mmm, delicious
Autumn happens to be one of my four favorite seasons. Scorching days, biting insects, beach traffic that congests streets, and perspiring profusely while attempting to stay completely motionless is replaced with hiding the lawnmower in place where men fear to tread and cool, slow evenings. Neighbors seem to sense a relief, also – grimaces that serve as a warning even more convincing than a rattlesnake’s raspy buzz, turns to a polite nod – sometimes we even make eye contact. Scents reminiscent of moist earth and spices glide on gentle breezes partnered with the occasional wood smoke from a hearth. The foliage transitions form deep greens to yellows, reds, and browns – a reflection in the kinds of beers that I’ll start to brew for the season, and also some of the most anticipated. Yup, I love Fall.
In the same way that slow roasted meats and fresh breads like banana, and pumpkin bring deep satisfaction in the preparation and consuming, brewing a nicely hopped brown ale and a velvety, sweet stout is like having a heaping pile of mashed potatoes, dripping with butter, mounded onto your plate – you know it’s going to be awesome. A darker beer may be more heavily bodied (depending on the recipe, of course) but still carries refreshment for the body, as well as, for the mind. Pairing a stout with a fatty comfort entree is heaven for me, and I can stay in heaven with my silky, black angel through dessert and the remainder of the evening. Now that I think about it, I really don’t have any instance in a 24 hour period when I can’t have some stout.
Please take my advise – brew a darker beer this fall – even if it is the only time you ever will. I wager that your heart will grow four sizes that day, and when it does, let us raise our pints and toast the harvest season and all the amazing foods for feast that it brings.