Lots of beer and other things this time I promise!!!

Well this weeks has a lot of different things in it. I hope you all had a good Christmas and before I forget I hope you all have a great New Year. Looking forward to 2008 I plan on actually adding some real interviews into the pubcast instead of just me rambling all the time on random things

I've got Yuengling in here, some Magic Hat, Genny Cream Ale and others that you might want to take a look at. Also I visited Lunar once more.. Like that is something unusual. No Lodge this week but you can bet I will be there next week!

Two kind of neat articles
Sierra Nevada Brewing Co. Commissions Solar Array
and
St. Pauli Girl Readies 2008 Poster for January Debut

Ok I'll admit the last one is because the Paulie girls are hot!!!

Ok links and junk
Yuengling
http://www.yuengling.com/index.htm
Magic Hat
http://www.magichat.net/
Genny
http://www.highfalls.com/
Daffins Candy
http://www.daffins.com/
Me!!
http://murphyspubcast.mypodcast.com/index.html

Recipe!


Beer Cheese Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 cup finely chopped celery
1 cup finely chopped carrots
1 cup finely chopped onion
1 cup all-purpose flour
1 teaspoon mustard
8 cups chicken broth
1 12 oz. can beer -- preferably flat
2 cups shredded Cheddar cheese
3 tablespoons freshly grated Parmesan cheese
chopped fresh parsley
1. In a large soup pot over medium heat, melt butter. Add celery, carrots,
and onion; sauté until tender but not brown. Remove vegetables with a
slotted spoon, reserving butter in soup pot. Place vegetables into a food
processor or blender; whirl until smooth; set aside.
2. In the soup pot over medium hat, make a roux with reserved butter, flour,
and mustard. Gradually add chicken broth, stirring constantly. Reduce heat
to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture
just comes to a gentle boil and is thickened.
3. Reduce heat to low. Add beer and stir to combine. Mix in pureed
vegetables and Cheddar cheese; simmer another 20 minutes, stirring
occasionally, until cheese is melted. Remove from heat. Serve in soup bowls
topped with Parmesan cheese and parsley.