Ribs and Belgian Beers

I made some spare ribs a few weekends ago.

I have not really published many BBQ posts on this blog this year, and I took photos when I made the ribs. 

So I thought I might as well go ahead and share. 

My spare rib process has changed some over the years, but for the most part it remains basically the same.

I set up charcoal in sort of an ugly snake with chunks of (usually) hickory wood.

For a 6pm dinner, I'll aim to get the ribs on the kettle around 5pm.

I cook the ribs between 250 and 275 for between 2 and 3 hours ... usually closer to 3.

2025 Q1 SheppyBrew Stats

Here we are already in April. Time to report on the 2025 Q1 SheppyBrew Stats.

The year is flying by and I have brewed quite a bit so far this year. Last year was a down year for me, not even reaching the 100 gallons. 

This year so far my brewing rate is a bit faster; I'm on pace to reach over 110 gallons this year.

In Q1, I brewed 6 batches totaling 30 gallons.

My 6 batches were:

• Tasman Devil Pilsner
• Merida Scottish Ale
• Mardi Blonde
• Oisin Owl Irish Stout
• Kemosabe Quad
• King Fergus Wee Heavy

At the time of me typing this blog post, Merida is the only of these beers that I've finished. King Fergus is fermenting. Kemosabe Quad is aging and not in the beer fridge yet. 

Mardi Blonde: A Festive Brew

Style: Belgian Blonde Ale
ABV: 7.4%
IBU: 25  

Mardi Blonde is a delightfully refreshing Belgian blonde ale with a lively personality. Pouring a radiant golden hue, this brew sparkles with clarity and invites you in with its enticing appearance. 

Aroma: The nose is greeted with a bouquet of light malt sweetness, delicate floral notes, and a hint of fruity esters reminiscent of ripe pears and apples. Subtle touches of honey and freshly baked bread add depth to the aromatic profile.

Flavor: On the palate, Mardi Blonde strikes a harmonious balance between malt and hops. The initial sip reveals a smooth malt backbone with flavors of biscuit and light caramel, followed by a gentle hop bitterness that lingers just long enough to create a crisp, clean finish. The nuanced flavors of citrus zest and white grape add a refreshing twist, making each sip more enjoyable than the last.

Mardi Blonde (Batch 370) Birthday Brew

Here it is ... February already.

We've made it through January and the Groundhog (or Marmot ... whatever your rodent of choice) has seen its shadow.

My plan was to brew on Sunday, but my birthday is early February and my kids decided they would like to celebrate it Sunday.

So ... I postponed the brew day.

The recipe I had picked to brew called for an overnight mash and a shorter-than-usual boil, which meant it wouldn't take quite as long a brew day.

So, on Monday I decided I would brew on Tuesday before work (which was actually my birth day).

Mardi Blonde

Roll-a-Style 1: 25A. Belgian Blond Ale

I've mentioned a few times on this blog that I want to concentrate more on my BJCP Goal and my Roll-a-Style list this year.

I have harvested Belgian Ale Yeast from Tafel Mystère Belgian Single (Batch 367), and since I have a few somewhat high ABV Belgium styles to work through on the list, I decided to actually plan stepping up the harvested yeast rather than wait for the random roll to get to these styles.

The first Belgium on the list is 25A. Belgian Blond Ale, and so ....

I pretended to roll: