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Ecobrewing

Season 1, Ep. 14

This week we're going to learn a bit more about how breweries can become a bit more eco-friendly. We'll be sitting down with Farr Brew and Purity Brewing to hear about their initiatives, and why CAMRA campaigned to 'ban the can' back in December 1979!


We also have a tasty discount for your next beer case courtesy of HonestBrew! Get £10 off a beer case by visiting https://honestbrew.co.uk/camra10/


We also have a new recipe this week for you from Sue Nowak - Devilishly good pancakes, available below and at wb.camra.org.uk


You can support the podcast by visiting: https://supporter.acast.com/pubs-pints-people


Make sure to follow the podcast for all the latest on Twitter @PubsPintsPeople


You can discover more by joining the campaign for just £26.50/year - visit https://join.camra.org.uk/


UPDATE: Since the interview James Minkin (Jim) one of the founder of Purity Brewing has passed away. Jim was the driver of Purity's eco credentials and was very proud of the developments they had made in this area. Purity is raising money for Pancreatic cancer - you can donate here.

 


Devilishly good pancakes - by Susan Nowak


I KNOW, I know, and I’m sorry, right? Fourteen weeks you’ve stuck with this darn column and in all that time I’ve never featured a Belgian beer. For many, the greatest brewers on the planet; centuries of turning hops, malt and yeast into ambrosia that might carry on fermenting in darkened cellars for years to become the equivalent of a vintage champagne or brandy. Brewers who know more than brain surgeons, create richer notes than a Stradivarius, greater poetry than Shakespeare, but are they good enough for Ms Nowak? The woman’s a philistine. Happily, I can put that right with just one little word. Duvel. See? I’m forgiven. And during Lockdown uncapping those dumpy little bottles has released a genii rather than the ‘devil’ for whom it’s named – apparently for no more sinister reason than that when it was created around 120 years ago one of its delighted alchemists yelled: “Wow, this is devilishly good.” Though at 8.5 per cent this smooth talking charmer, teasing the tongue with cloves, pepper and spice, could seduce an innocent. This classic golden ale was first made at Moortgat brewery in the 1870s, something like 120 years before we coined the term here. It wasn’t until 2007 it gained a sibling, Duvel Tripel Hop, at 9.5 per cent even stronger than big brother. However, the Tripel does not refer to its strength but to the fact that it contains three hops: Saaz-Saaz, Styrian Golding and one other that changes every year. In 2016 that third hop was Citra grown in Yakima Valley, Washington, bringing hints of grapefruit and tropical fruit to the party; it quickly became clear that Citra was the ultimate tripel hop so Duvel Tripel Hop Citra is now permanently in the range. Beer improves every sort of batter from Yorkshire pudding to fish ‘n’ chips, and here the original Duvel lightens some rather posh pancakes made with both wholemeal and plain flour, wrapped round smoked salmon and asparagus. That legendary ‘beer hunter’ the late Michael Jackson, who was passionate about Belgium’s beer culture, called Duvel “the world’s most beguiling beer” - so I’ve served it in his glass.


Devilishly good pancakes (makes around half a dozen)


20g each of plain and wholemeal flour; a grind of black pepper, grating of nutmeg, pinch of mixed spice (to echo the beer’s spiciness), and half a teaspoon of salt. One large egg, 100ml buttermilk (or ordinary milk), 200ml Duvel, around 200g sliced smoked salmon, 8-10 trimmed asparagus spears, small tub crème fraiche, lard and butter for frying; red salad leaves and sliced lemon to garnish.

