Wine and Beer Enthusiasts

[Scepticalscribe]

Yes the house is very beautiful. 32 rooms, 4 cellars 4 garages these are behind the house right in photo.

In this part of the Netherlands it was common to have two houses(Only if you were wealthy of course) one like the photo for the family, built a little bit outside the direct city centre, but still within the City Walls.

You would also have a town house (This is the type of house that you were thinking of tall narrow mostly red brick) in the centre which would also double as an office/work space, and for gentlemen’s entertainment WITHOUT THE FAMILY/WIFE.

If your family was really wealthy you would have also have a country retreat, away from all the smells and pollution.

As to bleak and dark winter it's half November and my roses are in full bloom in the gardens.

Roses, yes. I know exactly what you are saying and won't demand a picture as proof.

Actually, I remember one Christmas Day a few decades ago when I was a child, and ours were still in bloom, too, to the utter stupefaction of our (then) US next door neighbours who had never seen such a thing at such a time.

However, as you well know, in winter our respective climates favour dampness, endless rain, sleet, drizzle, moistness, and overcast, grey, dark, dreary skies - but the sort of crisp cold clear winter weather found in other (the sort of cold which might kill roses) - found in somewhat healthier climes - eludes us.

Nevertheless, and thriving roses notwithstanding, I do find that the particular cold, that bone-chilling cold, which comes with a damp climate is especially unpleasant and is one I deeply dislike…...

 

[Happybunny]

Roses, yes. I know exactly what you are saying and won't demand a picture as proof.

Actually, I remember one Christmas Day a few decades ago when I was a child, and ours were still in bloom, too, to the utter stupefaction of our (then) US next door neighbours who had never seen such a thing at such a time.

However, as you well know, in winter our respective climates favour dampness, endless rain, sleet, drizzle, moistness, and overcast, grey, dark, dreary skies - but the sort of crisp cold clear winter weather found in other (the sort of cold which might kill roses) - found in somewhat healthier climes - eludes us.

Nevertheless, and thriving roses notwithstanding, I do find that the particular cold, that bone-chilling cold, which comes with a damp climate is especially unpleasant and is one I deeply dislike…...

I know what you mean about the weather in this part of northern Europe.

But remember the golden rule "Dark days Dark Beer, clear days Clear Beer" and that'll get you through the year.

I have just bought this beer not to drink but to cook with.

I will be trying out a new recipe for Bunnies and Beer.

 

[Scepticalscribe]

I know what you mean about the weather in this part of northern Europe.

But remember the golden rule "Dark days Dark Beer, clear days Clear Beer" and that'll get you through the year.

Image

I have just bought this beer not to drink but to cook with.

I will be trying out a new recipe for Bunnies and Beer.

Bunnies and beer? Enlighten us - that sounds delicious.

In an earlier post, I mentioned that I put a Trappist ale into a long, slow casserole (chorizo, organic minced beef, pancetta, garlic, onions, carrots, parsnips, tomato, and cannellini beans) which I prepared last week; delicious.

Never mind. I shall indeed take your excellent advice and agree that Dark Days call for Dark Beers…..; I have several bottles of Carolus, Gulden Draak, St Bernadus Abt 12, and Rochfort Trappist Six all awaiting my raiding swooping hand….

 

[Scepticalscribe]

I know what you mean about the weather in this part of northern Europe.

But remember the golden rule "Dark days Dark Beer, clear days Clear Beer" and that'll get you through the year.

Image

I have just bought this beer not to drink but to cook with.

I will be trying out a new recipe for Bunnies and Beer.

I have never seen (let alone sampled, savoured, sipped) a dark Grolsch (although, obviously, I am well acquainted with the lighter versions); what on earth is does it taste like?

Moreover, on further examination, as it strikes me that the one you have pictured comes complete with a stupefying alcohol level, it is probably best left as an exotic - but one which adds an indefinable something - extra ingredient for the casserole dish…….

 

[mobilehaathi]

I have never seen (let alone sampled, savoured, sipped) a dark Grolsch (although, obviously, I am well acquainted with the lighter versions); what on earth is does it taste like?

Moreover, on further examination, as it strikes me that the one you have pictured comes complete with a stupefying alcohol level, it is probably best left as an exotic - but one which adds an indefinable something - extra ingredient for the casserole dish…….

Oooh, 11.6%, certainly a hefty one!

 

[Meister]

I haven't read through this entire thread, so in case noone has ever mentioned the best beer ever brewed

 

[Scepticalscribe]

Oooh, 11.6%, certainly a hefty one!

