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


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: 85
Latest Activity: Jun 9, 2018

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)


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 Wall

Comment by John F. Houpt II, PhD on November 23, 2008 at 5:35pm
Well, the kit came in from 7 Bridges Organic and I finally opened it. Duh Huh - forgot all about the yeast and it's refrigeration need. Oh well, it's 60 degrees in the house at all times, and it was very well packed - wrapped in plactic and bubble wrap with an icepack in it. So things should be ok. Do want to say,I was impressed with the packaging of the kit. The hops were in a vacuum package, the irish moss was in a sealed envelope, the grains were sealwsin a clear bag - crushed very well with a great breakdown of the various types of grains contained in the mix. The extract was in a separate box in a sealed heavy plastic bag (4#s + of extract). This is the first time I used an extract - always went with full grain. So we'll see how I do with this. The best thing about the kit was the illustrated guide to brewing organic beer kits using mash extract. I know, everyone gives instructions, they came with the kit as well ( one page). But this illustrated guide is really a great booklet. It's 24 pages in length, and gives very well and eaisly understood instructions along with optional means of doing things. Like spraging. I always thought you had to use a sprage arm. Well, they use the old method of speaging the grains in the grain bag bt hand - adding water to the bag using a large measuring cup or scooper. Simple, to the point, and probably not the most efficient, but will it work? We'll see. Really, the guide is almost worth the price of buying a home brewing book. The photos are simple and clear - even I can understand what is going on. So, we'll see how this all comes together. I won't start brewing until after Thanksgiving. When I do, I'll set up a few photos like wildman did with his brew. I'll let everyone know my success and my failures so those who are new can see we all make mistakes. Wes plan on the weekend after Thanksgiving - 6 December - to do some drinking, errr I mean brewing.
Until then folks, have a safe and happy Thanksgiving. CHREES, AYE SCPAPI.
Comment by John F. Houpt II, PhD on November 23, 2008 at 5:55pm
Sorry folks. In my last post, I mentioned this is the first time I used malt extract. That is not true. What I should have said was this is the first time I used a liquid malt extract in lieu of dried malt extract. Sorry about that misleading statement. Here is a good web site for instructions on how to brew. It's simple and straight forward - http://www.howtobrew.com/sitemap.html. CHEERS AYE, SCPAPI
Comment by Torry on November 23, 2008 at 7:34pm
Happy Thanxgrieving everyone.
Does anyone know what kind of apple cider makes the best to brew with? I heard that regular ol' pasteurized store-bought cider is not ideal. I heard this after I made some with White House brand cider, spices and honey. (d'oh!) It is very champagne-ish and dry, I think it is good.... though it seems to taste a little "young", like an un-aged homemade wine. Thoughts anyone?
Comment by John F. Houpt II, PhD on December 4, 2008 at 7:38pm
Well, the missus agreed and I done did it. Purchased two VIP tickets to the International Beer Festival to be held in Columbia, SC 24 Jan 09. Hopefully, I'll be able to take some good pictures and get some good guidance from the experts present at this event. If anyone has a particualr question about brewing and you want me to find an answer, please post it here on the web. I"ll copy them over and see what I can get for answers from the presenters. In the meantime, here is another good link for beginning or expert brewing - http://www.allaboutbeer.com/homebrew/index.html.
Until next time - CHEERS AYE, SCPAPI
Comment by John F. Houpt II, PhD on December 5, 2008 at 6:50pm
Welcome Carrtie and Libby to the pub. Funny how people get together over one idea - brewing beer - and then come up liking and doing the same things as the rest of us... bake bread, make cheese, raise chickens, goats. It's talking with folkls like ya'll that make me proud to be an American and relaize we will make it regardless. I know each area we represent has unique things about it. Would ya'll mind talking about what makes your life so special and unique? Nothing major, a couple of lines would do. I know the best way to get to really know a person and their lifestyle is to walk a mile in their shoes. So, ladies and gentlemen, I wear a 10 1/2 DD (ok, fat feet?????) and ready to start the walk. Just be patient. The cane has a tendancy to slow things down - too much damage to the knees when I was younger, but that's another story. Carrie, I'm really interested in your submission to the National Organic Homebrew Challenge. Is this the 7 Bridges competition? Maybe you would be so kind to share how you worked it out and maybe even, shhhhhhhhhhhh... the recipe????? :) Now for me being greedy, how about sending one of those beautiful chickens this way????? I"ll return the favor by sending you some shrimp, oysters and crab from Bluffton, SC. It's great having kids in the area that will do what you ask of them - especially if there is money involved??? LOL!!!!
