I like stats, so here’s one to start us off: For the first ten months of the year I averaged 20 new beers a month. That’s 2 new beers every 3 days! In total I had 236 different beers in the year.
Here’s a second stat: After Germany (133), where I live, the country whose beer I drank most was Scotland (31). Twenty of those were enjoyed in Edinburgh – that city is a wet dream for beer and pub enthusiasts, by the way.Read More »
A friend planted the idea in my head (right before we watched Inception together, coincidentally) that the ingredients for whisky are similar to beer – same minus hops. An evening of googling later and I’m convinced I can manage to make homemade whisky. I found out that it is…
Legal: It’s legal in Germany up to 500 mL
Safe: Home distilled liquor (commonly known as moonshine) is correctly infamous for making you go blind. This is due to methanol, which is poisonous. Methanol is produced from yeast fermentation of pectin, which is found in fruits. However, whisky is made from grains and, like beer, produces little to no methanol.
Easy: Freeze distillation is the same process used to make Eisbock, where the temperature of the wash (the whisky word for wort) is lowered until the water turns into a solid and can be scooped out. No need to mess around with vapours.
Cheap: No need to buy a still (the pipe thing you’d need to channel alcohol vapours up and get them to condense) because of freeze distillation. No need to buy an oak cask (pointless anyway at this tiny volume); can replicate effect with oak chips.
I think I failed my first blind beer taste test. The homemade set-up was as follows:
10 in total – 6 pilsners (Rostocker; M&O; Beck’s; Jever; Clausthalle alcohol-free; Oettinger Export), 2 dark lagers (Störtebeker; Köstritzer), 2 red/brown ales (Duckstein; Kilkenny) – from refrigerated bottles poured into numbered clear plastic cups.Each team was given a page with the beer labels and had to identify the contents of each cup.Read More »
My problem with freestyling bread-baking is not knowing exactly when to start baking. Has the dough risen to its full extent yet? Will it still rise? Or will it start falling in the next minute? Is there a better approach than just eyeballing it and hoping for the best? Is this why people follow recipes??
Why on earth is autolyse – mixing flour and water together and letting it sit a while before adding yeast and salt – called autolyse when it doesn’t seem to have anything to do with autolysis, the biological process of self-digestion? I came across the term autolysis during beer brewing – it’s when living yeast in the wort/beer feeds on dead yeast, which sounds as disgusting as it’s supposed to smell.