Your chance to vote for the name you’d like our pumpkin beer to have.
We’ve compiled all the suggestions we’ve received into a poll and we’re giving you the chance to vote for your favourite.
The winner will be announced on the 27th November.
What should this year's pumpkin beer be named?
Stingy Jack's (25%, 10 Votes)
Thankful (18%, 7 Votes)
Good Gourd (18%, 7 Votes)
Jack's Harvest (15%, 6 Votes)
Pumpkin Pie-nt (5%, 2 Votes)
Pumpkin unparal-ale-d (5%, 2 Votes)
Twisted Sisters (5%, 2 Votes)
Pimpin' ma pumpkin (3%, 1 Votes)
Pimpin Pumpkin Pinup (3%, 1 Votes)
Samhain pumpkin ale (3%, 1 Votes)
fómhar (Irish for Harvest) (3%, 1 Votes)
Total Voters: 28
Learn to homebrew day – 5th November
The American Homebrew Association (of which I am a member) has declared the 5th of November as “Learn to homebrew day” formerly known as “teach a friend to homebrew day” so in the spirit of things, let me tell you about a fabulous first homebrew session we had with the Harpers.
Kirsty and Dan’s Christmas Beer
Kirsty and Dan (Dan is the one with the beard incase you hadn’t realised) are hosting their family christmas event this year and thought it would be a nice treat to have a homemade beer to serve. They are both beer fans as is Dan’s dad, so the idea for a bit of a brew with the Hodgeheg girls there for support seemed like a no brainer.
Step 1: Planning and formulating
The very first step in the whole process for the guys was to plan out what type of beer they wanted to serve at Christmas. Not all that difficult to decide as Dan is a complete hop head, meaning he likes very hoppy beers of the pale variety. Poor Kirsty didn’t really get a look in. However on the plus side, this did mean that they had to sample lots of different beers so that they were able to discuss hop varieties and malt profiles.
This beer making malarky really is such hard work!
So yes, there was a lot of discussion about malt profiles, hop varieties, bitterness, balance, aroma etc etc. They tried a range of beers suggested by local Edinburgh beer geek and owner of the world’s best bottle shop Peter Sherry from The Beerhive in Edinburgh and from this they came down to two beers that they liked, although each of them chose a different beer – ooh controversial.
The one thing both beers had in common was that they were of the american pale ale style, so at least that was a starting point, we now knew what style of beer the guys fancied brewing up. Also coming from this was a choice of hops, the guys decided they liked the fruity hops in the american style beers they tried so decided to go with Simcoe and Citra as their hop variety.
Now I feel it’s my duty to talk about being sensible when you are drinking and not overdoing things and drinking too much, therefore this photo is to show you what can happen if you drink too much good quality, craft beer.
You run the entirely possible risk of being very happy!
Step 2: Recipe writing
So beers picked out, style chosen, hops chosen, now it was time to put together a recipe. That’s where a little bit of help from myself came in.
If we were sticking to style for an American Ale, it would have very little in the way of malt. Pretty much it would just have plain malt and the hops would be the showpiece of the beer. However the beers that Kirsty and Dan chose were both British versions of American beers so they were both beers which had a good malt backbone as well as lots of hop profile. This mean that I worried a plain old American beer might be a little bit disappointing. Therefore I put together a recipe which had all the standards of an American pale ale but added a tiny bit of crystal malt for colour and a teeny bit of munch for a little “something” in the background of the malt. To keep things nice and simple for a first time brew, we went with an extract recipe, that is to say that we used pale malt extract to make up the majority of the fermentables and added just a little bit of malt to boost the flavour and colour.
Unfortunately the local homebrew shop didn’t have any of the Citra hops so Dan and Kirsty went crazy and substituted Citra with a relative newcomer called “Ella”. Those two are just crazy I tell you.
Step 3: Brew Day
The big day arrived and we had great fun.
We drank beers (but not too many) and brewed with Kirsty and Dan doing all the actual brewing and me mostly drinking beer and ordering them around – oops I mean offering helpful advice and support.
