Blog: Sensory Overload

Saturday evening, we attended our latest Dinner/Beer Club gathering at the home of our favorite nano-brewers :) Our task at hand was to start the evening off right with a pub favorite: salty, soft barley pretzels complimented by none other than a beer infused cheese dipping sauce. Which was washed down with a nice dopplebock (aka double bock), Ayinger Celebrator . 1/4 cup of Stout or Porter (we used Great Lakes Brew Co's Edmund Fitzgerald) 1/4 cup of Dijon Mustard (Grey Poupon, but of course) 2 tablespoons of Unsalted Butter 1/8 teaspoon [...]