#barley malt powder

[morethansalad]

Vegan Crème Anglaise

[maltextract123]

How to choose reliable sources for malt extract

Malte extract which is widely used in the food industry is indispensable in the process of brewing, baking and confectionery industries. This ingredient defines the taste, texture as well as the quality of the final product, more so for beverages. That is why choosing the right barley malt suppliers is important in case of product quality and business success. If you are a manufacturer producing on a large scale or are a small business, then it is very important that you use the right malt extract and this makes it essential that you source for the right supplier.

Points to Consider While Choosing a Supplier

You will benefit long-term from acting prudently when assessing potential suppliers and determining whether they will help you achieve your objectives by continually delivering quality products as your business grows.

The first criterion when selecting malt extract suppliers is thus the field experience and character of the supplier. Established suppliers usually have high-quality performance and reliability and are often known to have complied with regulatory requirements. By looking into the reviews made by the customers, certifications made in the industry, and testimonials given, one can know the credibility of the supplier.

Further consideration is as to the specialization of the supplier and whether they can produce the product range. The right supplier should have various malt extract product types needed for production such as the liquid malt extract and the powdered malt extract. Largely for this reason, it is vital to guarantee that the supplier is very strict on quality assurance right from the point of acquisition of materials to the actual packaging of the final product. Thus, the issue of consistency is crucial as far as the flavour and texture of the final product are concerned and the use of this system can be a game changer.

Also, efficiency is emphasized in terms of supply and this is because the supply chain should always be on. The local suppliers who deliver on time and provide good customer service as well as respond to large orders are likely to do more for your business in the long run.

Lastly, the question of price cannot also be left out as one of the vital considerations. Although choosing from a variety of service providers it can be very tempting to stick to the lowest price, one has to be concerned about the quality of service bearing in mind that service providers will always charge differently depending on the price range.

Low prices can always beg the question of why products are so cheap; it may be due to cost-cutting, low-quality materials or wrongly mixed ingredients. On the contrary, seek for those suppliers that offer fair prices for the malt extract while at the same time guaranteeing quality.

Conclusion

Selecting an appropriate supplier of malt extract powder in India is one of the ways through which any business can either benefit or suffer. The quality, reliability of products, their prices, and most importantly customer services are good aspects of operations to focus on while selecting a supplier to work with in production.

for more information about: Malt Extract Powder Please visit at https://www.mahalaxmimaltextract.com/

[pvmmaltings]

A liquid extract derived from malted grains and cereals,Taste-Sweet and a characteristic malty flavour ,Ingredients-Barley/Wheat/Millet

[gilliansboobs]

Malted Barley Powder

[thediscohorse]

Speculation about myths and salt (Spoilers for Doctor Who 2023 Specials 2-4!)

As a lot of people have picked up on, the line about The Doctor using a salt line at the edge of the universe allowing for myth and superstition to come true in some way seems to have paid off with The Toymaker. Not only was The Toymaker(likely) able to come into the main universe because of The Doctor's actions, but near the end of the episode Kate tells Unit personnel to surround The Toymaker's Box in a circle of salt.

Well, people have also noticed that in The Goblin Song, there's the line, "He's the Goblin King, yes the Goblin King! He's not a *myth*, he's an actual thing!"

Now, while that line does seem to feed into myth being an important part of the upcoming episodes, there's something else about The Goblin Song I haven't seen mentioned. Salt. When talking about seasoning the baby, salt is both the first and last seasoning mentioned and the only one mentioned twice. Quote, "Eat the baby, add some *salt*! Bay leaves, barley, powdered malt. Now baby's *salted*, she's a treat."

I just find it interesting that all three times that myth becoming reality is mentioned or used, salt is involved in some way. Could be an absolute coincidence, but of course, we all know how much the Goblin King loves coincidence.

[pancakeke]

"malted" grains are the same as "sprouted" grains. the process of germination breaks starches down into sugars, making them sweet.

malted milk is powdered milk that also contains a sweetener made from malted barley (called malt extract, or just malt).

a "malt" as in the dessert is a milkshake that also contains a couple spoonfuls of malted milk powder.

study this. there will be a test.

[calystarose]

Okay. So, this was me fucking about. And I like to reinvent wheels whenever possible, so I did ZERO research. *pats self on back*

This is the one, the only (because I am NEVER doing this again), Oatmeal Cinnamon Potion (IDK what to call it).