There were a few small mishaps that we didn’t foresee, like:
the scales the guys had couldn’t measure low enough for our hop additions – fix – we eyeballed it (not very scientific but the day was about learning the process of how you make beer not getting bogged down
the boiler the guys owned died – luckily I brought mine
Dan’s tablet ran out of charge so we had to use smartphones to follow the recipe
the guys had no tap and hose to connect a wort chiller to so we had to leave the beer in the back garden overnight to cool
We McGuyvered our way out of everything except one mishap – Dan poured a couple of litres of beer onto the floor – fix – Kirsty cleaned up!
All in all it was a fun evening and a great introduction to brewing your own beer. So much so that the guys went out and bought some new scales – so watch out as I suspect there will be another beer on the horizon.
How to brew the Harper’s “Beer for baby Jesus” American Pale Ale
This brew will make around 18 litres of beer (if you don’t pour any on the floor).
3kg Pale Liquid Male
170g Crystal Malt 40L
60g Munich malt
100g Simcoe hops
100g Ella Hops
Safale US-05 yeast
Equipment For this specific recipe
A pot large enough to boil 25 litres of water
Muslin bags X 3
Long handled Spoon
Large vessel to ferment in – around 25 litres
This beer is brewed using a method called “Extract Brewing”, it is a quicker, simpler method which requires less equipment.
To get going, heat 20 litres of water to 68 celsius then add the a muslin bag holding your grains. Make sure the grains all get soaked and then leave in the water to steep for 30 minutes. Dan had great fun doing this, he was in charge of the spoon for prodding the bag, nuff said. Leave the bag soaking in the water for 30 mins so that all the colour and flavour will come out of the grains into your water. Don’t panic at this point if it now looks like you are heating a pot of muddy water. Trust me the colour in the pot is nothing like the colour when the beer goes into the glass.
After your 30 mins are up, squeeze the bag a little to get all the good stuff out then discard.
Top up the water to 24 litres and set to boil. This is where the fun begins, you are now about to turn the water in your pot into something brewers call wort. Wort is the sticky sweet liquid that is the basis for beer. When it’s ready, you’ll “pitch” the yeast and the yeast will turn this sticky sweet liquid into beer. Brewers have a saying,
“Brewers make wort and yeast make beer.”
Once your water or liquor as brewers call it is almost boiling, drain 8 litres and mix the liquid malt extract in. Make sure you really give it a good mix so that everything dissolves nicely before returning to the pot.
Congratulations now you have wort! You are now officially making beer.
The next thing we are going to do is to add some flavourings to the wort to make it more recognisable to the taste of beer we recognise. We are going to do this by adding hops to the liquid as it boils. The hops also have a further purpose, the are slightly antiseptic and help to preserve the beer.
Adding your hops or Hop additions in brewer’s speak
There are three stages to this,
Bittering – the first hops to go in are to add a bittering element, this is to say that we are extracting the oils from the hops that counteract the sweetness of the wort in it’s current state.
To do this, we add hops right at the beginning of the 60 minute boil period and we leave them there for the full boil. This extracts oils from the hop flowers and does sneaky science stuff to slightly change their make up which gives the beer it’s bitterness.
So once the liquid is boiling add 5 g of Ella and set a timer for 45 minutes.
Flavour – near the end of the boil, we add more hops and because they are in the boiling liquid for a much shorter time the oils don’t go through the same change and instead of adding lots of bitterness, they add flavour. When your 45 minute timer goes, you are going to begin adding your flavour hops.
At 45 minutes, add 5g of Simcoe and 5g of Ella. Set a timer for 5 minutes
On the next alert, add 10g of Simcoe and 10g of Ella, again set a timer for 5 minutes
On the next alert add 15g of Simcoe and 15g of Ella and set a timer for 5 minutes.
Switch the heat off and add 15g of Simcoe and 15g of Ella
Now you want to cool your beer down as fast as you can to around 18-20 celsius. You can do this buy sitting the pot in a bath of ice water
When wort is cooled transfer your beer into a sanitised fermenting vessel straining out any of the hops or debris in the wort. This is when you should use your hydrometer to take your original gravity reading (OG). Note it down as you’ll need it later to work out how alcoholic your beer is.
Add the yeast, cover and leave the fermenting beer somewhere which has a relatively stable temperature and out of the light.
