"24 Hours in a day, 24 beers in a case... coincidence?" ... Steven Wright.
An Englishman, an Irishman and a Scottsman go into a pub and each order a pint of Guinness. Just as the bartender hands them over, three flies buzz down and one lands in each of the pints.
The Englishman looks disgusted, pushes his pint away and demands another pint.
The Irishman picks out the fly, shrugs, and takes a long swallow.
The Scottsman reaches in to the glass, pinches the fly between his fingers and shakes him while yelling, "Spit it out, ya bastard! Spit it out!"
Here is the recipe for one of my favorite beers, Munich Dunkel. As near as I can remember, this tastes pretty much like the original, which Barb and I had in the beer garden in Munich in 1983. This recipe is from the Brew Works here in Boise. They are set up to do 12.5 gallon batches. You brew it one day, let the beer ferment for two weeks, then they carbonate it in a pressure vessel and you bottle it straight out of the tap.
Grains: 250g Crystal Malt 150g Munich Malt 150g Chocolate Malt Malts: 6.5 liters Amber Malt Hops: 40g Northern Brewer 35g Hallertauer 55g Hallertauer Yeast: 2 tablets Irish Moss 2 packets Yeast
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Last Updated: April 31, 2007