I Ran 13.1 Miles Today

I've been training for the Platte River Half Marathon in mid-April. It is one of my Fitness Goals to finish a Half Marathon in 2026.

Other than running while playing and practicing for various sports when I was younger, I've never really been a runner. In fact, my first run on Strava was in April of last year.

So, in about a year, I'm basically going from running zero to running a full Half Marathon.

According to ChatGPT, 0.6% of Americans run a half marathon in a given year. 1-3% of adults have ever run at least one half marathon in their lifetime. About 11% of runners have completed or are training for a half marathon.

I don't care enough to double check ChatGPT's stats on this; I'm just going to trust that they are close. 

So, by finishing a Half Marathon, I'll be an elite group.

February Update on 2026 Fitness Goals

I'm actually pretty active for an decrepit old couch potato. 

With all the BBQ I make and eat, and all the beer I brew and drink, cardio exercise helps keep me somewhat in shape.

In the past, this has been mostly cycling, but starting this year, I've started running as well.

If you're interested, I always track these workouts on Strava. 

Last month, I shared my 2026 Fitness Goals, and although no one else really cares, it is time for me to post an update.

Over the Top Chili with Corn Bread

You may remember that on Super Bowl Sunday I made Over the Top Chili and Poppers.

As I mentioned, I was the only one who actually had more than just a taste, and I enjoyed it enough that I really thought I should make it again so others in my family can give it a try.

I think this is now my favorite way to make chili.

I got out the Dutch Oven on Tuesday and made it again.

For a side, I also made corn bread.

This time, the meat I picked for the chili was a combination of ground chorizo and some ground beef I had left over from burgers I made over the weekend.

X is for MaX Taps Colorado

If you follow this blog at all you know that the SheppyBrew Beer Model (aka my wife) and I have been working through Round 6 of our A to Z Series of Posts.

We are, in fact, very close to the end of the alphabet.

In November of 2024, we started Round 6 with A is for Arms, Call To Brewing Company.

And just a couple of weeks ago we posted W is for Wild Sky Brewery.

X, Y, and Z are the only letters left. And here we are checking "X" off the list.

As we mentioned last time, according to the Colorado Brewery Map & List there are not really any obvious "X" breweries for us to use, so we had to be creative.

X is for MaX Taps Colorado

 

Roll-a-Style 4: 9C. Baltic Porter

It has been awhile since I've mentioned Roll-a-Style on this blog. 

So, it is probably worth a quick reminder ... I created a list of BJCP beer styles that I've never brewed. When I want to decide which beer style to brew next, I roll a virtual 20-sided online die, and brew the style that corresponds with the number that comes up.

Pretty simple, right?

The last style I "rolled" was Roll-a-Style 16: 26C. Belgian Tripel back in October, and I didn't brew it until November with Yoker Belgian Tripel (Batch 385).

Recently, I brewed Whisper of the Tengu Rice Lager (Batch 388), which is a lager. I thought I'd harvest the Tengu yeast and brew a lager on my Roll-a-Style list.

So ... I pretended to roll a 4:

La Chouffe vs Yoker Belgian Tripel

So ... for Christmas, my wife (aka the SheppyBrew Beer Model) got me a "Chouffe Discovery Pack".

Chouffe, of course is a world-famous Belgian brewery. If I were to visit Belgium someday, it would certainly be on my list to visit.

As luck would have it, I have a SheppyBrew "Belgian Triple" on tap, "Yoker". While brewing Whisper of the Tengu Rice Lager (Batch 388), I decided to try La Chouffe Belgian Blond Beer and Yoker Belgian Tripel together.

Yoker is significantly lighter in color and much more clear. It is also drier and (in my opinion) more "drinkable".

Whisper of the Tengu Rice Lager (Batch 388)

For whatever reason, "Japanese" Rice Lagers seem to have become fairly popular lately in craft beer circles. At least I see a bunch more of them recently than in the past.

It is sort of funny that when I first started getting into craft beer, one of the criticisms of "Big Beer" was that "they" used cheap ingredients like rice and corn. "Real" craft beer used all quality ingredients, which generally meant all-malt beers.

While the sentiment is still sort of there, it was relaxed quite a bit, which I think is a good thing.

Anyway, I've been seeing more Rice Lagers at breweries and have wanted to brew one for quite some time.

And ... I've had a recipe out on the SheppyBrew website for months.

"Whisper of the Tengu" Japanese Rice Lager