december already?

Yesterday evening, I finally made the trek down to Jason Alvey’s The Four Firkins for a class on “my kind of beers”: porters and stouts. The class was taught by local beer nerd Josh Pepper, and while I can’t say that I learned _a lot_, I did have a good time and I got to try some beers that I might not have gotten my hands on for a while *ahem*darkness*ahem*.

The Four Firkins is an awesome little beer store, great selection, nifty decor — I just wish it wasn’t in such an out-of-the-way location.

In other news, I’ve somehow found the patience to start fiddling around with breadmaking again.  Things really hit the fan a couple of weekends ago when I decided, hey, if I’m going to wait overnight for this anyways, why not try out 2 different bread recipes.  So, I made a starter a la Alton Brown and did his Everyday Bread from More Food, and I also tried the Basic Hearth Bread from Rose Levy Beranbaum’s Bread Bible.

The Everyday Bread was actually a little disappointing (I blame the lack of honey, and also the use of only bread flour), but the hearth bread was amazing.  I did still have that starter though, so last weekend I tried a weird hybrid of the two recipes (using the starter to make the sponge for the hearth bread), and was also not dissapointed.

This weekend, I’m going to try a repeat, and, if lightning strikes twice, I may just write up my notes for y’all and let you guys try it.