Ethiopian food and Bati beer

I ate in an Ethiopian restaurant on Saturday. A friend of mine is moving to Ethiopia soon to do volunteer work and wanted to know what the food is like.

Ethiopian cuisine seems to be based on curries served on injera, a type of bread that looks like a crêpe crossed with a crumpet. You tear off a strip of the bread, scoop up some sauce in it, and stuff it in your gob. It was about ten by the time we finally got to eat and I was so hungry this cutlery free way of eating put my fingers at real risk. Fortunately I managed to keep it together enough to just eat the restaurant food, and very good it was too.

For refreshment we first had Bati beer from the Kombolcha brewery in Ethiopia, mentioned in the beer book I'm currently reading. Described in the book as "crisp and refreshing" I found it quite malty for a lager and a pleasant drop. St George beer from the same brewery was more bog standard lager of the thin and sweetcorn flavoured variety.



We tried tej after after that, the Ethiopian version of mead. It was brought to the table in a unlabelled wine bottle and, staying with the wine style, I was poured a small amount to taste first. It was cloudy with a definite lactic taste amongst the honey but never having had tej before I've no idea if it's meant to taste like this or not. Being well brought up I truthfully said to the waitress "that's the best tej I've ever tasted", leaving off the fact it was also the worst tej I'd ever tasted, and it was glasses all round. Most of my mates weren't too taken with it but I found it went down well enough. That practice drinking lambic beers paid off I guess.

The Ethiopians also have a big thing about serving coffee ceremonially, and thought it was far too late for me to be doing that sort of thing some of my friends indulged. This involved having a pan of what I can only assume were roasted coffee beans wafted round the table (though to me it smelt of burnt toast) before coffee pots accompanied by burning frankincense were brought out and put on the table. It was certainly memorable but I might be suggesting people miss out on the coffee in future, incense smoke in my eyes isn't really my thing.

King Charles I, Kings Cross

I was up in the big smoke yesterday to have a meal with a friend. We arrived a little early so needed to find a pub for a pre-meal beer. The lovely Lisa had researched some pubs in the area but none were very convenient so we decided to us psychogeography to find somewhere to drink. We soon came across Northdown street. I had recently used northdown hops for the first time in my last brew so there was clearly a case of synchronicity at work here.

Sure enough we found a pub at the end of the street we'd both heard of but had somehow failed to included in our research notes: the King Charles I. 



It's an excellent cosy little pub with quirky character and more importantly, Brodies beers on draught. I hadn't managed to find anything from this recently launched London brewery before so was delighted to see them. The lovely Lisa started with the English Best (3.9% ABV) and I had the Amarilla (4.2%). The best was a great session bitter, that reminded me of Timothy Taylor's Landlord though it was darker. The Amarilla was, as I suspected, a golden ale flavoured with citrussy amarillo hops. We liked them so much we stayed for another and had the delicious Red at 4.3% ABV, dark in colour but with refreshing hops. All were great beers and I'll certainly be seeking out this brewery's beers again.

The World's Strongest Beer...

...in 1988.

Amongst the beers tucked away at the back of one of my many beer cupboards I have a bottle of Roger and Out from the Frog and Parrot brewpub. The label on the back of it proudly boast of it being the world's strongest beer.



No alcohol content is listed, just the Original Gravity of 1.125. No champagne yeast or freeze distillation was used, it was just a very strong beer. 



It tasted foul too. I wonder if the years have improved it...

No minimum alcohol price in Scotland

Minimum alcohol pricing in Scotland is to be blocked but more daft ideas are still in the pipeline.
New fees for retailers are proposed, which no doubt big supermarkets will welcome as small shops have to stop selling alcohol, and raising the drinking age to 21 is also being considered, which I'm sure will reduce responsible drinking in pubs and increase irresponsible drinking in parks.

The BBC news item is here.

Shot for collaborating

Well, I should be for my poor efforts at doing a collaborative brew. 

Whilst on young Rob's stag do we discussed the possibility of doing a joint brew. It seems the in thing for brewers do be doing at the moment. It also seems to be taken as an opportunity so show how zany and cutting edge you are, so naturally my thoughts turned to doing something like a black IPA or a pale, hoppy mild. Fortunately I must have sobered up at some point and thought bollocks to that and we decided to do an IPA. After a discussion about the recipe we decided on doing this:

In the mash tun.

