beer additives

Keep it Secret Part 2

@jadedhillon @whovianayesha @supernovares @too-many-fandoms666 @feistylittlebird @miss-nerdalots @lovingmytelevision @schninner-writes-some-stuff @maruthor @posiey @solis200213

“thank you for everything. It was such an amazing day” you smiled as you held your sleeping son in your arms.

“I’d love to do it more often once I’m back.” Jason sighed in happiness and ruffled your little sons head, before sighing again. “Just promise me the two if you will be fine while I’m gone with Artemis and Bizzaro.

“We will Jason.” You chuckled at the dear sight of him. The feeling of guilt run in your body at the thought if not wanting any one of Dick’s family helping you. John was already being happier with Jason’s presence.

“Just tell me that Dick is okay, once you’re back” you said, your thoughts running to Dick, and how happy he might have been with his new girlfriend.

“Don’t do this to yourself (Y/n)” Jason said and you shushed him, gesturing him to come in.

Ten minutes later you were in the living room, sitting right next to Jason with a beer in both his and your hands, talking about Dick. In your mind and heart you couldn’t stop loving him, but Jason was meant to help you.

“I know you cant forget about him but if we… you know..” Jason’s face was coming close amd closer with each passing second.

A new feeling rushed through you this moment; temptation. Temptation over if you could give in Jason and make yourself dirty in your own eyes. You wanted to be in love with Dick still, for your son, although this wasn’t doing you any good.

“Jason, I…”

“I get it. You still love Dick” Jason sighed in disappointment as he backed away from you, sipping some of his beer in addition. “I’m sorry” he mumbled.

“It’s fine.” You said and gestured for him to relax. And once he did, you laid on his lap and proceed to relax for the first time in months.



“What’s it Damian?” Jason snapped as he scrolled down his phone. Last thing he needed was Damian distracting him from his conversation with you.

“You shouldn’t have hid your family away from us. Father is going to learn sooner or later.”

Jason’s heart started beating fast and faster at Damian’s statement. He was at a loss of words, with no idea what to answer. Should he lie or should he tell the truth to Damian? He didn’t want to break the simple promise of not telling anyone, he had made to you.

“I don’t know what you’re talking about” he simply scolded at Damian and continued his conversation with you.


Jason had covered Damian’s mouth in a split of a second at his attempt to cover his muffled screams, or prevent him for saying anything else.

“I’ll tell you everything” he whispered. “Just please don’t speak a word.”

“In my honor Todd.”

Jason breathed, letting out all the frustration that he had shielded inside him.

“Remember (Y/n)? Dick’s old girlfriend? Who disappeared once he ‘died’? The son is hers. And Dick’s.”

Damian looked at Jason’s face in complete and utter shock. He could feel his own heartbeat raising at the mere thought of your son and you.

“I’m helping her Damian. And I’d appreciate if you didn’t tell Dick. She doesn’t want him to know.” Damian nodded at Jason, showing how much he understood.

“I want to meet with her too.”

“You will, after I’m back from my mission with Artemis”


What should happen on part 3?

The Heart Knows But Can’t Explain

Summary: From the first moment that David Nolan stepped into his life, Killian Jones hasn’t been sure how he feels about him. Or what it means about his own identity.
Rating: T
Notes: For @starlessness/@hencethebravery​ on the occasion of her birth, and also because she is a shining light who deserves only good things. This is my attempt to give back.

(Also y’all need to check out her writing, it is so gorgeous, like, please go read her writing.)

This story is romantic Captain Charming, so if that’s not your thing, GOOD NEWS you don’t have to read it and can go about your day, and we’ll all be happy and everything will be fine.


Guys night was a time-honored tradition that Killian had always clung to. Boston wasn’t a large city, but it was easy for him to feel lost and alone somehow. What had begun as a quick drink every month or so with his coworker had become a night out or in every other week with four men who had become his closest friends. It was a crucial anchor that kept him from floating adrift in loneliness that no number of one-night stands could ease.

Tonight they were at Jeff’s place to watch basketball. Killian privately thought the sport was absurd, but not enough that he would cancel his plans. Besides, Graham had just gotten back from Vermont with some Heady Topper, and if the man was willing to share it, Killian wouldn’t miss out on the opportunity.

When he arrived at Jeff’s, he was surprised to find not three men watching the game, but four.

Keep reading

Pizza Fiasco

A story from somewhere around the net.

