Our first IPA

Just in case you didn't know, we were making beer.

Look at this. Not too bad, eh?

Here you can see my arms reflected on the glass. I've never said I could take photos

Last Saturday was the oficial tasting day. Obviously we didn't wait until Saturday, but trust me it's better to wait.

As good adopted Edinburgers (or whatever you call the citizens of Edinburgh) our IPA of reference is Deuchars and it's not a reliable beer. I mean that you don't always get a good pint.

Although our IPA is slightly cloudy we haven't had a bad pint so far, even when it wasn't quite ready to drink, but yes, every pint is different. It's because the yeast settles in layers, or something like that.

Final veredict: Oh yes, we've made some good beer!

Beef and Guinness Stew

Mental note: If I want to post about something I've cooked, I shouldn't wait a month to write about it.

Well, the thing is that I spent a few months in Dublin 10 years ago (OMG) and I didn't have any beef and Guinness stew, but I've always wanted to try it.

I know, it's August (July when I cooked the stew) and probably where you live is sunny and toasty and the last thing you want to eat in summer is a stew. But hey, I live in Scotland, these rules are not applied here.

I love cooking stews, well, actually I love to make anything that takes time to cook. It gives me a sense of achievement and satisfaction. Because let's face it, you can spend time, money and effort on things, but not always the results are what you expected.

One thing is sure, get a few veggies, some good stock, wine, beer or whatever liquid you fancy to cook with, a cheap cut of meat and cook it until it melts. For sure your house will be filled with wonderful aromas, and you will get chunks of meat tender like butter and that liquid will turn into the most amazing liquor that's warm and rich. Hundred per cent guaranteed.

I used feather steak. A cheap and ugly cut with unappetising connective tissue in the middle, but that means it is perfect for slow-cooking.

Recipe adapted from BBC GoodFood

• 1 large onions, diced
• a few thyme sprigs 
• 1 garlic clove , crushed
• olive oil
• 500g braising steak , cut into chunks
• 3 tbsp plain flour , well seasoned 
• A handful of quarted mushrooms
• 250ml Guinness
• beef stock fresh, cube or concentrate made up to 125ml (I used fresh chicken stock)
• parsley, choppe (I didn't have any)

1. Cook the onions, thyme and garlic with a little olive oil in a large casserole until the onion is softened and translucent. Dust the braising steak in the seasoned flour and brown in a hot pan with a little oil.
2. When the beef has a good, even colour, add it to the pan with the onions and pour in the Guinness. Top up with the stock to just cover the beef.
3. Cover and simmer over a very low heat or transfer to a 150C oven for 2-3 hours until the beef is meltingly tender (check after 2 hours). When is half way cooked add the mushrooms.Season to taste and add some chopped parsley.

Enjoy.

We are making beer!!

Yes we are, it's happening right now while I'm typing this. There's a 5 gallon barrel brewing in our garage and it's exciting!

We started six days ago and it's going to be Indian Pale Ale.

For those who are not familiar with the IPA, basically it's pale ale (made with less roasted malts) brewed for export to India and other places of the British Empire keeping this name nowadays.

We had to sterilise this huge bucket and the rest of the equipment, the best place was the tub.

Then we had to mix the hopped malt with the spray dried malt extract.

We poured the mix into the big bucket, added 6 pints of boiling water and topped up with cold water to 5 gallons. Then we stirred in the yeast, put the lid on and left it for 6 days.

We left it fermenting in the lounge. Yes, where we watch telly, so while we were there on the sofa the bucket was making all this bubbly, gurgley, farting little noises.

Yesterday was the 6th day, so with the help of a siphon and very sophisticated logistics we transferred the brew from the bucket to the pressure barrel and added more malt extract.

Now we have to wait 16 more days, and the beer hopefully will be clear and delicious.

5 gallons = 23 litres = Lots of beer!!!