2008
The Boston Beer Company (Samuel Adams Beer) is sponsoring the 2008 LongShot American Homebrew Contest. Entries are due between April 15, 2008 and May 1, 2008. Visit this url for rules, instructional videos, ordering supplies and details: http://www.samueladams.com/promotions/LongShot/
2008
Recently, I tried to find American Cascade hops from my local homebrew supply store and I couldn’t find any. I was lucky to get Cascade hops from Argentina. The last time I was able to get good domestic Cascade hops, they had an Alpha (bitterness) value of 6.9. The Cascade hops from Argentina that I was able to buy recently only had an Alpha units value of 3.2. I asked the store owner about it and he said there was a worldwide shortage of hops and I wouldn’t be able to get any domestic Cascade hops for another 2 years.
I checked into this and found out that there is a shortage of not only hops but also malted barley. That explained the rise in price I had to pay for bulk malt extract. You can read more on this story at the OregonLive.com blog: Hops, Barley supply tightens and your pint will get pricier
2008
Many people have asked in some of the homebrew forums how to remove labels from beer bottles. I have read the messages from users who recommend soaking the bottles in PBW™ solution and others using WD-40 to dissolve the glue, but I found a really easy way. The labels will soften up and come off by filling up a large basin (about 7 to 9 gallons) of hot water with about 2/3rds to 3/4ths of a cup of Tide laundry detergent (or other brand of strong powdered laundry detergent). Let the bottles soak for at least an hour, then use a single sided razor blade or utility knife blade and scrape off the labels, then place the bottles back into the detergent solution for a few more minutes to soften up the remaining glue, then wipe off the remaining residue with a dry towel.
After you do this step, the bottles must be cleaned as usual with PBW and a bottle brush to remove any trace of the laundry detergent solution.
2008
Spread a little flour over a cutting board or rolling surface and carefully unroll the pie dough. Tip: Make sure to check the expiration date of the pie dough. If it is too old and dry, it will crack and split when you try to unroll it.
Using a rolling pin, roll out the pie dough until it is thin (a thin crust is one of the qualities that will make a good turnover). It should be about 13 inches in diameter.
Cut the dough into 4 quarters.
Spread a small amount of berry filling on each quarter. Don’t use too much, otherwise it will just spill out while baking. Use a little more than a tablespoon each.
Leave about 1/2 inch to 3/4 inch margin all the way around the filling in each of the turnovers.
Fold each one over into a wedge.
Use the handle of the wooden spoon to crimp down the edges to seal them.
Using a fork, poke some air holes in each one like in the shot below.
Preheat the oven to 400°. Place the turnovers on an ungreased cookie sheet.
Bake for about 15 – 20 minutes or until the edges are a light brown color.
Remove from oven and spread lemon glaze over each one with a brush. Note the berry filling that oozed out during baking. I used too much filling on these.
Allow to cool for about 10 – 15 minutes and serve fresh and warm.
2008
While the berry filling is cooling, prepare the lemon glaze. Shown below is a shot of the ingredients and a glass citrus juicer: evaporated milk (condensed milk), powdered sugar (confectioner’s sugar) and fresh lemon.
Use a small saucepan and add the evaporated milk and lemon juice. The sugar is off to the side in a measuring cup.
Carefully heat the liquid over a low flame to below boiling point. The sugar is in a glass bowl off to the side.
Gradually add to the sugar a few drops at a time and mix it into the sugar.
When it is the proper consistency, set it aside until after baking.
