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  • Ed Godek

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I did 3 classes with the Green Growler this fall.  Taking a break for the winter and contemplating an intermediate all-grain class for the spring.  Problem is, it takes 4 - 6 hours to do an all-grain batch.  I was thinking of doing a "no-sparge" session beer with them to cut down on the time.

I have kegged the 2 Dine Around beers for next week.  I have a Porter, which will be served with a seared beef tenderloin with porter/brownsugar sauce, garlic mashed potatoes and sauteed broccoli.  I have an IPA that will be served with a bacon-wrapped jalapeno appetizer and a winter fruit salad.  Kristi will also be making her famous gourgeres and we'll have Captain Lawrence's Xtra Gold for that.  Can't wait!

I am also going to the inaugural meeting of the Norther Westchester Brewers Guild at the Birdsall House.  I never joined a club before and I am looking forward to joining htis one from the beginning!  It is from 6 - 8 PM on Feb. 13th at the Birdsall House...Come one, come all!

 

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