great point there Headfirst on the BBQ or beer food IT IS A MUST for any homebrew session otherwise its short and sleepy.We cut ourselves off at 200 gallon a year.. That's our legal limit Any more than that and we wobble.
Story? Had a tasting with my nephew and his better half a couple of weeks ago. Started out with samples of 2 Sam Adams Utopia's (amazing but not really beer, its in another category totally amazing) Tasted Goose Island Burbon County Stout from 2013-2017 (we have a stash) then the Coffee Stout, the Northwoods and their Barleywine barrel aged. We wobbled all afternoon and evening but the grill was going the entire time putting out excellent food and nobody got hit by a dart. Good times. Actually after the Utopia's we had some of my homebrewed Barleywines and Belgians (for brunch) that are getting some age on them now. 1 was a dumper, oxygen problems but 2 were good and 3 were excellent and improving. This is turning into an annual thing. By the way the 2013 Barrel aged Stout has won every year hands down so far but this years homebrewed Barleywine will give it a run I think down the line.
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Food and Beer go together especially BBQs