Indeed. And a bit more hefty than the 'St Bernadus Abt 12' which I am sipping (savouring, and thoroughly enjoying) as I write, and which clocks in at a 'mere' 10%.

Mind you, both beers are ominously close to the sort of alcohol level found in some wines…….

 

[mobilehaathi]

I haven't read through this entire thread, so in case noone has ever mentioned the best beer ever brewed

Image

I've had the middle one! Yum! I also love the bottle...

Although the one I had was alcoholic.

 

[Meister]

I've had the middle one! Yum! I also love the bottle...

Although the one I had was alcoholic.

It's my favourite beer. Without the alcohol the flavours are more pronounced imo. The Pilsner in the middle is actually the worst of the three. The white wheat one is beyond this world!
Also try Pyraser, another quality beer.

 

[mobilehaathi]

It's my favourite beer. Without the alcohol the flavours are more pronounced imo. The Pilsner in the middle is actually the worst of the three. The white wheat one is beyond this world!
Also try Pyraser, another quality beer.

I'll have to keep an eye out for the others. Cheers!

 

[Scepticalscribe]

I haven't read through this entire thread, so in case noone has ever mentioned the best beer ever brewed

Image

I'll readily accept that they are excellent, and take your (enthusiastic) word for it - but 'the best beer ever'? Surely this is a somewhat subjective judgement?

I've had the middle one! Yum! I also love the bottle...

Although the one I had was alcoholic.

Agreed; the bottle looks………immensely interesting, the sort of bottle that invites one to consider consuming the contents…..

 

[Meister]

I'll readily accept that they are excellent, and take your (enthusiastic) word for it - but 'the best beer ever'? Surely this is a somewhat subjective judgement?

Try it

 

[Scepticalscribe]

It's my favourite beer. Without the alcohol the flavours are more pronounced imo. The Pilsner in the middle is actually the worst of the three. The white wheat one is beyond this world!
Also try Pyraser, another quality beer.

Thanks for the recommendation.

Actually, I rather like the Weissbier style of beer - in Germany they tend to come served with slices of lemon; yum. If you recommend it that strongly, I'll make a note of it and keep a sharp eye out for it. Good weissbeirs are well worth knowing…...

Now, I have neither seen nor sampled the 'Dunkel Weisse' style of beer…..

Is it readily available outside of Germany?

And, on that matter, could you tell us more about the Pyraser beer that you have also recommended?

Try it

Thank you. I shall; that is, when I manage to lay hands on some...

 

[Meister]

Thanks for the recommendation.

Actually, I rather like the Weissbier style of beer - in Germany they tend to come served with slices of lemon; yum. If you recommend it that strongly, I'll make a note of it and keep a sharp eye out for it. Good weissbeirs are well worth knowing…...

Now, I have neither seen nor sampled the 'Dunkel Weisse' style of beer…..

Is it readily available outside of Germany?

And, on that matter, could you tell us more about the Pyraser beer that you have also recommended?





Thank you. I shall; that is, when I manage to lay hands on some...

Since I live in the area with the highest brewery density in the world (I think) I am quite spoiled in that regard. Lammsbräu is sold in California last time I was there. So I suppose they also have it in England.

Pyraser is a small local brewery with a large choice and high quality brew.

I am not sure about its availability outside of certain parts of germany. If you ever get a chance, go for it!

One of my other favorites is Kapuziner, because of its strong wheaty taste. It's rather widely abailable all over germany.

I also prefere Weissbier over Pils.

 

[Happybunny]

Bunnies and beer? Enlighten us - that sounds delicious.

In an earlier post, I mentioned that I put a Trappist ale into a long, slow casserole (chorizo, organic minced beef, pancetta, garlic, onions, carrots, parsnips, tomato, and cannellini beans) which I prepared last week; delicious.

Never mind. I shall indeed take your excellent advice and agree that Dark Days call for Dark Beers…..; I have several bottles of Carolus, Gulden Draak, St Bernadus Abt 12, and Rochfort Trappist Six all awaiting my raiding swooping hand….

I have never seen (let alone sampled, savoured, sipped) a dark Grolsch (although, obviously, I am well acquainted with the lighter versions); what on earth is does it taste like?

Moreover, on further examination, as it strikes me that the one you have pictured comes complete with a stupefying alcohol level, it is probably best left as an exotic - but one which adds an indefinable something - extra ingredient for the casserole dish…….

