The reconstruction of Beer

[Owl]

I've often suspected it's parallel to increasingly-spicy hot sauce: it's not necessarily about liking that much heat, or that much hops, as it is about competing, proving something by how much one can stand. Of course, there'll be folks who really do like that much heat, but IME those folks usually know a thing or several about different flavors of heat, and the distinction between particular sorts of heat enhancing the flavor of a dish, or just being hot - the same likely applies to hoppiness, or will develop out of this Hop Madness.

Sunflower, who likes hops (and spicy food), but not all the time, and not imbalancedly

Absolutely!!


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[Sefiru]

Which modern beer? Because there are many I wouldn’t want ever. But some I love.

I've tried various commercial brands and found them tolerable at best, but I have a particularly low opinion about Labatt's Blue (and it's my parents' favorite ). On the other hand, I love cider.

Partly it's what Darkhawk said about hops, and partly I just don't get on with grain-based alcohols; I also think sake is nasty, and I won't even touch whiskey and its relatives.

[Owl]

I've tried various commercial brands and found them tolerable at best, but I have a particularly low opinion about Labatt's Blue (and it's my parents' favorite ). On the other hand, I love cider.

Partly it's what Darkhawk said about hops, and partly I just don't get on with grain-based alcohols; I also think sake is nasty, and I won't even touch whiskey and its relatives.

Now, see, when I say commercial I think Irish Death or Black Raven Brewery’s Coconut Porter.  Labatts???  I would rather go thirsty. Just “eww” as my grandson says. But, then, those are both from independent craft breweries in the state I live in.


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[Sefiru]

Now, see, when I say commercial I think Irish Death or Black Raven Brewery’s Coconut Porter.  Labatts???  I would rather go thirsty. Just “eww” as my grandson says. But, then, those are both from independent craft breweries in the state I live in.

I have a catch-22 kind of thing going on: I'm unwilling to spend money on something which I'm not sure I'll enjoy enough to justify spending that much money on it.

[Hariti]

I have a catch-22 kind of thing going on: I'm unwilling to spend money on something which I'm not sure I'll enjoy enough to justify spending that much money on it.

I used to hate beer, and still don't like it much, but I probably wouldn't drink it all if I hadn't been willing to experiment and try new styles. I tried IPA, which I hated, porter, which I hated only slightly less, and finally found that I can tolerate (but not necessarily enjoy) brown ale. I find all of these styles more appetizing than any of the commercial mass market adjunct lagers I have tried.

[Darkhawk]

I have a catch-22 kind of thing going on: I'm unwilling to spend money on something which I'm not sure I'll enjoy enough to justify spending that much money on it.

I started with beer because I have a friend who has as one of her missions in life to make sure that people find Their Beer.  She listened to me rant about flavors in wine and suggested I try abbey ales.  That was drinkable!  But eventually I tried Belgians and that was very good.

And my favorite beer is a Flemish red so I've got red beer action going on.

[Owl]

I have a catch-22 kind of thing going on: I'm unwilling to spend money on something which I'm not sure I'll enjoy enough to justify spending that much money on it.

That is a problem!


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[Vixen]

Anyway, reconstruction: it's not just for religions. Anyone else know of any similar examples?

Not beer but we found a 16th century apple pie recipe in the archives. We 'translated' it to modern Dutch and one of our volunteers actually made the recipe. It was really good!
I'll see if I can find it and post it.

[Vixen]

Not beer but we found a 16th century apple pie recipe in the archives. We 'translated' it to modern Dutch and one of our volunteers actually made the recipe. It was really good!
I'll see if I can find it and post it.

To make an applepie
Take the best sour apples, also one or two quinces, peel them, cut them in pieces and take the cores out, boil it into a thick mush, with it one adds sugar and crushed cinnamon to taste, as also four or five crushed biscuits, after the apples are moist, and one wants to make the pie large, further one adds butter, finely chopped succade, and the pressed juices of a lemon, leave this to simmer a little, when this has cooled down, so one places it in a fine pie crust, and bake it with a slow fire, bottom and top, can usually be done in half an hour.

[Sefiru]

To make an applepie
Take the best sour apples, also one or two quinces, peel them, cut them in pieces and take the cores out, boil it into a thick mush, with it one adds sugar and crushed cinnamon to taste, as also four or five crushed biscuits, after the apples are moist, and one wants to make the pie large, further one adds butter, finely chopped succade, and the pressed juices of a lemon, leave this to simmer a little, when this has cooled down, so one places it in a fine pie crust, and bake it with a slow fire, bottom and top, can usually be done in half an hour.

I may have to try that, in fall when the quinces are available; I've always wondered what those are like. I'm scratching my head over "succade" though -- from context, it might be candied ginger?

Antique recipes are fascinating. I have a book called "Food in History" that has things in it like a Roman recipe for stuffed dormice (not inclined to try that one...).

[Owl]

I may have to try that, in fall when the quinces are available; I've always wondered what those are like. I'm scratching my head over "succade" though -- from context, it might be candied ginger?

Antique recipes are fascinating. I have a book called "Food in History" that has things in it like a Roman recipe for stuffed dormice (not inclined to try that one...).

According to my husband (20 years Air Force- master survival instructor) mice are hardly worth the trouble. Rats (country not city) or squirrels are much better - you done need a bunch to make a meal.

I prefer rabbit or chicken, but I’m not starving.


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[Hariti]

Antique recipes are fascinating. I have a book called "Food in History" that has things in it like a Roman recipe for stuffed dormice (not inclined to try that one...).

Unfortunately, most of them rely heavily on meat, lard, gelatin, tallow, and other non-vegetarian foods. Which means that I can't try most of them; I have yet to find a cookbook of (historically accurate) ancient vegetarian foods. I'm sure some exist, as Lent was taken seriously in the Middle Ages, and there have always been vegetarians in India and East Asia, but I've yet to encounter them.

[Sefiru]

According to my husband (20 years Air Force- master survival instructor) mice are hardly worth the trouble.

I gather that was the point: rich people serving them to show off that they could afford to waste their servants' time preparing them.

[Owl]

I gather that was the point: rich people serving them to show off that they could afford to waste their servants' time preparing them.

Yeah. But still yuck!  May none of us ever be that hungry!


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[ehbowen]

Yeah. But still yuck!  May none of us ever be that hungry!

Seconded.