A pint of the porter I kegged a few days ago. Heaps of coffee and chocolate.
What's the beer like?... spelling looks how my 4 year old would spell saison with this phonics way of learning..Late on the go with Sunday Dinner today - poaching the chicken before roasting, and have added some cloves and cinnamon to make it a wee bit more festive. A saison to go along with the usual kitchen disco playlist - being bad and not even using a glass
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It’s rather yum - soft but prominent orange and ginger, a bit of yeast saison complexity, probably a little sweeter than strictly to style. I reckon it would make a great summer cocktail with ice and fresh mint.What's the beer like?... spelling looks how my 4 year old would spell saison with this phonics way of learning..
what's the advantage of that, is it just for the flavouring opportunity?poaching the chicken before roasting
It’s a French method of doing a roast chicken which I’ve found takes all the guess work out of cooking a chicken, keeps it moist and gives crispy skin. Several years ago The Guardian did an article on the perfect roast chicken using this method and I’ve used it ever since. It does also mean you can flavour it as well .what's the advantage of that, is it just for the flavouring opportunity?
Not beer related but should bring back memories for some
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The son is looking to sell them
No but it’s still coming down so before too long I’ll be digging an escape tunnel through it!You made a snowman ️ yet H?
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