TOAST THE SEA­SON WITH BEER

The Chronicle Herald (Provincial) - - OCCASIONS -

BE­HIND BREW

Did you know there are some beers that un­dergo a se­cond fer­men­ta­tion in bot­tle, much like tra­di­tional sparkling wines do? While most beers get their car­bon­a­tion through the ad­di­tion of car­bon diox­ide in spe­cial pres­sur­ized tanks, some beers rely on bot­tle con­di­tion­ing. Bot­tle con­di­tion­ing is the act of bot­tling a typ­i­cally low car­bon­a­tion or flat beer with a bit of sugar and yeast to en­cour­age a sec­ondary fer­men­ta­tion in the bot­tle. This process can cre­ate light car­bon­a­tion and the beer can ac­quire ad­di­tional body and flavours from the yeast, some­times rem­i­nis­cent of ex­otic fruits and fresh bread.

Here are tips on how to serve a bot­tled-con­di­tioned beer along with a cou­ple tasty recipes to serve along­side these brews.

How to serve a bot­tled-con­di­tioned beer:

1. Chill­ing the beer will en­cour­age the yeast to set­tle at the bot­tom of the bot­tle.

2. Pour in one con­sis­tent pour with­out ag­i­tat­ing so the yeast isn’t re­dis­tributed in the bot­tle.

3. Leave the last half ounce of

yeasty beer in the bot­tle.

Goat Cheese & Honey Puff Pas­try Bites

8 Serv­ings

Prep Time: Less than 30 min­utes To­tal Time: Less than 1 hour

1/4 cup goats cheese

2 tsp fresh thyme

2 tbsp olive oil

1 tbsp lemon juice

Pepper to taste

Pepper to taste

1 sheet puff pas­try, rolled out

1 egg yolk

1 tsp wa­ter

2 tbsp honey

Di­rec­tions: Place the goat’s cheese, 1 tea­spoon thyme, olive oil and lemon juice in a blender. Purée un­til smooth and sea­son with pepper to taste. Us­ing a hol­i­day-themed cookie cut­ter, cut out shapes from the puff pas­try and place on parch­ment-lined bak­ing sheets. Place a small amount of the spread on each shape, mak­ing sure to leave a lit­tle room around the edges. To serve, brush edges with egg wash (1 egg yolk whisked to­gether with 1 tea­spoon wa­ter) and bake for 30 min­utes at an oven pre­heated to 400ºF. Driz­zle with honey to fin­ish.

Ground Lamb & Parme­san Puff Pas­try Bites

8 Serv­ings

Prep Time: Less than 30 min­utes To­tal Time: Less than 1 hour

1 tbsp olive oil

1/2 small onion, minced

1 clove gar­lic, minced

1/2 lb ground lamb

1/3 cup feta, crum­bled

3/4 tbsp fresh rose­mary, minced

1 sheet puff pas­try, rolled out

1 egg yolk

1 tsp wa­ter

1/4 cup Parme­san (Parmi­giano-Reg­giano pre­ferred), grated

1 tsp finely cracked pepper

Di­rec­tions:

Place olive oil in sauté pan set to medium-low heat. Add the onion, and sauté un­til soft and translu­cent. Add gar­lic and sauté un­til fra­grant (30 sec­onds to 1 minute). Add the lamb. Sauté un­til browned, break­ing up lamb with a wooden spoon. Drain off fat and place in a bowl to cool. Mix in feta and rose­mary. Mix well to com­bine. Cut the pas­try into bells, stars, or other sea­sonal shapes us­ing a cookie cut­ter and place on a parch­ment-lined bak­ing sheet. Make an egg wash by whisk­ing to­gether egg yolk and wa­ter. Brush pas­try shapes with the egg wash. Sprin­kle half of the grated Parme­san over puff pas­tries and sea­son with pepper. To serve, bake for 25 min­utes at an oven pre­heated to 400ºF. Re­move from oven. Top each with a small amount of the ground lamb mix­ture. Sprin­kle with re­main­ing Parme­san. Re­turn to oven and bake for another

5 to 7 min­utes.

Blanche De Cham­bly Ale, 750ml, $6.89

Hoe­gaar­den, 500ml, $3.99

Erdinger Wheat Ale, 500ml, $4.39

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