Beer of the Week #105: Kriek Boon

Lucky us. We’ve been invited to the launch of a new beer-and-food menu at the swanky Mandarin Oriental Hyde Park’s ‘Rosebury Lounge’. They’ve given the traditional afternoon tea a twist by matching dainty finger sandwiches, hand-made pastries, scones and cakes with beer.

Not only were we impressed with their choice of beers – Thornbridge Chiron, Kriek Boon and Rogue Hazelnut Brown Nectar – but the posh nosh looked impressive too, with ‘Cotswold egg and black truffle’ among the sarnie options to have caught our eyes and a ‘Maple Snow Ball’ sounding like an intriguing pastry (see full menu below).

Annoyingly, my dodgy back and Rich’s dodgy day-job meant that neither of us could make it, but such was my salivating at the prospect of a tasty tea with a drop of Kriek Boon – one of my favourite beers – that I delved into my beer collection and pulled a bottle out for immediate consumption.

On the Rosebury Lounge’s menu, Kriek Boon was up second, accompanying the pastries.

Unable to muster anything quite as tasty as the Lounge’s ace chef Paul Thieblemont, I hopped down to Gregg’s Bakery and snaffled a jammy biscuit instead.*

Kriek Boon is a Belgian Lambic beer that has been flavoured with cherries. Lambics are produced by a natural fermentation using the wild yeasts unique to the Pajottenland region which create deliciously crisp and sour beers, of which the Boon brewers are masters. It has Champagne-esque bubbles, kept under control with a cork, and is a sweet and sour, sparkling fruity wonder. The tasting notes on the Lounge’s menu describes it perfectly: “Spontaneously fermented with 400g of whole cherries added to each litre of beer, giving a slight tartness with lovely cherry and almond flavours. Chocolate and cherries are a match made in heaven so this beer is the perfect companion for the hits of chocolate, vanilla, caramel and hazelnut.” It also goes well with a jammy biscuit.

Maybe we’ll take a visit to the Mandarin Oriental sometime next year, pull up a plush chair and enjoy their Beer Afternoon Tea because, as much as I enjoy a home poured bottle of Kriek Boon, I’m certain it’ll taste even better with a menu designed to match it’s fruity charms.

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The lowdown

Brewery: Brewery Brouwerij Boon, Lambeek, Belgium
Beer name: Kriek Boon
Strength: 4%

Available from Beer Merchants

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Beer Afternoon Tea at the Rosebery Lounge

Menu

FINGER SANDWICHES
Slow roasted turkey with cranberries and sage butter
Cotswold egg and black truffle
Smoked salmon tartare, tarragon and compressed Granny Smith apple
Slow braised beef short rib, horseradish and watercress
Mediterranean sandwich, confit tuna with sweet piquillo peppers, black olives and oregano
Goat’s cheese, caramelised onions and butternut squash

Beer match
Thornbridge Chiron – 5.0% abv

HAND-MADE PASTRIES
Mandarin mont blanc
Maple snow ball
Chocolate and caramel yule log
Santa’s hat
Passion fruit and hazelnut finger

Beer match
Kriek Boon – 4.0% abv

THE FAMOUS ROSEBERY SCONES & CAKES
Freshly baked plain and cranberry scones accompanied by Devonshire clotted cream, strawberry jam and rose petal jam
Battenburg Cake
Cinnamon and Plum Cake
Beer match – Rogue Hazelnut Brown Nectar – 5.6% abv

The Rosebury Lounge Beer Afternoon Tea costs £65 per person plus service charge and can be booked by calling reservations on 020 7201 3828 or emailing molon-rosebery@mohg.com.

*Yes, I know it’s not a pastry. It was that or a ‘Yum Yum’ and I refuse to ever order anything with such a ridiculous name as ‘Yum Yum’

 

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from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2017/11/beer-week-review-kriek-boon-cherry-belgian-rated/

How to prepare your house for sale using storage

To secure the sale of your home it’s vital that your property stands out from the fray, especially in competitive areas like London. Recent research suggests that clutter is a particular irritation that deters people from making an offer. Luckily, this is easily remedied by maximising the space in your home in a few simple ways, including decluttering and using affordable home self-storage. That’s why we’ve compiled these simple tips below to make sure your journey into the housing market is plain sale-ing.