“Pizza Fiasco

A man walks into a restaurant just outside of Naples and barks out his order. “I want 3 things: a pepperoni pizza, a green salad, and a bottle of red wine - Chianti.” This guy just wasn’t about to get sweet talked into some local flavor. No siree, especially since he had already perfected the formula. It’s a little like when tourists in Italy ask for the olive oil and balsamic vinegar to dip their bread in; opting for traditions that never really existed locally but have become de rigueur in American-Italian restaurants. Sorry, no punch line here, our hero got his pizza with the classic pizza wine: a cheap Chianti. In wine parlance, a pizza wine is a cheap red wine, usually Italian, with the assumption that a fine wine would be wasted on a pizza. Inexpensive Chianti, Barbera, Valpollicella and Montipulciano are all usual suspects. So what’s wrong with Chianti and pizza? Let’s go to Naples, the ancestral home of pizza, on a quest to find the perfect pizza wine. Do the clichés hold true? Is it Chianti or at least red and cheap?

Flatbreads called pizzas were long popular as a peasant food in Italy with a form of them brought over by the ancient Greeks. But what we now consider pizza owes itself to a visit by Queen Margherita to Naples in 1889. She had developed a taste for the popular food and summoned a local pizza maker, Rafaelle Esposito, to bake a selection for her and King Umberto I. Her favorite was topped with mozzarella, basil, and tomato (representing the green, red & white of the Italian flag). It soon after became known as Pizza Margherita. Her approval of the humble food increased its popularity, which obviously has grown well outside of Naples and Italy. So what do most Neapolitans drink with their pizza? It’s probably not that shocking that the beverages of choice are beer and soda. Da Michele, Naples’ most popular Pizzeria, which is minimal in both décor and menu, serves only beer and soda in addition to Marinara and Margherita pizza. Their beverage of choice makes sense, especially during the heat of the summer.

OK then, does anyone in Naples drink wine with pizza? Yes, but it’s usually a local white. Fiano di Avellino and Falanghina were top suggestions. Interestingly enough, the Italian Trade Commission which has an extensive food and wine website - - recommends Fiano di Avellino as a pairing for Pizza Margherita, which I could have learned without travelling to Italy. It was almost as if the Trade Commission made sure that the entire city is on message, which is no doubt unlikely. While Fiano di Avellino is one of the great white wines of Italy, the locally very popular Falanghina seems to be the most in keeping with the bold Neopolitan spirit. It throws its arms around you and gives you a big basket of fruit all the while maintaining its elegance and composure. It also has a great history, thrives in the local volcanic soil and was a favorite of Pliny the Elder. It isn’t widely exported but is definitely a wine to seek out, especially ones from Campi Flegrei, Sannio, and Taburno.

So is red wine wrong with Pizza? Not necessarily. Just because Neopolitans don’t usually pair the two doesn’t make it wrong. The local Aglianico and Piedrosso grapes make wines that actually pair superbly with pizza, with just the right amount of acidity to balance the tomato sauce. Cheap? Why not drink a good (or even great) wine with a pizza? The prevailing wisdom that pizza is peasant food that deserves a peasant wine should have been made irrelavent by Queen Margherita’s endorsement of it back in 1889. While peasant in origins, pizza is pretty much universally enjoyed regardless of how much or how little you have in the bank. In fact the simple elegance of a well made traditional pizza can complement the finest wines – I know of at least one group of tasters who regularly have pizza with some of the finest (and most expensive) wines in the world. Fiano di Avellino, one of the top local suggestions is not a cheap wine. The region was recently elevated to DOCG (Denominazione di Origine Controllata e Garantita) becoming one of the 30 (out of 457) Italian appellations to achieve this status. Still, the wine is not expensive for the level of quality achieved by top producers such as Feudi San Gregorio, Mastroberardino, Terradora and Vesevo.

Remember a traditional pizza is mostly bready crust, which is fairly neutral and acts as a buffer for the creaminess of the mozzarella and the sweetness and acidity of the tomato sauce. Indeed, bread and crackers are palate-cleansing staples of many fine wine tastings. So what is the perfect pizza wine? Now that we know a good pizza wine is not necessarily red and not necessarily cheap, is there such a thing as a perfect one? Our visit to Naples didn’t exactly narrow down our search. Referring to the latest and greatest book on wine and food pairing, Karen Page and Andrew Dornenberg’s What to Drink.”

