This post was almost given the title: “what’s with all the jars with three fingers of stale beer?” But, that isn’t very snappy, now is it? To say nothing of its terrible SEO qualities.
The answer to the question is, as they say, somewhat complicated. One of my favourite recipes in my cookbook, the Canadian Craft Beer Cookbook, is not really a recipe at all. It’s more of a process – three in fact – for turning good beer into excellent vinegar.
I go through the why’s and how’s in some detail in the book, but the short version is something like this: just as there is a microbial action that converts the sugar in wort to the alcohol and carbon dioxide in beer; there is also one that further metabolizes that alcohol into acetic acid. Different microbes and different results, but they are similar. (more…)
Sometime last month marked two years since Mr. Jon Sufrin suggested to me that Post City Magazines, where he was an editor, might like to publish my thoughts about beer. Steadily my interest in beer has broadened; sometimes I’m sent beer, often I travel great distances to get to it, and occasionally friends share theirs with me. (more…)
Jamie Drummond, one of the co-founders and editors of Good Food Revolution has posted a fascinating video this week. It is a collection of short clips showing what happened when he got hundreds of people to take a field test that purports to tell whether they are supertasters are not.
Over the five years that I’ve been writing about food and drink in Toronto, Jamie has been one of my most well-known colleagues. Undoubtedly, that’s partly because he’s a friendly, gregarious person, but it didn’t hurt that starting in early 2011 he became known for being the guy with the video camera asking you to put a piece of treated paper in your mouth while he recorded your reaction. (more…)
On a very cold evening in January I joined fellow beer fans for a special dinner by the L is For… team at Toronto’s Beer Academy. The meal was prepared by Chef Eyal Liebman, courses were introduced by his wife, sommelier Rebecca Meir Liebman, and the paired beers were presented by the Beer Academy’s head brewer, Stephen Rich.
The menu for the night.
Even with six full courses — two appetizers, a fish, main, cheese, and dessert — Chef Liebman did a commendable job of walking the fine line between satisfying and over-stuffing diners. He also showed that plates at beer dinners don’t need to be a four-foot slab of barn board covered in a mountain of meat. Instead his her attractive and carefully presented without being fussy. (more…)
I managed to get a bunch of writing done this week — much of it here on Food with Legs in fact — so I’m happy to say that this, the second weekly collation of my web writing, is longer than round number one. (Feel free to keep your comments to yourself about how it’s been more than a week since the last roundup.) (more…)