Crave Bits

Tag: beer

  • Craft Beer vs Mainstream Brands of Beer

    Craft Beer vs Mainstream Brands of Beer

    Craft beer has been on the upswing for years now and is very much a part of the beer drinkers array of options for an afternoon half pint, pint or pitcher.  Mainstream beer companies have of course seen this as an opportune time to join in the fun by producing their own craft-esque beers.  However, there is an undeniable charm to knowing that you are drinking a fine craft beer that has more than a team of marketers behind the taste, ingredient choice and label design.  Craft beer has personality, each small brewery has a tale to tell of its inception, creation and production.  A tale that can be regaled and embellished with each delectable sip of fine craft beer.

    Glasses with different sorts of craft beer, wooden barrel and bar

    Still not convinced?

    Well, let’s take a look at why craft beer is considered ‘better’ than most mainstream beers by both snobs, hipsters and your bearded bartender friend.

    1) Quite simply, it has more flavour

    There is a weight and density of flavour in craft beer that mainstream beer just does not have.  Being as fair as I can be in my argument, it is worth pointing out that there are no rules when it comes to personal preference, if you enjoy a light beer that is mostly water, then cheers!  No hard feelings, craft beer is just not your thing.  However, if you enjoy a hearty and meaty libation that can take you on a journey through the flavours of each ethically and organically (sometimes) sourced ingredients then craft beer is for you!  Large mainstream companies will often look to the most cost efficient method of mass producing their product, while the craft beer men and women are more concerned with making a great tasting beer than cutting costs.

    2) They are stronger!

    Beer as it was meant to be, strong, flavourful and something to savour.  Craft beer will often have a higher alcohol content compared to mainstream beer.  The weaker, more watery mainstream beers will mean you can drink more of them… and oh yes, spend more money.  By drinking fewer beers, not only will your waistline thank you (debateable), but you will need to hit the bathroom fewer times in one evening.

    3) It’s Healthy???

    Yes, well, maybe.  Depending on the sources of information you favour, craft beer has been shown to have health benefits.  Craft beer does contain nutrients, fibre and antioxidants.  Due to the way that mainstream beer is filtered and preserved, a lot of these benefits are lost.  By no means should you replace your gym routine with a trip to the the pub to order a craft beer through.

    4) Variety is King!

    So if you don’t like one mainstream beer brand, chances are, you will probably not like beer in general.  With Craft beer there are a great many different flavours, consistencies and aromas to explore.  So if you didn’t like one craft beer, try another, who knows… discovering your new favourite drink could be one sip away.

    Ultimately, you should let your own personal preference be your guide.  Trying a lot of different flavours to find your perfect match is preferable to enduring the same, watery lager every time you feel like a beer.  Try a sip of something new, if you don’t love it, no harm done.  Getting away from the familiar comfort of mass produced flavourless beer that must be served at ice cold temperatures to be remotely palatable is your first step into a larger world – a world full of flavour, personality and fun.  If you have the opportunity, meet up with some of the people who make the beer you’re drinking at the brewery.  Hearing someone talk about a subject they’re passionate about is a wonderful thing in its own right.

    This guest post was brought to you by Keg n Cork Liquor Company of Edmonton – craft beer specialists!

  • The no-fuss Valentine’s Menu

    The no-fuss Valentine’s Menu

    Valentine’s Day 2014 may have gone. But your Valentine surely hasn’t.

    And for your next few Valentine Days, how about you prepare and sharpen your skills beforehand rather than the day before.

    Here, by skills, I refer mainly to cooking since that is my forte.

     

    It’s June now. So, you have exactly 9 months to learn and let learn.

    For the beginners, you might want to start with something simple and quite easy, like the ‘Eton mess parfait with berry sauce’. For those who cook occasionally, you might be a tad bold and wind up cooking something like ‘Sweetheart choc and hazelnut sandwiches ‘. And for those who cook regularly, well, I don’t really have anything to teach but merely share a few lovely recipes.

