A Munich Dunkel is a classic dark German lager. It is tasty, though not quite as malty sweet as its beefed up cousin, the Bock. I’ve never brewed one so I thought it would be a great time to give it a try.
I just picked up the new American Sour Beers book byMichael Tonsmeire (aka The Mad Fermentationist) to see if I can get a better understanding of sour beer preparation. Thus far, I’ve pretty much stayed on the path of mixing in Brettanomyces into Saisons to add a bit of souring.
The Dressing I would probably make a larger version of this next time, it was good and wanted to have some left over for the next days lunch.
3/4 C Vegetable Oil * 1/3 C Shallots, diced * 1/3 C White wine vinegar * 1/3 C Fresh Dill, chopped * 2T Dijon * S & P to taste The Vegs This is mostly just a grab-back of things that taste great either raw or lightly blanched.
This past month, my daughter and I went on an epic summer vacation to the Florida Keys. This is the second year we did this trip. Last year we turned it into a road trip with a destination of Dry Tortugas National Park.