• Declutter it. Clearing out clutter is a surefire way to free up some extra room in your home and allows you to utilise every nook and cranny inside your property. Remember, moving home is the prime chance to rid your house of any unwanted/unused items and make a fresh start. Sort through your belongings and mark items with one of four labels: keep, store, discard, donate. There’s always the option of trying to earn some cash selling unwanted items on classifieds sites like Gumtree or online auctions like eBay, too. 

• Decorate it. Create an illusion of space by installing mirrors, and paint your walls neutral colours so they don’t provoke a strong reaction. Finally, think about your kerb appeal by trimming the lawns, hedges and trees, and perhaps getting rid of the beloved garden gnome.
  

• Depersonalise it. Stripping down the more personal elements of your home will make it easier for potential buyers to imagine their own belongings in the space, and therefore judge whether they can imagine themselves settling down in your property. Remove family photographs, ornaments and other unnecessary clutter; stow them in convenient self-storage ready for the big move.

• Store it. Properties convey a bigger and better image when unburdened by bulky items of furniture. Carefully select some key pieces to keep in each room, but use storage facilities to store away any excess. Available in a range of sizes for any purpose, storage containers are also a godsend for any other family heirlooms that are crowding your home, therefore acting as the perfect halfway house between your old and new property. Always ensure you choose a reliable storage provider approved by the Self Storage Association (if you’re in London or elsewhere in the UK).
  

• Clean it. The number one rule of home viewing preparation is make sure your property clean. Big turn-offs for buyers include: smells, stains, dirty plates, unmade beds, dusty surfaces and general grime. Giving your home an intensive clean-through will rid your home of any distasteful elements and make it far more visually appealing to potential buyers.

We wish you good luck on the house sale, and remember – simple sells!

The post How to prepare your house for sale using storage appeared first on UK Home Improvement Blog.

from UK Home Improvement Blog http://www.ukhomeimprovement.co.uk/how-to-prepare-your-house-for-sale-using-storage/

Beer of the week #104: Birra del Borgo, KeTo Reporter

It has been a while since we last published a Beer of the Week. It’s not that we’ve stopped stinking beer, rather that we’ve been too busy reviewing beer for other people. So to help fill the void left by our own neglect we’ve asked another beer blogger to provide us with a guest review. Step forward Katie Wiles, communications manager for CAMRA and author of the excellent blog Wiles About Beer. Here are her thoughts on a tasty Italian porter – take it away, Katie…

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“This week I had the opportunity to attend a seminar on how beer amplifies the fine-dining experience – a relatively new concept here in the UK. Beer is so firmly associated with Britain’s pub culture that it is often overlooked in restaurants, with many gravitating to the more well-established wine options instead.

“Yet it seems that we are missing a trick. Beer boasts a huge (and ever-growing) range of flavours and styles and – most excitingly – there are relatively few rules on how to pair them. A stout doesn’t necessarily have to go with chocolate, and a wheat beer doesn’t need to be paired with a salad. In fact, Christina Perozzi, founder of The Beer Chicks, claims her favourite pairing is a double IPA with a carrot cake. Beers can even make a great base for cocktails – in the seminar, Mixologist Jack Wareing recommended combining a double IPA with a stout for a great vermouth base.

“At the event, I had the chance to sample some beers recommended to amplify the fine-dining experience. The one that screamed “luxury” to me was the KeTo Reporter by Birra del Borgo. Well-presented in a stylish 33-cl bottle and served in a wine glass, it is a classic porter with the addition of Kentucky Tuscan tobacco leaves. The tobacco taste brings out a fantastic spicy smokiness that makes you immediately envision yourself seated in a leather chair next to a log fire in a posh cigar room.

“I chose this dark beer as my “beer of the week” because it is complex and interesting – with hints of whisky, chocolate, coffee and nutmeg. As with any other luxury, I wouldn’t recommend indulging in it to excess, but rather savouring it as a treat after a decadent meal. The suggested accompaniment is a Tuscan cigar – but I would probably opt for a nice dark chocolate instead.