Aroma – we add hops to the fermenting beer in the very late stages to add aroma. This will give your beer that fantastic smell when you open the bottle. The fact that the hops are going into the fermenting beer which is relatively cool in comparison to the boil and the fact it now has alcohol in it strips some more f the oils from the hop flowers and these oil make the beer smell lovely. It’s called a dry hop.
After the beer has been in the fermentor for 10 days, place all of the remaining hops into a sanitised muslin bag and tie a loose knot.
Use a sanitised spoon to poke this bag down into the beer and get it soaked – good and proper.
Leave for four days before removing, taking anothe rreading with your hydrometer called your final gravity reading (FG) and bottle your lovely brew.
How to work out your alcohol
% Alcohol = ((1.05 x (OG – FG)) / FG) / 0.79
So, given a few numbers suggested above:
OG = 1.045
FG = 1.008
The equation would look like this:
.0487 = ((1.05 x (1.045 – 1.008))/1.008) / 0.79
So, this beer would be about 4.9% alcohol.
You have made your first beer. Enjoy it sensibly with friends and family.
If you fancy having a look at some of the pictures from their brewday, click on an image below for a larger version.
Winterfest fast approaches – and we have a nameless beer
It’s that time of year again folks, thanksgiving/winterfest is almost upon us so we’ve got the pumpkin beer fermenting away.
We are having our winterfest get together on 13th December this year (as this is the only date we could all make) and as always there will be pumpkin beer to go with our feast. This year however I’ve tried a new recipe, something a little lighter in body and a little lighter in alcohol. Hey it was a whim.
The rules apparently state – New Beer – New Name! So…
Use the “get in touch” link at the top of the page and send us your suggestions for a name for our pumpkin beer before November 7th and I will then hold another vote right here to decide.
Chocolate milk stout -the holy grail of my home brewing
The last thing on our minds on a hot summer day is a thick, dark stout. On those days you dream of cold pilsner, or hoppy pale ales unless however, you are a brewer. Beers take time to make and to be ready to drink, they take time to research and to plan and then for the recipe to be written and tweaked to be right. For brewers, this means that we are thinking about the stouts and festive beers we need to brew for Christmas in July, about summer beers come Thanksgiving. Even planning that Thanksgiving pumpkin beer in June. So this is why I found myself researching stout recipes for Mr Mo’s chocolate stout in the sunshine of July.
Mr Mo’s chocolate stout is a beer we make as our winter beer and in tribute to our cat who passed at christmas last year. Being a black or very dark beer and Elmo being a black cat it was a perfect complement. You can read more about this on the post about remembering him.
What is a stout, milk stout, chocolate milk stout anyway?
Stout is a dark beer, think Guinness. It has a deep, roasted barley or coffee like flavour but stouts are one of those beers which divide beer drinkers. They are heavy and have a lot of roasty flavours which are not to everyone’s taste. Kate is a big coffee fan so she enjoys a good stout. I however hate coffee and so don’t like those flavours in my beer.
Then I discovered milk stout. Now let me tell you about milk stout (or sweet stout), it’s not a new fangled craft beer invention. Far from it. One of the most famous milk stout drinkers was in fact Ena Sharples of Coronation Street fame. It was the beer pregnant women were told to drink because “it does a body good” but the craft beer industry has made milk stout fashionable again meaning there are lots out there to try, not just good old “Sweetheart Stout”.
Milk stout has less of the roasted coffee like flavours and has the addition of lactose sugar to make it sweeter. It can also have hits of vanilla, cream or chocolate coming through.
The big hit for me was the chocolate flavours and purely for research purposes I tested a lot of different milk stouts discovering that the levels of flavours varied greatly. One that I absolutely fell in love with was Lugene from Odell’s brewery in Colorado. It is rich and has hits of vanilla and some of the chocolate elements coming through that I love. Especially after a pale ale, for some sciency reason, the pale ale makes it taste even more chocolatey.
So last year my emphasis was how do I get the chocolate flavours to be bold and really stand out in the beer?
This meant moving away from the coffee flavours that Kate likes, so as a compromise, we split the batch in two. To one I added some of Kate’s favourite coffee to give her a coffee milk stout and to the other batch … well.
