Today was bottling day for the first batch of home brew I made with the gents now being referred to as the Brew Jam crew. A half bottle remained so we tried it pre-carbonation and it’s actually good. Nice sweetness, but noticeable hopping. We probably used 3-4 ounces of hops in a two gallon batch, which is a ridiculous amount of hops. Spent the rest of the afternoon jamming with Jay, who I’ve come to find has very similar taste in music to myself. I’m looking forward to this year, seems to be moving in the right direction for my music efforts.
Tonight, relaxing at home and decided to try my hand at a soup recipe. It turned out so I present the recipe for my Smoked Sweet Stout Onion Soup:
Smoked Sweet Stout Onion Soup
1 tbsp olive oil
2 tbsp unsalted butter
1 Vidalia onion, sliced thinly
— Melt the oil and butter together, add onions, and about a tablespoon of kosher salt. Stir and leave on low heat for up to 30 minutes, allowing the onions to caramelize.
3 dashes liquid smoke
2 tbsp blackstrap molasses
1 bottle stout beer
— Add these ingredients, stir together, and turn heat up to boil until the liquid is reduced in half
1L chicken stock
1 bay leaf
1 tsp thyme
1 tsp sage
1 tsp rosemary, crushed
1 tbsp black pepper, cracked
— boil for 5 minutes, reduce and simmer for up to 15 minutes.
I chose to melt some mozzarella on bread on top, French Onion style, but this will taste fine as it is as well!