Put flour and flavourings into a mixing bowl then add the egg, buttermilk and Duvel, stirring to create a pancake batter. Leave to chill for at least an hour - you may find the batter slightly too thicken by then, if so add a drop more Duvel. Whilst the batter is chilling parboil the asparagus then drain. Heat a smallish frying pan (around 25cm diameter), add a knob of lard, heat until melted, then the same amount of butter, and let that melt until it is quite hot (though be careful not to burn the butter). Put 2 tbsps pancake mix into a cup, then pour into the frying pan to cover the base; cook until it starts to bubble then flip over. When the pancake is golden brown on both sides transfer to a plate and keep warm in a very low oven. Repeat until all the mixture is used up. Spread a dollop of crème fraiche across each pancake and top with a slice of smoked salmon. To create a little variety roll up half the pancakes with asparagus poking out of both ends and fold the others in half; serve on warm plates with remaining asparagus spears scattered on top, and garnish with a dollop of crème fraiche, red salad leaves and lemon slices.

More Episodes

8/17/2020

Charitable beer

Season 1, Ep. 20
This week we learn all about brewers who are making a difference through charity collaborations and fundraising efforts. We sit down with Rudi Keyser from Watling St Beer and Clare Chater from Barts Charity and how they have worked together to create a charity beer. We also chat with Alan Mann at Brewgooder about their initiative to fund access to drinking water across various projects around the world.To find out more about these projects, visit:Watling Street Beer Nighting-Ale project: https://www.watlingstreetbeer.com/products/florence-nighting-aleBrewgooder: https://www.brewgooder.com/missionYou cansupport this podcastby visiting:https://supporter.acast.com/pubs-pints-peopleMake sure to follow the podcast for all the latest on Twitter @PubsPintsPeopleYou can discover more by joining the campaign for just £26.50/year - visithttps://join.camra.org.uk/We also have a recipe for you this week from Sue Nowak:I’VE been self-distancing from you, my virtual CAMRA supper guests, for the past few weeks. Apologies. No, I wasn’t struck down by the virus but by Real Life in the shape of a visit from my granddaughters plus a trip to an actual pub, the Rose & Crown, just up the road at Yealmpton. It’s a St Austell brewery house, and what a joy to get real ale pulled by handpump after all these weeks - Proper Job, Tribute and Hicks; now I know why blokes who scale Everest say the first thing they’re looking forward to is a pint of English bitter! Currently the pub is serving a shortened menu of six main dishes that included Tribute battered fish, gammon with duck eggs and really crisp chunky chips, West Country T-bone steak, wild mushroom risotto, sarnies and desserts. It was fresh and tasty and, while choice was limited, let’s face it – when you’re eating the first meal you haven’t cooked yourself for over four months it felt like the Ritz. Speaking of which, back in the Red (on) Lion you might recall I was into Belgian beers (mussels in Hoegaarden if I remember rightly) before my absence so would like to dally there by pairing duck breasts with cherry beer. I used traditional lambic Kriek Boon, fermented with real cherries at Boon brewery in Lembeek; to be perfectly honest, this is more a dessert beer, quite sweet with an intriguing hint of almond. However, it was the only cherry beer I had in the house and it did reduce to a rich red sauce. For this dish, if you’ve got a bottle of Lindeman’s corked Kriek with its slightly sour note, that might be preferable. But in these troubled times, dear reader, one does what one can.Duck breasts with cherry beer sauce (serves two)Two duck breasts; small red onion, peeled and finely chopped; 100 ml chicken or vegetable stock; 200ml cherry beer; several oyster mushrooms (halve any larger ones);4 links of fresh cherries (if available); red and green salad leaves to garnishHeat a dry frying pan until hot then add duck breasts skin side down, cook for a few minutes until the fat runs out and the skin is crisp; turn over and cook for another few minutes until the meat is tender but still pink. Remove from pan and leave to rest somewhere warm. Sweat the red onion in the duck fat until soft then add the stock and simmer to reduce; add the cherry beer and again reduce, stirring, until the sauce is syrupy. Sauté the oyster mushrooms in butter until just cooked – around half a minute.To serve: pour a pool of cherry beer sauce onto each plate, carve the duck breasts into slices and arrange on top, decorating them with linked fresh cherries (I hadn’t got any). Arrange the oyster mushrooms alongside, then the salad leaves. Cheers – and bon appétit.