A lot of research and pootling on the interweb and I discovered that you could do this using roasted cocoa nibs. You sit the beer on them for a week or two to let the beer absorb all those lovely flavours. Yup, I went for a chocolate milk stout.
The cocoa nibs definitely helped with the chocolatey taste and smell but it still wasn’t as good as the Lugene beer I’d fallen in love with, there was still too much roastiness for me. So, I emailed Odell, not expecting them to entertain me, but I actually got an email back giving me details of all the malts they use so I couldn’t have asked for a better hint.
There was still some of the roast barley in their grain bill that gives the roastie flavours so I decided to try taking that out completely. That meant that this year’s version of the beer is using that grain bill (just about) and I have to say I am really chuffed with the flavour. It doesn’t have any of the roastiness that I don’t like. It’s not quite Lugene, it doesn’t have the depth that their beer has but it’s a definite improvement on my first attempt but I now know that the beer needs some of the roastiness to get that depth of flavour I want. You live and learn.
Next year? Well next years focus is going to be on two elements;
the beer’s mouthfeel, and
the depth of flavour.
At the minute my beer tastes thin compared to others so I want to focus on getting that silky mouthfeel I get from other milk stouts and I suspect I am going to have to learn a whole new technique for next year.
With the depth of flavour, I am now suspecting that I need a little bit of that roastiness to balance the beer out so next year I will begin experimenting with how much roast barley to use to get just enough of that flavour.
It a lot of work and time to chase a perfect beer recipe – I started planning this beer in July, brewed it in August. It’s now October and I’ve just had my first taste but that’s the fun of being able to brew at home. I get to make beers the way I like them so it makes it all worthwhile.
So watch this space and I’ll report back this time next year.
An update – making your own bottle labels for your home-brew beer
I did a post a few months back about making labels for your home-brew and recently it seems to be the most read post on our blog and I’ve noticed it being passed around on some of the brewing forums for folk who are asking for advice on making their own labels. Since I wrote the original I’ve made a whole heap of new labels so I thought it might be time for a quick update on what I’m doing and maybe some more hints and tips that I didn’t post last time. The blog post I did is still available if you want to have a look –
If you hadn’t read it previously I’d say go read that post and come back as there is some useful information there that will set you up to get started.
You read it? Good then lets look at some new labels and how I did them.
My labels – how did I choose that design?
I actually didn’t start off with that design for my bottles. I’ve gone through a whole process of trying out different labels until I found the one that got me most excited and although at the minute I am really pleased with them, they are not perfect but I’ll tell you more about that later.
My first label idea was based on the Brewdog labels. I liked the bold colours and text of the design and I liked the slightly grungy look so I had a play about with how I could recreate that kind of idea.
My first attempt was for a coopers lager kit I did, so of course thinking of Australian lager, I made the label yellow. Looking back, it’s not a brilliant label not least because of the poor choice of yellow background with white lettering which wasn’t easy to read. Also it was a bit cluttered. I tried to put a name for the beer, details about what it looked and tasted like, the style, the percentage, a logo for my “brewery” and some information about pouring it since it had yeast in the bottle. An awful lot of info to get onto a little square of paper. Things did continue to evolve though.
I switched colours mostly, so each beer had the same label but with the background as a different colour. Red for Goblin Queen, Purple for Heather Ale etc. But I mostly stuck with this design, just adding a couple of little bits to grunge it up a bit and it worked fine for a while, all our beers had this label on them and together they looked quite cool sitting on a shelf and I was pretty proud.
However the grunginess and the massive amounts of text started to annoy me and I wanted something simple and bold. Something modern. So I scrapped it all and started with a blank, white square and said, “What text actually NEEDS to be there?” And the scary thing is, not as much as you think.
So I went for a very stripped down version, just a square of bold colour and the text I needed in a plain bold font. It worked out great and I am still using this idea although tweaked ever so slightly.
So how do I make the labels?
Ok, I normally use a piece of software called Fireworks to make my labels but since there are lots of free versions of graphics software out there, I’m going to show you how I would create a simple version of this label using one of the pieces of software you can get for free.