“The founder of Birra del Borgo, Leonardo di Vincenzo, explained that the Italian craft beer movement originated in the fine dining scene. He strives to create beers around the entire experience of an evening out – and I must admit, this has been masterfully achieved with the KeTo Reporter.

“Luckily, you don’t have to travel all the way to Italy to try this beer or any other in the Birra del Borgo range. They’re all available on Beerhawk if you want to stock up for your next dinner party.

“Who knows? Perhaps, if you are lucky, the Birra del Borgo will be on the menu on your next meal out, carefully recommended with a dish. I certainly hope so. There is an entire world of food and beer pairings out there that we have only just begun to tap into here in the UK. Not only do pairings present us beer-lovers with a new exciting way of enjoying our favourite brews, but it also gives us an opportunity to introduce even more people to the fantastic art of craft beer through the medium of food. Until then – cin cin!”

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The lowdown

Brewery: Birra del Borgo, Borgorose, Lazio, Italy
Beer name: KeTo Reporter
Strength: 6.5%

Available from Beer Hawk

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from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2017/11/beer-review-birra-del-borgo-keto-reporter-italian-porter/

The Decanting Club Review

In our unending quest in the search for brilliant boozes (bought/homemade/whatever) we have encountered many drinks subscription services. Some promise bulk ordered, bargainous booze, others offer regular streams of small volume, high quality beverages with the booze connoisseur in mind. The Decanting Club sits in the latter category – a crowdfunded startup who aim to sniff out wines made by small producers that champion local traditions. Said fancy boozes are then delivered to the consumer via the DC USP – plastic wine pouches.

It’s an inspired delivery method for sure. Not only do slim plastic pouches slip nicely through your letterbox, therefore negating the need for you to lie in wait for the postie and sign for a bulky package*, they won’t make that terrible, bottle rattling sound as you take them out for recycling, alerting the neighbourhood of your shameful boozy indulgences. A result on both fronts.

For trial, we were sent a couple of pouches containing a Clip Loureiro Vinho Verde from Portugal and an Adalia Valpolicella from Northern Italy. Both wines are from small organic producers – the Vino Verde being a lip-pursing acidic number, and the Valpolicella a light, spicy and easy drinking red. All a bit too easy drinking to be honest, making the 150 ml pouches seem a bit miserly on the serving front, leaving us wheezing for another glass of tasty grape-based** booze.

There’s a choice of subscriptions – for £10 you’ll get 2 x150ml pouches poked through your letterbox per month. Go for the £25 option and you’ll receive 1 x 150ml a week, and for £39, 2x 150ml sachets per week will be hurtling their way to you. When compared to some of the bigger booze subscription outfits, the Decanting Club offering seems a tad pricey, especially when you factor in the savings they make from delivering booze in pouches rather than glass bottles. You do, however, get the impression that each wine in their bulging portfolio has been hunted down with gusto and curated with care.

Subscribers also receive tasting cards for each booze supplied and – best of all – each wine is accompanied by a video tasting tutorial, accessible via the Decanting Club website and hosted by wine expert Steve Evans. He’s a kind of macho John Inman/camp Kurt Russell who talks knowledgeably and flamboyantly about the wine he’s throwing down his neck. He’s a captivating watch and no mistake – a swashbuckling wine wizard who deserves to be on proper TV and enjoyed by the masses. Or at the very least, Sunday Brunch. 

The Decanting Club looks like a decent way of experiencing new wines in short, sharp doses. We are not unaccustomed to the pleasures of supping on fine wines, but we often fall into the ‘supermarket trap’ – a deep, ingrained mental conditioning that makes us grab ‘anything under 6 quid with a nice label’ whenever we stray too close to the Co-op chiller cabinet. A subscription to the Decanting Club would help open our eyes to the wider winey world.

For subscription info, visit The Decanting Club website. Here.

A pouch-bourne plonk, poured with perfection

*  Beware the ‘ring and run’ tactic, utilised by numerous courier services whose employees – pressured to deliver unrealistic targets and pushed for time – don’t want to hang around waiting for you to pull on some trousers/get out of bed /walk five steps before answering the door. And while we’re on the subject, my dad used to be a postie and told me that some of his colleagues used to fill in ‘we called, you were out’ cards BEFORE going out for delivery, so they didn’t have to carry heavy packages down long garden paths. IT’S A NATIONAL DISGRACE!