Lapin Cuit avec des Pruneaux (Stewed Rabbit with Prunes) Recipe from Belgium Origin: Belgium Period: Traditional This is a traditional Belgian recipe for a classic stew of rabbit and prunes cooked with onions in dark beer.
Ingredients: 225g prunes, pitted 250ml water, hot 3 tbsp plain flour 8 farmed rabbit portions (2 rabbits, jointed) 2 tbsp butter 2 tbsp vegetable oil 100g streaky bacon, cut into 2cm pieces 2 onion, coarsely chopped 360ml dark Belgian beer 1 tbsp cider vinegar 2 garlic cloves, finely chopped 4 large sprigs of thyme 2 bayleaves 1 whole clove salt and freshly-ground black pepper, to taste Lapin Cuit avec des Pruneaux (Stewed Rabbit with Prunes)

Preparation: Method: Place the prunes in a large bowl, pour over the hot water then set aside to soak for 1 hour. In the meantime, season half the flour with salt and black pepper and use to coat the rabbit pieces on all sides (shake off any excess). Heat the butter and oil in a large pan (or flame-proof casserole), add the rabbit pieces and fry until well browned on all sides (do this in batches if you have to). Remove the rabbit pieces and set aside. Add the bacon to the pan and fry for about 5 minutes then stir in the onions and cook for 5 minutes more, stirring frequently. Return the browned rabbit pieces to the pan then sprinkle the remaining flour over the pan contents. Cook for about 3 minutes, turning the meat frequently. Gradually whisk in the beer, forming a sauce then add the cider vinegar, garlic, thyme, bayleaves and clove. Mix thoroughly to combine then bring the mixture to a simmer, cover and cook gently for 1 hour, stirring occasionally. Now add the prunes along with their soaking water, bring to a boil, reduce to a simmer then cover and cook for a further 45 minutes, or until the meat is very tender. Serve hot with potatoes.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lapin-cuit-avec-pruneaux
Copyright © celtnet

I found the English translation online.

We serve it with Red Cabbage, and Roasted potatoes, or dumplings.

About the Beer.

Grolsch Kanon

It was introduced in 1997, it’s an amber colour.

When it was introduced it was a hype, especially with young males looking to drink 11,6% beer and compared to the Belgium beers it’s cheap. Since it’s introduction sales have fallen off, so that it’s only brewed about once a year now.
People who really love beer, moved on to the delights of traditional Belgium beers, which had real taste.
It has no real character it’s just a high alcohol beer, there is no subtle taste or combination of spices.

I personally would not recommend it to drink, but for cooking it’s great.

Think of it like cooking wine, you wouldn’t give it to your guests, unless you hated them.

Since I live in the area with the highest brewery density in the world (I think) I am quite spoiled in that regard. Lammsbräu is sold in California last time I was there. So I suppose they also have it in England.

Pyraser is a small local brewery with a large choice and high quality brew.
Image
I am not sure about its availability outside of certain parts of germany. If you ever get a chance, go for it!

One of my other favorites is Kapuziner, because of its strong wheaty taste. It's rather widely abailable all over germany.

I also prefere Weissbier over Pils.

Germany certain has the most breweries more than a thousand, but breweries per capita Belgium has you beat.


But it's never about sheer numbers it's about the taste, and that is up to every individual.

It's better to have one good brewery than ten average breweries.

 

[Scepticalscribe]

Lapin Cuit avec des Pruneaux (Stewed Rabbit with Prunes) Recipe from Belgium Origin: Belgium Period: Traditional This is a traditional Belgian recipe for a classic stew of rabbit and prunes cooked with onions in dark beer.
Ingredients: 225g prunes, pitted 250ml water, hot 3 tbsp plain flour 8 farmed rabbit portions (2 rabbits, jointed) 2 tbsp butter 2 tbsp vegetable oil 100g streaky bacon, cut into 2cm pieces 2 onion, coarsely chopped 360ml dark Belgian beer 1 tbsp cider vinegar 2 garlic cloves, finely chopped 4 large sprigs of thyme 2 bayleaves 1 whole clove salt and freshly-ground black pepper, to taste Lapin Cuit avec des Pruneaux (Stewed Rabbit with Prunes)

