I swung by The Bruery last Thursday to film an upcoming segment on home breweing for Kitchy TV, and look what these guys have going on! Every time I visit they're up to something kind of wonderful and this time is no exception. Work and play seem to bleed together for the young guys who work there (for real, they're all under 30) and I can't help but be a little jealous of the vibe they've got going. It's like when all of your friends in high school worked at the same restaurant (or The Malibu Sands Beach Club if you watched Saved by the Bell) but you had that law firm internship. These are Witbier Mussels and barbequed yams I'm talking about here. The yams were for the delicious sounding Autumn Maple, The Bruery's fall release, and the mussels were for, well, kicks. This is what they do on Thursday afternoons. They barbeque 700 pounds of yams and cook up some mussels. The Autumn maple is a play on a Brown Ale and Pumpkin Ale, but instead of pumpkin we're getting yams. Add vanilla bean, cinnamon, maple syrup, molasses, and all kinds of other good stuff and you've got Autumn Maple. We discussed the possibility of adding toast marshmallow to make it a true Thanksgiving Yam dish. Maybe next year. Also, I'll be making my own rendition of Moulles Bruery, so expect a post of a recipe soon!
GAH!! Seriously guys? What are you trying to do, kill me with hunger?
The spices cooking away...
This is what 700 yams barbecuing looks like.
GAH!! Seriously guys? What are you trying to do, kill me with hunger?
The spices cooking away...
This is what 700 yams barbecuing looks like.
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