Five Gold Rings - Homebrew Update We’re pleased to announce that we have now successfully brewed, bottled, and labeled our signature Sellis White (a Belgian witbier). It’s been a wild ride, and over the course of our household brewing efforts (commanded and lead by Mr. Barth), we have now amassed a crew of dark bottles, bags of caps, and strange glass tubes and airtight contraptions. There’s almost always a bag of hops in the back of our fridge, too, which should not be confused for a pouch of salad greens. So! Presenting Five Gold Rings brewed by Hands Over Feet in the heart of Boston, a seasonal dazzler, 5.5% A.B.V. - a golden unfiltered cup of coolness. The beautiful label you see here is designed by my (Emma) fabulous, talented, sparkling sister Jenni who lives and designs in New York City - and hopefully will be working with us on more labels in the future! You can see the label she designed in our earlier post, here. Five Gold Rings Grains: Flaked OatsMalt: Light and Dark WheatHops: Styrian GoldingsSpices: Bitter Orange, Coriander Seed, Irish moss
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Five Gold Rings - Homebrew Update

We’re pleased to announce that we have now successfully brewed, bottled, and labeled our signature Sellis White (a Belgian witbier). It’s been a wild ride, and over the course of our household brewing efforts (commanded and lead by Mr. Barth), we have now amassed a crew of dark bottles, bags of caps, and strange glass tubes and airtight contraptions. There’s almost always a bag of hops in the back of our fridge, too, which should not be confused for a pouch of salad greens.

So! Presenting Five Gold Rings brewed by Hands Over Feet in the heart of Boston, a seasonal dazzler, 5.5% A.B.V. - a golden unfiltered cup of coolness.

The beautiful label you see here is designed by my (Emma) fabulous, talented, sparkling sister Jenni who lives and designs in New York City - and hopefully will be working with us on more labels in the future! You can see the label she designed in our earlier post, here.

Five Gold Rings

Grains: Flaked Oats
Malt: Light and Dark Wheat
Hops: Styrian Goldings
Spices: Bitter Orange, Coriander Seed, Irish moss
Beer Label So my sister is pretty much a baller and so talented with design. We haven’t yet written a really comprehensive post about homebrewing, but I’m sure we will in the New Year. We started brewing last fall and we’ve made about three or four batches so far. Brian has led the way with this craft - he goes to our favorite homebrew store The Homebrew Emporium to pick up ingredients every so often. So far it’s been well worth the price to brew our own - a bomber of beer usually will cost us under three dollars to make (not including start up costs - buying equipment). You’ll be hearing more details on it soon. Our most successful batch has been a delicious Sellis White (a Belgian witbier), with a finish of orange and coriander. It’s refreshing, yeasty and delicious. We’re branding this latest batch for the winter season “Five Gold Rings” and we hope you’ll try some. Design by my fantastic sister, Jenni (nothingestmoments) - Emma
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Beer Label

So my sister is pretty much a baller and so talented with design. We haven’t yet written a really comprehensive post about homebrewing, but I’m sure we will in the New Year.

We started brewing last fall and we’ve made about three or four batches so far. Brian has led the way with this craft - he goes to our favorite homebrew store The Homebrew Emporium to pick up ingredients every so often. So far it’s been well worth the price to brew our own - a bomber of beer usually will cost us under three dollars to make (not including start up costs - buying equipment). You’ll be hearing more details on it soon.

Our most successful batch has been a delicious Sellis White (a Belgian witbier), with a finish of orange and coriander. It’s refreshing, yeasty and delicious. We’re branding this latest batch for the winter season “Five Gold Rings” and we hope you’ll try some.

Design by my fantastic sister, Jenni (nothingestmoments)

- Emma

About a Duck There are few things tastier in this world than a lovingly-made duck. And after a tip off from our friends we knew exactly where to get some in Boston: Savenor’s. So after a cool run around East Boston we tumbled into the tiny hole-in-the-wall market and gawked at their selection of exotic meats: antelope, alligator, ostrich were all common stock. However, even with our courage and wallets gathered up, we chose the relatively mundane duck leg as our meat of choice to take away last night. As this was our first foray into cooking duck - after having seen it done many ways, many times before - we decided to try and find the most simple way to approach it. We scored the skin side and seasoned it with salt and pepper, then seared it, skin side down on an oven proof skillet. After a bit of turning to brown it evenly on both sides we put it in our 350 degree oven for about 15 minutes to cook through. You really have to think about the bulk of meat that you’re cooking in order to cook it all the way. This we all based off a couple or recipes, including this one from Mark Bittman. The meat was juicy and the skin crisp. We paired it with some fried mashed potatoes + pork belly and sauteed kale. Brian also created a lovely gin martini: Thyme and a Half 3 oz New Amsterdam gin1/2 oz dry vermouthsplash of Nikka whiskey (Japanese)stirred over ice with minced thyme served up with lemon twist
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About a Duck

There are few things tastier in this world than a lovingly-made duck. And after a tip off from our friends we knew exactly where to get some in Boston: Savenor’s. So after a cool run around East Boston we tumbled into the tiny hole-in-the-wall market and gawked at their selection of exotic meats: antelope, alligator, ostrich were all common stock. However, even with our courage and wallets gathered up, we chose the relatively mundane duck leg as our meat of choice to take away last night.

As this was our first foray into cooking duck - after having seen it done many ways, many times before - we decided to try and find the most simple way to approach it. We scored the skin side and seasoned it with salt and pepper, then seared it, skin side down on an oven proof skillet. After a bit of turning to brown it evenly on both sides we put it in our 350 degree oven for about 15 minutes to cook through. You really have to think about the bulk of meat that you’re cooking in order to cook it all the way. This we all based off a couple or recipes, including this one from Mark Bittman.

The meat was juicy and the skin crisp. We paired it with some fried mashed potatoes + pork belly and sauteed kale. Brian also created a lovely gin martini:

Thyme and a Half

  • 3 oz New Amsterdam gin
  • 1/2 oz dry vermouth
  • splash of Nikka whiskey (Japanese)
  • stirred over ice with minced thyme served up with lemon twist

    • Silly Wine Glasses (but STACKABLE!)

    I’m sorry folks, this here is not a wine glass. Yes, you can stack it, but I would stack wine glasses as much as I would stack bath tubs. For $3 at Crate & Barrel it’s a steal… a stackable steal.

    Drink for Design It’s true that we only drink things that are beautifully designed. Okay, okay, okay, not true, but it is a nice bonus for a delicious drink to be wrapped in a lovely package. Here are some snapshot I’ve taken this fall of a few drink labels (of MANY) that I’ve been drawn to. My favorite of the bunch is the last, Pumple Drumkin. Can it get better than a little derpy halloween pumpkin? Not really.
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    Drink for Design

    It’s true that we only drink things that are beautifully designed. Okay, okay, okay, not true, but it is a nice bonus for a delicious drink to be wrapped in a lovely package. Here are some snapshot I’ve taken this fall of a few drink labels (of MANY) that I’ve been drawn to. My favorite of the bunch is the last, Pumple Drumkin. Can it get better than a little derpy halloween pumpkin? Not really.

    Orange Fridge (Dream Kegerator?)


    This is a must-have fridge. Honestly, no. It’s a must-have beer fridge. No! It’s a must-have kegerator!