Text 2519, 77 rader
Skriven 2013-07-18 05:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: sam adams weirdness 880
===============================
 BF> Two thoughts... After the advertising, they HAD to pick a winner, and
 BF> clearly you hit on the winning feature.   And secondly, the worse the
 BF> winning amateur beers are, the better commercial beers appear. 

Perhaps. But what I think is also going on is that they're
rewarding ideas, even crummy ones, more than the beer itself.
There have to be thousands of amateur brewers making good or
even great beer in normal styles, but there's no fun in that;
so you get strawberry or hibiscus beer or stuff with 7 kinds
of hops, which blend into a bitter mush on the palate.

This is not to denigrate your thoughtful contribution/experiment,
and I am thankful to have tasted them without having to pay for
them myself.

 BF> I'm a little sad to say they all tasted pretty much the same to me. 
 BF> Beer, to me, is just a decent beverage of pleasantly variable
 BF> bitterishness.

Wow, I found them all different and none special. I did say
that two of them were eminently drinkable though not offering
anything good to the brewing world. The seven-hopped awfulness
is the kind of caricature beer that people hand to me and say,
you like hoppiness, you'll love this, and I do, and I don't.
It's gotten to the point where I don't drink the American IPAs
or the APAs very much any more. People are thinking, 50 IBUs
good, 100 IBUs better ... which just isn't true. And the more
bitterness, the more you have to balance with something else,
and that something is usually sweetness, so what you end up
getting is more like beer extract or syrup than beer.

---------- Recipe via Meal-Master (tm) v8.02

      Title: PEAR ALMOND CLAFOUTI WITH RED WINE GLAZE
 Categories: Desserts, Low-Fat, Vegetarian
      Yield: 8 servings

-------------------------CLAFOUTI-------------------------
      2 c  Whole wheat pastry flour
           --or unbleached white flour
  1 1/2 c  Almond meal
  2 1/2 ts Baking powder
    1/3 c  Soy milk
    2/3 c  Fruit juice concentrate
      1 ts Vanilla
    1/3 c  Apple juice concentrate
      2 ts Lemon juice
      2 ea Firm pears, cored & sliced
           -- lengthwise

---------------------------GLAZE---------------------------
    2/3 c  Red wine
    1/3 c  Fruit juice concentrate
      3 tb Arrowroot or cornstarch
      3 tb Water

  CLAFOUTI: Preheat oven to 375F.  Combine flour with 1
  c almond meal & baking powder in a bowl.  Mix soy
  milk, fruit juice concentrate & vanilla & pour into
  flour mixture.  Mix well & pat down into a 9" shallow
  cake or quiche pan.  Combine remaining 1/2 c almond
  meal with 1/3 c apple juice concentrate & lemon juice
  & spread over dough.  Arrange pear slices on top in a
  spiral pattern.  Bake for 35 minutes. GLAZE: Combine
  wine & concentrate in a small pot & heat to a simmer.
  Dissolve arrowroot or cornstarch in an equal amount of
  water & whisk into wine.  Cook till thickened.  Brush
  while hot over pears.  Serve hot or warm.

  Posted by Bobbie Beers

MMMMM


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