Brew Number Two among other things…


Brew Number Two was an Oatmeal Stout. A thick oatmeal stout on a cold winter evening… just thinking of it warms my belly. Not to mention this creamy beer is an excellent addition to any baking venture.

Quakers Revenge Oatmeal Stout

Extracts: 7lb Dark Liquid Malt Extract


  • 1lb UK Crystal Malt
  • 1/2lb UK  Chocolate Malt
  • 1/2lb UK Roasted Barley
  • 1/4lb UK Black Patent Malt
  • 1/2lb Flaked Oats

Hops: 2oz Golding (1oz 60 minutes, 1oz 10 minutes)

This beer, though sounding tasty and easy, was everything but. We had nothing but problems from the moment the wort went into the carboy. We left town the day we took the fermentation lock off of the carboy and expected a nice brew to be ready when we returned home  a few weeks later. Well, we returned home, cranked up the heater and… low and behold… our beer began fermenting again. It had gotten too COLD for fermentation! So we tried to situate the carboy next to a heater from the next couple of weeks. The brew had now been trying to ferment for over a month and a half (about 3 weeks longer than its supposed to). We bottled the beer, waited patiently for about two weeks, opened the first brew… and it was flat. The flavor was not bad, but a little too sweet for my taste. We waited another week and got a little bit of a better head on the beer. I wouldnt call this brew a failure, but I am definitely waiting til spring (or until we have a better heater) to start the next batch! I have been “brewing” up some future ideas though, involving another tasty beverage companion: Tea. I am thinking Chai Stout (these might be good mixers though instead!), Jasmine or plain green tea IPA, maybe a kind of English Breakfast Porter?

Shane and I have been playing with many ideas of how to incorporate his love (beer and brewing) and my love (baking) into one fantastic restaurant/cafe. One of my favorites is the Brew and Bread. Simple. The history of beer even comes from a folklore that bread had been left out in a rainstorm, rain water was caught under the bread, sat out for some time, and was fermented into beer. The two compliment each other perfectly. I also have some great recipes in my head, well mostly adaptations from ones I have heard. :)

My mom just sent me this one from a Boulder brewery. Flying Dog Brewery-French Toast

Beer french toast? My two favorite things in one succulent brunch treat. Yes please! The Flying Dog Brewery recipe calls for the typical french toast soakings: eggs, milk, vanilla,  adds a little spice with nutmeg and cinnamon, and a punch with their Heffenweisen. My take on this: one (seasonal) add pumpkin, some ginger, clove, and an amber. two (adding my third favorite thing…) coffee! espresso, milk, brown sugar, and an espresso stout. Out of this world bomb!

Another bread recipe that I need to thieve is Eugene City Bakery’s Guiness Stout Bread. Its this great mixture of a super spicy Christmas gingerbread soaked in a Guiness Stout glaze. Perfectly moist and more like a cake than a bread.

CSA’s are coming up… well not exactly, but getting closer. I am thinking of getting mine through Lost Creek Farm. Cant wait for spring and cant wait to start brewing and bakin again.


About Megan French

I am a dreamer. I am a hopeful soul that thinks one day we could come together to support each other in a community; support one another's services, hard-work, products, and knowledge. I hope that one day we can be global and local thinkers; supporting each other economically through local interactions and supporting the world globally by respecting other cultures and learning from them. Through local thought and community relationships we can clean up our world environments, power figures, and idea about what is most important in our lives. It all begins with knowledge and understand about how to get back to the basics: cooking, sewing, foraging, preserving, scouting... DIY for life and for the future of our society.

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