     

     

    For the beginners:

     

    Eton mess parfait with berry sauce

     eton mess

    Time: 15 minutes (plus freezing)

    Serves: 6

    Ingredients: 284ml pot double cream, 200ml pot Greek yogurt, 4 small meringues (crumbled), 200g strawberries (hulled and chopped), 2 tbsp lemon curd, 200g raspberries and strawberries (halved, for topping)

    For the sauce – 150g punnet raspberries, 150ml punnet strawberries, 2 tbsp icing sugar, 1 tbsp lemon juice

    Directions:  Line 6 x 150ml ramekin dishes with cling film. Lightly whip the cream, then fold in the yogurt, meringues and strawberries until well combined. Fold in the lemon curd to give a soft marbled effect.Spoon into the prepared ramekins and freeze for 2-2½ hrs or until semi-frozen. Meanwhile, make the berry sauce. Tip the raspberries and strawberries, icing sugar and lemon juice into a food processor and blend to a purée. Pass the sauce through a sieve to remove the pips, then set aside.To serve, turn the semi-frozen parfaits out onto serving plates and remove the cling film. Arrange the halved strawberries and raspberries on top of the parfaits. Serve with a drizzle of berry sauce.

     

    For the Novice:

     

     Sweetheart choc & hazelnut sandwiches

    sandwich

    Time: 10 minutes

    Serves: 2

    Ingredients: 4 slices from a small sliced brioche loaf, 3 tbsp chocolate hazelnut spreads, 1 large egg, 75ml whole milk, 1 tsp vanilla extract, 1 tbsp caster sugar, 2 tbsp chopped toasted hazelnuts, 1 tbsp butter, icing sugar (for dusting), ice cream (to serve), raspberries (to serve)

    Directions: Thickly spread 2 of the brioche slices with the chocolate hazelnut spread, then top with the remaining slices to make 2 sandwiches. Use a large heart-shaped cutter to cut the sandwiches into hearts.Whisk the egg, milk, vanilla and caster sugar in a wide, shallow bowl. Tip the hazelnuts onto a plate. Dip the sandwiches into the egg mixture, leave for 1-2 mins each side to allow the brioche to soak up the liquid, then dip one side of each sandwich into the nuts. The sandwiches can be chilled like this, covered loosely with cling film, for up to 1 hour.Heat the butter in a wide frying pan until melted and foaming. Add the sandwiches and cook for 1-2 mins each side until golden brown and puffed up. Dust with a little icing sugar and serve with ice cream and raspberries.

     

     

    For the Expert:

     

     Beef & beer pie

    beer pie

    Time: 4 hours

    Serves: 4

    Ingredients: 1 onion, chopped, 1 small celery stick (chopped), 2 tbsp butter, 2 tbsp plain flour, 700g beef shin (featherblade or stewing steak, cut into large chunks), 1 tbsp Worcestershire sauce, 2 beef stock cubes, 2 sprigs thyme, 540ml can dark ale or beer, 1 egg (beaten), a few pinches poppy seeds

    For the pastry – 500g plain flour (plus a little extra), 250g vegetarian suet

    Directions: Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins – this should thicken the sauce nicely.Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.

     

     Treacle tart hearts

    tart hearts

    Time: 25 minutes (plus chilling)

    Serves: 8

    Ingredients: 200g cold unsalted butter (cubed), 350g plain flour (plus extra for rolling out), ½ tsp ground ginger (optional), 100g golden caster sugar, 1 egg yolk

    For the filling – 400g golden syrup, finely grated zest of 1 lemon and juice of 1⁄2, 100g white breadcrumbs

    Directions: Blitz the butter, flour and ginger, if using, in a food processor until the mix looks like fine crumbs. Stir in the sugar, then add the egg yolk and 2 tsp cold water. Pulse until the dough clumps together, or bring it together with a knife by hand. Turn onto a lightly floured surface and press into a smooth round. Chill for 30 mins or until firm.Roll out the pastry to the thickness of 2 x £1 coins and stamp out 8 x 11cm circles (or cut around a saucer and trim to fit tins). Line 8 x 10cm width heart-shaped tins with the pastry. Re-roll trimmings. With a small cutter, stamp out 8 hearts to decorate. Chill tins and hearts for 15 mins or until firm. Heat oven to 170C/fan 150C/gas 5 and put a baking sheet in.

    Stir the syrup, lemon juice and zest together. Divide the breadcrumbs between tins (they should reach to the top of the pastry), then spoon the syrup over slowly, adding more once the first lot has started to soak in. Top with the small pastry hearts. Put tins onto the hot baking sheet and bake for 25 mins or until pastry is golden and the filling is orangey-gold and slightly set. Leave to cool for 15 mins, then turn onto a wire rack. Serve just warm. Will keep for up to 3 days in an airtight container. Heat in a low oven for 5 mins to warm through.

     

    Recipe and Image Courtesy – bbcgoodfood.com