** We’re good for non-apple based wines, thank you very much. In fact we’ve got over 50-odd bottles of various veg and berry boozes left over from our ‘Brew it Yourself’ experiments festering maturing in the brewing shed.

The post The Decanting Club Review appeared first on Two Thirsty Gardeners.

from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2017/10/decanting-club-review/

Frocester Beer Festival 2017 – The Review!

Thank you to the organisers of Frocester Beer Festival for another excellent weekend of boozy entertainment. We’ll gloss over the decision to replace glass pint pots with plastic (please, never again) and we won’t dwell on the choice of closing band*, simply being grateful that the problem was dealt with.

Instead we’ll remember the perfect Saturday drinking weather – warm and sunny but with enough passing light clouds to avoid fried skin – and the greatest ever line up of beers.

The highlight of the day was a setting sun, casting a pink and orange glow across Gloucestershire’s gently rolling hills, which prompted festival-goers to fold their beer lists into paper planes and launch them into the colourful sky, creating a silhouetted display of a hundred swooping, dipping and crashing aircraft. All this to a background of fiddle and banjo folk and the happy chatter of beer-talk.

For the second year running Rich had better things to do** so again the task of picking out the festival’s best beers fell to me, aided as always by my drinking pals…

Frocester Beer Festival 2017: Five Best Beers

Anarchy, Smoke Bomb, 3.9%
Smoked beers divided our group between me (I like them) and everyone else (not fans). They’re not easy to get right, but this pint was mightily impressive. Dark, but not heavy, with a fresh grainy sweetness and enough smoke to be always present without killing the rest of the flavours.

Marble, Frazzle Rock, 5.9%
One drinker in our group, Rory, decided to work his way through every porter and stout at the festival.*** For most of the day Blue Monkey’s Guerilla Special (a chocolate amaretto stout) was top choice until he noticed he’d missed out an entire section of the drinks list that included a smoked porter from Marble.**** It instantly had everyone purring with admiration: a thick, creamy beast with lovely chocolate flavours and such a subtle lick of smoke that they all decided smoky beers aren’t so bad after all. Good work, Rory.

Roosters Rockefeller, 4.4%
This Yorkshire booze wasn’t even on the list, only showing up as a last minute substitute for a failed cask. And what a bonus booze it turned out to be – an easy drinking pale ale that was gratefully guzzled at a time when the palette began to get a little weary. My even wearier tasting notes describe it as having ‘an unusual fruit lipsalve flavour’ which I’m certain was meant to be a compliment.

Woodforde, Once Bittern, 4%
Frocester’s very English Cotswold cricket ground setting demands at least one very traditional English style beer, and Norfolk’s Woodforde provided the best of these. A malt forward brown booze, sweet on the tongue, with floral and nutty notes mingling with the hedgerow hop flavours. Owzat!

Cronx, Nektar, 4.5%
One of the great things about Frocester’s beer menu is the huge number of boozes from breweries I’ve not even heard of. Cronx was one of them and I was mightily impressed with their pale ale. That menu correctly described it as possessing blackcurrant favours and aromas which were presented in a modern, fresh and juicy kind of way, with soft malt and a spicy finish to complete the piece.

My tent, pitched next to the cricket ground. After 20 years of service, and much patching up, it finally broke beyond repair while taking it down. A splendid innings.

*Guitar noodly, misery-laden songs with an Eddie Vedder impersonator on vocals. Perfectly acceptable in a dingy bar; totally wrong for beer-swilling revellers desperate for something to dance to. They soon exited stage left and were replaced by a mix tape.

**Erect a polytunnel, a chore that elicited much swearing, no doubt including phrases that started “If only…” and ended “…beer festival instead.”

***When finished he switched to the cider menu. None were worthy of a mention.

****I made an instant beeline for Marble, one of my favourite breweries, starting the day with their excellent Manchester Bitter… but we’re not allowing two beers from the same brewery in this top five.

