This past weekend, we had our official release of Philosophy Brewing’s Bourbonator. As you may have gleaned from one or two of my posts (or any post under travel really), P and I are into beer. We not only, enjoy seeking out new beers and visiting breweries, but P also makes beer at home. Our home brewery is called Philosophy Brewing and we even have a logo.
Homebrewing has been a hobby of P’s for the past five-years and we have a lot of fun with it. We have three beers on draft at any given time and like to have friends over to help us make room for new creations. Sometimes friends even help with the creation, which was the case with the Bourbonator. So, enters the legend of the Bourbonator:
Once upon a time, way back in 2013, a golden maiden and her bear of a husband took a little journey to the state of the bluegrass to search for the water with fire. They searched high and low, and had great adventures and discovered many varieties of this special water all along the trail holding it’s very name. They brought many bottles back with them to enjoy and share with their friends in the sticky heel state. They also brought back pieces of the barrels the fire water is created in. The bear of a husband thought and thought, what would be the best use of this special wood? I could use it to smoke meat, but that would only feed me for a day and I want more for my hard journey. So, the bear conferred with his friend from the fat tobacco stick establishment and it was decided that the fiery-headed village brewer would have the answer. Thus was the beginning of the Bourbonator.
The Bourbonator is a Dopplebock aged on Maker’s Mark soaked bourbon barrel staves. Since a few of our friends contributed to the creation of the Bourbonator, it was only fitting to have a party in honor of it’s release. I think it is safe to say, a good time was had by all 🙂
Bourbon makes me think steakhouse, cigars, leather, which somehow translates to me as bacon. So, below is our very bacon heavy menu:
Freshly-Ground Burgers prepared by the golden maiden and her bear of a husband (the special meat blend included bacon!!)
Maple Bourbon Bacon Jam (yay! get to cross off #77 on my 101 in 1001)
Wedge Salad with grilled bacon
Pimento Cheese Deviled Eggs made with Smoky Bacon Pimento Cheese
There was also several other dishes contributed by our guests including: bacon bourbon baked beans, BBQ jalapeno poppers wrapped in BACON, chicken wings with homemade blue cheese sauce, dark chocolate breakfast stout cupcakes w/ vanilla bourbon frosting, and spicy crab deviled eggs.
We never lack for great food with our group of friends 🙂
The Rest of the Week:
Sorry guys, I don’t have much to share here, but the whole reason I do these Sunday posts is to share what we REALLY eat. Since we had the party, we had quite a lot of food leftover, so basically we ate that for most of the week:
Sunday-leftovers and burgers cooked for dinner (as our dear friends made us a couple extra)
Monday-bbq bacon wrapped shrimp, leftover potato salad and wedge salad (I went and picked up the shrimp after work and we had a package of bacon we did not use)
Tuesday- Bacon-Jam and Ashe County Pepper Jack Cheese Quesadilla (using leftover tortillas from last week)
Wednesday-Out
Thursday- Fried eggs over rice with bacon, cheese, and green onions
Friday-Melina’s Country Ham & Collards Ravioli, with Tabasco butter and a simple spring salad.
I’m actually very proud of how much food we were able to not waste, but next week a major meat and cheese detox is needed…who are we kidding cheese will most likely make it’s way into next week’s menu but maybe just a little less of it 😉
Why do we live on opposite coasts? You guys know how to throw a party!! I love the flavor of bourbon and, well, no duh on the bacon 😉 Awesome menu. What’s the weirdest flavor you’ve ever brewed? Do you guys ever do anything crazy like habanero peppers?
I know:( We like to have people over…otherwise who will drink all this beer 🙂 No peppers…we did a lavender saison once and added way too much lavender-it had to be dumped it out because it tasted a bit like soap but the ideas was sound. For our wedding beer we did a pink peppercorn and lemon zest saison that turned out great. P made me a mango IPA where we added about 2 or 3 lbs of frozen mango to it, that one was awesome. We will probably do another fruit one when it gets warmer. Wish you guys lived closer so you could join us!!
i cant remember where we were but we went to this beer fest and it was all the beer you could imagine from all over the world. i have no idea if they served food but i was hammered the entire time. didn’t mean to be but all that beer was SO good!
Loaded baked potato salad sounds right up my alley! Yum!
All of that food sounds so good, and made me remember that weeks ago I wanted to make some baked beans!
I really like baked beans…this is the recipe my friend used http://www.howsweeteats.com/2012/05/crockpot-bacon-bourbon-baked-beans/…they turned out great!
Woohoo, the long awaited and much anticipated bourbon actor post. I fricken love that you have a logo and glassware for PB. And on a sad note, if we lived closer I’m afraid the only thing I’d be bringing to your fabulous foodie parties would be store bought booze or flowers 🙂
Both of those are always welcome…you can never have enough booze 😉 I gave P the logo as a Christmas gift one year, I paid for a 99 designs project and we got some really good submissions…P had a lot of fun with it.