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Burnt Orange Tripel » Life With Beer

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Beer, Food, Life. Written by Damon on February 11, 2009. This, my second beer using burnt orange, is a cross between a tripel and a winter ale. I wanted the spicing of a winter ale with the phenol of a tripel to serve as a base for the flavours of burnt orange. Burnt orange gives beer a nice copper-orange colour so I made a very pale beer to let the colours from the oranges dominate. The tame aroma is limited to burnt orange. Pleasant, but a little too weak. There’s very little evidence of phenol&#...

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Umami Stout » Life With Beer

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Beer, Food, Life. Written by Damon on April 11, 2009. I used to live in Japan. Whenever I ate out with a group of Japanese friends, without fail, someone would always tell me about how Japanese cuisine was more complex because Japanese chefs understood umami. So what is Umami? The sensation that is umami is triggered by glutamate. Glutamate is found in some types of fish, seaweed, and cheese and is also the active ingredient in MSG. Don’t stop reading. Recipes for dashi vary. Actually restaurants can...

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Life With Beer » Page 2 of 5 » Beer, Food, Life

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Beer, Food, Life. Brewing Plans for the Year. Written by Damon on January 30, 2009. I have a mild distaste for New Year’s resolutions. If they help you, then great. But if I’m not going to change my life for the better now, then I’m probably not going to do it on New Year’s Day either. Time for a Bock Beer Bailout. Written by Damon on January 28, 2009. But even with all of this money going around to support struggling sectors, I don’t see anything to support Bock beer. The Case for Bock Beer. The first t...

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Life With Beer » Page 3 of 5 » Beer, Food, Life

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Beer, Food, Life. Almost Heaven Belgian Wheat Beer Recipe. Written by Damon on December 20, 2008. I posted most of the details for this recipe in my Belgian Witbier Roundup a few days back, but I really wasn’t feeling very generous in my evaluation and I left out a few minor details that make it more difficult to copy. Duck Breast Prosciutto Recipe. Written by Damon on December 19, 2008. Making Duck Breast Prosciutto. Salted for 28 hours. Washed salt off with wine. Aired for 13 days at 37 F ( 3 C). I wan...

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Brewing Big Beer » Life With Beer

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Beer, Food, Life. Written by Damon on February 8, 2009. One of the great things about home brewing is that you aren’t limited by commercial concerns. You can brew using fresh fruit or wild mushrooms, or you can brew beer that is so ridiculously strong that commercial brewers would have to charge wine prices to make it worthwhile. Whoo-yaa, we home-brewers aren’t limited by paltry such concerns. Strong Beer Brewing Tips. Pitch a lot of yeast. Think about your final gravity. Say you get 75% attenuation.

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Dungeness Crab Linguine Recipe » Life With Beer

http://www.lifewithbeer.com/beer/pairing-food/dungeness-crab-linguine-recipe.html

Beer, Food, Life. Dungeness Crab Linguine Recipe. 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. Crab season may last up to 4 months, but, most of the time, you’re not going to find more than a couple of legal-size crabs. 1 tsp Fennel Seed. 1 pinch Ground Chili Pepper (or anything else that adds a tiny bit of heat).

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Home Brewing Archives » Life With Beer

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Beer, Food, Life. Written by Damon on July 24, 2010. I haven’t posted much lately partly for lack of inspiration and partly because blogging is a big part of my day job now, but this I had to share. As an experiment, I drew off a portion of pale ale wort last weekend and put it outside over night to see if I could get spontaneous fermentation. It being the middle of summer and a little on the warm side I fully expect whatever I get to be undrinkable, but I might. Brew beer at home with these top tips!

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Sanitation Practices » Life With Beer

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Beer, Food, Life. Written by Damon on February 28, 2009. I don’t want to understate the importance of sanitation. If you’re an all-grain brewer like myself, every batch doesn’t just represent 6 gallons of beer (or however much you make at a time), but it also represents at least 6 hours of time. I think of sanitation as being in two categories: pre-boil and post-boil. Equipment that is used pre-boil (and during the boil) doesn’t need to be thoroughly sanitised; equipment that is used post-boil does.

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Brew beer at home with these top tips! » Life With Beer

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Beer, Food, Life. Brew beer at home with these top tips! Written by admin on May 20, 2010. 2 You must already know how important it is for you to cool your beer quickly; this is because tannins and proteins can stay back in your beer which is bad for it. Cooling the beer quickly will also keep it clean and free from infection so purchase a wort chiller which will help to cool the beer quickly and will also improve its quality. It’s a small investment but it will definitely be worth it! On Brewing Big Beer.