Odious Ale in­gre­di­ents: add yeast from chair...

Brew­ers use cul­ture from Roald Dahl’s writ­ing chair for cel­e­bra­tion beer at gourmet ex­trav­a­ganza FREEPHONE 0800 169 5505

Buckinghamshire Advertiser - - NEWS -

The best­selling book is be­ing brought to life in the vaults un­der­neath Water­loo sta­tion in Lon­don next month in a gourmet ex­trav­a­ganza, Din­ner at the Twits.

The event is be­ing hosted by world renowned gas­tronomists Bom­pas & Parr, cre­ators of food and drink based theatri­cal ex­trav­a­gan­zas and ex­pe­ri­ences, and will run from Septem­ber 4 to Oc­to­ber 30.

Fans of the book will know that Roald Dahl used food to great ef­fect, go­ing through the Twits’ diet in re­volt­ing de­tail. Mr Twit loved drink­ing beer all day, even at break­fast.

Bom­pas & Parr de­cided to take this a step fur­ther and en­listed the help of 40ft Brew­ery to cre­ate some­thing quite dis­turb­ing, Twit’s Odious Ale.

With per­mis­sion from The Roald Dahl Lit­er­ary Es­tate and The Roald Dahl mu­seum in Great Mis­senden, swabs were taken from the au­thor’s writ­ing hut, pre­served for pos­ter­ity at the mu­seum.

Steve Gar­dam, of the Roald Dahl Mu­seum and Story Cen­tre, said: “Roald Dahl’s writ­ing hut is a mag­i­cal, messy shrine to the power of imag­i­na­tion. Where bet­ter to find the raw ma­te­rial for this buck­swash­ling new bev­er­age?”

The beer is to be brewed in the Pol­ish Grätzen style, but in­stead of the Grätzen yeast, the first fer­men­ta­tion will use stan­dard ale yeast. The sec­ond fer­men­ta­tion will then use the yeast cul­tured from Dahl’s chair.

The beer it­self has been de­scribes as hav­ing a light golden colour with rel­a­tively high car­bon­a­tion, Mr in fit­ting with the Grätzen style. Grätzen beer is some­times also called Pol­ish Cham­pagne.

Harry Parr of Bom­pas & Parr, said: “By in­cor­po­rat­ing wild yeast cul­tured from in­side Roald Dahl’s writ­ing chair in our beer to ac­com­pany Din­ner at The Twits, it feels like we are in­ject­ing his own dark hu­mour and ef­fer­ves­cent sense of fun into the brew.”

Other dishes to leap from the pages of the book into re­al­ity are the Bird Pie - Your Night of a Thou­sand Claws and Trea­sures of the Compost Heap.

Tick­ets are avail­able at twits­din­ner.com, and are priced from £80 to £120. The en­tire per­for­mance lasts 90 min­utes, with sev­eral per­for­mances a day.

The Mug­gle-Wumps’ Down­side Up Cock­tail Cav­ern, also at The Vaults, has free en­try and is open to the gen­eral pub­lic from 6pm to late, Tues­day to Satur­day.

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