Taking Stock (1)
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www.redstate.com: Latest entries for Front Page (11)
4 weeks, 1 day
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Well, before we start all the recriminations and the strategerizing, or even the post-mortems, lets just look at what we're left with; what do we hold from which to plan a return? The picture here this morning looks surprisingly like the picture in the aftermath of the 1992 election. Senator Obama appears to have won the popular vote by about five points - it will probably be closer to six when all the votes are ...
Belgian Wit Recipes – White Beer Styles (1)
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BeerSmith Home Brewing Beer Blog (0)
1 month
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Belgian Wit is a wonderful light, refreshing beer that narrowly avoided extinction to become a popular hit here in the United States. This week we’ll take a look at the history, brewing and recipes for Belgian Wit and White Beer. History Belgian Wit goes by many names, all variations of the term “White Beer”. In French it is called “Biere Blance”, while the Flemish name is Wit or Witbier which is pronounced “Wit” or “Wet) ...
Scotch Ale Recipes: Beer Styles (1)
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BeerSmith Home Brewing Beer Blog (0)
2 months, 4 weeks
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Scotch Ale brings forth visions of fog filled bogs, dimly lit pubs and a hearty pint of ale. Scotland has always had its own distinct brewing style with an array of unique beers from the 60/- shilling light Scottish ale to the “wee heavy” strong ales. This week we examine the history of scotch ales as well as some Scottish ale beer recipes. Scotch ale can be divided into roughly four categories. The standard ale ...
Soft Pretzels: A Recipe for Bavarian Pretzels (1)
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BeerSmith Home Brewing Beer Blog (0)
7 months
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Nothing goes better with a cold homebrewed beer than a big soft pretzel fresh from the oven! Today we’re going to set homebrewing aside and look instead at a recipe for large, Bavarian beer pretzels . Below is a recipe I’ve used for years to create delicious pretzels at home: Soft Pretzel Recipe - makes one dozen large pretzels: 1 packet active dry bread yeast 1 cup warm water 2 tablespoons soft butter or margarine ...
