What Beer Are You Drinking Now? #3474

Jerry Cantrell show was great. Was way more AIC heavy than expected. Played almost 100 minutes. Let's just say there was lot of Oklahomans in the audience enjoying their " medical " weed tonight.

Jerry noted that. Sadly, his dad couldn't be in the crowd tonight to heat Rooster. Still kicking though

Stonecloud Brews Lee Mosaic IPA

 

$9 for this bottle. It’s good (and I think even better fresher [bottled Feb 8]) but I wish there was a cheaper, local option. Black Butte at $10 a six pack isn’t bad, but I guess Porters just aren’t sexy.

 

@russpowell looks like the second hand smoke got you. What were you quoting me for?

Edit finishing out the night with a new glory anterior motives altbier. New beer to me, New brewery to me. Some fruit esters up front that morphs into an intriguing nuttiness. I'm not too familiar with the style, but it's a good closer for the night.
Cheers again LNBA!

 

My go to Mexican beer if it’s available. Rarely buy it for home consumption:

 

Ian, try this .. use your Instant Pot to cook a corned beef roast.

1. Take the trivet that came with the pot and wrap it in tin foil for easy cleanup.

2. Put the trivet in the pot and put a 3-4 lb corned beef on top of it - if you use a heavier piece of meat then you need to extend the cooking time accordingly (add about 15 minutes extra per lb during the 1st half of the cooking, the 30 minute part stays the same)

3. Pour a can of beer over the beef - I like to use Guinness myself. Add enough beef broth so that it just barely covers the corned beef.

4. Use the Manual setting and set it for 60 minutes. After 60 minutes, turn it off and release the pressure - I usually do this outside since it can make a mess,

5. Add carrots and cabbage to the Instant Pot (with the corned beef) and then using the manual setting, set it for 30 minutes. At the end of 30 minutes, turn it off and let it depressurize naturally - takes about 20-25 minutes.

6. It's important when you slice corned beef that you slice across the grain of the meat or it will be tough. I also slice it very thin, like in 1/8 to a 1/4 inch slices.

This is my preferred method and it generally comes out great every time. I've done it in the crockpot, Dutch oven but this is consistently the winner for me - others may disagree, but this is what works well for me.