« on: November 19, 2010, 05:36:39 AM »
Oktoberfest. I know, I know, it's November, but I like this style any time and I need to grow up some yeast for a doppelbock.
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Here is some early psychedelic Philly rock.
They are pretty much the same. In Uzbek, Tajik, even northern indian they do it a little different. The lemon is cubed and not whole. Then it is heavily salted and spiced, sometimes with loads of chili powder and/or garlic.
I have never tried to make the preserved lemons. Im gonna try that soon.
I had a pizza in Germany that was "American" style. It had corn on it.
I had pizza in Eastern Europe. They give you a bottle of ketchup with your pizza. Ask them why and they will tell you its for pouring on. "Its very American" YIKES!
Clearly they are confused.
Wit beers tend to be best when young, but I heard Charlie P. say once that coriander may have preservative qualities.
The beer may also have some sourish flavors from a normal witbier yeast.