Last night I went to Isaac Newton’s in Newtown, PA for the Founders Brewing Company tap takeover. They had 5 or 6 Founders beers on tap. Unfortunately the kicked the keg of Kentucky Breakfast Stout within the first 30 minutes of the tap take over which was disappointing yet also quite impressive. I tried three beers at this event.
The first was the Double Trouble IPA, This Imperial IPA was very similar to the Dogfish Head 120 but with a much nicer finish. This is a great sipping beer and went well with the pork chop I ordered.
The second beer I tried was the Curmudgeon Old Ale. I was very surprised by this beer. It was very smooth and finished like a mellow scotch. This oak aged ale is a great easy drinking beer but be warned it has a 9.8% Abv.
The last beer I had was Founders All Day IPA this beer has become my recent go to anytime I see it on tap. It is a very easy drinking IPA and is not overly hoppy. A great beer to drink during the summer when you are just hanging with some friends.
I decided to take a stab at some southern country style cooking earlier this week. We had breaded pork chops on Sunday and I decided to make a bacon gravy for them. In the end the gravy turned out pretty well. However while I was making it I was disappointed with how bland and plain it tasted. The slat and pepper helped but it just needed something else. I took a few spoonfuls out of the pan and experimented with a few additions. Mustard didn’t work well with the flavor of the gravy, Horseradish was too harsh, Finally I settled on chipotles in adobo sauce. The chipotles gave the gravy the subtle zing it needed. If you want you can use the gravy recipe as a base and substitute out the chipotles for whatever direction you want to take the gravy. I am also thinking about substituting the bacon with sausage the next time I make this to see how that works.
This is a very easy to make appetizer that is sure to impress. If the scallops you use are very large be sure to cut them in half so they all cook evenly. When picking scallops try to find dry packed, they cook better than wet packed scallops. Make sure to precook the bacon. by precooking the bacon you solve the problem of having either overcooked scallops and crispy bacon or perfectly cooked scallops and undercooked bacon. You can pair the bacon wrapped scallops with ginger BBQ sauce or a nice cocktail sauce. You will find the recipe’s for the scallops and the BBQ sauce below. Enjoy!
On Friday night I went over to the Dogfish Head tap takeover at Uno’s Chicago Grill in Bensalem, PA. I ordered one flight and one 120 minute IPA. The flight contained four beers. Sixty-one, Black and Blue, Burton Baton, and Palo Santo Marron. The Sixty one is twist from the 60 minute ipa and uses the same ingredients plus the addition of Syrah grape must. I enjoyed this beer, it was very easy to drink and had great flavor throughout. The second beer in the flight was the Black and Blue. The Black and Blue is a Belgian-style golden ale fermented with black raspberries and blueberries. This beer was a little too sweet for my tastes. The third beer was the Burton Baton, an oak aged English old ale Imperial IPA hybrid. This was my favorite beer of the flight. It had a great hoppy taste and nice accents from the oak barrel. The final beer of the flight was the Palo Santo Marron brown ale. This beer is a great winter beer so the fact that it was 90+ degrees when I was drinking this took away a bit of the enjoyment but overall it was a good ale with hints of vanilla and caramel.
Along with the flights I also ordered a 120 minute IPA
I’m probably going to get torn apart for this but I was not the biggest fan of the 120. The first sip is good with a great IPA flavor but I feel the aftertaste kills the beer. I find it tastes like someone dropped a shot into the beer. I know this is a high alcohol content beer but I’m just not a fan of the after taste. Overall I enjoyed the my first event of Philly Beer Week and look forward to the next one.