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There was no way to contact the brewer by email on their website, so I took a stab at an email addy (I knew the head brewers name) and he sent me the recipe for it. It's 95% 2 row and 5% 60l with 1 pound of pumpkin flesh per 31 gallons and .12 oz of ginger, cinnamon, clove, and vanilla per 10 gallons (don't quote me on the spices yet, I have the email at work and have to check it). I reduced the spices for our quantities. I'd like to try to make this but 5 gallons would be way too much for me. Maybe I'll just make 3
The trick is to use pork cheek instead of the usual pork shoulder or belly that most people use for Chashu. If you’ve never tried it before, pork cheek is porcine perfection, taking the best qualities of a tasty cut like shoulder and marbling in a lattice of fat between the pink strands meat. When braised, the pieces of meat are almost imperceptibly suspended in a mesh of fat, that instantly liquefies when it enters your warm mouth.