When Pilseners began to dominate the beer market in the 1840s, German brewers created their own takes on the Bohemian original. In Dortmound, in western Germany, that Pilsner riff became known as an Export, a tax category based on its starting gravity. Compared to other German golden lagers it has slightly more alcohol, a slight […]
Wisconsin has scores of great cheese producers, Hidden Springs is no exception. Brenda and Dean Jensen tend roughly 250 East Friesian and Lacaune sheep to make their range of cheeses. Their feta is 100% sheep milk, just like the Greek classic, and has a subtle depth that is at once simple and compelling. The brininess […]
The earthiness of the turnips and spiciness of the radishes complement the hop character in the DAB. It causes the hops to really pop in the aroma, putting all of their complexity on display. Yet, once the beer is in your mouth, it is the contest of the malt’s sweetness that dominates and seems far more […]
On the one hand, this recipe was born out sense of “because I can;” the pH of lambic is low enough to substitute for citrus juice in ceviche. On the other, it is all about exploring the breadth of flavors in the lambic; the fish is seasoned by the beer in addition to being “cooked” by […]
The key to pairing beer with dessert is for the beer to be as sweet or sweeter than the food. If the dessert is sweeter than the beer, the beer will seem watery and lifeless. DAB Export is rather dry. Further, it is very low impact making it even harder to pair with dessert. Meringues […]