Sunday, February 28, 2016

Of wolf and beer


The brewery Les 3 Fourquets was established in the bowels of a great 18th century farmstead and is part of the Belgian Ardennes inheritance, located in a jewelry box full of greens, next to a brook with pure and fresh water.

At one time wolves occupied these calm places in the wonderful Ardennes. It's been told that these wolf packs came from Slovenia, the region where the best hops in the world originally were harvested.

True or not, what ever it might be, a new beer has been born : LUPULUS.


Bruin

Very dark brown color in the glass with a good smell of roasted malt and caramel aroma. There are also some dried fruits and spicy notes. The smell continues in the taste, the dried fruits are the most intensive aroma on the palate. The carbonation is relatively high and the beer ends up in the mouth with a long and sweet finish...

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Organicus

Golden in the glass, a bit somber with a smell of... champagne. That's the dominating smell, added by some hints of lemon, fresh cut grass and yeast. The taste is spicy, a good portion of yeast with a nice and dry hoppy finish.



Hibernatus

Roasted coffee, cinammon, nuts and chocolate notes in the nose. Dark malts, caramel, cocoa, spices, honey - that's the first impression on the palate. Full bodied and going on with some dried fruits which end up in hoppy aftertaste combined with the aroma of a dark roasted coffee.... for me the best in the range of those three.


Saturday, February 20, 2016

I'm an author


Yes, it's true. I am an author, a few weeks ago I have officially published my first cookbook! It's been a while since people have asked me about writing a cookbook but I always denied and put this idea on side... but last year in the beginning of December all those guys convinced me with their continuous asking and I started with this project. I did it in a very short time, approximately 6 weeks from the first idea to the publishing date on January 26, 2016.

Fortunately I already had all the recipes handwritten in my personal recipe book, I'd all the pictures of the cooked dishes, so I "only" had to put them together in the right shape which can be more difficult than expected but I made it. Luckily I also had some help from my friend Sebastian, co-founder of Sebazzo Ltd in London. He helped me with layout and design which made it a bit easier for me!

The book itself is in German language only but I'm working with high pressure on the English version. A friend from Canada offered me some help with the publishing therefore there's a realistic chance that this book will hit the shelves later this year as an English version.

But that's not enough: I already started a new project. A burger book. The goal is to have at least 50 different burger recipes in it. My list contains 62 different burgers right now. I have to cook them all to take a picture which means it'll take me a while. The actual "burger count" is 18, so there's still some to go. I plan to publish it next year in February or March, hopefully in German and English at the same time.

I hope that I made you interested in the book and even though you don't speak German it shouldn't be too hard to understand. Shoot me a message if you are interested to order a signed copy or order it directly at amazon.de.

For regular information about my book projects please follow my Foodblog or the Facebook Page.

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Saturday, February 13, 2016

Smoky Plum BBQ Sauce


I love good food and BBQ... and I try to make as many things as possible on my own. This time I decided to make a new version of my "Sweet & Smoky" BBQ sauce which I made in the past only tomato based, sweetened with maple syrup and molasses and some Liquid Smoke to get the desired flavor. This time I used fresh tomato, fresh plums, a good portion of beechwood for the smoke flavor and some fresh jalapenos to get a touch of spiciness.

The tomatos and plums were cut into pieces and smoked with beechwood for approx. 1.5 hours at 100 to 120 °C (210 to 250 F), I tried to get a good amount of smoke to bring as much aroma as possible in the ingredients... and it worked. Depending on your liking for the smoky flavor you can vary the time in the smoke.

Later all was transferred to a cooking pot to combine it with some diced and fried onions, garlic and jalapenos, some Worcestershire Sauce, a little portion of molasses to get the tangy taste... salt, pepper... that's it. I used a blender shaft to make a homogenous sauce and put it through a chinois to get a nice sauce without any pieces in it... and cooked all for a serious while...

A perfect balance of sweet, smoky and tangy flavor.... awesome!



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Saturday, February 06, 2016

01/20 - The Farmhouse Clash


The new year with our smoking group started with a really big bang because we smoked a cigar of the unnumbered Trinidad Farmhouse which has been released back in 2003. The humidor contained 20 cigars, 10 Double Robustos and 10 Fundadores.

During the evening we smoked the Double Robusto and at the end we were surprised to receive also the Fundadores to smoke it later! A very generous gift!

For the reviews itself I refer to the homepage of feltedhat.com, I am sure the report will be online soon is available here. Additionally to the cigar we'd an Indian Single Malt Whisky, the Amrut Fusion. Not a bad whisky, I had worse before, but I couldn't understand the hype about it. At the first sip the alcohol (50 %) was very dominant but after the second and third it mellowed down and the spicy notes came through. An interesting alternative if you want something else than a Scotch and for sure better than the German or Swiss ones... but that's just my personal opinion.

Some final words about the cigar: a good smoke for me with some difficult parts and very special aromas, the pronounced bitterness wasn't always easy to handle... but all in all a good smoke. Worth the money? Hrmm... I'm not sure but without being unthankful I would categorize it as overprized. But that's also my personal opinion.

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