H is for Homegrown Tap and Dough

As I mentioned in G is for Green Mountain Beer Company, Round 7 of the A to Z Breweries series has been going fairly smooth.

A, B, C, D, F and G all had local breweries that started with the respective letters. E was a little stretch, but not bad at all.

But ... now we are up to "H", and the Colorado Brewery Map & List didn't really have any options that we had not already used.

Last Friday was a date night for me and the wife (aka the SheppyBrew Beer Model), and there is a Littleton restaurant / "tap house" we had not been to in awhile that just happens to start with the letter "H".

So ... I decided to use it as our H A to Z "brewery".

H is for Homegrown Tap and Dough

Homegrown Tap and Dough has a half-dozen Colorado locations, so perhaps if we need an "H" brewery next round, we'll end up at another of its locations.

"Hand-tossed pizzas, quality pasta, craft cocktails, and the soul of the Colorado high country. Homegrown is your neighborhood table — where après ski meets the open west, and every day feels like a reason to gather. This is Homegrown. 6 Colorado locations."

We picked their Littleton (Ken Caryl) Location, because it is very close to where we live.

12622 West Ken Caryl Ave, Littleton, CO 80127.

They are wildly popular, so we joined their "Waitlist" online. There was enough time before our spot came up that we did spot by local brewery for a couple drinks before heading over.

When we arrived I checked in and the host told me we were number 2 on the list for a two-person table, and that it would be about 15 minutes.

As I mentioned, it had been quite awhile since we have been here. In my mind this was a much bigger restaurant. I also thought they had more local beers on tap than they actually do now.

We both did pick a local beer while we waited.

The wait was well over 15 minutes. I had to go to the bar for a second beer. Of course, while at the bar was when my phone finally went off to let me know we could be seated.

Not a big deal, but I really would have preferred the host was honest about the time to get us seated. 

You can look at their online menus. I was more pleased with the pizza than I was with their beer selection.

It was a good time. I think if we return (or use another location in the future) I might try to go at a less busy time than Friday night at dinner time.

Regardless, we made it through the letter "H".

Now, we're up to the Letter "I". "I" has been a challenging letter for us throughout this little project, and the Colorado Brewery Map & List doesn't really have any local choices that actually start with "I". I actually have no idea what we'll do.

Stay tuned on Sheppy's Blog: A to Z and you'll find out where we go shortly after I figure it out.

As always keep watching the regular SheppyBrew Channels to see what is happening with my BBQ, Beer, Biking: SheppyBrew's Facebook Page; Sheppy's Twitter Feed; SheppyBrew's Instagram Page; and SheppyBrew's Website.Of course, don't forget to visit this blog often as well!

G is for Green Mountain Beer Company

As you know if you follow along on the A to Z Breweries series of articles, we've decided to continue on with Round 7. 

At the end of Round 6, I mentioned that I wasn't sure we' really do a Round 7, because it is becoming more and more difficult to tie each letter to a Denver-area brewery.

But, honestly so far, this doesn't seem to be the case. In fact, we are doing better so far this round than we did last round.

Regardless, we'll continue on. Eventually we'll come across some challenges, but we'll figure something out.

After F is for Full Frame Beer, we're now up to "G", and as luck would have it there is an obvious choice for us on the Colorado Brewery Map & List.

G is for Green Mountain Beer Company

Wild Cow (sort of) Kölsch (Batch 394)

I brewed a couple Sundays ago for the first time since Bad Lands Kölsch (Batch 393).

Over a month between brew days. I'm still "on pace" for less than 75 gallons of beer, which would be the least amount of beer I've ever brewed in a year since 2009, the first year I brewed.

And ... back then I only did 2.5 gallon batches, so even though the volume was less, the number of batches would have been much higher that year.

Oh well! My beer supply isn't in danger of running out. 

Anyway ... as I mentioned in Bad Lands Kölsch vs. Spotted Cow, I recently traveled to Wisconsin, and picked up some Spotted Cow.

Back in 2020, I came up with a "tribute" recipe to Spotted Cow, but didn't have any to compare the two beers to.

I thought now would be a perfect opportunity to re-brew ...

Wild Cow (sort of) Kölsch

Chatfield SUP Photos

If you read Pork Belly Burnt Ends, you probably knew this was coming ...

On Saturday, we took our Paddle Boards out on Chatfield Lake.

We had an extremely dry winter, and as a result, Chatfield Lake is much lower than any previous SUP trip.

But ... it is a big lake, so there are still plenty of room to paddle around.

So ... we packed a lunch along with a few beers and headed out to the lake.

Here are some photos of the Beer Model and me out on the lake Saturday ...

Pork Belly Burnt Ends

So ... it has only been fairly recent that I've been able to get Pork Belly at my local Sam's Club, which is where I buy most of my BBQ meat.

And in mid-June I finally attempted Pork Belly Burnt Ends.

They turned out delicious, but I didn't give myself enough time really, so they were not as tender as they could have been.

Saturday, I decided to try Pork Belly Burnt Ends again ... with a couple of little modifications ...

My kids are both away, so it is just me and the wife. I therefore only used half a Pork Belly.

A Brunette and Three Blonds

Those of you who have visited SheppyBrew Brewery generally have the opportunity to try a flight of beers we have on tap at the time.

It gives you a quick way to decide which beer(s) you might be interested in.

Every so often, I'll pour myself a flight and spend some time considering the beers I have.

Even though in 4th of July Steak and Corn, I listed and described the beers I have on tap, the Gnomes and I poured a flight to share.

4th of July Steak and Corn

For our 4th of July grilling, we took advantage of our grocery store's holiday sales on Ribeye Steak and Corn-on-the-Cob.

Both of these are things I feel like I have not perfected grilling.

My main issue with steak is that I hardly ever am able to consistently get them to the right temperature before searing. There is always one or two that cooks faster.

So, either one or two are over-done or one or two are under-done.

But ... Ribeyes are fairly forgiving even if cooked a little long, so I always make it work.

For corn, I'm just never sure how the best way to cook them is. Should I remove the husks and cook indirect? Should I remove the husks and cook them direct? Should I leave the husks on and when I do, should I cook them over the fire or off?