Kulminator

caracole-cuvee-kulminator-antwerp-4643

kulminator-antwerp4636

Caracole Cuvée, 1999, had a strong plummy flavor, with not even a hint of bittering hops.

caracole-cuvee-kulminator-antwerp-4643

View On WordPress

0 notes

Spontane gisting

Some gueuze (or geuze as Boon calls it) at a cafe in Dworp.

Spontane gisting

Some gueuze (or geuze as Boon calls it) at a cafe in Dworp.

0 notes

Bollekes

Bollekes http://wp.me/s3JeGs-bollekes

Two bolleke of Antwerp’s favorite, De Koninck. For anyone local, “this is the standard by which all other beers are measured” (Webb and Pattyn).

The scene is De Pelgrim, which, in the words of Michael Jackson, is “[t]he best place to sample it on draught”. Sadly, we missed the yeast shots.

Koninck-bolleke-pelgrim-antwerp-4615

The brewery dates back to 1830s and is part of the association for Belgian Family Brewers.

Sources

Michae…

View On WordPress

0 notes

Pilsner

The original golden beer, the first pilsner, the one on which all others are based on, they say.

Pilsner

The original golden beer, the first pilsner, the one on which all others are based on, they say.

0 notes

Urquell and Taleggio

Urquell_Taleggio_4271

Urquell released some cans with vintage design so we decided pair a cheese to the occasion. The pairing in question, Urquell with taleggio, is suggested by Sam Calagione, of the Dogfish Head brewery, in his book “Extreme Brewing”. The combination is, according to Calagione, among some of the perfect pairings he has encountered. Taleggio cheese, on the other hand, was described by Jenkins as “the…

View On WordPress

Sausage history

The former sausage factory of Helsingin Kauppiaat Oy

HelsinginKauppiaat_HK_3910

Text on the wall reads

HELSINGIN KAUPPIAAT [O.Y.]

LIHAA LIHAJALOSTEITA [VIHANNEKSIA]

Helsinki merchants

Meat meat products [vegetables]

View On WordPress

0 notes

Rendered http://wp.me/s3JeGs-rendered

The aftermath of a bacon-frying session on a cast-iron pancake skillet

Rendered http://wp.me/s3JeGs-rendered

The aftermath of a bacon-frying session on a cast-iron pancake skillet

A nice cup of tea

A nice cup of tea

0 notes

Pöide Rukkiõlu

Rukkiõlu (rye beer) from Pöide brewery located in Saaremaa, Estonia.

Pöide Rukkiõlu

Rukkiõlu (rye beer) from Pöide brewery located in Saaremaa, Estonia.

Vanamees – Estonian Rye IPA

Rye IPA, Vanamees (“The Old Man”), by the Estonian craft brewers Õllenaut.

Vanamees – Estonian Rye IPA

Rye IPA, Vanamees (“The Old Man”), by the Estonian craft brewers Õllenaut.

Saku Koduõlu

A bottle of Saku koduõlu. Obviously, a macro-brewed (Carlsberg) farmhouse ale sounds as far as you can get from the traditional drink but I was quite glad to have it.

Saku Koduõlu

A bottle of Saku koduõlu. Obviously, a macro-brewed (Carlsberg) farmhouse ale sounds as far as you can get from the traditional drink but I was quite glad to have it.

0 notes

A Feast of Crayfish

A Feast of Crayfish

smetanafi-201308081494

Ready for the crayfish party. After the crayfish were caught, it’s time to boil them. Water, salt and dill; bring to rolling; drop each crayfish in individually.

smetanafi-201308071412

When cooked, cool the pots in a sink filled with cold water; change the water a couple of times to allow for quick cooling. Take the pots to the cellar and let the crayfish sit overnight in the salty water.

smetanafi-201308071414

Enjoy!

smetanafi-201308081494

smetanafi-201308081499

View On WordPress

0 notes

Catching Crayfish

smetanafi-201308071332

Catching some European crayfish (Astacus astacus) in Kainuu, Finland (2013).

The rapids

smetanafi-201308061249

At places you can see the little fellows lurking under the surface

smetanafi-201308071356

 

Picking up the merta (a fish trap) as the sun sets.

smetanafi-201308071359

Couple of crayfish there. Altogether some 80 were caught, good for a party of four.

smetanafi-201308071332

View On WordPress

0 notes

On the grill: European Perch

Perch on the grill. A couple of decent size, the rest smallish. I used a katiska 

On the grill: European Perch

Perch on the grill. A couple of decent size, the rest smallish. I used a katiska 

Crepes and beer

Hakkliha pannkook aka pancakes / crepes with minced meat, red cabbage and sour cream – with the ever-present dill sprinkled on top. This dish is very typical of Estonia, or at least it’s served all over the place.

The local brew comes from Hiiu Käsitööõlu, the one on the left being named “Kõpu koduõlu”. The beer was quite different from the Pihtla beer, the bottled versions always tend to lose…

View On WordPress