Is it ready yet?
The Duvel clone is fermenting like crazy and the anticipation is insufferable. We've got John's (Russian Imperial) Birthday Stout going as well and may have sampled a bit. The rye and oats gave it an incredible mouthfeel, almost reminiscent of the oily Dark Lord. I'm looking forward to trying this one out when it's ready in late fall. He used about 25 pounds of malt, which made our brew-in-a-bag process a bit messy and difficult when lifting that bag of water-soaked grain out of the pot. Some homebrewers make their bags cone-shaped, but I'm not sure I have enough faith in my stitching ability to prevent a Mash Explosion. I'm thinking the guys who have rigged a cable-and-pulley system have it right.
We went to La Bodega tonight for happy hour and I think I drank about 3/4 of the pitcher of white sangria. I was trying to beat the 6pm cutoff for happy hour so I could get a cheap bottle of Duvel, but didn't quite make it. Regardless, this was my first time at La Bodega and went specifically for happy hour - and WHAT a happy hour it is! John got the spanish fritatta (3 big slices for $2.50!) and some green bean & potato dish. I got a red pepper & membrillo-with-goat-cheese-over-toast dish which was fantastic but not quite enough food. A couple of friends ordered the same as well as a white bean & toast dish and a serrano & bread plate. Everything we had was fantastic and extremely cheap relative to the quality and quantity. Highly recommended and worth the hype.
And yet... despite my enthusiasm over their happy hour, I couldn't stop thinking about the Duvel. I think I have a problem. And by "problem" I mean "perfectly healthy obsession."