342g quick oats 7g powdered cinnamon 700 ml water

2024-04-22 set to soaking, under airlock at 1:40p, going to try to leave it for 24 hours to soak the oats, then puree & strain, then add honey or maybe maple syrup & yeast

2024-04-23 300ml water, puree oats & cinnamon, strain, squeeze, strain, fucking squeeze and squeeze some more ended up with 400ml fluid after I got tired of dealing with it (I basically tossed the other 400ml)

400ml oatmilk essentially 100ml maple syrup (sold by the fluid ounce) 75ml barley malt (sold by the weight, so fuck that) 200ml water 1/2 tsp fermaid o 1/2 packet k1-v1116 yeast 125ml water (set aside to add to must once I'm sure it won't overflow)

I love the process, I love the process, it's the journey, not the destination!

However, if this doesn't turn toxic, it should be yummy. It smells and tastes good already (or well it did when I tasted it before adding the yeast).

[gwendolynlerman]

Deutschribing Germany

Cuisine

Meal times

The German proverb Iss dein Frühstück wie ein Kaiser, Mittagessen wie ein König und Abendessen wie ein Bettler (Eat your breakfast like an emperor, lunch like a king, and dine like a pauper) sums up the German outlook toward meals.

A typical day begins with Frühstück (breakfast), when people drink coffee, tea, or hot cocoa and eat muesli with yogurt or milk or bread with butter, jam, honey, chocolate and hazelnut spread, sausage, or cheese. Some people also drink juice and eat a boiled egg. This usually takes place between 6 and 8 a.m. Children usually eat a mid-morning snack at school called Pausenbrot (recess sandwich) that consists of a sandwich, a piece of fruit, or a muesli bar. The adult version is called Zwischenmahlzeit (in-between meal).

Mittagessen (lunch) takes place between 12 and 2 p.m. A typical lunch dish includes potato salad with sausage or meatballs and meat with potatoes or vegetables. It is common for family members and friends to gather between 3 and 5 p.m. for Kaffee und Kuchen (coffee and cake).

Abendessen (dinner) is eaten between 6 and 7 p.m. Sometimes it is a light cold meal with bread and cold cuts, in which case it is called Abendbrot (evening bread). Dinner normally consists of a salad or soup, bread, cheese, meat or sausages, mustard, and pickles.

Dishes

German cuisine varies from region to region, and what is considered typically German is actually typical in the south, mainly Bavaria, where cuisine is similar to that in Austria. There are also international varieties such as doner kebab, pizza, sushi, Chinese food, Greek food, Indian food, and Vietnamese food.

Bread and sausage are staples of the German diet. There are about 600 types of bread and almost 1,500 sausage varieties, including Bratwurst (made of ground pork, beef, or veal and spices) and Weißwurst (white sausage eaten with sweet mustard, a pretzel, and beer).

The national alcoholic drink is beer, of which there are many varieties, including Helles (a pale lager beer produced in southern Germany), Radler (a beer mixed with lemonade), and Weizenbier (a top-fermented beer brewed with a large proportion of wheat relative to the amount of malted barley).

Berliner/Krapfen/Pfannkuchen

These sweet dough dumplings, filled with jam and glazed with powdered sugar, are known as Berliner in northern and western Germany, Pfannkuchen in eastern Germany, and Krapfen in southern Germany.

Birnen, Bohnen und Speck

Birnen, Bohnen und Speck (pears, beans, and bacon) is a dish made with pears, green beans, and bacon, accompanied by potatoes. It is eaten in Bremen and Lower Saxony.

Bratkartoffeln

Bratkartoffeln (fried potatoes) are fried potato slices with diced bacon and/or onions.

Brezel

Brezeln (pretzels) are baked pastries made from dough and shaped into a symmetrical knot. They are typically seasoned with salt, but can also have toppings such as cheese or seeds.

Brot

Brot (bread) comes in many different types, from white wheat bread (Weißbrot) to gray (Graubrot) to black (Schwarzbrot), which is actually dark brown rye bread. Some breads contain both wheat and rye flour and are called Mischbrot. Others have seeds such as linseed and sunflower seeds and are wholegrain (Vollkornbrot). Bread can also be made from spelt (Dinkelbrot), rye (Roggenbrot), or a mix of these with wheat.

Brötchen (bread rolls) are also very common and can be made from the same cereals and seeds as normal bread.

Currywurst

Currywurst is Berlin's most famous dish and consists of a pork sausage with ketchup and curry powder.

Eierschecke

Eierschecke, whose name is derived from a tripartite piece of clothing, consists of three layers: the bottom one is either a yeast dough or made with baking soda, the middle layer is a cream made of quark, vanilla, butter, egg, sugar, and milk, and the top one is made from eggs, butter, sugar, and vanilla pudding powder. It is a specialty from Saxony and Thuringia.