@ everyone but straight males especially

(This heading should also get the attention of blue-haired SJW types): stop drinking so much craft beer. In addition to making you look like a pretentious hipster regardless of whether or not you have a man-bun, craft beers are often highly caloric, with some topping 300 calories and 30 grams of carbs per serving. And let’s be honest, when you go out drinking, you don’t have just one. The calories add up quickly.

Beer Styles in Germany

Wheat beers. - Weizenbier (wheat) and Weißbier (white) are the standard German names for wheat beer. - Weizenbock is the name for a strong beer or bock made with wheat. - Roggenbier is a fairly dark beer made with rye, grainy flavor similar to bread. - Berliner Weisse is a pale, sour wheat beer brewed in Berlin. It’s typically mixed with raspberry or woodruff syrup. - Leipziger Gose is an amber, very sour wheat beer with an addition of salt, brewed in Leipzig. - Hefeweizen (yeast wheat) is an unfiltered wheat beer. - Kristallweizen is similar to Hefeweizen but without yeast. The fermentation is started using sparkling wine. - Kottbusser is a heirloom style originating in the city of Cottbus, typically containing oats, honey, and molasses in addition to wheat and barley malts.  

Pale beers. Altbier is a top-fermented, lagered beer, brewed only in Düsseldorf and in the Lower Rhein region. Its origins lie in Westfalen; there are still a few Altbier breweries there. Tastes range from mildly bitter and hoppy to bitter. About 10 breweries in the Düsseldorf region brew Altbier. - Export is a pale lager brewed around Dortmund that is fuller, maltier less hoppy than Pilsner. Germany’s most popular style in the 1950s and 1960s, it’s now becoming increasingly rare. - Helles is a malty pale lager from Bavaria. - Kölsch is a pale, light-bodied, top-fermented, beer which, when brewed in Germany, can only legally be brewed in the Cologne region. - Maibock is a pale, strong specialty lager brewed in spring. - Märzen is a medium body, malty lagers that come in pale, amber and dark varieties. It’s the type traditionally served at the Munich Oktoberfest. - Pilsener is a pale lager with a light body and a more prominent hop character. By far the most popular style, with around 2/3 of the German market. - Spezial is a pale, full, bitter-sweet and delicately hopped lager.

Dark beers. Bock is a heavy-bodied, bitter-sweet lager darkened by high-colored malts. - Doppelbock is a very strong, full-bodied lager darkened by high-colored malts. - Dunkles is a dark lager which comes in 2 varieties: the sweetish, malty Munich style and the drier, hoppy Franconian style. - Schwarzbier is a bottom-fermented, dark lager, full, roasty, chocolatey flavor.

Unfiltered beer. Kellerbiere (cellar beers) are unfiltered lagers which are conditioned in a similar manner to cask ales. Strength and color will vary, though in Franconia where these cask conditioned lagers are still popular, the strength will tend to be 5% abv or higher, the color is a deep amber. - Zwickelbier was originally a sample amount of beer taken by a brewery boss from the barrel with a special pipe called a “Zwickelhahn”. They’re unfiltered lagers like Kellerbier, though with a slightly different conditioning process which gives them more carbonation. Zwickelbiere tend to be younger, lower in alcohol and less hoppy than Kellerbiere. A very similar beer is Zoiglbier, which in the Upper Palatinate’s brewing practice is advertised with a “Zoiglstern”, a 6-pointed blue-and-white symbol made from wooden slats.

Also see the beer tag here. :)

anonymous asked:

Some headcannons you have for unrequited love au?

  • they talked about moving to new york city together as teenagers
  • they sit on lexa’s roof with wine and watch the stars 
  • lexa always buys clarke’s favorite kind of beer in addition to her own, just as a force of habit.
  • sometime, between the time lexa finds out about the engagement and the wedding, she gets hella drunk and texts clarke that she needs to let her go.
  • clarke 100% of the time is the only person who can get lexa to sing along to the entire soundtrack for mamma mia! (which she knows, by heart).
  • clarke falls asleep on lexa’s lap one night a few days before the wedding and she’s rubbing her hands through her hair and clarke’s hand is resting on lexa’s knee so the ring is exposed. she touches it gently and to clarke’s sleeping form lexa says, “i’d always hoped it would be me.” she doesn’t realize clarke is awake.

