Dave ( Revolution’s Chef de’ Cuisine ) and I started experimenting with beer making. We spent some time with a great Brew Master on a trip to Florida. Of course we chose to dive right in with 25 gallons of Abbey style ale. So far everything looks great. I had a taste today and it’s going to be a great, at least for our first run at it. I love to cook with this style of ale. It almost always gets better with time and it will be great with our beer braised mussels on the menu. We are also working on our own blend of Birch beer…..