Welcome to Manbeers.com. This site is about friends getting together with friends... without the pretext of having to be something you are not. So relax, have a pint, and talk about the passing days, your kids, your dreams, adventures, travels, joys... The only requirement? A good story to share with friends.

Thomas of LaneCraft

Mr Movember's Laneway housing company is forging ahead! Sweet. Here's a Blog posted by a client of theirs...

October (fest)

Thanks to Jim this month for an awesome dinner!

Worst beer…

A dessert beer anyone?

BeerFest journals

Following some links that Ludger sent along… we found some great looking online journals that you can view, print, etc.
Nicely done!

And so this is Christmas

ManBeers Christmas is coming upon us.
And… that makes me think of beer.  Natural Beer.

Oh to be….

Here's an image that's going around ... which says something about men...

Beer App for iPhone

Around the world in 80 beers.
A fun little app…. helps you find more beers out there!
Not this website, though…
But this one... where they make Beer Apps for iPhones it would seem!

Nothing goes down like a cold, Dead Frog

Found a new beer lately… called Dead Frog.  Surprised that it’s kinda good tasting… a bit light.. so a nice difference to the Guinness heartyness.
Enjoy!

A spring day

Well… okay, rain, rain, rain.
But here’s something that brings out the sunshine!

Beer, Art and Philosophy: The Art of Drinking Beer with Friends Is the Highest Form of Art…
by Tom, Marioni (link here)

I’ll drink to that!

End of an era…

Manbeers.com is going offline in a few weeks. No need to keep it taking up space on the server…

The real ManBeers ... the meetings once a month… will keep on rolling along.  That’s the real ManBeers.

This virtual one keeps us away from the physical meetings… so it’s not going to be kept.

Have a pint!
otto

Corned Beef time!

This one’s from: Beer (& more) in Food

As you read through the early recipes in Beer & Food: An American History thatcorned-beef.jpg include beer or ale as an ingredient, consider the suggestion that many of today’s beer-themed food dishes might not have been recently “invented,” but are rather the results of an evolution in their preparation. It doesn’t take a huge leap of the imagination to see that a homemade pot roast with an added can of Miller High Life or your mother’s rib-sticking stew with a dose of Guinness, could all stem from earlier recipes.

Londoner Susannah Carter and her later edition of The Frugal Housewife, or, Complete woman cook; wherein the art of dressing all sorts of viands is explained in upwards of five hundred approved receipts, in gravies, sauces, roasting [etc.]…also the making of English wines. To which is added an appendix, containing several new receipts adapted to the American mode of cooking, offers a number of good examples of early American food recipes, especially derived from English cookery.

This recipe book, originally published in England around 1765, was quite popular in British-America, with a later printing in Boston in 1772. The book’s engraved plates are attributed to Paul Revere. In 1803, Carter added new recipes for her American audience that listed very American dishes such as pumpkin pie, recipes for maple syrup and buckwheat pancakes, and even methods of raising turkeys. 

Carter also makes an interesting observation that too many contemporary household cooks gloss over when using beer in food. Highly-hopped beers, with their accompanying bitterness, are the last thing you want to add to a dish whose broth will be reduced. If a highly-hopped twelve-ounce beer makes your lips pucker and curls your toes with just one sip, imagine what it will do to your taste buds if concentrated down to a four-ounce reduction!

The following recipe for beef brisket might be viewed as an early step in the evolutionary path of the contemporary brisket and beer dish. Every St. Patrick’s day, innumerable slow-cooked beef brisket or corned beef recipes, usually adding Guinness or Harp to the pot for “authenticity” (while overlooking the fact that that the “Irish” corned beef and cabbage dish is really an American blarney-inspired culinary creation), are rolled out by food writers in the food sections of U.S. newspapers and magazines.

The pre-cooking rub of salt and saltpeter [saltpetre] on the brisket, and a rest time of four days, probably resulted somewhat in the reddish color of the corned beef we enjoy today, although the use of saltpeter in any of today’s food recipes is not recommended. The boiled New England meal of corned beef might have actually stemmed from this very British beef brisket recipe of the late 1700s or early 1800s:

TO STEW BRISKET OF BEEF

Having rubbed the brisket with common salt and saltpetre, let it lie four days. Then lard the skin with fat bacon, and put it into a stew pan with a quart of water; a pint of red wine, or strong beer, half a pound of butter, a bunch of sweet herbs, three or four shallots, some pepper and half a nutmeg grated. Cover the pan very close. Stew it over a gentle fire for six hours.

Then fry some square pieces of boiled turnips very brown. Strain the liquor the beef was stewed in, thicken it with burnt butter, and having mixed the turnips with it, pour all together over the beef in a large dish. Serve it up hot, and garnish with lemon sliced.

To make this dish “authentic,” grab a Guinness Stout.

Ah… horses..

Ya just gotta watch.

So… what’s the message?

Looked all good until I saw the horse walking into/towards the water… made me wonder how the beer got so yellow…

Okay… this is just dumb.

Slippers on… operating a chainsaw.
Poor beer.

Most expensive beer bottle opener

Here’s something from YouTube…
Using a Helicopter to open a bottle of beer…