Things have gone so well that the brewery near Buckley Air Force Base has already upgraded its brewing equipment a full year earlier than owner and brewer David Levesque had hoped. We sat down with David to talk about his time maintaining nuclear missiles in the Air Force, brewing “big” beers, $2 PBR pitchers and the future of the craft beer scene.
And don’t get me wrong, those little oinkers taste better than anything else you deign to spend wood and fire on.
Flour, salt, yeast, water. That’s it. From those simple ingredients you can make delicious home-made bread. And you can even make it in under 24 hours.
The process is surprisingly relaxing, too. There are busy moments — like the end of the boil, when you are plopping clumps of hops in every few minutes, and when you’re trying to cool the once-boiling brew to below 80 degrees — but there’s also lots of waiting
But there’s no reason to start your cheese-making career with the culinary equivalent of a valve job when, in less than an hour, you can create killer fresh mozzarella in a process much easier than changing the air filter in your car.
We decided to make jam. Because nothing allows you to capture the flavor of summer sun, sumptuous fruit and even the smell of a scorching summer day like a homemade jar of jam, jelly or preserves. It’s magic. On winter’s nastiest day, one bite of summer’s fruit preserves magically breaks even the coldest spell.
The Imperial Pumpkin Ale — spiced with Vietnamese and Indonesian cinnamons, nutmeg, ginger, allspice, mace and cloves — clocks in at 9 percent ABV and 24 IBU.
Pattullo, 20, is one of the newest — and youngest — resident artists at Jubilee Roasting Company at 1452 Kenton St. in Aurora
I don’t have an adorable Italian Nona willing to walk me through centuries-old family recipes scribbled onto wisps of onion-skin — I’m not sure, but I’m pretty sure, that those only exist in Prego commercials.