Obscure central European beer styles. They used to be a bit of a speciality of mine. Until Scotland appeared and, like a hyperactive toddler, dragged away all my attention.
Dolores found me a very handy electronic book over the weekend. It's "Der Bier-Brauer" by A.F. Zimmermann, published in 1842. Part of the subtitle - "Erfindung der Kartoffel-Bier Brauerei (the Invention of the Potato-Beer Brewery) - tells you it wasn't published in Bavaria. Right down my street, it is. Because there are big sections of Berliner Weisse and one of my favourite lost styles, Broyhan.
Though the author had his own particular way of brewing Broyhan. He's dismissive of the need for wheat malt in the grist and suggests using potato starch or potato syrup instead. Don't ask me what potato syrup is. It seems to be a kind of sugar syrup made from potatoes. Very weird.
There's a pretty complete recipe for Potato Broyhan. Two recipes, in fact. One using potato syrup and one actual potatoes. Fascinating stuff, with full mashing details and everything. I'm considering translating and posting them. It will be a fair bit of work, what with reading the horrible Gothic script and translating the clunky 19th-century German. So much work, that I'd rather not bother with it unless I'm sure that someone wants to read it.
Here's the question: who's interested in a Potato Broyhan recipe (or two)?
Sometimes people are bloody unpleasant.
The other weekend I had to deal with a particularly unpleasant complaint.
From time to time Sunday lunchtime seems to bring out the most venomous of