Last Friday I was lucky enough to sample some rare and unusual wild ales, sours, wood aged funky beer, lambics, and more at Beer Advocate’s Night of the Funk 2013.

Caramelized carrot soup first course with a 2010 vintage oak aged Rodenbach ale (barrel number 144). The sweetness of the carrots was balanced by the sourness of the ale, and the beer went great with the main course of tuna.

Enjoying some Mikkeller yeast series Brettanomyces Lambicus with marscapone cheese and blueberries, trying to decide what bottle to open next.

Homemade pizza (back to front): pesto (with homegrown basil), Italian cheese, and crab pizza; a white pizza with homegrown onions and spinach.

Homemade beer and bacon toffee sunday with Samuel Smith’s Organic Chocolate Stout and ice cream from the University of Delaware’s creamery. It’s the perfect ending for :international Bacon Day” 2013 !

Summer tomato pie made with one the last batches of homegrown garden tomatoes with some Schlafly pumpkin ale, a seasonal overlap meal!

Shrimp boil with homemade lobster stock accompanied by a  Sam Adams Belgian Session ale.

Time to relax with the hummingbirds.

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Lobster lunch for five: seasoned baked potatoes, succotash with homegrown lima beans and local sweet corn, and steamed Maine lobster with herb-butter.

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Breakfast for dinner: Homemade peach jam topped croissant, the Wood Fired Pizza Shop’s house cured bacon, and fresh homegrown herb spiced scrambled eggs. Paired with Brouwerij De Molen’s Kopi Loewak coffee beer.