PBR vs. PBR

If you follow along on this blog, you likely remember that I screwed up the Potato Beer.

I won't go into details ... if you need a reminder you can check out the I screwed up the Potato Beer link. For now, I'll just say SheppyBrew's Potato Barley Rye (PBR) is a bit salty.

It isn't completely undrinkable, and I don't have a lot of HomeBrew "Inventory", so I still have the beer on tap.

I actually happen to have some Pabst Blue Ribbon in my beer fridge. Even though these are not comparable beers, I compared them on Labor Day.

I swear Pabst Blue Ribbon is better now than it was when my father-in-law loved it. Actually not bad.

It is, of course, crystal clear, where Potato Barley Rye (PBR) is still fairly hazy. My beer has that salty flavor and is considerably more hoppy.

The one clear advantage Potato Barley Rye (PBR) has is it's head is long lasting and thick, whereas Pabst Blue Ribbon has a head that disappears almost immediately. 

I actually wonder how commercial light lagers make beers with such bad head. None of my beers are like that, even when I use adjuncts.

I certainly have to re-brew Potato Barley Rye (PBR) without sodium filled potato flakes. I'm sure I'll do another comparison when have a decent example of this beer brewed.

Our Labor Day meal was ribeye steaks and corn on the cob grilled on my Weber Kettle.

This combination was wonderful. 

As is usual for my steak, I reverse seared them. They turned out just about perfect. The steaks actually were very close in doneness, which doesn't always work out when I cook steaks.

The corn was perfect too. I liked how I did them this time.

I removed the husks, cooked them for 15 or 20 ish minutes on the indirect side of the grill. Then at then end I seared them.

I guess it is sort of a reverse sear on the corn as well.

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