Intellectual Ferment of a Different Kind
It’s Friday afternoon, the day after our homebrew club’s St. Paddy’s Day Potluck. It’s also been a long stretch without a break from translation projects and beer writing projects, a few of which you’ll soon see in print. And it’s been quite some time …
~Weltenburger Kloster and Its Beers~ The morning fog in Kelheim has just lifted as we walk down the ramp to board the boat. We set sail, passing the imposing Befreiungshalle, the neo-classical hall commemorating the battles that ejected Napoleon and his armies from …
Not long ago I went on one of the more stellar culinary journeys of my life. Mortadella and bowls of tagliatelle di ragù in Bologna. Mounds of culatello and Parmigiano Reggiano in Parma. Vitello tonnato and carne cruda all’Albese in Alba. Every kind of snail …
Get out your Rauchbier, folks! It’s smoked beer sauerkraut time! Not long ago I was in Oklahoma getting ready for a backyard grillfest with friends I hadn’t seen in a while. We decided to keep it relatively simple. Plenty of bratwurst from Siegi’s Sausage Factory …
Rabbit was a rare bird on many a North American menu until relatively recently. Sure, the French had their Lapin à la moutarde and the Germans their Hasenpfeffer. But it wasn’t until European-influenced chefs on this side of the pond began wondering where all the …
GOSE (pronounced GOH-zuh): An ancient and venerable draught from Goslar now associated with Leipzig. A crisply sour ale that, if the ballads and poems of yore are to be believed, makes men strong and women beautiful. More recently, the sensation of the summer in North …
Fondue is a consummately convivial dish in any season. I’ve had fondues in summer, crowded around a communal table at Le Refuge des Fondues, that long-lived Montmartre institution famous for serving barely-drinkable wine in baby bottles. Yes, baby bottles. And I’ve had plenty of fondues …
’Tis the season for rich dishes that combat cold evenings. If you’re looking for an alternative to the ubiquitous turkey (or if you just plain like pork), this dish echoes the flavours and aromas of the bourbon barrel-aged beers I featured last weekend. It would …