Chapter 28

The burgers were meaty and juicy, the lettuce fresh and crisp, the onion potent and sweet, the pickle very dill and briny, the bacon thick and smokey, the two cheeses in juxtaposition ... one sharp, one mild, the bun toasted and seeded; they thoroughly enjoyed every bite ... food for the gods, just ask her.

The fries were deep brown and salty crisp. There is nothing quite like Canadian fries ... the vinegar had a different flavor than malt. The group spent some time filling up the corners with the extra fries.

Frank and Ernie make their root beer in old single use wine kegs. A suitable bribe and I found out how. I cut their recipe to suit my brew setup. I’m not set up to make 40 gallons once a week.

FRANK & EARNEST’S ANTLER ROOT BEER
3 lbs Light DME
2 lbs Marris Otter
1 lb Dark Brown Sugar
.5 lbs Crystal 80L
60M .5 oz Fuggles (~10 IBU’s)
2 ounces fresh grated ginger and one half ounce real vanilla extract per five gallons
Yeast: S-05 Nottingham
Gnome Rootbeer Extract, 4 oz added to secondary per five gallons.

Best damn root beer ever.

Slightly alcoholic ... less than 2% by volume.

This is best served in chilled mugs ... or ... as Frank’s favorite; Vanilla Ice Cream Root beer Floats.