Didn't ever try it with beer but I do recall following the old traditional "country wine" recipes where you basically stew the fruit with water and sugar and then chuck in a slice of bread spread with yeast. Just ferment off in a tub covered with a dishcloth.
If it was 45 years ago, I suspect a good number have died.
And my poor grandfather had to stop smoking somewhere at the end of the 70's, he died in 2015 at 94! :p
Spot on. No pain, no gain .
I just took a teaspoon of starter, and diluted it with wort, e.g. 10 ml, then let it ferment, and scale it up. You should get the same as beer yeast, yeast on the bottom and beer on top.
Not really outrageous, this is standard fare here. Instead of breadcrumbs we use slices of bread covered with mustard, or peperkoek. As for the beer, I have used St.-Bernardus Abt 12, Chimay Rouge, Westmalle Dubbel, Rochefort 8. Also add an onion. I sometimes even add some garlic. Lots of pepper, and a bit of beef broth.
Great point. It would behoove one to see if maybe they are head brewers somewhere. What you said also reminded me of book/movie critics. If the critic knows exactly what is right and wrong with every movie or book, then they would only be able to make perfect movies and write perfect novels. So where are these perfect works of art?
Cassoulet is the devil's job to make from scratch not least because you have to prepare confit de canard before you can even start with the rest. Here, it comes in tins and big, flat, round tins. If you want to make your own, you can buy confit de canard already made. Because of the time and effort involved, it's not worth making in small quantities- make as much as you can. Don't be tempted to add curry powder, it doesn't really work (I speak from experience).
