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April 19, 2013. For the past six or seven months, I've been obsessed with oyster stouts. It started with Revival Stout. From Port City Brewing. They use local, Chesapeake Bay oysters, steeping the shells in the brewing water to add mineral content, then adding the meat and liquor (the salty fluid inside the shells) to the boil. Then, during a trip to Charleston, SC, I tried Bowens Island Oyster Stout. From Holy City Brewing. About a month ago, I discovered Marooned on Hog Island. March 1, 2013. Come aliv...

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April 19, 2013. For the past six or seven months, I've been obsessed with oyster stouts. It started with Revival Stout. From Port City Brewing. They use local, Chesapeake Bay oysters, steeping the shells in the brewing water to add mineral content, then adding the meat and liquor (the salty fluid inside the shells) to the boil. Then, during a trip to Charleston, SC, I tried Bowens Island Oyster Stout. From Holy City Brewing. About a month ago, I discovered Marooned on Hog Island. March 1, 2013. Come aliv...

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BEERsimple | beersimple.blogspot.com Reviews

https://beersimple.blogspot.com

April 19, 2013. For the past six or seven months, I've been obsessed with oyster stouts. It started with Revival Stout. From Port City Brewing. They use local, Chesapeake Bay oysters, steeping the shells in the brewing water to add mineral content, then adding the meat and liquor (the salty fluid inside the shells) to the boil. Then, during a trip to Charleston, SC, I tried Bowens Island Oyster Stout. From Holy City Brewing. About a month ago, I discovered Marooned on Hog Island. March 1, 2013. Come aliv...

INTERNAL PAGES

beersimple.blogspot.com

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BEERsimple: September 2012

http://beersimple.blogspot.com/2012_09_01_archive.html

September 21, 2012. When the weather starts to cool down, I start to crave doppelbock. For years I've relied on Ayinger Celebrator, but this year I decided to try something new - Great Divide's Wolfgang. Their newest seasonal offering. September 18, 2012. Do you know what Kölsch is? Is a perfect specimen, and in my opinion one-ups traditional ones like Gaffel and Reissdorf in both aromatics and flavor. Subscribe to: Posts (Atom). Awesome Inc. template. Powered by Blogger.

2

BEERsimple: LAVA

http://beersimple.blogspot.com/2012/12/lava.html

December 3, 2012. I saw the word LAVA and in the milliseconds that passed before I read the second line, my mind said, "Wouldn't it be cool if this beer were brewed in Iceland? I've never seen a beer from there." I smiled to myself when I read the second line, Product of Iceland. Then I got even more excited when I saw the style - smoked imperial stout. Located in the fertile lands of south west Iceland, Ölvisholt Brugghús. The beer's name is inspired by the active volcano Hekla.

3

BEERsimple: 32/50 Kölsch

http://beersimple.blogspot.com/2012/09/3250-kolsch.html

September 18, 2012. Do you know what Kölsch is? Is a perfect specimen, and in my opinion one-ups traditional ones like Gaffel and Reissdorf in both aromatics and flavor. My favorite part about 32/50 Kölsch is that it's only 4.8% ABV. It makes an excellent session beer and is available year round. Oh, and in case the map on the bottle isn't a dead giveaway, 32/50 refers to the latitudes of Charleston, SC and Köln, Germany. Cheers! Subscribe to: Post Comments (Atom).

4

BEERsimple: December 2012

http://beersimple.blogspot.com/2012_12_01_archive.html

December 3, 2012. I saw the word LAVA and in the milliseconds that passed before I read the second line, my mind said, "Wouldn't it be cool if this beer were brewed in Iceland? I've never seen a beer from there." I smiled to myself when I read the second line, Product of Iceland. Then I got even more excited when I saw the style - smoked imperial stout. Located in the fertile lands of south west Iceland, Ölvisholt Brugghús. The beer's name is inspired by the active volcano Hekla.

5

BEERsimple: April 2013

http://beersimple.blogspot.com/2013_04_01_archive.html

April 19, 2013. For the past six or seven months, I've been obsessed with oyster stouts. It started with Revival Stout. From Port City Brewing. They use local, Chesapeake Bay oysters, steeping the shells in the brewing water to add mineral content, then adding the meat and liquor (the salty fluid inside the shells) to the boil. Then, during a trip to Charleston, SC, I tried Bowens Island Oyster Stout. From Holy City Brewing. About a month ago, I discovered Marooned on Hog Island.

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thenobleexperiment.wordpress.com

Blackberry Lillet | Noble Experiment

https://thenobleexperiment.wordpress.com/2013/07/11/blackberry-lillet

Entrepreneur. Cocktail and spirit champion. Old world wine provocateur. What I’m Drinking. This is two cocktails in a row with Rothman and Winter Apricot, for the record. But that’s ok. It’s summertime and I could drink that spirit by the gallon if that was socially acceptable. I like a stemless wine glass and a giant ice cube for this drink, but a highball glass is likely more appropriate. Use whatever moves you. 1 oz Rothman and Winter Apricot. 3 oz Lillet Blanc. A Little Bit of Sugar. You are commenti...

thenobleexperiment.wordpress.com

Cocktail Tools You Need To Buy | Noble Experiment

https://thenobleexperiment.wordpress.com/2013/01/16/cocktail-tools

Entrepreneur. Cocktail and spirit champion. Old world wine provocateur. What I’m Drinking. Cocktail Tools You Need To Buy. Here is a list of what you need to make good cocktails and where you should get them. I like separate weighted shaking tins, as opposed to the three piece shakers or the Boston shaker (which uses a pint glass). The weighted tins are all stainless which allows your ingredients to get colder, they’ve got good weight so you can get better leverage, and they look cool. All ...Spoons with...