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from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2017/09/frocester-beer-festival-2017-review-marble-cronx-woodforde-roosters-anarchy-brewing/

Review: The Mini Polytunnel

We often find ourselves drooling over the numerous polytunnels that can be found dotted over our allotment site, and dream of owning our very own to grow fruity exotica and hothouse veggies (and to maybe fill with the junk that we can’t fit in our shed). As luck would have it, First Tunnels recently contacted us and offered up one of their rather natty ‘mini tunnels’ to test. We put our name down for a 10 ft x 4 ft tunnel, which arrived promptly after ordering.

After waiting for the summertime rain to subside (approx three weeks after receiving the tunnel) we finally got round to hauling the constituent parts over to the allotment for assembly. And here are our thoughts…

You’ll want to enlist a friend to help put this polytunnel together and set aside at least half a day, as it’s deceptively DIY intensive: holes need to be drilled, wood needs to be cut to length, screws need to be lost in the long grass, swears need to be bellowed. We would also heartily recommend reading the instructions first* before heading off down the allotment as you’ll need a few tools at hand to do the job. A cordless drill is a must; you’ll need a saw for cutting the timber to length, a big old hammer, and a heavy duty stapler for fastening the cover into position.

The frame fits together relatively easily and is held firm by some of the BIGGEST nails you have EVER seen**, coupled with four sturdy corner brackets that are bolted onto the joists. The biggest challenge was covering the frame with the poly sheet – it requires a certain amount of skill to keep the cover taut whilst stapling it to the joists and adding the retaining batons. Tying up the end sections in a neat fashion was also particularly fraught; an aptitude for wrapping Christmas presents would come in very handy during this stage of proceedings. Sadly, it’s a skill we lack, hence the rather shoddy looking result pictured below. In our defence – it was getting dark and was nearly tea time***, so we rushed it a bit.

When fully constructed, our mini poly tunnel stood firm and proud and glistened magnificently in the fading sunlight. It’s a pretty weighty unit, so hopefully it’ll be able to repel the cross winds**** that tend to whip through our allotment. We’ve often watched***** fellow allotment holders’ compost bins take flight and crash through other peoples plots, but we’re counting on our tunnel to remain steadfast.

We are slightly apprehensive on the amount of ventilation that the tunnel will be able to provide – there are fold down legs that the unit can stand on for heat relief during hot spells – but we’ll have to wait until next year to test this out properly. For now, our tunnel is being used to house prematurely harvested pumpkins that were rescued from our mildewy pumpkin patch, and we can report that they are ‘orange-ing off’ nicely. Next year we will be stuffing our tunnel with hot chillies and maybe a melon or too, but for now, so far, so good…

*An unnatural act which goes against all our principles.

** See top picture, top right. Admittedly not the best indicator of scale. For all you know, I might have minuscule, Trump-esque hands that make tiny nails look MASSIVE.

*** Sausage, chips, beans.

**** and we’re not talking about the old chap on the allotment who bugles the ‘Reveille’ through his bum cheeks every time he bends over to to tend his onion sets.

***** Watched, laughed, taken photos, then retrieved.

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Our poly tunnel was supplied by First Tunnels.
Price: from £90

Go here for more info

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from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2017/09/review-mini-polytunnel/

Great Newsome: the family brewery that grows its own barley

Great Newsome Brewery is a family run business located on the East Yorkshire coast near Hull. The brewery’s farm home has been managed by four generations of the same family and produces the barley that goes into their excellent beer. I’ve been guzzling their beers and have picked out my favourites from their range, but first I caught up with family member Matthew Hodgson (who, according to the brewery’s website, ‘cracks the whip’) to find out more about the farm, the beer and how we might go about growing our own barley.

Your family has been arable farming for many generations – what made you decide to add beer brewing to your workload?
Farmers love to grumble – either it is too wet, too dry or prices for their crops, livestock etc are too low. Back in the late 90’s this was the situation we found ourselves in and, as a small family farm, we wanted to diversify into another business that could work alongside our farm. As children we holidayed down in the south west a lot and our parents would seek out the beers they couldn’t sample at home. Around that time, to make a viable business of it would have been hard, so we left the idea alone. Fast forward to 2005/06 and things had started to change, people were wanting to try local food and drink, and a number of pubs became free houses nearby so we took the plunge.