Preparation: Method: Place the prunes in a large bowl, pour over the hot water then set aside to soak for 1 hour. In the meantime, season half the flour with salt and black pepper and use to coat the rabbit pieces on all sides (shake off any excess). Heat the butter and oil in a large pan (or flame-proof casserole), add the rabbit pieces and fry until well browned on all sides (do this in batches if you have to). Remove the rabbit pieces and set aside. Add the bacon to the pan and fry for about 5 minutes then stir in the onions and cook for 5 minutes more, stirring frequently. Return the browned rabbit pieces to the pan then sprinkle the remaining flour over the pan contents. Cook for about 3 minutes, turning the meat frequently. Gradually whisk in the beer, forming a sauce then add the cider vinegar, garlic, thyme, bayleaves and clove. Mix thoroughly to combine then bring the mixture to a simmer, cover and cook gently for 1 hour, stirring occasionally. Now add the prunes along with their soaking water, bring to a boil, reduce to a simmer then cover and cook for a further 45 minutes, or until the meat is very tender. Serve hot with potatoes.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lapin-cuit-avec-pruneaux
Copyright © celtnet

I found the English translation online.

We serve it with Red Cabbage, and Roasted potatoes, or dumplings.

About the Beer.

Grolsch Kanon

It was introduced in 1997, it’s an amber colour.

When it was introduced it was a hype, especially with young males looking to drink 11,6% beer and compared to the Belgium beers it’s cheap. Since it’s introduction sales have fallen off, so that it’s only brewed about once a year now.
People who really love beer, moved on to the delights of traditional Belgium beers, which had real taste.
It has no real character it’s just a high alcohol beer, there is no subtle taste or combination of spices.

I personally would not recommend it to drink, but for cooking it’s great.

Think of it like cooking wine, you wouldn’t give it to your guests, unless you hated them.





Germany certain has the most breweries more than a thousand, but breweries per capita Belgium has you beat.


But it's never about sheer numbers it's about the taste, and that is up to every individual.

It's better to have one good brewery than ten average breweries.

What a wonderful and informative post. Thank you very much for taking the time and trouble to write this out for me; sounds an ideal and utterly perfect meal on a cold, wet, dark, overcast November.

(I like that sentence I bolded - very, very good).

Actually, I have had such meals in seriously good (and old) pubs in Belgium (Bruges in particular comes to mind), places where the beers had their own (telephone directory sized) menu, about twice the size and thickness of the food menu. These were invariably extraordinarily atmospheric pubs, found in ancient buildings, the sort of antique buildings which would have been carrying on some sort of commercial business or other for the best part of half a millennium, some of them with old checkerboard black and white tiles on the floor, or old wooden beams on ceilings and floors, copper vats, windows with thick-paned glass, and again - invariably boasting excellent service.

Indeed, I recall a place in Bruges, down an ancient street not far from, which, in this context, means very close to, the main square, where even the bread (which, needless to say, was simply delicious) had been cooked/baked with beer.

Those Belgian pubs and beers were simply sublime. Anyway, that is where I met those rich, savoury stews, succulent with flavour, and - invariably - cooked in a rich, dark , beer. And - very often - prunes, as well. Sublime, and remembered and recalled with exquisite pleasure.

I have cooked versions of something similar but with stewing beef, but never with rabbit; however, the recipe included prunes (from Agen, in France), and rich, dark Belgian beers. I must try your version.

Agree that it is better to have one good brewery than ten mediocre ones.

Yes, I can well imagine the young male macho competition when a beer with an alcohol level of 11% makes an appearance on the market; it takes a bit of maturity - and self-knowledge, along with self-confidence - to be able to assert that no, this is not what having a beer is all about. Nor is it simply about cost and alcohol level, and the sweet spot where the two meet.

Mind you, in order to be able to make such a judgement, one needs to be exposed to - and introduced to - the good stuff.

 

[SurferMan]

Try it

I don't know about that , had it and thought it was gross, but then again I'm not a fan of German styles at all. Very very very few I like. When I used to consult a lot I traveled over there a ton, all around, drove me nutz as I just couldn't stand the beer lol.... but that's not a knock against them/country, just personal taste, don't like wheat/heff/weiss etc, not even from craft brewers here. My neighbor has to travel over there for twice a year for corporate meet (really party lol) and same thing for him and their other 6 reps here in the states, love the food though! To my taste, something like Dogfish Head World Wide Stout, Pliney The Elder, Cigar City Hunahpu Imperial Stout, Dark Horse Brewing Bourbon Barrel Aged Imperial would be what I would consider world contenders. Actually Hunahpu is rated #2 on beeradvocate by peeps.

