Does any one of you guys also brew your own beer to go with your awesome sausages? I recently got this urge to make my own beer. So far I brewed two, Centennial Blonde, an American ale, and a clone of Leffe Brune, my favorite Belgian Dubbel ale. Both are out of this world good. After trying them, just like with home cured sausage, I can never go back to store bought beer. I also went all grain with both of the beers. Using extracts felt like making sausage from store bought ground meet and pre-packaged spice mix. I found that brewing beer was a lot easier, no case hardening or anything like that to deal with.
![Image](http://ifoodblogger.com/wp-content/uploads/2015/10/Beer-2.jpg)
Note the micro foam on the Belgian. Yep, serving it from a nitro tap. Love the silky smooth and creamy head.
Sorry about going off topic.