This was my second year of growing hops. Since I had a few issues with plants not coming up the first year, I purchased a few more rhizomes. This time, I believe I purchased 2nd year rhizomes. Note: the details on this post are being written a long time after the photos, so some of it is a bit hazy.
I was glad to see all my hops decided to come up this year and they were climbing quick.
The flowers (hop cones) look great here.
It’s good every couple of years to dig up your hop plants or at least stick a shovel down into the dirt all around the plant, about 12″ out from the crown. These next couple of photos are Continue reading
I came across this recipe on Tide & Thyme’s Blog. They have a lot of great recipes and some of which involve beer. Check them out here.
This sounds really good, especially for the bacon lover. Once done, simply add this to your favorite burger and you’re good to go. I’m going to go make this right now!
1 lb thick-cut, high quality bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp beer (I used Dogfish Head’s Chicory Stout)
Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.
Cool on wire rack for at least 1 hour before serving.They adapted the recipe from Oskar Blues Brewery