Brewday - Belgian Abbey Ale (Damson in Distress)

I’ve been waiting over a year to brew this again, well the base beer anyway. Based on a Leffe clone which I tinkered with a little it came out as a wonderful blend of Leffe and Duvel, it was very well received at Homebrew Club I can tell you. Last year I split the batch as these low hopped Belgian beers are great for additions, so half of it became a Rhubarb & Elderflower Abbey Ale and I kind of wished I’d done a full batch. I wanted to do something similar this year but go whole hog and not split it. The obvious contender to be added were my Damson plums (I’ve already made jam and a double batch of wine - more on that later) so beer was next on the list. 

Damsons are a nightmare to prepare, they’re so small and need the pits removing, it’s hard long work but it’s so worth it for their wonderful flavour. Last year I did a Brown Plum Ale which was really nice once it had aged, but I thought the deep earthy sweetness of the plums would go really well with an Abbey Ale.

So on to phase 1, the brewday, no plums in sight yet. I have them picked and stored in the shed, hence the urgency of getting this brewday done before they turn. My recipe was pretty much the same although I had to alter it slightly to fit with what malts I had in. It was 76.6% Bohemian Pilsner, 7.15% Munich Type 1, 1.15% Vienna Malt, 2.7% Biscuit Malt, 1.8% Melanoidin & 5% Torrified Wheat.

I mashed at 70c to aim for a really well attenuated dry flavour, mashing at 75c.

The boil was 15g Saaz and 24g Hallertau Mittelfruh, you have to go nobel with an Abbey Ale. Followed by a mid addition of 20g Saaz, 200g Candi Brown Sugar Crystals and because I want this one to pack a real punch 300g of soft brown sugar too. 

It all went really well, so well in fact that I got more wort than I planned during the sparge. Probably because I wasn’t rushing it, I was mowing the lawn in between, lol. So I took the extra wort and boiled that up too in a separate pan and then added it back in once there was enough room from evaporation. This top up and the fact there was so much sugar in there took me to a phenomenal OG of 1.072!!! Probably the highest I’ve ever got. Good job I’ve got Wyeast Belgian Abbey to tackle it. Which as the label says is a bit slow to get going but at a nice steady 23c I’m sure it’ll get fermenting pretty soon and then this time next week I can hopefully add in the damsons, I shall report back then. 

Pairing: Yato/Hiyori
Theme: part time jobs

Hiyori had just gotten a part time job and, both annoyingly and pleasantly so, Yato and Yukine were her best customers.

It was a small family owned restaurant and she’d gotten close to the owners over the past few years, probably the main reason as to why she had been employed. The work was tiring but it was always satisfying; strangely enough, something about taking orders and delivering food gave her a rush of accomplishment for the day, no matter how badly her feet or back ached, forehead felt sticky with sweat and throat hoarse with all her talking.

But not even a week after she started, she began to get a certain “special request” for two customers that would visit just once a week. The first time she’d been curious, but when she walked up to table four and saw that it was Yato and Yukine, her surprise ceased.

“Yato! What are you doing here?”

“Eeh? To eat dinner, of course!”

“There are leftovers in the refrigerator!”

Yato pouted.

“But Yukine and I want to support you!”

Naturally, she found it endearing, the way Yato would spend his hard earned money on a meal and her tip. She noticed that he was never as extravagant when ordering as he was when she was paying and Yukine was the same; they always ordered the same thing, the most basic of appetizers (that they’d share) and entrees. Then they’d go home and finish the leftovers she always scolded them about.

It seemed pointless, she had thought the first night while preparing their bill. All they did was waste money to see her, something they did every night.

But when she went back to collect their money and saw a bit extra, she realized that Yato’s intention had been to tip her; tipping in Japan was never quite the norm and, actually, could be rather insulting. But Hiyori found herself staring at the extra change, much more than what she’d be tipped if she worked in America, and pocketed it with a small smile, clearing the table afterwards.

He wanted to reward her for working in a way that was beyond her wage, that was beyond a simple ‘thank you.’ He wanted to reward her the way he felt when he got a bit extra for his services, maybe a can of beer in addition to the five yen, maybe a meal. He wanted her to feel that same rush at something extra, something that was nice that was completely unexpected.

The first night when she got home, the tip was quietly deposited back into the jar and she snuck into the room Yato would use the times he stayed over, crouching to kiss his cheek, murmur 'don’t ever stop being you’ and slip five yen under his pillow.