How long was it from setting up the brewery until you were happy with the beer you were producing?
It was certainly a good year before we got a settled core range together that we were happy with. I am somewhat a perfectionist and am always keeping an eye on quality and consistency, so there is always room for improvement. That said, the ultimate test is the customer and with the positive feedback we are getting at the moment we can be satisfied with what we are producing.

Your range is quite traditional, with a few modern twists thrown in. How did you go about deciding what beer styles to brew and what plans do you have for future beers?
In the first place we had to make money, so we looked at what styles would sell well. Talking to publicans and trialing a selection of beers from another brewery in local pubs certainly helped. The evolution of our beer style has been driven by what our customers have asked for and this has lead us towards classic British beer styles. Our aim has been to keep the whole process as simple and consistent as possible from the selection of raw materials right through the brewing process. As for the future, we want to continue to produce beer that is not reinventing the wheel but a drink that you can enjoy all night without even thinking about it – to me that is the sign of a good pint.

You grow the barley on your farm that goes into your beers. What varieties of barley do you grow and what makes them right for your beer?
The main variety at the moment is Concerto. It suits our farm and its heavy clay soil. Concerto is a modern variety that the maltsters want as it makes very good malt. For brewing we find it has a good bold grain, so it’s easy to mill and generally we get good extract from it. It imparts a good flavour and, in most years, has low nitrogen levels which helps prevent beer hazes forming.

How much of your barley goes towards the brewery?
We grow more than we require at the moment as this year we have planted 40 hectares, which should produce about 300 tonnes. We probably won’t require more than a 1/3 of this but it is growing year on year.

Where do you get the barley malted and how involved are you in the process?
We have all of our barley sent to Muntons at Flamborough just up the road from us. Concerto barley seems to be generally used to produce a good light ale malt and we talk to Muntons about what specification we require for our brewery. Obviously there is some seasonal variation but it is pretty consistent.

Do you have any plans to grow other brewing ingredients on your farm, such as hops?
We have some hops in the ground now which we planted last year. We are quite far north but hops should grow up here and have done so in recent years not too far away. We have grown four varieties: Challenger, Celeia, Boadicea and First Gold. The first year they did not do so well, which we sort of expected, but with a dry spell in spring they don’t seem to be establishing themselves quite as well as I had hoped. Both Challenger and Boadicea seem to be growing the best so far. So we are using them more as a marketing tool to show visitors but, when the time comes, I hope we will be able to brew a green hop beer with them.

Rich is planning on growing some barley on his allotment for brewing purposes. Do you have any growing tips for him?
Nitrogen levels in the soil must be relatively low to prevent malt that gives you hazy beer, so don’t plant it after a legume plant such as peas or beans. Try planting it after a crop that uses a lot of nutrients, such as potatoes, and don’t use manure on the soil before planting. When harvesting, make sure it is nice and dry, you don’t want damp barley to grow moulds that again will affect the quality.

How much will he need for a pint?
For an average strength beer I would suggest 15g, it doesn’t sound much does it.

 

Great Newsome Beers – the taste test

Seeing as Great Newsome is a family brewery I decided to share my haul of their beers with my Dad, Jim, each picking out our favourite from their range

Sleck Dust, 3.8%
Chosen by Nick’s Dad
This is an easy drinking, straw coloured blonde ale with a citrus hop freshness which had my dad exclaiming “hip hoppy hoorah!” on first sipping. “Smooth beer, this one” he continued, “with a subtle hint of fruit. It’s up there with the best.” Praise indeed

Frothingham Best, 4.3%
Chosen by Nick
A proper brown beer that perfectly shows off the slightly sweet, slightly nutty malt and has a decent, but not overpowering, level of bitterness. The kind of pint that’s refreshing in the summer and comforting when cold nights close in – and one that you can get stuck into over an extended session…

To find out more about the Great Newsome Brewery and their beers visit greatnewsomebrewery.co.uk

Main image: June on the Great Newsome farm.
Left to right – Matthew Hodgson, Ruby (the springer spaniel), Donna Hodgson, James Hodgson, Nick Broadhurst, Nick Hopper, Doreen Hodgson, Laurence Hodgson, Rachel Spruce, Jonathan Hodgson.

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from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2017/09/great-newsome-the-family-brewery-that-grows-its-own-barley-frothingham-best-sneck-dust/