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On Super Bowl Sunday, cheer for the Green Bay Packers and eat some Sconny-style beer brats

February 04, 2011 By: mike Category: Cooking with beer

Wisconsin beer brats

Carrie, the better half of FuzzyBrew’s Grant and proprietor of the York Avenue Tavern, doesn’t cook much. But when she does, she grills up some amazing Sconny-stye beer brats, affectionately known as Brownie Brand Brats™. Come Sunday, when the Green Bay Packers play the Pittsburgh Steelers in the Super Bowl, we’ll be eating these brats, drinking some homebrew, and cheering like mad for the Packers. Thanks to Carrie for sending us her family recipe below:

Step one: Select your bratwurst carefully. Those made in or near the frozen tundra of Wisconsin are naturally the best. Johnsonville. Usingers. Don’t get too fancy. The various cheese-filled specialty brats may be tasty, but they lack in authenticity.

Step two: Grill the brats carefully. According to my father, lifetime Packer fan and Wisconsin dweller and my personal grilling guru, “the key to cooking brats is not burning them. This means that you turn them every five minutes or so for the first 20 minutes, trying to lay them on a different side each time you turn them. The last 10 minutes are for creative design. Total time 30 minutes.”

Step three: Fill a large pot with the macrobrews of Wisconsin. Miller Lite, MGD, PBR, High Life are all good choices.

Step four: Add some large chunks of red onion.

Step five: Add brats and gently simmer for at least a couple of hours before serving. The longer they simmer, the more tender they get.

Step six: Cheer the Packers to victory!  GO PACK GO.

Even college kids are brewing beer

November 17, 2010 By: mike Category: Beer in the news, Homebrew

Natural Light

Natural Light: Is there anything worse?

Remember Natural Light? It tasted like watered-down piss, yet we swilled it with fervor in our college days.

We were just learning to like beer. And we were poor.

So naturally we bought the cheapest, lightest beers in the largest quantities we could find: Natty Light, Natty Ice or any of campussqueeze.com’s 12 Beers You Should Only Drink in College. (I do take exception with PBR’s appearance on this list. It’s a good beer when it’s really cold.)

And when we were really living large, it was Icehouse beer, which I just discovered is still actually brewed. I did not know this.

Anyway, it was encouraging to find out that as more and more people take up the hobby of homebrewing, more college students are getting into it, too, according to The Daily Princetonian.

The evidence in the story is all anecdotal, but the number of college-age homebrewers is reportedly on the rise.

I think it’s part of the do-it-yourself trend, like how people are butchering their own meat or making their own cheese,” student Joe Jung told the newspaper.

Our lawyer has advised us to tell you that we at FuzzyBrew do not endorse underage drinking. (But, pssst, with an extract kit, it’s really easy to brew your own!)