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Archive for December, 2016

gull

“And when they were come into the house, they saw the young child with Mary his mother, and fell down, and worshipped him: and when they had opened their treasures, they presented unto him gifts; gold, and frankincense, and myrrh” (Matthew 2:11).

We all know this, of course. And Norwegian craft brewery Færder Mikrobryggeri decided to brew one beer named after all the three gifts as their seasonal offering. Gull, Røkelse and Myrra in Norwegian.

Røkelse, frankincense, has a Norwegian name with association to smoke, so this beer had to have some smoke malt. It ended up at the top of the list at the most comprehensive Christmas beer tasting, hosted by regional newspaper Adresseavisen.

Færder Mikrobryggeri is a family business, with Mathias Krüger as head brewer. He is educated as a medical doctor, put has put his career on hold to follow his passion for brewing. His parents are also very involved in the business.

You’d be very lucky to find a set of these beers now, but other Færder beers are broadly available in Norway and on the Color Line ferries between Norway and Denmark. And during  the summer moths, they have a pub in the back yard of the brewery in Tønsberg, a town about an hour by train from Oslo. And it’s right by the railway station.

faerder

 

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I aim to publish short daily pieces during December, let’s see how it works.

I haven’t read Henry Jeffreys Empire of Booze so far, but it is certainly on my own wish list. It was recommended on the BBC Food Programme (you should subscribe to their podcast)

As a side interest, this book was successfully crowd funded, but that should not distract you from the  contents. This is about how Britain created the first global drinks. The India Pale Ale is in it, obviously, and I don’t know how this retelling will hold up to the scrutiny of historians like Martyn.

But what caught my interest was the story about Sir Kenelm Digby, the inventor of the modern wine bottle. It made possible the production of champagne, but they started out as bottles strong enough for sparkling cider. The cold climate made it impossible to make domestic wine, and wars with France, Spain and the Netherlands put a stop to imports. Cider was then embraced as a substitute. You can read this fascinating chapter online.

From the book:

Other members of the Royal Society in London took an interest in apple growing, cider making and putting fizz in the bottles. The greatest minds in the country turned themselves to perfecting this home-grown product. It was soon noted that the bubbles would be all the more vigorous if extra sugar was added to fuel the secondary fermentation. John Beale from Herefordshire cider country and formerly of King’s College Cambridge read a paper to the Royal Society on 10th December 1662 in which he describes putting a ‘walnut of sugar’ into bottled cider. This is about 20g of sugar, roughly the amount of sugar (‘dosage’) added to modern dry champagne.

You can buy this from amazon, but the authors Unbound page offers more alternatives.

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