Written by Damon on July 24, 2009
So I’m brewing my first ever sour beer.
It’s not a copy of any particular sour beer that I’ve had, which means I only screw it up if I don’t like it. I’m using the cherry nut-brown I made last summer as a base and Wyeast’s seasonal Roeselare blend of beasties as my grand priests of funk.
I remarked at the time that the cherry nut-brown would work well as a sour beer. It being cherry season and one of the plastic
Written by Damon on June 8, 2009
Dungeness crab season goes from April to July. You can catch crab any time of the year, but if, like me, you only go after crab when they are spawning in shallow waters, then crab season is April to July.
Waiting for the crabs to move to shallow waters means crabbing involves wading in shallow waters looking to scoop up any legal-sized crab. It’s a lot more enjoyable when compared to periodically checking traps dropped in deep water.
Written by Damon on January 21, 2009
Labneh is a really simple middle-eastern yoghurt-based cheese. It’s really easy to make. You drop yoghurt into a hankerchief or coffee filter and let the whey drain off for a day or two. What’s left is labneh.
Labneh tastes like cream cheese with a little yoghurt sourness. I expected it to be very sour, but a lot of the sourness drains off with the whey.
Labneh is used in all sorts of middle-eastern cuisine, but I wanted the labneh flavours featured
Written by Damon on December 21, 2008
When deciding choosing a beer to pair with my duck breast prosciutto, I decided to begin by looking at foods that go well with prosciutto.
The classic combination is prosciutto and melon. I don’t know of any beers with melon flavours, but a nice fruity wheat beer should probably do the trick. I chose my own Almost Heaven Belgian Wheat Beer.
Another combination is prosciutto with plain bread or crackers to cleanse the palate without interfering with the flavours of the prosciutto.