I spent the day playing with my wonderful camera, Duke. Oh wait, you haven’t met Duke yet??
I ended up trading in my little Nikita for something a little more bulky with more capabilities – a Nikon D5100. With Duke, I can do this:
High Dynamic Range! I used the cheating software to do this though. I’m hoping to move on to bracketing soon enough, once I finally figure out more about my camera. Any HDR tips are more than welcome! The software also lets me do THIS:
I switched Duke over to manual and started adjusting ISO and f-stop and all of that fun stuff that I’m slowly but surely learning.
From this day forth, the pictures will be improving dramatically! My goal is to be on manual all the time, working on some bracketing for fun HDR pics in the future, and making my camera be more than just a point and shoot. After all, that was the whole point of getting a DigiSLR!
One reason why it’s taken me so long to start really learning my camera?
This is just one example of the many idiotic contributions to my psychology class discussion board online. This is college, yes? Are we now writing ‘u’ instead of ‘you’? Is punctuation and capitalization unnecessary? Should I end my sentences with an emoticon or a big ZOMGLOLROFL??? I’ve been distracted from my camera by this stupidity, slowly filled with rage with each and every “they’re family had this dog” or “I knew this one women once”…
Rant over. New rant time.
I was really excited to try a few of Mikkeller’s single hop IPAs. I grabbed four from Wades Wines and brought them out in preparation for a tasting, hoping to really be able to pull out the different aromas and flavors of each individual hop. I popped open the first bottle.
Don’t get it yet? Let’s take a closer look…
That. Is. Mold. Frantically, I popped the top off of the second one. MOLD. The third and fourth? MOLD!!! This makes for a very unhappy, thirsty lady. I took them back to Wades (not the fault of Wades Wines! Apparently friends of mine have also had problems with Mikkeller having DMS issues…) and swapped them out for Midnight Sun Treat, Iron Fist Velvet Glove and a Duchesse de Bourgogne. Opened the Treat just now.
Mold free and beautiful. I am content once again.
I’m off to enjoy a tall glass of this, then packing for a trip to Boulder City, Nevada tomorrey morning. Lo and behold, THEY ACTUALLY HAVE A BREWERY! Maybe the 99 degree Fahrenheit high that’s predicted for the entire weekend won’t be so bad after all…?
I’m in Los Altos for the 32nd Annual Arts and Wine Festival this weekend, and got a chance to hang out with my friend Grayson at a brewery that he used to work at (as the brewer’s assistant).
We met in college. Grayson was a senior, living in a house of senior guys. I was a freshman, living in the dorms with my two best friends. Gray and “the Brew” as we so aptly named their house full of boys who brewed beer, basically took care of us the entire year, and we ended up becoming amazing friends to this day. Gray, have I told you how awesome you are?
We went to Faultline Brewing Company in Sunnyvale.
I ordered a style of beer that I’d never tried before – Best Bitter. I didn’t read the description before I ordered and had no idea it was nitro-pushed until it arrived.
Stupid evil bad camera blurriness.
That’s better! It was so pretty, watching all that gas as it seemed to cascade down the glass, dissolving into crystal clear beer. I have to say, I’ve never been a huge fan of nitro-pushed beers. I’ve found them to be bland and watery when they’re served on nitro, but this was amazing! Beautiful creamy head that lasted the entire glass, smooth body with a slight caramel note on the tongue, and a very mild kick of bittering hops. I have been converted!
Return of the evil, blurry camera. Apparently it didn’t appreciate my selection of food – I got fire roasted veggies tossed in a fresh basil pesto. They came with mashed potatoes, which I requested have tons of garlic and bacon in them. Needless to say, those potatoes were the first to go…
Gray ordered the tri-tip. My camera approved of his selection apparently…
I finished with Faultline’s IPA – very mild on the IBUs (50), but still delicious. I’ve yet to find a hoppy beer that’s too intense for me. Stone’s Ruination didn’t really blow my mind. I actually found Amazon Imperial Red to be more intense. Any suggestions?
Gray, being the genius brewer that he is (and also a Cicerone Certified Beer Server), has been helping me with my studying for the Cicerone Certified Beer Server test. I don’t want to half-ass this thing – If I get a question right because I guessed on a multiple choice, that’s not good enough. This is information I actually ENJOY learning about! Anyway, Gray was incredibly patient last night, teaching me about enzymatic mashes and how they’re needed for converting the long strands of starches into fermentable sugars. He also walked me through decoctions and kegging. Awesome.
Good food, great beer, one amazing friend.
Then I tried my first macaron and almost gagged on the sweetness! I finished it though. I’m not one to waste food.
Filed under brewery, Drinks