First download a piece of software called GIMP from this webpage and install it. http://www.gimp.org/
Creating your label
step 1- get started
ok once you have GIMP open on your computer you need to create a new work area. Simply done, click FILE and then NEW. This gives you a choice of sizes to play with. For this label I usually make it around 500 pixel each length so I choose the template from the drop box which nearest fits this size – 640 by 480.
step 2 – draw your label outline
Click on the rectangle tool on the tool box.
Then drag the rectangle shape to the rough size you want.
To colour the rectangle, double click on the colour box and then choose the colour you want from the pop up window.
Now to fill your rectangle with the colour you have chosen, click on the fill tool and then on your rectangle. I chose white but you can choose any colour you like.
The next thing we want to do is to create the black outline around the rectangle. To do this we have to choose the background colour. On the graphic above you can see the colour boxes are red and black, red is the foreground colour and black is the background colour. You can either change the foreground colour (as you did previously) or you can switch them around by clicking the little white arrows on the top right of the colour boxes.
However you do it, for this example we want to give our rectangle a black outline so make your colour black.
Then using the menus at the top of the screen, click on EDIT, then STROKE SELECTION. It will now open the window where you can edit the outline.
For this example I am going to change my stroke settings to have a solid line and a line width of 1 px then click STROKE.
step 3 – draw your centre rectangles
You should now have a white rectangle with a black outline on the screen. The next thing we are going to do is add another rectangle in the middle of the first and colour it red. We do this in exactly the same way as before. Click on the rectangle tool, draw your rectangle and then use the colour picker and fill tool to colour it, in this instance red.
Now you are rocking!
Right next we are going to add the white band where you put the name of your brewery. Exactly the same as before choose the rectangle tool, then draw it out where you want it and then use the colour tool and fill tool to colour it white.
step 4 – adding text
Now we have the basic shapes in place, we are going to add the text. Firstly the name of the beer. in the example I am calling my beer APA, for American Pale Ale.
From the toolbox, click on the bold A in the centre, this is your text tool.
As you did for your rectangles, draw out the area you want your text to go. It’s good to make it much bigger than you need for the minute, you can always make it smaller later.
Inside the space you have just drawn, double click and then type the text you want. A text tool bar will appear which will allow you to change the size or colour. Get everything as you want it by highlighting the text you just written and then using this bar to make changes.
To adjust the font or the position of the text, you can do this from the tool options on the left.
On my example I have text that looks like it has a dark shadow. I made this by having two pieces of text. One white and one black. Then I moved one on top of the other.
To move an item such as text, click on the moving tool from the tool box and then click on the item and drag it to where you want it to be.
The other tool you need to know about is the layers toolbox. It allows you to move layers to have one on top of the other. In this case the white text on top of the black text.
The layer which you want to be on top, will be top of the list. For example, our white rectangle is the back, then next is the red one, then the black text and then the white text as this is the order we want them to appear.
Adjust yours so that your text appears as you want it.
You now use this same set of tools to add your other text elements to your label and in the end you should end up with something similar to this.
step 5 – saving your graphic
Right, you’ve created a brilliant label that you are super proud of. Now you want to save it so you can print it and use it on your new beer.
The first thing you want to do is get rid of any of the excess white area (or canvas) around your graphic.
From the menu at the top of the screen, click IMAGE. Then click FIT CANVAS TO SELECTION. this will take out all the excess canvas for you.
Lastly we want to save your creation, so to do this, click FILE and then EXPORT. This will open a window where you can choose the type of file to save and give it a name. I’d recommend using the little cross on the bottom left to choose SELECT FILE TYPE and then from the list that appears choose GIF.
Now at the top, give your file a name and then click EXPORT.
Elderflower Champagne – Part 2 (Bottling)
The champagne has been fermenting away for a few weeks and the yeast has done it’s job and eaten all the sugar to turn it into alcohol. I’ve taken my readings and made sure that fermentation has finished and I can also tell that it is 8.5% ABV. I’ll explain later how you work out the alcohol using your hydrometer readings.
Now it’s time to bottle the champagne and make it fizzy – after all if it isn’t fizzy, it isn’t champagne.
Bottling champagne is a little bit different from bottling beer, you need slightly different equipment and some brute strength.
