Meat Pies!

Thursday night Jack cooked meat pies again! We ended up inviting quite a few people, not a problem, but I think we need to invest in a few extra chairs!

The meat pies are kind of make-your-own, similar to tacos. We roll out biscuit tops and bottoms and you can choose meat type (chicken or pulled pork), cheese (blue, mozzarella, or cheddar), and fillings like mashed potatoes, veggies and spices.

Of course there was lots of beer to be had! Steve showed up before anyone else and brought a beer, so we split it 3 ways. We tried Epic Fermentation Without Representation Imperial Pumpkin Porter by Epic Brewing Company Utah 7.5% abv.



Its really strange having the dark roasted malts of a porter and mixing in the spices of a pumpkin pie. Cloves, nutmeg, cinnamon. We didn’t get too much pumpkin flavor, but we did get a whole lot of flavor. Also had hints of chocolate and vanilla, very smooth. Thanks Steve!

Next, to go with my meat pie, I had a Troubadour Obscura of Brouwerij De Musketiers in Ursel, Belgium at 8.5% abv.


I think I may have already discussed this beer on here before, but it’s truly one of my favorite go-to beers. It’s hard to find stouts coming out of Belgium, and I love stouts and Belgium beers so it’s a no brainer that I love this beer! I think it’s actually considered a mild stout, not 100% sure what that actually means, but compared to the other stouts I normally love, this beer is a little on the thinner side. It makes it very drinkable, but does not have that full, rich mouthfeel. Dark caramel malts, and slightly fruity, subtle chocolate.

Ryan had the biggest meat pie ever!


And Dave was the biggest man in the tiniest chair!


And I had another beer for my after meat pie dessert! I drank the Wychwood Hobgoblin by Wychwood Brewery Company of Witney, Oxon, UK (England) 5.2% abv.


Its considered an English Brown Ale and I think its very well done. Caramel and brown bread, malty, not too sweet, almost tangy. Smooth and a little bit of a dry finish.

I think everyone left full. We even had enough left over that Jack and I were having meat pies for the next day!