Even though it is smack dab in the heat of summer, and our summer seasonal Tradewinds Tripel is about to hit stores, just like the grasshopper and office supply and clothing store commercials are telling us, it's time to start preparing for fall. Instead of stocking up on protractors, notebooks and erasers, we at The Bruery have decided to hoard a different sort of supply, namely yams. I am sure you are thinking that I must have misspelled yeast, or that I meant to say hops, with the hop shortage and all. But we like to think a little different here, and we have a yearn'in for the yams. 440 lbs of yams to be exact.
Tomorrow we will be brewing our fall seasonal- Autumn Maple. And for this beer, we have decided to abandon pumpkin for the OTHER fall favorite- yams. It's the year of the yam. Pumpkins are so over. They have no flavor of their own, carving them with those cheesy pumpkin carving knives is hopeless, and they always end up just getting that fuzzy mold on the bottom of them, well before Halloween. Now yams are the true friend- freshly available year round, , better nutrition than a regular potato, and just the right amount of phallic shape to warrant a snicker or two at the grocery store. Oh and those sweet potato fries that everyone loves so much? Really yams.
Pumpkins have had their day, so now it is time to give yams a chance. We will be hand roasting 440 lbs of yams on the barbeque, to be added to this special beer. Oh So Yammy! Maple syrup, molasses, and traditional pumpkin pie sort of spices will be added as well. We will report back with how it goes!
5 comments:
I yam very intersted to taste how it turns out.
Your beers to date have been great, however, your Berliner Weisse (sampled on draft at the Stuffed Sandwich in San Gabriel, CA) just did not meet my expectations for a Berliner Weisse (as compared to other samples of the style).
yams and pumpkin pie?
i thought you were producing belgian style beers!...
Hi Don--
Thanks for the comment. Glad you like the beers!
The Berliner Weisse is about as traditional as it gets, and I'm very pleased with how it came out. It will continue becoming more sour with age, so we've set aside some kegs for this purpose. Many of the Berliner Weisse examples we see in the States are quite old, and have become substantially more tart than it would be fresh from a cafe in Berlin.
Brewing the yam beer right now. Pretty damn yammy!
Cheers,
Patrick
Yam mean you don't want to do this with pumpkins?
http://www.flickr.com/photos/cog_nate/sets/72157602400060222/detail/
Think I'll be looking forward to the yam beer.
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