It's the weekend - - - - WELCOME TO THE PUB. CHEERS AYE SCPAPI!!!
Comment by John F. Houpt II, PhD on December 5, 2008 at 6:55pm
How many of ya'll have access to Sirius or XM radio? Just asking. Thinking about a Christmas gift to the group, and wanted to see if it would work. Let me know as soon as you can please. Thanks, SCPAPI
Comment by Carrie Cox on December 5, 2008 at 9:48pm
SC Papi - our Organic Rainy Day Pale Ale didn't come out so well. Yes, it was through 7 Bridges. The ingredients apparently weren't fresh and we didn't get a very good crush on the grain, and then the OG came out too low. But, there is always next year, and hopefully by then the ingredients will be fresher! :)
As far as everything else around here: Yes, we raise chickens (we currently have 6 hens, though only one has begun laying); have organic gardens; we grew Cascade Hops last year, and we're hoping to have more varities come out next year.
We're planning on opening a small, artisan microbrewery within the next few years here. Our organic beer was our first attempt at an all organic brew. Harder to do here on the East Coast since most ingredients are on the West Coast. So, we're trying to start green and sustainable in other ways until it ceases being so cost-prohibitive to brew all organic beer.
We're also active in our local brewer's guild. We're entering a porter into the December competition. Will let you know how that one goes.
Comment by John F. Houpt II, PhD on December 21, 2008 at 5:44pm
Well all, things are winding down here at the Papi work world and looking forward to the Christmas Holiday with our family and the new addition to the SCPAPI family - Joey Mason. It's been really warm here the past week - up to 80 degrees and rainy. And today, first day of winter, it's around 70 degrees. I won't put much on this note so ya'll can be with family and friends during this beautiful season. Dee (my bride of 34 years)and I want to wish you and yours a very Merry Christmas and a Safe and Wonderful New Year. Please be careful when you all are out and about. Like I tell the Service members I work with, I don't worry about them making the right decision, but I can't trust the other guy. And if I learned anything in the 35 years I spent being in emergency services, it always seems it's the other guy. Those who pay the price are generally pay the ultimate price. And for those so inclined, I've added a picture of the newest member to the SCPAPI family - little Joey Mason - born 14 Sept 08. If anything having two grandsons who have two wonderful parents is all I need to keep things on the track. CHEERS AYE, PROST, SLANTE', SKOLL - Hey Bubba, watch this.... MERRY CHRISTMAS AND HAPPY NEW YEAR. Here's to brewing and sharing in "09"
Comment by Torry on January 16, 2009 at 8:39pm
Newest homebrew debacle....I was getting some blowover on a high-grav IPA, wort coming out of the fermentation lock, so I decided I'd switch to a hose-in-a-jar airlock. I brought the carboy over to the sink and when I took my hand off the hole, beer erupted in a geyser of hoppy goodness. The spray reached all the way to the ceiling! The beer turned out just fine, but I have never seen such rigorous fermentation. Thoughts, anyone?
Comment by John F. Houpt II, PhD on January 28, 2009 at 6:13pm
Wildman, I had the pleasure of fending off the home brewers I met at this week's World Beer Festival in Columbia, SC. Why? I asked the "seasoned" veterans what would cause your brew to act like it did with the yeast that you used? Of course, without knowing the whole set up, the majority of the response I received was - capture the strain, it's a hyper yeast, he exceeded the max/min of the chemical reaction and a few that I cannot place on a public blog. Sorry. As for my take, I hope you kept a sample of the yeast you had to try to culture it and use it for future brews. Sounds like the yeast was "spiked" with additional active cultures that really enjoyed your wort. And that's about the most scientific response I received from the field, even the "professional brewers." CHEERS, AYR Papi


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