And unbeknownst to her, the moment she left and closed the door behind her, Yato’s eyes opened and smiled slightly as he took the coin from under his pillow.

“Iki Hiyori, your wish has been heard…”


Tasty Tuesday: Barley Stew

It has been really cold around here, which means that hearty, warm food is in order.  My winter go-to tends to be chili, but when I was looking through the fridge I decided to go with a barley stew instead.  The ingredients are pretty flexible, the cooking simple, but results are yummy, kid approved, and usually make for plenty of leftovers for the week ahead.

The Ingredients
1 cup of barley
5 large potatoes
3 carrots
2 pounds of ground protein (I used seitan, but ground turkey/beef are just fine, and ground lamb is fantastic).
1 bag frozen peas
1 pint beer (stouts are best, but any beer will do)
2 pints water (or chicken broth)
Onions & garlic to taste
Salt & pepper to taste
½ stick of butter

I used a big wok pan, but a large soup pot works just fine for the stew as well.  Start by melting the butter and cooking the onion and garlic a touch.  After that the remaining ingredients can all be added simultaneously.  The recipe does best when you can cook it low and slow over the course of an afternoon, but can be prepped quicker at higher temperatures.  Stir occasionally, adding additional liquid (beer/water/broth) if needed.  The final consistency should be wet, but not soupy.

Minky is a pretty big fan of the barley stew, and it has been hitting the spot this week as we endure the below zero temperatures of January in Minnesota.

Happy cooking!

-Kat (transparenting)


So, here are the new food items you can enjoy this season at the Rangers Ballpark in Arlington while cheering on what few Texas Rangers aren’t injured at the time.

And, I guess because we have a Japanese pitcher and a South Korean right fielder, some Asian items were added to the menu. Thank God that they are badass, amazing additions. Frozen beer and a $26 asian beef hot dog sandwich thing called the Choomongous. Yes, I will eat it all in one sitting, just as Shannon and I did for the Boomstick when it was first debuted.

Also, bacon on a stick. Because fuck you, we’re from Texas, I guess. That’s why.

Saga's blog, 14.1.10: RECORDING

So I’ve been on a stupid ridiculous junk food diet
And my sleep has become messed up

That’s my recording process.

Especially since bass and drum recording time is #1 on the to-do list, we’re first so we get the least amount of time.
Vocals have lyrics to deal with so that’s different.

Must be so nice to play guitar…

And someone buy the rhythm section a beer, huh?

In addition, all the adults are like ‘huh? For one song, how about 30 minutes? You got this, go go! ( ^ω^ )’

Treating it so lightly…!



Give us both more credit!!!

I was able to get (song working title) 'rock A’ finished, and I made sure to get a bit in there where fans at lives will have to scream.


I’m on a snack break now.

I’ve recorded bass for 3 songs today. We’re still working on drums.
Once we get the drums down, 'rock A’ will be finished!


Got the bass recorded for 'rock A’!
On to the next! ( ^ω^ )

Original entries with photos here:


We held our second annual Lucky Peach WINNERS ARE LOSERS After Party for the James Beard Books, Broadcast and Journalism Awards this past weekend at Má Pêche

In order to make the night more than just a bunch of people getting drunk at a midtown restaurant, we tried to bring the All You Can Eat issue (hitting newsstands May 20) to life at the party. Adam Gollner has a mammoth piece about the history of eating in Quebec in the forthcoming issue, so the main dining room featured a “Quebe Cornucopia” by M. Wells, along with a light show by ggeeoorrggiiaa and music by Mark Ibold, Brian Turner, and Bruno Meyrick-Jones.   

The top floor channeled Las Vegas excess, complete with an AYCE Vegas-style buffet by Paul Carmichael, as well as craps and roulette tables (with gambling for prizes, kind of Chuck E. Cheese’s style!). The “All Ewe Can Eat” themed balcony bar, featured sheep-inspired cocktails by Joaquín Simó of Pouring Ribbons, lamb ribs, and sheep paintings by Steve Keene that doubled as takeaways for guests. We’re gonna put a few those untaken paintings online to entice people to subscribe to magazine just as soon as our hangovers clear up. 

Thank you to all of our partners who made WINNERS ARE LOSERS possible: Breville, Le Creuset, Tiger Beer, and Audi. Additional thanks to Campari America, Domaine Carneros, and S.Pellegrino