Taste the Rainbow?

I found this amazing picture on Ellen Degeneres's Facebook fan page.  Her caption read, "That's my kinda rainbow."  See more of her amazing photos and funny comments at her show's fan page!

Obama Shares His Secrets

Okay, maybe not the kind of secrets that you see in InTouch  or The National Enquirer but it's still a long-awaited secret that has finally been revealed. In a previous post, I shared that President Obama enjoyed a true home brew - straight from the White House itself!  Mark McDermott recently posted a piece for the Examiner with the recipes for the White House Honey Ale and the White House Honey Porter.  Below is the recipe for the Honey Ale, as I have a slight preference for this style of beer.

White House Honey Ale

Ingredients

• 2 (3.3 lb) cans light malt extract
• 1 lb light dried malt extract
• 12 oz crushed amber crystal malt
• 8 oz Bisquit Malt
• 1 lb White House Honey
• 1 1/2 oz Kent Goldings Hop Pellets
• 1 1/2 oz Fuggles Hop pellets
• 2 tsp gypsum
• 1 pkg Windsor dry ale yeast
• 3/4 cup corn sugar for priming

Directions

1. In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of sterile water at 155 degrees F for half an hour. Remove the grains.
2. Add the 2 cans of the malt extract and the dried extract and bring to a boil.
3. For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
4. For the second flavoring, add the 1/2 oz Fuggles hop pellets at the last minute of the boil.
5. Add the honey and boil for 5 more minutes.
6. Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain.
7. Pitch yeast when wort temperature is between 70-80˚F. Fill airlock halfway with water.
8. Ferment at 68-72˚F for about seven days.
9. Rack to a secondary fermenter after five days and ferment for 14 more days.
10. To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 2 to 3 weeks at 75˚F.

Sneak Peak at Victory's New Facility!

I am incredibly proud to know that Downingtown, a small place where I have spent many of my years, is the home of Victory Brewing Company.  In fact, VBC first exposed me to quality craft beer and was a huge inspiration for my first entry. With their amazing success and contributions to the Chester County community (and beyond), they are needing to open a second facility in Parkesburg, PA.  Below is a short YouTube video of the project's progress.  You can read more about the new facility on their website also.  Slainte!