Fischbrötchen

A Fischbrötchen (fish bread roll) is a sandwich made with various fish, either pickled or fried, and onions, common in northern Germany.

Flammkuchen

Flammkuchen means "pie baked in the flames" and originates from Baden in Baden-Württemberg and the Palatinate in Rhineland-Palatinate. It is similar to a pizza with thin crust covered with crème fraîche, onions, and lardons.

Frikadellen

Frikadellen are flat-bottomed, pan-fried meatballs of minced meat. They are commonly eaten with pasta salad or potatoes, or in a bread roll with mustard.

Himmel und Erde

Himmel und Erde (heaven and earth) is a dish with mashed potatoes, stewed apples and fried blood pudding. Potatoes are also called Erdäpfel (ground apples), so it is a meal made with apples that grow above and under the earth. It is popular in the Rhineland in Rhineland-Palatinate and North Rhine-Westphalia, Westphalia in North Rhine-Westphalia, and Lower Saxony.

Kirschenmichel

Kirschenmichel is a kind of bread pudding made with cherries and served hot with vanilla sauce. It is typically eaten in Franconia in Bavaria and Thuringia, the Palatinate, Baden-Württemberg, and Hesse.

Klöße/Knödel

These dumplings are known as Klöße in northern, central, and western Germany and Knödel in southern Germany. They are usually made from flour, bread, or potatoes. There are different varieties, including dumplings made of ground liver or breadcrumbs.

Kohlroulade

A Kohlroulade (cabbage roll) consists of cooked cabbage leaves wrapped around a meat filling seasoned with garlic, onion, and spices. Rinderrouladen are similar but consist of bacon and onions wrapped in beef.

Labskaus

Labskaus is a dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber. It is typically eaten in northern Germany.

Leberkäse

Leberkäse ("liver-cheese") is eaten in Franconia, Saarland, and Swabia in Bavaria and Baden-Württemberg. It consists of beef, pork, and bacon that are finely ground and then baked as a loaf in a bread pan. It is served with an egg and mashed potatoes.

Leipziger Allerlei

Leipziger Allerlei was invented in Leipzig and consists of a mixture of peas, carrots, green beans, asparagus, morels, and celery. It may also contain broccoli, cauliflower, or corn. It is served with potatoes and a sauce made from crayfish butter, crayfish tails, and semolina dumplings.

Marmorkuchen

Marmorkuchen (marble cake) has a streaked appearance, achieved by lightly blending light and dark batter. It can be a mixture of vanilla and chocolate.

Maultaschen

Maultaschen ("mouth bags") are large meat-filled dumplings typical of Swabian cuisine. They can also be filled with spinach, onions, and spices and can be either served with broth or cut into slices and fried with eggs.

Pfefferpotthast

Pfefferpotthast (boiled meat pepper pot) is a traditional Westphalian stew made with beef, lard, onions, and spices. It is served with boiled potatoes and salad in the summer and pickled cucumbers and beetroot in the winter.

Pinkel mit Grünkohl

It is a dish made from slowly cooked kale served with Pinkel, a salty sausage eaten mainly in Bremen and Lower Saxony.

Quarkkäulchen

A Quarkkäulchen ("little quark ball") is a Saxon dish made from quark, mashed boiled potatoes, flour, an egg, and lemon peel. The dough is then baked in the form of a pancake and eaten hot with sugar and cinnamon or with fruit, whipped cream, and vanilla ice cream.

Reibekuchen

These potato pancakes are served with black bread, sugar beet syrup, or stewed apples. They are common in many areas of the country, but the name is characteristic to the Rhineland.

Rollmops

Rollmops ("rolled pug/fat young boy") are pickled herring fillets, rolled around a savory filling, usually consisting of onion and a pickle. It is a specialty from Berlin.

Sauerbraten

Sauerbraten is regarded as the national dish of Germany. It originally comes from the Rhineland and consists of large pieces of beef or horse meat, marinated in a spicy water-vinegar mixture before baking and served with Klöße.

Sauerkraut

Sauerkraut is finely cut raw cabbage fermented by lactic acid bacteria.

Saumagen

Saumagen ("sow's stomach") is popular in the Palatinate and consists of a pork's stomach filled with pork, sausage meat, and potatoes. It is usually served with mashed potatoes or Bratkartoffeln and Sauerkraut.

Schnitzel

A Schnitzel is a fried, breaded thin piece of meat, typically pork or beef. Although the most famous one is Wiener Schnitzel (Viennese style), there are other kinds, including Jägerschnitzel, with mushroom sauce; Rahmschnitzel, with cream sauce, and Zigeunerschnitzel, with a sauce made with tomato, bell peppers, and onion.

