Thanksgiving snuck up on this year. We were pretty sure we'd wind up as guests, offered instead to host, and in the week-long uncertainty leading up to the big event we bought a boneless leg of lamb. Complicating matters considerably, our sink was refusing to drain. There was also our newborn, and his many and diverse needs. As every frat guy knows though, there are few party-planning complications that cannot be overcome by a keg of beer.
You may recall last year's post on New Belgium's "2° Below Winter Ale". Here's the description our friendly neighborhood Bay Area Beer Ranger provided at the time:
A bright warming blast of Sterling and Liberty hops along with tawny-roasted malts. We push 2° Below into a final, nearly freezing, state which gives its ample structure developing brilliant clarity. Dry hopping during fermentation creates a rosy, floral nose with a hint of pepper spice and subtle estery undertones. 6.6% abv with 30 IBU's.
The beer bought time for the lamb and our friend Jenny's turkey to get just done enough to serve, and side dishes were accounted for by talented friends and strangers.
1 comment:
Two blogs in a row -- I'm honored!
This was my first Thanksgiving with a keg, a welcome addition to any festive occasion. The olives that had roasted until nearly charred in the leg-o-lamb drippings, with fennel and onion, were a highlight.
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