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Archive for the 'booze' Category

Ben Gould’s Blindside Lost Andes Malbec 2016

Wednesday, November 15th, 2017

As a big fan of Naked Wines Australia I was shattered to open my monthly 15 bottle case to find the first bottle in my order, the one I’d been drooling to consume, Ben Gould’s Blindside Lost Andes Malbec 2016, was missing. It had been swapped out for an equal value bottle, which is fair enough, but I thought “Noooo, not the Malbec”.

Ben Gould was great. I mentioned on his Naked Wines page that I didn’t receive one of his delectable bottles in my recent case and he sorted it with Naked Wines immediately. Within 24 hours he dispatched 3 free bottles of that wine to my doorstep. It arrived this afternoon as a distant thunder storm rolled past the valley with the first desperate sprinkles of promised rain at the end of a hot day. I’d been sweating in the garden up to my elbows in weeds for most of the afternoon. Maybe it’ll rain; but perhaps it’ll just steam until I fall on the bed sometime tonight.

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Super-Hopped Beer Kit Braggot

Thursday, September 7th, 2017

My last post on Fast & Easy Beer Kit Braggot was enough to get you started. On this occasion, I also chose to hop the braggot because it was being made in a beer style. And, yes, I went crazy with the hops. And, yes, hopping at this stage of fermentation is a little unconventional (but that’s my middle name).

At this stage, the braggot had fermented in our basement for approximately 4-5 weeks. I racked one-quarter of that braggot (a murky sink water beige colour) into a freshly sanitised 5 litre fermenter and bottled straight away with a few Citra hop pellets in each bottle; carbonated with demerara sugar. I put these bottles aside in a dark place.

That left me with the remaining 15-or-so litres of braggot in my basement that I intended to super-hop. No, that’s probably not a term, but you get the point. I wanted this braggot to pack a pucker.

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Fast & Easy Beer Kit Braggot

Thursday, August 31st, 2017

Braggot is a mead style brewed using honey and malt. To that end, braggot could be looked at as either a honey dark ale (or stout), or as a malted-mead. It was historically served as an intentionally fermented beverage, or poured as a mixture of ale and mead in the mug.

Don’t believe the ‘style advocates’. Braggot can be a lot of things, even though many people think of braggot as a particular style of beer with honey characteristics, or as a style of mead. See, I just hit you with some rules to break. Braggot can be pretty much anything you want within the confines of honey, malt, fermentation & your willingness to take a risk.

The styles and array of beverages produced in this way are as endless as your imagination. Some braggot I’ve made has fermented through to 10% ABV with a clear finish like malt-honey wine that spent three months in a fermenter and self-carbonated in the bottles over a hot summer. I’ve made braggot that brewed, carbonated and tasted like beer without more than a faint suggestion of the flavour of honey. And I’ve made crazy reaper chilli sack braggot with an ABV higher than wine (and where I made certain mistakes that won’t be repeated). It’s nothing like beer if you ferment it to a clear dry finish, or as a thick highly alcoholic portal to oblivion.

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About the Author

Steven Clark Steven Clark - the stand up guy on this site

My name is Steven Clark (aka nortypig) and I live in Southern Tasmania. I have an MBA (Specialisation) and a Bachelor of Computing from the University of Tasmania. I'm a photographer making pictures with film. A web developer for money. A business consultant for fun. A journalist on paper. Dreams of owning the World. Idea champion. Paradox. Life partner to Megan.

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