thenobleexperiment.wordpress.com

Cocktail Recipe Index | Noble Experiment

https://thenobleexperiment.wordpress.com/cocktail-recipe-index

Entrepreneur. Cocktail and spirit champion. Old world wine provocateur. What I’m Drinking. 8211; Aperol, Cocchi Americano, lemon, Bitter Truth Grapefruit Bitters. 8211; Bulleit Bourbon, Captain Morgan Spiced Rum, Lemon, Maple Syrup, Apple Cider, Angostura Bitters, Fried Apple Butter. 8211; Gin, Lemon, Maraschino Liqueur. Bees Knees Vermouth Cocktail. 8211; Dolin Blanc Vermouth, Allspice Dram, Aperol, Cherry. 8211; Dry Sack Sherry, Cynar, Camparo Antica Vermouth, Chocolate Bitters. Cocktail a la Lousiane.

thenobleexperiment.wordpress.com

Homemade Bitters! | Noble Experiment

https://thenobleexperiment.wordpress.com/2013/08/19/new-bitters-2

Entrepreneur. Cocktail and spirit champion. Old world wine provocateur. What I’m Drinking. I’m making a new batch of house bitters and you should too. Modeled after those everyday aromatics bitters you always come across, these are spice driven, rich and all around delicious. I order most of my aromatic roots and leaves from the small flower apothecary in Chicago, although you can just go on amazon and grab them. Here is what you need:. 1/4 cup cinchona bark. 1 Tablespoon black walnut leaves. This recipe...

thenobleexperiment.wordpress.com

Twitter and Facebook | Noble Experiment

https://thenobleexperiment.wordpress.com/twitter-and-facebook

Entrepreneur. Cocktail and spirit champion. Old world wine provocateur. What I’m Drinking. Help me feel popular. Check me out on Twitter. Tell me what you think. Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Email (Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. Notify me of new comments via email.

thenobleexperiment.wordpress.com

Manhattan | Noble Experiment

https://thenobleexperiment.wordpress.com/2013/09/26/manhattan

Entrepreneur. Cocktail and spirit champion. Old world wine provocateur. What I’m Drinking. New bitters, but a time tested manhattan recipe. 2 oz Rittenhouse Rye. 1 oz Carpano Antica. 1 dash Angostura Bitters. 1 Dash Dram Hair of the Dog Bitters. Stir Strain. Drink. Tell me what you think. Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Email (Address never made public). You are commenting using your WordPress.com account. ( Log Out. Follow Blog via Email.

thenobleexperiment.wordpress.com

Making Falernum | Noble Experiment

https://thenobleexperiment.wordpress.com/2013/08/14/making-falernum

Entrepreneur. Cocktail and spirit champion. Old world wine provocateur. What I’m Drinking. Falernum is a liqueur made up of a laundry list of delicious ingredients, primarily almond, clove, lime, and ginger. I like to add a few additional things to the mix, including allspice, almond extract, and a little bit of cardamom. The liqueur is then sweetened with a rich simple syrup and typically mixed with rum. Peels from 6 limes. 1/8 cup chopped ginger. 1/4 cup sliced almonds. 1 tablespoon almond extract.

stbrigidsfarm.blogspot.com

St. Brigid's Farm: C.O.W.S.

http://stbrigidsfarm.blogspot.com/2013/01/cows.html

Wednesday, January 23, 2013. COWS Project Manager Lindsey Collings and Katie Hanehan, Jr. Project Manager arrived before morning milking to take measurements of the stalls, water troughs, feed bunk and to apply the electronic data loggers that measure total lying time on 40 cows 3 years and older. After milking, they visually evaluated gait scores and hock health and conducted a survey of management practices such as frequency of hoof trimming and bedding. While this evaluation showed that we do have com...

stbrigidsfarm.blogspot.com

St. Brigid's Farm: June 2012

http://stbrigidsfarm.blogspot.com/2012_06_01_archive.html

Wednesday, June 6, 2012. In Memory of Edwin C. Fry. He loved cows, farming, and all. February 8, 1924- June 1, 2012. A Celebration of Life memorial will be held on June 30 at 11AM at the Presbyterian Church of Chestertown. In lieu of flowers, the family suggests contributions to The Presbyterian Church of Chestertown, 905 Gateway Drive, Chestertown, MD 21620, or the Maryland 4-H Foundation Edwin C. Fry Memorial, 8020 Greenmead Drive, College Park, MD 20740. Subscribe to: Posts (Atom). View from the table!

stbrigidsfarm.blogspot.com

St. Brigid's Farm: January 2013

http://stbrigidsfarm.blogspot.com/2013_01_01_archive.html

Wednesday, January 23, 2013. COWS Project Manager Lindsey Collings and Katie Hanehan, Jr. Project Manager arrived before morning milking to take measurements of the stalls, water troughs, feed bunk and to apply the electronic data loggers that measure total lying time on 40 cows 3 years and older. After milking, they visually evaluated gait scores and hock health and conducted a survey of management practices such as frequency of hoof trimming and bedding. While this evaluation showed that we do have com...

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BEERsimple

April 19, 2013. For the past six or seven months, I've been obsessed with oyster stouts. It started with Revival Stout. From Port City Brewing. They use local, Chesapeake Bay oysters, steeping the shells in the brewing water to add mineral content, then adding the meat and liquor (the salty fluid inside the shells) to the boil. Then, during a trip to Charleston, SC, I tried Bowens Island Oyster Stout. From Holy City Brewing. About a month ago, I discovered Marooned on Hog Island. March 1, 2013. Come aliv...

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