Traveling through mainland Europe on a British passport leads you to several predictable conversations. There’s Marmite of course, then all the fun of the Brexit fair, and finally on a more serious note, beer. You see, I didn’t know this, but after decades of quaffing fine ales, I’m told we do it wrong because we drink our beer warm. “Warm?”, I say, thinking of a cooling glass of my local Old Hooky which is anything but warm when served in an Oxfordshire village pub, to receive the reply that they drink their beers cold. A bit of international deciphering later it emerges that “warm” is what I’d refer to as “cold”, or in fact “room temperature”, while “cold” in their parlance means “refrigerated”, or as I’d say it: “Too cold to taste anything”. Mild humour aside there’s clearly something afoot, so it’s time to get to the bottom of all this. Continue reading “Why Do Brits Drink Warm Beer?”
In the recent frenzy of stocking up with provisions as the populace prepare for their COVID-19 lockdown, there have been some widely-publicised examples of products that have become scarce commodities. Toilet paper, pasta, rice, tinned vegetables, and long-life milk are the ones that come to mind, but there’s another one that’s a little unexpected.
As everyone dusts off the breadmaker that’s lain unused for years since that time a loaf came out like a housebrick, or contemplates three months without beer and rediscovers their inner home brewer, it seems yeast can’t be had for love nor money. No matter, because the world is full of yeasts and thus social media is full of guides for capturing your own from dried fruit, or from the natural environment. A few days tending a pot of flour and water, taking away bacterial cultures and nurturing the one you want, and you can defy the shortage and have as much yeast as you need.