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Posts posted by iain

  1. turkey, green bean casserole, mashed potatoes, mashed sweet potatoes, stuffing, gravy, butternut squash soup and, pumpkin pie. washed it down with some nice Chianti. Was a very nice post american thanksgiving.


  2. Right, for an update on the american style beers now being produced in Bavaria Schoenram gets very passing grades. I just tried the IPA, Stout, Porter, Bavarian Pale ale, and a whole bunch of their german styles. Darn good stuff. I also listened to a presentation where the brewmaster from Schoenram was one of the speakers, and it is seems at least at schoenram it isn't a passing fad. According to the brewmaster, women are the driving force behind keeping interest up in the 'new' style of beers.


    I also had the luck of getting a hold of the chocolate stout from Veldensteiners Bierwerkstatt and I must say it was also very nice. They seem to produce one or two different styles of beers a year for the Bierwerkstatt and if the chocolate stout is anything to go by it is something to look forward to.


    The Hopfen fluch I have to admit is the least likable of the three. It seems to me that it is trying to much to appeal to a german, and in some way missing the mark on what it is actually trying to be. However it isn't a bad attempt.


  3. strawberry blond

    balkon IPA

    Hopfen fluch

    New Belgian Hoptober beer

    stone IPA

    ommegang BPA

    sierra nevada pale ale

    Smuttynose imperial stout

    Veldensteiner chocolate stout

    medieval stone beer




    definitely been a fun evening, although my list is incomplete. It's been one of the tastiest evening in quite some time.


  4. Tonight was red lentil soup, a recipe my mother gave to me, which I have to say is still one of the best soups I have ever had. Very simple, but very tasty.


    Red Lentil soup


    1 tablespoon veg.oil

    1 onion, chopped

    2 medium potatoes, peeled & chopped

    1 large stalk celery, chopped

    1 cup red lentils

    1 clove garlic, minced

    1 teaspoon dried thyme

    1/2 teaspoon each salt & pepper

    1/4 teaspoon cumin (I use more)

    a pinch of cayenne pepper

    1 litre veg. stock


    Heat oil in a soup pot. Saute veg. Add lentils and seasonings and cook, stirring about 5 minutes. Add stock and boil gently until lentils and potatoes are done - about 30 minutes. This soup tends to catch on the bottom of the pan if you turn the heat too high. Serve sprinkled with fresh parsley.


    I used red potatoes and added a finely chopped carrot.


  5. Ian (not TT Ian) would be the person to ask about the Cascade hops in SW, but I'm sure if BZ claims it is so, it probably is. Sorry I dropped off the face of the planet for a couple of months. I did try the IPA from weldensteiner and have to say my first impression of it was OK. It's kinda brewed to german tastes, I'm going to crack the second bottle and have it head to head with a couple of american beers and see how it holds up. I'm currently trying to get a hold of some of the veldensteiner stuff. We shall see how that works out.


  6. Yeah, but when I smoked at home I smoked outside on the balcony. Now whoever wants to smoke at my place can keep the old smoking tradition alive. No judgment being made, but seriously why would I let anyone smoke in my apartment.


  7. So I'm hitting up this trade fair in November, which can be a very good opportunity to network with people from across the pond. However it has become apparent that even though I'm a student I should have a business card/networking card. So I thought I would ask TT for some advice on what would be appropriate on a students networking card and if anyone can recommend a good printing service.


    My basic thought is, less is more, I'm a student not some fancy ass business person. Simple name in the center with my university and field of study below and in the bottom right my email and phone and bottom left my address. Anyway as said any advice is welcome.


  8. I did a bit of a celebration meal with a friend yesterday after we sat a test. The bavarian influence definitely came in, but it was lovely all the same, roast chicken, semmel dumplings and a creamy chanterelle gravy. It came out quite lovely.




    10 old semmel roughly chopped

    1/4 liter of milk

    4 eggs

    finely chopped onion

    fresh parsley



    and if you like nutmeg


    mix it all together, let sit for a couple of minutes, and the form balls and place in boiling pot of water. They are done a couple of minutes after they rise to the surface of the water.




    Chanterelle mushrooms

    two onions chopped

    half a bottle of white wine

    250 ml of milk

    250 ml of chicken stock

    2 Tbs of flour

    2 Tbs of butter

    half an onion pierced with cloves

    bay leaf


    other seasonings to taste


    fry the mushrooms and onions together in a pan with a bit of olive oil, and once they are nice and and a bit sauteed start reducing the white wine in the pan. In another pan make a roux and then slowly combine the milk and stock to form a gravy. put in what ever seasoning to taste and the bay leaf and onion and sit to simmer. Once the wine is reduced add the onion/mushroom wine reduction to the gravy. add more wine to gravy to be decadent.




    preheat oven to 220 C


    mix together some sort of fat (butter, shortening whatever) with thyme, rosemary, honey mustard, a dab of bbq sauce, cayenne pepper, garlic and lime juice from half a lime.


    season chicken and then cover the outside of said chicken with the mixture above, plop it in a covered roasting dish and put it in oven. Reduce heat to 180 and cook for 40 min/kg. Take the cover off in the last 15 minutes of cook time and then let rest covered in alu foil for 10 - 15 minutes.


  9. I guess it is a hard concept to grasp mlovett, that something that originated in one country, could be adopted by another country and over time take on a life of its own. Funnily enough it could be argued that the American IPA is more representative of the original style of IPA than the current british versions are.


    I've got two bottles of the Hopfen-Fluch in the closet and I'm now just waiting for my exams to be finished then I get to treat myself to hoppy goodness.


  10. My burger recipes tend to vary on the day of the week, but Wostershire sauce definitely comes into play as as salt, pepper, cayenne pepper, onion and garlic. Depending on the protein content of the meat I also add egg white or whole egg. However the thing that always pissed me off was the Hamburger buns that you get here, the are really shit. So when making hamburgers tonight I made my own buns they came out really good, and it makes such a difference. I used 550 flour instead of AP.



    At €8 for a 750-ml bottle, I'm not convinced they'll be selling huge quantities. There was also a Bavarian-brewed IPA at the Hallertau beer festival in July, but I can't remember who brewed it.


    Really? I wish you'd told me about it. The only IPA style beers I've tried around here have been from Ziemans and Weyerman. Can you try and remember who produced it?


  12. Their have been several discussions over the last wee bit about German beer not being interesting, and only producing the tried and tested helles and weizen. well at least one brewery has decided that life is not exiting enough. The Hopfen Fluch beer is being marketed as an IPA and coming in at 70 IBUs and 8,1% ABV it would seem that they may have produced an American style IPA. The beer is produced by the Wernecker Brauerei in Werneck near Schweinfurt. This is of course the second IPA that I know of being produced in Franconia, although this is the first bottled and marketed one. This is my mind really solidifies Fanconia as the most awesome beer place in Germany.


    I can't comment on how good the beer is, I'm still actually waiting for my order. However I thought I would share this with the TT community to see what people had to say. According to the beweries website the total beer production has more than doubled in the last couple of years to 20.000 HL a year. I personally love hearing about breweries diversifying and thriving.