The only two German beers I liked were these, actually really only Celebrator, Scaldis has a heavy boozy flavor that helps I guess mask some of what I don't like

 

[Dythuger]

One of my favorite seasonals. Not a big fan of scotch ales, however this barrel aged one is reliably delicious. Lots of oak.

Founders Backwoods Bastard

 

[Dythuger]

Whose going after bourbon county stout on black Friday? I am really looking forward to the vanilla variant. I had tried the previous version, although it was cellared about two years. Im interested in trying it fresh. I have heard rave reviews about the proprietors version as well. Hopefully I can get some. I have been able to try all of them over the years. But it gets more and more difficult every year. I would like to keep the streak alive.

For the people outside of the U.S. And/Or those not familiar. Goose islands bourbon county brand stout is what the name implies, a bourbon barrel aged stout. One of the best. Goose island were the real pioneers in barrel aging. And continue to push the envelope.

This is one of the more sought after beers in the us. They have a regular version and then a variety of variants that change every year. It is released once a year on Black Friday and is extremely difficult to get. The regular version sticks around for a week. The variants sell out instantly. Most of the time to regular customers without hitting the shelves. They are world class beers though, and worth the trouble of tracking down.

This years variants are:
-a coffee version - this is essentially annual. fresh, this is imo one of the best beers in the world.
- a barley wine aged in the barrels after the stout. This has been produced the last two years.
- a vanilla variant. Made once in 2010 and is returning this year.
• Proprietor’s Bourbon County Brand Stout: The second annual release of Proprietor’s is aged in Rye Whiskey barrels and features panela sugar, made into syrup with coconut water, Cassia bark and cocoa nibs.

In the past they have made:
Bourbon county rare - this variant was aged in pappy van winkle barrels. 10,000 bottles. Made once in 2009. I was lucky enough to try this. Lived up to the hype.
- a Cherry variant. Very solid. They avoided that "medicinal" taste that many cherry stouts have.
- 2013 proprietors version was coconut
-bramble rye - only made in 2012. Imperial Stout aged in Heaven Hill rye whiskey barrels with raspberries & blackberries.
-backyard rye - only made in 2013. aged in templeton rye whiskey barrels with fresh mulberries, marionberries, and boysenberries.

Perhaps my most prized series of bottles. Only one missing is the cherry, which I haven't opened my bottle yet.

Good luck to those trying to get some. It will be a fun one.

 

[Happybunny]

Whose going after bourbon county stout on black Friday? I am really looking forward to the vanilla variant. I had tried the previous version, although it was cellared about two years. Im interested in trying it fresh. I have heard rave reviews about the proprietors version as well. Hopefully I can get some. I have been able to try all of them over the years. But it gets more and more difficult every year. I would like to keep the streak alive.

For the people outside of the U.S. And/Or those not familiar. Goose islands bourbon county brand stout is what the name implies, a bourbon barrel aged stout. One of the best. Goose island were the real pioneers in barrel aging. And continue to push the envelope.

This is one of the more sought after beers in the us. They have a regular version and then a variety of variants that change every year. It is released once a year on Black Friday and is extremely difficult to get. The regular version sticks around for a week. The variants sell out instantly. Most of the time to regular customers without hitting the shelves. They are world class beers though, and worth the trouble of tracking down.

This years variants are:
-a coffee version - this is essentially annual. fresh, this is imo one of the best beers in the world.
- a barley wine aged in the barrels after the stout. This has been produced the last two years.
- a vanilla variant. Made once in 2010 and is returning this year.
• Proprietor’s Bourbon County Brand Stout: The second annual release of Proprietor’s is aged in Rye Whiskey barrels and features panela sugar, made into syrup with coconut water, Cassia bark and cocoa nibs.

In the past they have made:
Bourbon county rare - this variant was aged in pappy van winkle barrels. 10,000 bottles. Made once in 2009. I was lucky enough to try this. Lived up to the hype.
- a Cherry variant. Very solid. They avoided that "medicinal" taste that many cherry stouts have.
- 2013 proprietors version was coconut
-bramble rye - only made in 2012. Imperial Stout aged in Heaven Hill rye whiskey barrels with raspberries & blackberries.
-backyard rye - only made in 2013. aged in templeton rye whiskey barrels with fresh mulberries, marionberries, and boysenberries.

Perhaps my most prized series of bottles. Only one missing is the cherry, which I haven't opened my bottle yet.

Good luck to those trying to get some. It will be a fun one.

