celery, sun-dried tomato & the smoked meats. A quick mustard vinaigrette dressing with fresh basil was whipped up and used to toss all the ingredients together.

13th Century Grut Bier

Dr. Fritz Briem's 13th Century Grut Bier

Before the German Purity Law "Reinheitsgebot" of 1516, it was a common practice to use any kind of different spices, herbs, fruits and other plants to provide balance to beer. Hops was not yet well known at this time.

Grut Bier has roots in many cultures and each culture had it's own special ingredients. This interpretation of a traditional Grut Bier is spiced with bay leaves, ginger, rosemarie, and enzian. (from label)

13th Century Grut Bier has an extremely smooth mouthfeel, warming the palette with hints of rosemarie, while giving a mild fresh rush of lemon to the tongue and cheek. The flavor of ginger is tasted in the back of the mouth shortly after, balancing the flavors. The bier finishes warm with hints of rosemarie, sage and anise.

For those of you who have tasted grut bier before this will be one of the better. If you have not, just remember what you are drinking; if you have an experienced palette you will take a liking to this great bier. Serve cold, preferable in the spring time.

The BUZZ

Energy Guru Review

Easter Dinner

Pork Loin w/ a Braised Apple & Pistachio Gravy - Cornbread Sausage Stuffing - Roasted Red Potatoes & Broccoli


When I think Traditional Easter Feast, this is the first thing that comes to mind and it's one of my favorite meals to prepare! The Loin was first marinated for 2 hours with some fresh squeezed orange juice, lemon juice, cider vinegar, smashed garlic cloves, salt, pepper & fresh thyme. Then the loin was removed from the juices, patted dry and seared on all sides in olive oil until golden brown. The loin was removed from the pan to allow fresh diced onion, garlic & a granny Smith Apple to saute for a minute. Then the pan was deglazed with cider vinegar and white wine, chicken stock, pistachios and the loin were added back to the pan & sent into the oven at 350 degrees for about 1h, 20m. I like to cook it until the center reaches 140 degrees then let sit until ready to carve.

Once the loin reached 140 degrees and was let to sit, the pan was returned to the stove to reduce the braising liquid by half. Then in another pan I sauteed some shallots for a few minutes then added the strained braising liquid along with the pistachios. I let this reduce by about a 1/4, then added a little flour to thicken up the gravy. Perfect!

The stuffing was started by chopping some white bread into small cubes and mixing in some crumbled corn bread- about equal parts. Then I browned some mild sausage in a pan until very crispy and most of the fat was rendered out. The sausage was drained then mixed into the bread along with salt, pepper, ground thyme and sage. Then I caramelized 1 1/2 onions and about 6 stalks of celery, both diced fine in a 1/2 stick of butter. This was mixed in with the bread and sausage until nicely combined then transferred to a pan until it was ready to be baked for 40 minutes at 350 degrees.

The potatoes and broccoli were simply oven roasted with olive oil, garlic, salt & pepper, lemon juice and fresh thyme. Simple and delicious!!

Tasting Beer & the Flavor Wheel

More on Tasting Beer

Guiness Extra Stout 4yrs

This Guinness Extra Stout was bottled in 2005. It was cellared in a controlled refrigerated environment at 52 degrees Fahrenheit. The beer above was recently poured in 2009.

To the nose the aged Guinness Extra Stout is similar to an aged porter with hints of both dark and white chocolate.

You would be surprised to find that the initial tastes of well cellared Guinness Extra Stout will boast the sharp flavors of blackberry, raspberry, blueberry, fig and date. The fruit will then mellow out and be chased by a rush of bitter malt. Finally the beer finishes with hints of the same fruits just as the dark malt espresso flavor subsides.

The beer pours a beautiful frothy head.