Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
There are traditions of making fruit beers all over the world. Raspberries, cherries, peaches, pumpkins, blueberries- just about every fruit has made it’s way into a wirt kettle at some point. However, I have never seen a cantaloupe beer....
This is a spicy whole grain mustard, made with brown mustard seeds and a nut brown or winter ale. It is spicy and full of flavor (and perfect for holiday gifts!)
Brought to you by the letter "P."
Recipes for stout beer, red wine and horseradish mustards from the chef of L.A.'s new M. B. Post restaurant.
Let the the search for the perfect summer homebrew begin. First attempt: A blonde ale.
Some beers refresh, others beat thirst into submission with a club. This one has a big club.
A hoppy, light bodied pale ale... perfect for a lunch. Or two.
Brewing with honey provides a rich array of aromas and flavors that add complexity and character to your beer.
Rye is an unique ingrediant utilized by many craft breweries and homebrewers. Brewing with rye can be made easier with these tips.
This beer jelly is fantastic on pumpernickel or rye bread, grilled lamb, or roasted root vegetables. It's probably the easiest jelly I've ever made, and really unique!
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