Hill Farmstead thread

[MKtheGeneral]

Make me an admin, so that I can remove BadJustin #MAGA #MakeAntagonizingbeerpostsGreatAgain

 

[Resuin]

Super laid back at Hill today but they sold out of Flora Blueberry to go and all special pours for onsite (BA Everett, Twilight of the Idols cask, Poetica #1).

 

[PepeSylvia1]

Anyone heading up that can grab me a few things for cash label and TY beers? Looking for Anna, Arthur, syrup.










































































And BG&E

 

[teddyarrowhead]

Batch 1. A bit oxidized, but generally holding together well.

 

[Iliketurtles]

Had a great time at HF Friday and Saturday.

FYI in addition to having the two drink per person at any time limit, they are still cutting people off. My group of four got cut off Friday after splitting: poetica 1, cd 18, birth 15, flora bbr, twilight cask, twilight nitro (amazing), fear and trembling cabernet/bourbon. So roughly two drinks per person. We might have split one more bottle if allowed, but it was fine. It still seems to be hit or miss when people get cut off, so plan accordingly.

Just went and had flora razz on caspian lake and some everetts at highland lodge.

 

[Number45]

Figured this is a good place to ask...I want to make a homemade Green Mountain Special pizza this weekend. Anyone done this? I make a good dough that will work.

I was thinking dough gets topped first with a layer of grated sharp cheddar. Then onion, apple, garlic, bacon. Then pile the baby spinach on top. Then do the Parmesan crust thing.

Or should the spinach not be on top like that? From memory of seeing them before they go in the oven at Parker Pie, I think they put the spinach on top.

When does the maple syrup get added? After baking? Or a drizzle before baking?

If anyone has made this at home and wants to chime in, please do.

Also: friend brought over one of the new BG&E bottles for football last weekend. It was awesome. Beer!!

 

[JulianB1]

Figured this is a good place to ask...I want to make a homemade Green Mountain Special pizza this weekend. Anyone done this? I make a good dough that will work.

I was thinking dough gets topped first with a layer of grated sharp cheddar. Then onion, apple, garlic, bacon. Then pile the baby spinach on top. Then do the Parmesan crust thing.

Or should the spinach not be on top like that? From memory of seeing them before they go in the oven at Parker Pie, I think they put the spinach on top.

When does the maple syrup get added? After baking? Or a drizzle before baking?

If anyone has made this at home and wants to chime in, please do.

Also: friend brought over one of the new BG&E bottles for football last weekend. It was awesome. Beer!!

I've actually done this, although I didn't think too much about the order and what you've described would probably result in a superior facsimile. Here's what I did:

1. brushed the dough with olive oil, then added the onion, apple, garlic, bacon:

2. Added the spinach, then covered in shredded/grated sharp cheddar (used both yellow and white for some color):

3. Baked:

I can't tell from the photos, but I want to say that I drizzled it with maple syrup both before and after cooking. I used HF BA syrup, unsurprisingly (and keeping it sort of on thread topic!).

I think your idea of starting with some cheese is a good one, although I do wonder about how "loose" the spinach would be on top without the cheese to bind it a bit. Maybe do both (cheese as the base, and a bit more on top)? Let me know how it goes.

Now I need to do this again...

 

[Number45]

Looks pretty good, JulianB

I like the idea of some cheese on the bottom, some on top. Probably do need an olive oil brushing on the dough, since it's a white pizza. Can't hurt. I think a key will be slicing the apples thin and getting a good oil brush on the crust...then use that to help the parm stick. I like the before and after idea for the maple. I don't have any HF maple, but I have plenty of good VT maple to use.

This should pair nicely on Sunday with Double Citra cans and goat.

 

[Number45]

mmmm, goat.

 

[JulianB1]

Looking at those photos again more carefully, there's definitely maple syrup on pre-bake (it's obvious on a few of the spinach leaves). I'm pretty sure I did drizzle some additional on at the end, or if I didn't I probably should have.

