BOTW–Mousquetaires Rauchbier

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This is another beer from the Plump Jack Beer Club.  I’ve belonged to this club for several years now, and the organizer never fails to find something interesting new for me to try.  Rauchbiers are an acquired taste for some.  Like Islay Scotch, the Malt is dried over an open fire, lending a smoky character.  Being very fond of Alaskan Brewing’s Smoked Porter and Stone Brewing’s Smoked Porter, I was quite looking forward to this beer from the Les Trois Mousquetaires Brewery in Quebec.

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Interestingly, the Trois Mousequetaires Brewery started when Imperial Tobacco of Canada shut down its Montreal locations, sending the three founders into a quest for a new source of income and inspiration.

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The beer is nice, not as smoky as some German Rauchbier, but enough to take notice.  According to the information I have, they use partly smoked malt and the beer is then cold aged and bottled unfiltered.  Pours with a healthy head and is a bit on the sweet side.  Nicely Porter-esque and a perfect accompaniment to a honking big slab of…

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When I was heading home from work on Friday, I stopped at Avedano’s to pick up something to grill.  Like the Plump Jack Beer club, Avedano’s never fails to have something interesting which inspires me to cook.  It was truly far too hot outside to think of turning on the oven or even the stove top.  They had some beautiful dry aged ribeye that I just couldn’t resist.  Ribeye is just about my favorite easily available steak.  Well, OK, bone in, thick cut ribeye is my absolute favorite.  But since I was on my own for dinner, that would be a bit over the top.

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Grilling steaks always reminds me of growing up in Wisconsin.  My parents would often buy half a cow from the local butcher and then freeze most of the meat, giving us steaks and summer sausage for a good portion of the year.  The old adage, “Dad Cooks Outside, Mom Cooks Inside,” always held true.  While Dad got the coals going, Mom would peel and slice potatoes, chop plenty of onions and wrap them in foil with plenty of butter, salt, and pepper.  These would then be cooked over the coals outside.  When they were done, they would be spooned into a bowl.  My favorite bits were always the browned and caramelized potatoes that stuck to the foil.

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Nothing more than salt, pepper, and a little bit of olive oil, for a ribeye this nice! Not the best job of cross hatching, but not bad for cooking on a Weber!

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Really that does seem like a lot of potatoes and a big steak.  I hope I can finish them!

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OK, well, I finished the potatoes.  Half the steak will make a nice sandwich for lunch tomorrow!