View attachment 515396

First off I hope that you are successful in your quest.

I again marvel at the sheer innovation that some US brewers make.

But to my way of thinking it's not all fluffy bunnies and unicorns.
The one time only brews.
I think that this is a fantastic concept, but it must also be very frustrating if you find a beer that really fits your taste buds like a glove , only to discover that they will never brew it again.

 

[Dythuger]

Wine and Beer Enthusiasts

Interesting. I never really looked at it like that. I usually know it's a one time beer. So I m am just excited to be able to try it. However, it does make me think of one of my favorite fruit beers. It was called blushing monk by founders. I didn't hear about it until a year after it came out. I did eventually get a bottle through a trade, but it only made me wish they made more. It was fantastic. I still think do that beer 4 years later.

The real frustrating thing is putting time and effort, only to end up empty handed. I kind of like the thrill of the adventure. But On big releases, there are people going From store to store essentially following the delivery truck. Many stores have gone to lists, which is fair. And I am convinced some stores never put them for sale and end up posting them online. There is a lot of money to be made in the secondary market on some of these beers.

Here's a short story from last year. I Go to a store an hour before they open. 5 people in front of me. The store opens. The 5 people in front of me all have girlfriends get out of the car. I didn't see them until they got out. So demoralizing. The store owner lets each of them buy a 4 pack of the coffee and barley wine (which he probably should of sold singles) and then get one of each for the backyard rye and proprietors ( probably should of let them pick one. ) So after waiting in line, I end up being able to buy 1 bottle of the proprietors. I was lucky to get that. But it felt really dirty that one group of people essentially wiped out a whole liquor store. Hoarders take away from the generally enjoyable craft beer scene.

 

[mobilehaathi]

I shared some of The Bruery's Mischief recently.

 

[Dythuger]

Wine and Beer Enthusiasts

The bruery is so impressive. They make an incredible amount of different beers. And they are above average on nearly all of them. White chocolate and chocolate rain are some of the best I have had by them. I would love to try grey Monday and Black Tuesday.

Their reserve society is a cool concept. But it is incredibly expensive. It would be nice though to have their best beers reserved for you essentially hassle free. I had a Buddy in the hoarders society. The amount of beer he ended up with over the course of the year was absurd. He was throwing in $25 bottles of beer as extras in trades. Worked out for me. But too much of w commitment to one brewery for me. Even though it's one if the best. I like to spread my money around and try new stuff.

 

[Johnboy7701]

Being in the military and traveling to numerous countries over the years (32) to be exact. German beer is my favorite with Belgium a close second. Currently I live right outside of the German Wine area only about 30 mins away. I have had their wines at the largest wine festival in the world in Bad Durkheim. Wine doesn't do it for me but my wife loves it. For German beer I stick mostly to Hefeweizen. Benediktner is easily accessible for me so I stick with that mostly. When traveling I try grabbing 2 bottles of either wine or beer to add to my collection. My previous tour to Germany I collected many beers from small areas and mostly monasteries where they brew beer to fund their churches. Unfortunately the movers broke them all before coming here this last time. So I have to start from scratch and its growing slowly. The ones I have so far are from Belgium, France, Czech Republic, Luxembourg, Italy, and of course Germany.

 

[Scepticalscribe]

Well, dinner tonight (freshly caught prawns and crab done in a garlic, ginger, and soya sauce with a splash of Marsala) with sides of organic locally sourced potatoes (which were roasted) and aioli - was washed down with a lovely bottle of Orval.

Quite a few pages back in space (and perhaps a month or two ago in time) Happybunny drew up a valuable list of the only beers that can call themselves Trappist; I have managed to track down most (but not all, alas) of the splendid beers on that list.

However, as most of the past few posts have been about US beers. This is a topic about which I know little and will admit to harbouring an irrational prejudice against. Now, I'll grant that this may well have much to do with lingering student memories of ghastly insipid beverages such as Mullers, Bud, Coors etc, along with the pale prompt that this was the only country in the western world to contemplate and enforce Prohibition in the 20th century.

However, that is all in the past. I would be interested, not just interested, but most grateful, if any of our US dwellers were to put together a list of some of the extraordinarily good beers that have emerged from the US is recent years and might be available for export, as I would most happily sample them if they were to come strongly recommended.

As it happens, I have access to two extraordinarily good off licences, and they seem to stock some US beers, as well as a sizeable number of good European beers, so sourcing some of them would not strike me as posing too much of a problem...