Ontopic Alcohol Blog - Post when you're drinking!

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Think I may have fixed the first pour foam issue in the keezer. One of the liquid lines was running along the wall. Apparently its bad if it touches the cold plates.

BTW, whoever suggest a draught tower earlier: Don't do it. They are apparently hard to not pour foamy due to the temperature differences on the part of the liquid line that's sticking out of the fridge...
 
Think I may have fixed the first pour foam issue in the keezer. One of the liquid lines was running along the wall. Apparently its bad if it touches the cold plates.

BTW, whoever suggest a draught tower earlier: Don't do it. They are apparently hard to not pour foamy due to the temperature differences on the part of the liquid line that's sticking out of the fridge...

Thats why you allow the cold air up into the draft tower.
 
This is what passes for a "Beer Dinner" where we live. The kitchen staff at this place can't handle brunch and it's supposed to be one of the better places in town.

9/15/14 -- $65++ -- 6pm

Reservations Required

First Course -
Against the Grain Rico Sauvin IPA

Mixed bitter green salad tossed with a grapefruit balsamic dressing, marinated sea scallop seared on a Himalayan salt block served with avocado sorbet.

Second Course - Dogfish Head Rosabi

Oysters Two Ways:
Wasabi whipped potatoes, brined oyster and ginger

Pretzel battered and fried oyster, bacon mustard jam, shaved apple and wasabi foam

Third Course - Avery/Russian River Collaboration Not Litigation

Coffee and cocoa rubbed pork loin, whipped lemon mascarpone cheese, topped with black cherry relish and finished with plum sauce

Fourth Course- Williamsburg AleWerks Café Royale

Chocolate terrine with a bourbon caramel sauce