You need the following;
this is important. You can’t just use any bottle to bottle something which is carbonated, especially not to the levels that the champagne will be carbonated as the pressure will cause your average glass bottle to explode. You need to make sure you have proper champagne bottles, they are slightly heavier and will stand up to the pressure much better.
I’ve gone with plastic corks that I can force into the bottle without a corking machine.
these hold the corks in place so that the fizz from inside the bottle doesn’t force the corks out.
Some sort of tubing you can use to siphon the wine into the bottle (I like to transfer the wine to another bucket through a piece of muslin first and then bottle the filtered stuff from that new bucket).
to feed the yeast and make your champagne fizzy
How to work out your alcohol content
Take note of the reading you took before adding the yeast to your wine (example Start reading = 1075)
Take note of the reading you took that let you know that your wine was finished fermenting (example Final reading = 998)
The alcohol (by volume) is simply the number of fermented units (start minus final) divided by 7.4. So…
(1075-998) / 7.4 = (77) / 7.4 = 10.4 %
I suspect that if you follow my recipe, your wine will be between 8.5% and 9%.
How to make your wine fizzy
If you were just making wine, you could stop here. Bottle your wine and enjoy, however as we’re making champagne or sparkling wine we need to make our wine fizzy. Now I can imagine you are wondering what sort of fancy machine is involved in making this happen? Well it’s so much simpler than that.
To make wine fizzy, we simply add sugar and let the yeast that’s left in the wine eat the sugar and as a by product of eating sugar, create co2. Simples.
This is why I mentioned earlier that you needed proper bottles. We are going to add our wine to the bottle with a set amount of sugar, cork it and let leave it alone and let the yeast do its stuff.
Now the more sugar you add, the more co2 the yeast will produce and the more fizz you will get, but be careful, adding too much sugar and you could end up with bottles exploding under force.
I added 9 grams for each 750ml bottle.
Now we put it away and forget about it.
Did it work?
Yep. It worked a treat.
I know have some bottles of lovely, sparkly elderflower champagne to enjoy over summer.
The trick to having this lovely drink look all clear is to store it away and forget about it. I’ve had mine sitting for a couple of months now and it’s crystal clear.
Perfect for a sunny day in the garden.
The first annual Springfest brew competition was definately a resounding success.
We were lucky enough to be treated to 4 separate and very different brews, 3 of which were competing and the fourth? The fourth was the first bottle of my elderflower champers which we thought we’d have a small sample of and I’m quite pleased. It turned out really lovely.
But more about that another time.
Our fabulous brewers treated us to 3 fantastic brews, each very different and each very representative of the brewers who made them.
The judging was carried out by scoring each brew based on:
appearance, flavour, aroma and overall drinkability with everyone joining in on the judging and generally enjoying tasting all the different drinks on offer.
When the scores were counted, the results were.
Karma Citra – a massive 10% abv IPA style citra beer by Kate of Hodgeheg home brewery
Ubhal-Brigh – a fantastically summery, elderflower cider by Valerie and Dave of Black Cat home brewery
Redrum red ale – a cherry wood aged red ale by Luke of Mole End home brewery.
The night was great fun and all the brewers have vowed to submit another brew next year. Look out as Hayley has promised an entry too.
Maybe it was the fantasic medals the guys got their hands on. They are fantastic “beer ranger” metal police style badges from barsitysports.com.
Springfest – because it’s seasonal beer time again
I can’t believe it’s that time of year already. It comes round so fast but here we are again preparing for Springfest at the weekend. Those of you who are regular readers to our blog will know that Springfest is our annual celebration of all things sunny and bright, the growth of new things in the garden and the general feeling of fabulousness that comes with the brighter weather. It’s a bit like Beltaine for us, Beltaine is the celtic festival of fire. It is the celebration of the winter darkness being defeated by the spring sun and the rebirth of the world around us. That’s kinda how we feel.
As is the tradition for Springfest, a beer is brewed for the event using citra hops. Last year Kate designed the beer, this year she has actually brewed the beer (you can read about her efforts and see the recipe for yourself here) , but more than that, so has Luke and Valerie. This year we are having a wee brewing competition where Kate, Luke and Valerie have all brewed up a wee something they are going to bring along and we’ll all taste them and pick a winner.