Looks pretty good, JulianB

I like the idea of some cheese on the bottom, some on top. Probably do need an olive oil brushing on the dough, since it's a white pizza. Can't hurt. I think a key will be slicing the apples thin and getting a good oil brush on the crust...then use that to help the parm stick. I like the before and after idea for the maple. I don't have any HF maple, but I have plenty of good VT maple to use.

This should pair nicely on Sunday with Double Citra cans and goat.

What's that kitchen gizmo called you always see on cooking shows that chefs use to thinly slice stuff like apples, radishes, etc?

 

[Kasher]

What's that kitchen gizmo called you always see on cooking shows that chefs use to thinly slice stuff like apples, radishes, etc?

What is a mandoline?

 

[holldy01]

Looking at those photos again more carefully, there's definitely maple syrup on pre-bake (it's obvious on a few of the spinach leaves). I'm pretty sure I did drizzle some additional on at the end, or if I didn't I probably should have.



What's that kitchen gizmo called you always see on cooking shows that chefs use to thinly slice stuff like apples, radishes, etc?

Mandoline

 

[Hornet]

Mandoline

 

[holldy01]

Silly goose thats a mandolin

 

[ilovestouts]

What is a mandoline?

We also would have accepted:
Finger tip stealer

 

[iong516]

CD pear to go in a box set with CD Plum and CD15... the fomo is real

 

[Os]

CD Pear... *sigh* one day I'll taste you again

 

[holldy01]

CD pear to go in a box set with CD Plum and CD15... the fomo is real

How much was it? Need to get over the fomo somehow

 

[MikeG1]

How much was it? Need to get over the fomo somehow

$100

 

[icfpny]

$100

I’ll be in Room 3, fully prepared to get snowed in until Tuesday:



(Link to media)

 

[Mikecap]

I’ll be in Room 3, fully prepared to get snowed in until Tuesday:



(Link to media)

Man, the one thing I don't like about Vermont is having to bring beer inside when staying overnight in the winter. Last year, it was two kegs, 10ish cases of bottles and a few more cases of cans hauled into the Stagecoach. And we were staying upstairs.

I'm kinda jealous of the beer, but mostly the breakfast you'll eat tomorrow.

 

[icfpny]

Man, the one thing I don't like about Vermont is having to bring beer inside when staying overnight in the winter. Last year, it was two kegs, 10ish cases of bottles and a few more cases of cans hauled into the Stagecoach. And we were staying upstairs.

I'm kinda jealous of the beer, but mostly the breakfast you'll eat tomorrow.

The worst is hiding beer in the lodge while skiing.

 

[holldy01]

$100

Damn. That’s not enough to get over my fomo

 

[DigDug1810]

don't want to stoke too many flames but was speaking with a prominent Philly figure this evening at a local top NJ spot and heard there is a collab coming soon that is "still"... take it as you may... also a new collab with a CA mainstay in March here in philly similar to 24 steps

 

[primebeer]

don't want to stoke too many flames but was speaking with a prominent Philly figure this evening at a local top NJ spot and heard there is a collab coming soon that is "still"... take it as you may... also a new collab with a CA mainstay in March here in philly similar to 24 steps

I don't know you and, I'm not sure why, but I find this post really annoying. Spit it out dude. Anyway, carry on.

 

[DigDug1810]

hill collab with monks/tom peters... don't know much besides it is a still beer and was brewed in 2017

monks/tom also has a new collab with Lost Abbey that will debut during a beer dinner in March at monks

 

[axeman91821]

Drank a December 2015 bottle of Everett last night, really liked where it was at. The oxidation has given it a light smoky character that's integrated really well with the beer.

 

[bsc]

Monday is my last day in VT - moving out west, I think HF may be the thing I miss the most! Will be sending a few cases of Saisons with me!

 

[andrewdrinks]

Juicy in 750s eh

 

[mjohnson171]

hill collab with monks/tom peters... don't know much besides it is a still beer and was brewed in 2017

monks/tom also has a new collab with Lost Abbey that will debut during a beer dinner in March at monks

Are you sure it isn’t the Lost Abbey collab that will be still?!? Queue #oldmoney jokes.