An Update…

Where to start? Well, I had surgery last November and had my right hip replaced. The referred knee pain went away almost immediately and recovery was much better and quicker than anticipated. But, over the course of a few months, my left knee and hip have begun to bother me more and more… I decided to get this over with and move on, so have scheduled surgery for my left hip in mid-April. After that, I should be fully bionic! 😀 In the meantime, I have been working on beer cocktail recipes, which I have posted a handful of, brewing some new and old recipes, and working on my new 14 tap keezer for the house. I feel that this will allow me to have the full lineup of Sacred beers to test prior to opening and possibly even assist with potential investors. In fact, last week I updated the business plan for Sacred and plan on moving forward after surgery to obtain funding.  I’m looking forward to getting past these health issues and showing the world (well, Phoenix to start) what Sacred Brewing Co. is and can offer when it comes to beer and vegetarian food. In fact, our Mission Statement is: “To brew beer that elicits excitement and challenges the conceptions of this sacred beverage, using only the highest quality and sometimes unconventional ingredients, while being mostly organic and vegetarian.” Let’s get this party...

Beer Tonic

Before I found and began to enjoy beer, I really liked myself a good vodka tonic with a splash of lime. Anyone that has tried a vodka tonic, knows that they can be very dangerous, as they tend to go down very easily. A few weeks ago, I was wanting a vodka tonic, but also a beer, so I figured, why not try to create a beer cocktail with them? I started off with my Wood Betony Amber and although that was tasty, it just didn’t pop. Next, I tried my friend Josh’s homebrew, Longview Brewing Company’s Grapefruit Pale, and that was a whole lot better! I realized that I was on to something, but of course I ended up drinking the last bottle of his beer in testing the recipe out. I moved on to other beers like Sierra Nevada’s Pale Ale and Prairie’s Tulsa Rugby Ale, which both proved tasty. So, what are the ingredients you ask? Do you want to learn more about the cocktail? I’ll be glad to tell you… This recipe includes vodka like a traditional vodka tonic, so go with whatever you like (I am a fan of Ketel One, Tito’s and Kirkland brand), as well as a special liqueur that I recently found. It’s a jasmine liqueur from Greenbar Craft Distillery and although it isn’t overly aromatic like jasmine flowers, it adds a really nice complexity to a mixed drink. The ingredients in Fruitlab Organic Jasmine Liqueur are jasmine flowers, green & black tea, citrus, and cane sugar and it’s not overly sweet like a lot of liqueurs are. The only other specialty ingredient...

Basil Grapefruit Beer Cocktail

If you are like me and love grapefruit and basil separately, have you ever thought of combining them? Now’s a better time than any then! I’ve actually come up with a recipe for a beer that incorporates basil and grapefruit in a nice refreshing summer ale, but haven’t brewed it. Well, as of a few months ago, I was finally able to try a drink at a local coffee bar that utilized these flavors. I was immediately sold! Since then, I have been playing with the flavors and have a nice cocktail recipe that I really like.  The other night, I was (not-so-patiently) waiting for my Salty Señorita (a gose with a ton of Organic lime juice and zest, which tastes like a beer margarita) to be done and kegged… So, I decided to take some grapefruit juice and add it to my regular gose, which is called What Gose Around Comes Around; it was mighty tasty and all I could think about was adding basil to it! That’s when the concept for this drink was created and turning my new favorite cocktail into this delectable beer cocktail. I’m not kidding you, this beverage is so easy drinking and enjoyable, so be prepared!!! With the multitude of goses available on the market today, you shouldn’t have any trouble finding one for use in this recipe. I have of course included more than one suggestion for reference, but it’s up to you and your taste preferences. Note that my gose, which I am using in this recipe, is a 3.8% beer with coriander, salt and a short sour mash to create...

Pumpkin Beer Cocktail

This will be the first of many posts that incorporates the new concept for this blog, now called The Tao of Brew. I intend to provide various beer cocktail recipes, vegan/vegetarian food pairings, and informative how-tos on topics like creating tinctures, hop salts, kombucha, and various forms of lacto fermentation. If you have any suggestions, contact me and I am more than happy to entertain them.  So, let’s get this party started! I know that many people don’t like pumpkin beers and think they are an abomination to the world of craft beer, let alone beer as a whole. Well, I am not one of those people; I personally love pumpkin beers and the spice profiles that they bring to the table. Of course, anyone that knows my beers and brewing style, wouldn’t be surprised, as I am known for my outlandish use of herbs and spices. In fact, for years, I was known as “23” to friends in the community, due to my beers constantly being entered into category 23 Specialty in competitions. This beer cocktail is simple and fun in my opinion and is perfect for the multitude of pumpkin beers that have been filling up shelves for the last month or more. Optimally, I would be using my own Sacred Brewing Co. pumpkin beer, entitled Something Spice & Everything Nice, but since that isn’t available publicly (yet) and I also wasn’t able to brew any this year, we will be going with a commercial example available here in Arizona. Don’t worry though, as I have listed a handful of options for people on the East Coast as...

It’s Been a While!

Where to start??? First of all, I can’t believe that it’s been over a year since my last post and for that I apologize. Let’s catch you up and I’ll try to keep it as short as possible. Well, I completed brewing school last year and yes, I passed! 🙂 I got back home and was considering taking a position in the brewing world while I worked on my brand, but decided to put that on hold until I got back from a belated honeymoon with the wife. We went to the United Kingdom for just over 2 weeks; we started in London and worked our way around the country to end with the last week in Scotland. It was magical and an amazing experience, but a few days in my right knee started bothering me. As our trip progressed, my knee bothered me more and more, but we were walking 8-10 miles a day in the beginning, so I just suffered through it. Needless to say, by the time we got to Scotland I was hurting and adjusting my walk to compensate for my knee. I survived the trip and we had a wonderful time, but my knee and legs were very unhappy by the time we got home. I didn’t have insurance at the time, so tried to deal with the knee pain by seeing a physical therapist, chiropractor, getting shots in my knee, and body work. I managed to heal the muscles that had shut down, but after a few months, it was still bothering me, so I signed up for insurance to start January of...

Almost Done with School…

Well, time has sure flown by and I am getting ready to head out to Vermont for my residential week for brewing school. It has definitely been intense, but I have learned a lot for sure! I can say that I am not a fan of thermodynamics (the extreme calculations), flow rates and a lot of the engineering that I have learned, but have enjoyed the deeper look into brewing at a professional level. This week is the last lecture and it is Brooklyn Brewery’s own Garrett Oliver discussing beer and food pairing. I am thoroughly enjoying this one and may have to get a copy of The Brewmaster’s Table after I get back! So, what will I be doing in Vermont specifically? Well, I’ll be brewing on the school’s system, which is actually also a brewery called Drop-In, and doing filtration, as well as laboratory work. Every day we will also be completing various organoleptic sensory analyses with beer and off-flavors and working with raw materials. Finally, we will be taking our Final Exam next Friday, so wish me luck!!! What are my plans when I get back? I am looking to find a brewery that I can gain some experience on a larger system and work at part-time. I will of course continue to work on my recipes and hone them into a consistent offering. This should be a little easier once I get back, as there hasn’t been enough time to brew since starting school and brew-days when they have occurred, have been few and far between… Then it will be on to the business plan and getting...