Kate has made a double IPA using citra hops, Valerie has made an elderflower cider and Luke has made a red ale and aged it with cherry wood. Things should be interesting.
As always when we have one of our seasonal parties there will be food to go with the beer and for the theme this year to mark the first Springfest Homebrewing competition, I’ve gone with a theme of “boozing tasties” or basically the food you eat when you’ve drunk a little too much. I know you guys like to get your hands on some of the recipes for our “doos” (scottish for party) so here you go.
So amongst other things we are going to be having;
Malay Spices (I use Malay Masala) Obviously you can make your own spice blend but i love this one so have stuck with it.
Coriander (cilantro for our US readers) – chopped roughly
Red pepper – thinly sliced
ground nut oil for frying
First thing to do hammer the lemon grass to bruise it.
Then add it to a high sided pan with a little oil to fry and add the chicken breast. fry off until almost cooked through then add the garlic and mushrooms and let them cook off for a few minutes.
Then add the red pepper slices (as these are thinly sliced they won’t take long to soften).
You now have the basic ingredients in the pan, it’s time to stat adding layers of flavour. Add 1 table-spoon of your Malay spice mix and give everything a really good stir to get it all coated.Give it 2 or 3 minutes.
Now add the can of coconut milk and again get everything combined by giving the pan a good stir.
You now have a nice creamy curry and you can stop there if it’s to your tastes but I like to add a couple more things which just make it extra yummy. Mix in 2 table spoons of oyster sauce and a handful of chopped coriander leaves.
There you, really easy Malay curry.
I serve it with rice and some fresh coriander sprinkled over the top but it works just as well with noodles and Kate loves flat breads to soak all the sauce up.
Elderflower champagne – part 1
I have a bit of a project on the go which is a little bit different from my normal cooking and brewing. I’m making my own champagne (well sparkling wine), using dried elderflowers. I’ve been encouraged by some of the girls at work and some friends giving me gentle nudges towards being brave and trying something new and of course fizzy is something most girls like a wee drop of now and again.
So why elderflower? Well, it’s a traditional drink in the UK, especially in South East England where it’s referred to as hedgerow wine, as obviously it’s making wine with locally collected ingredients instead of those specifically grown for the purpose.
There are lots of recipes out there and lots of advice on how to do this, but I wanted to take the opportunity to blog about making my champagne so that I could maybe steer people away from some of the really bad advice out there because some of it is downright dangerous. As someone with experience of brewing, it sometimes both terrifies me and disgusts me at the advice I see given. Everything from dangerous advice about bottling before the drink is finished fermenting to no hint of sanitation. Of course, it’s also good to remember that these hedgerow wines and cordials (non-alcoholic) have been made for generations and methods will differ as will traditions, but I do think basic safety and sanitation are important regardless of methods and desired outcome.
So here is how I am making my champers and I’ll write a wee post to update you all at each step of the way.
Step 1 – making the basic wine
125g dried elderflower (it’s too late in the season for me to get fresh elderflower)
Juice and rind of 4 lemons (I was lucky to be able to use some of the lemons from my own tree)
yeast nutrient (2 teaspoons)
Add 5 liters of boiling water to a 5 gallon bucket or fermenting vessel if you have one (making sure it’s spotlessly clean and sanitised beforehand) and dissolve the sugar into it
Add the rind and juice of the lemons and the elderflower ( I add the elderflower to the boiling water to kill the natural yeast that lives in them. I want to control the fermentation process with my own yeast and so don’t want the natural, wild yeast to be able to take hold)
Top up to 22 litres with cold water and leave for a few hours until it is about 18 degrees C
Take a reading using a hydrometer (this is a brewing tool which helps you measure fermentation and alcohol. You can buy these very cheap)
Add your yeast and nutrient and leave to ferment.
After 3 days, remove the elderflower and lemon
The process of fermentation is that the yeast you have added eats all the sugar available and as a by-product of this produces two things, alcohol and CO2. This production of CO2 is why I want to highlight this to you as there are lots of recipes and advice out there that tell you to leave your wine for a few days to bubble away (ferment) but after 3 or 4 days to bottle it. The theory being that your wine will carry on fermenting and producing CO2 and so this is how it gets fizzy in the bottle.