Pale malt: 96.5%
Crystal malt: 2.5%
Amber malt: 1%

(Note: all percentages refer to extracts not by weight)

Target OG: 1064

In copper.

Boil for 1 ½ hours with the following additions.

Northdown 90min (for 40 IBU)
Northdown 15min (for 3-5 IBU)
Challenger 3min (for 1-2 IBU) + copper finings
Fuggles 0 min added after wort had cooled for 30 min

Rob had the first go and didn't quite hit target gravity but otherwise seems to have done OK.

I propagated some EdsLab Chiswick yeast last week as it's similar to the one Rob used. Brewing  started on Sunday morning and fell at the first hurdle. I rummaged around my grain store and saw I didn't have any crystal malt. "Oh, bugger" I thought. I'd forgotten I'd used up all my crystal malt stocks doing my Christmas beer. I had some British cara malt so I used that instead but felt bad about introducing another variable to the collaboration so soon.

The rest of the brew day went fine until I check the original gravity of the wort. It was way over. I'd aimed to go a bit high so I could liquor back to the gravity Rob had achieved but not this high. I used to be very stable in the extract efficiency I'd get out of my home brew set up but since having a university brewing education, working as a brewer and of course discovering Jims beer kit I've been making some changes. I'm getting higher efficiency now, and making better beer, but the change in efficiency means I misjudged the amount of grain I needed. 

When I was diluting the wort down to get to the target gravity I had to bring in a second fermenter to hold all the wort. At this point I realised I may be diluting the sugars to the amount I want but I'm also diluting the hops past the point I want. Once again, I found myself going "Oh, bugger". 

I'm disappointed that I didn't do as well as I'd hoped at matching Rob's brew. Simon will be doing his version soon and it will be interesting to see how he gets on. I suppose I can take some consolation in the fact I have gallons of IPA fermenting away, and it will still be interesting to see how it compares to my friends efforts. 

World's Best Beers by Ben McFarland

The lovely Lisa bought me this book recently. It's subtitled 1000 unmissable brews from Portland to Prague so I think seasoned beer nerds will know very well the type of book it is. I'm trying to read it from start to finish but I keep flicking forward to check out some of the beers he's included from around the world. It looks like a good selection and I'm sure it will give me some new ideas for beers to seek out.

The author has won Beer Writer of the Year twice, which is slightly embarrassingly for a beer nerd like me as I've never heard of the bloke before! If I'd won Beer Writer of the Year I'd be slightly embarrassed about parts of this book though. In the opening chapters the author displays a surprising lack of beer nerdiness technical and historical knowledge:

• The opening line in the history section saying that beer is the oldest fermented drink in the world is straight out of wikipedia and clearly nonsense. The malting and mashing process required to get fermentable sugars from grains is a lot more involved than simply getting juice from a fruit. Recently another beer blogger comprehensively demolished the idea that beer could have been the first alcoholic drink. 
  
• 
  
• The box on International Bitterness Units (IBUs) says: "An IBU rating is a complex calculation that takes weight of hops, alpha acids, wort and alcohol strength into account". In fact IBUs are simply the amount of isomerised alpha acids present in the beer expressed in milligrams per litre i.e. 1mg/l of isomerise alpha acid = 1IBU. How many IBUs you'll get in a beer is complicated by factors like the weight of hops, their alpha acid percentage, the strength of the wort and the length of the boil but how the IBUs are calculated is not at all complicated.
  
• 
  
• In the section on mashing he says: "For less potent beers the mash is often sparged (sprayed with water) to achieve the right level of sugar content". It would be more accurate to say for just about every beer the mash is sparged.
  
• 
  
• In the yeast section lager yeast is called Saccharomyces carlsbergensis despite the fact it has been renamed several times in recent years and is currently called Saccharomyces pastorianus.
  

I could go on, in fact I probably will. There's nothing like using the internet to point out other peoples mistakes!

The better beer writers, perhaps not surprisingly, seem to have backgrounds in journalism and I would assume this is the case with Ben McFarland. When they start talking about technical stuff though they should really check their facts with someone who knows what they're talking about before publishing.

Alcohol is good for your heart

If you're a bloke anyway:

http://news.bbc.co.uk/1/hi/health/8367141.stm


I may well have a drop tonight, I have my  health to think of.