Brown Ale And Cheddar Grits With Pancetta And Crispy Sage
I like homebrewers. Mostly because they give me beer, but also because there is this fascination with flavors and a "What Would This Taste Like?!" attitude that is at the core of every food bloggers culinary soul. I feel like they get me. They have an understanding of why I write down crazy ideas, unexplored flavor combinations that may be doomed to fail, just to see if it can be done.
I’m not a homebrewer, its actually a little intimidating to me. Someday, when my life is a little less hectic, I want to take the Mash Tun Plunge. But for now, I’ll setting for drinking the concoctions of others. I did learn recently that the more recent rise in popularity of brown ales has been credited to the massive increase in homebrewing and the popularity of the style with the homebrewer. I’d never though of it, but it seems to be true. Most of the brown ale I’ve had in the past few months has come from someones closet. I do love a great brown ale, to drink with as well as to add to my cheese grits. I guess saving the Brown Ale from extinction is another reason I can love the homebrewer.