THIS IS INCREDIBLY DANGEROUS, PLEASE DO NOT DO THIS.
Please do not follow this advice no matter how pretty the website you’ve read it on or what celebrity chef tells you to do it.
If you bottle your wine while it is still fermenting, you have no way of knowing how much CO2 will be produced and therefore how much pressure the bottle will be under. This will lead to what is called bottle bombs. The bottles can’t take the pressure and and will explode. I mean explode, not break, not shatter – EXPLODE.
This is also why I chose to kill the natural yeast and add a yeast of my choice, to allow me to control fermentation.
My advice is that you let this first stage of fermentation finish completely before you bottle your wine. This may take 2 or 3 weeks but be patient let it finish and then when you do bottle it, you can control how much sugar the yeast has to eat and then also control how much co2 it will make. Thus get your lovely fizzy wine but also be safe.
You will know when the wine is finished fermenting by taking a specific gravity reading each day using your hydrometer and if the gravity reading is the same for 2 or more days, then it has finished.
My elderflower wine is fermenting away in my brew cupboard just now and I will bottle it this week-end (after 3 weeks) and then I’ll tell you all about controlling the secondary fermentation (in the bottle) to make it fizzy.
The full process, start to finish in step by step videos
Beer pairing – women and beer…
“My sister, your grain – its beer is tasty, my comfort..”
– Song of Songs; Sumeria, 2100 B.C.
“She brews good ale, and thereof comes the proverb, Blessing of your heart, you brew good ale.”
In the beer and brewing industry, the idea of women drinking beer is often met with mockery and in some cases derision, think of the advertising the industry uses, scantily clad young women and the like which are obviously meant to appeal to the male drinker. Infact I remember the cans of tenants when I was young, each having a different scantily clad young women on it, the idea being to “collect the set”. So would you be surprised to learn that the history of beer is not only full of brewing women but some historians argue that women invented beer?
Historians locate the birthplace of beer around ancient Babylon, Sumeria and Egypt around 4000 years B.C.E. In this time women were the sole brewers and enjoyed an important place in society making dozens of different kinds of beer.
In Sumeria, brewers were called “Sabtiem” and Sumerian brewers had the distinction amongst their people of being the only crafts and trades people who had a private deities to look over them – the goddesses Ninkasi (the lady who fills the mouth) and Siries who watched over the daily ritual of brewing. Only women were allowed to brew and they made all sorts of beers from ingredients we’d now associate with the craft beer industry – spices, peppers, tree bark and even crab claws. Women even ran the taverns although the beer they sold was paid for in grain not money. This was the law of the land or the Code of Hammurabi.
“If a beer seller do not receive barley as the price of beer, but if she receive money…or make the beer measure smaller than the barley measure received, they (the judges) shall throw her (the brewster) into the water.”
In slightly more modern history, around the eight century C.E. the Vikings ravaged Europe bringing with them their beer or AUL from where the English word Ale is said to be derived. Viking brewers were again exclusively women and Norse law dictated that all brewing equipment was exclusively the property of women.
With the advent of public ale houses throughout Europe, women remained as “brewsters” the female term for a brewer but unless they were widows, were not allowed to hold the tavern license – this had to be held under their husbands name. However this meant that when the ale house sold bad beer or cheated a customer, the punishment of flogging fell upon the husband to suffer.
In a church in Ludlow, there is a carving of a dishonest ale wife being cast into hell by demons and she is holding a false bottomed jug with which she used to cheat her customers. The early churches even have the St Brigid who was said to have changed bath water to beer for a colony of thirsty lepers. (I’m resisting making a comment about changing water to wine)
With the industrial revolution the brewing industry became a high earning industry and with that women brewers almost disappeared and the industry has become the male dominated one we know today but there are still words like “bridal” in use today which come from the term Bride’s Ale. An ale which was made by the bride to be and her party and sold on the wedding day with the proceeds going to the bride.
So next time you see a women ordering ale raise your glass rather than snigger into it or if you work in the brewing industry, next time you are thinking about marketing how about you remember that scantily clad girls won’t make me buy your beer – but it will make me buy your competitors beer cause yes, women buy beer.