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…)
Every review, gift guide, and media mention means a lot to a cookbook author. Even with such a long schedule — most of the recipes in my book have only been tweaked in minor ways since last February — it’s impossible to forget how much work went into creating the book and then to see someone take the time to read it, cook from it, and write about it or talk to me about is a truly rewarding experience.
I have a full list of the equally-appreciated media mentions for The Canadian Craft Beer Cookbook over on beercookbook.ca, but I’d like to draw attention to one with this post. I was particularly honoured to be included in Chris Nuttall-Smith’s “Twenty cookbooks that will inspire greatness” both because I respect Chris as a critic and because so many of the other books on the list are by authors that I hold in very high esteem. I’m not just reading from a script when I say that it is a pleasure to be included in their company.
Print the list or clip it from the paper and head into your local bookstore. Chris is right that that is very much part of the whole cookbook experience. (more…)