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The Brewers Pub - Sit and raise your glass with friends!

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The Brewers Pub - Sit and raise your glass with friends!

If you are a brewer, a lover of home brew beer, or just interested in making beer or wine at home, this is your place. I do not support anyone provider of brewing items, but the community. I brew what tastes good to me and so should you. PROST!

Members: 81
Latest Activity: Apr 15

Beef Ribs dinner to accompany your beer.

We all know beer goes very well with beef. So, here is a recipe I made recently using local grass fed/finished beef ribs with tomatoes, sweet potato and coleslaw made from items from our local Farmers Market to go with my homebrewed India Pale Ale.  Of course, the beverage of choice was my IPA!! Enjoy.

Braised Beef Ribs

1. 3#s beef short ribs trimmed of extra fat*

2. 1/4 cup Worcestershire sauce

3. 1/4 cup Brags Organic Cider Vinegar (unfiltered)

4. 4 tbs Olive Oil - 2 tbs for marinade, 2 tbs for browning

5. 1/2 tsp Garlic Powder

6. 1/2 tsp Onion powder

7. 1/2 tsp Smoked Paprika

8. Salt & Pepper to taste

9. 12 oz India Pale Ale (6%ABV min)

Directions:

Marinade: Mix ingredients #2-8 in a closable bag Add short ribs covering the meat with the sauce. Be careful not to puncture the bag with the rib bones. Marinate in the icebox for at least 2 hours.

Cooking: Preheat oven to 300 degrees Using a deep sauté pan or Dutch oven, coat pan with olive oil Remove ribs from marinade Brown the ribs Remove pan from heat Remove the ribs Drain excess oil leaving cracklings on the bottom of the pan Replace in heat Pour beer into pan bring to a boil, scrape cracklings into the mixture. Replace ribs into pan, cover.

Placed in preheated 300 deg oven and simmer for 2-3 hours, until meat is ~140 degrees.

* Freeze those fat trimmings!!!! I cut mine into cubes (lardons) and render them in a slow oven. I strain the cracklings from the fat, jar the fat, refrigerate it, use it in lieu of butter or oil, especially when sautéing onions for my french onion soup.

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Comment by John F. Houpt II, PhD on May 9, 2013 at 1:22pm

Looking for good homemade rootbeer and ginger ale recipes, about as organic or natural as I can get.

Comment by John F. Houpt II, PhD on May 9, 2013 at 1:20pm

Brewing an extract  British Bitter from 7 Bridges Coop IBU 25.9; O.G. 1.044; F.G. 1.015; ABV3.9%. No bottles or kegs this time. I'm going to put it up in "Party Pigs." and keep them in the icebox. Each pig holds 2.5 gals of brew under pressure.  Nice and portable and less sanatizing and refiling work. Looking forward to sitting on the porch or under the tree enjoying one of these.

Comment by Pat Johnson on May 22, 2011 at 9:54am

 

Yesterday I was feeling American so I brewed 10 gallons of an American Wheat Beer (ShhWheat). I used 10lbs each of 2-Row Barley and Malted Wheat. 1.5oz of Cascade hops at 60 minutes and 1.5oz of Saaz hops at 15 minutes from the end of the boil.

 

Comment by Pat Johnson on May 9, 2011 at 9:53am
I'm doing an "Organic" beer brewing demo an Everman Natural Food store here in Pensacola in Ocotober. I plan to make a "Pale Ale" and a "Porter" for sampling (brewed the month before the class) and brew a Pale Ale during the demo. I will be using "Organically" grown Barley but not nessessarily Organic Hops (nobody except homebrewers do). I'll be using Munton's Ale yeast in all of the beers. So Organic Barley, non-Organin Hops and Munton's Ale Yeast will make up the ingredients. The 10 galloons of Porter will contain 18lbs of Pale Malt, 1lb of Chocolate Malt, 1lb of Roasted Barley and 1lb of Crystal 60. Mash at 155 degrees for 1 hour. 1 hour boil with 1oz of Cascade at 60 minutes, 1 oz of Saaz at 15 minutes. The 10 gallons of Pale Ale will be made up of 100% Pale malt (20lbs) and mash at 155 degrees. 1 hour boil with 1 oz magnum hops at 60 minutes, 1oz cascade at 30 minutes, 1oz centenial hops at 20 minutes, 1 ounce of cascade hops at 15 mintes and 1oz of cascade at flame-out.
Comment by Jackie Smith on March 23, 2011 at 8:38pm

Hello! I am attempting to make wine and my first batch was a total bust. :(  I am hoping to use juice concentrate or juice to get the hang of the process before I go wasting a bunch of fruit (so obviously no natural yeast yet)....any tips?? Thanks!

Comment by michael on January 10, 2011 at 10:47pm
My 2010 Homebrews, click through to see the tags.

2010 year in homebrew tasting tonight!
Comment by Clayton Weber on October 27, 2010 at 6:20pm
Hello Fellow Brewers! Ive been Homebrewen like crazy for 11 years with no inclination of slowen down, Also love to grow Humulus Lupus in my garden spot! Glad to see a community of like minded individuals!
Comment by Patrick Salvaggio on October 4, 2010 at 11:06pm
made my first all grain batch last year and it came out great but i never made another i really want to get back into it. i made a rogue chocolate stout clone. this summer i grew cascade hops i want to make a batch with them i have about a freezer bag full of dried hops in my freezer any suggestions?
Comment by michael on May 13, 2010 at 3:19pm

Here's our new tiered sparging setup. Worked great for the Belgian White we made last night.
Comment by Cornelia on June 29, 2009 at 1:47pm
Check out the new video Dorothy posted "What's organic about organic beer?"
 
 
 

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