Schupfnudel

Schupfnudel are thick noodles typical of southern Germany. They are usually made from flour or potatoes and eggs and served with Sauerkraut.

Schwarzsauer

Schwarzsauer ("black sour") is a North German blood soup with spices cooked in vinegar.

Schwarzwälder Kirschtorte

Black forest cake is a chocolate and whipped cream cake with a cherry filling and cherries on top.

Schweinshaxe

Schweinshaxe is a typical Bavarian dish of roasted ham hock served with Sauerkraut. A variation of this dish is known elsewhere as Eisbein ("ice leg"), in which the ham hock is pickled and slightly boiled.

Schwenkbraten

Schwenkbraten is a pork neck steak marinated in spices and onions. It is originally from the Saarland and grilled on a Schwenker, a grill that hangs on a chain over a wood fire.

Spaghettieis

Spaghettieis (spaghetti ice cream) is an ice cream dish made to resemble spaghetti. Vanilla ice cream is extruded through a modified Spätzle press to give it the appearance of spaghetti. It is placed over whipped cream and topped with strawberry sauce to simulate tomato sauce and either coconut flakes, grated almonds, or white chocolate shavings to represent Parmesan cheese.

Spätzle

Spätzle (little sparrow) are hand-made egg noodles, originally from Swabia. They are the main ingredient of several dishes, such as Käsespätzle (Spätzle with cheese) and Linsen mit Spätzle (lentils with Spätzle).

Streuselkuchen

Streuselkuchen ("crumb cake") is made of yeast dough covered with a sweet crumb topping (Streusel). The recipe originated in German Silesia.

[katikoo]

a bagel

hi here's a bagel recipe <3

Dough

1 tablespoon (9g) instant yeast

4 cups (480g) King Arthur Unbleached Bread Flour

2 teaspoons (12g) table salt

1 tablespoon (9g) non-diastatic malt powder or 1 tablespoon (14g) dark brown sugar, or barley malt syrup

1 1/3 cups (303g) water, lukewarm

Water bath

2 quarts (1814g) water

2 tablespoons (18g) non-diastatic malt powder or 2 tablespoons (28g) dark brown sugar, or barley malt syrup

1 tablespoon (14g) granulated sugar

 

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients and knead vigorously for 10 minutes (if you're using an electric mixer) or up to 15 minutes (if you're kneading by hand). Since we're using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten. The dough will be quite stiff; if you're using a mixer it will "thwap" the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer.

Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours.

Lightly grease two baking sheets, or line them with parchment and grease the parchment. Transfer the dough to a work surface, and divide it into eight pieces (for large bagels), or 12 pieces (for standard-size bagels).

Working with one piece at a time, roll it into a smooth, round ball. Place the balls on one of the prepared baking sheets. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly.

-

While the dough is resting, prepare the water bath by heating the water, non-diastatic malt powder (or brown sugar or barley malt syrup), and sugar to a very gentle boil in a large, wide-diameter pan. Preheat your oven to 425°F.

Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 1 1/2" to 2" in diameter. Place six bagels on each of the baking sheets.

Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.

Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a rack.

[mycochaos-oldacnt-plzfollownew]

u/wayb223 asked: “Which type of Agar do you prefer and why?”

Mycochaos response:

You should practice different kinds, honestly. Putting your genetics library through different agar over time keeps it healthy and virile, reducing likelihood of senescence. Here are some ones I enjoy:

1L recipes all sterilized for 30-45 (nothing more than 45 for risk of caramelizing sugars, making the agar useless and promoting of unfavorable mycelial characteristics once caramelized) at 15PSI (w/ 10 min venting):

*Basic MEA (Malt extract agar) for 1L (halve for 500mL recipes): 20g agar + 30g tan malt (+ optional 1g nutritional additive)

*Basic grain soak Agar for 1L: boil grains for 45 minutes, drain grains using the liquid drained for your 1L agar liquid contribution. 20g agar for 1L and 1-2g of gypsum

*Stamets MYPA / MYA (Malt Extract, Yeast Agar) -20 grams tan malt (brewers malted barley) per 1L -2 grams nutritional yeast per 1L -20g agar per 1L -1g peptone per 1L

*Stamets PDYA / PDYPA (Potato Dextrose Yeast) Agar: -boil 300g of sliced potatoes for 1 hour, drain that water off into your agar media container, holding back the potaters, a total volume of 1L for this recipe (or half variables for 500mL pours) -10g dextrose (C6H12O6) -20g agar per 1L -2g yeast per 1L -(optional)1g peptone (soy based)

*Stamets/Pollock Dog Food Agar (DFA): - 20g dry dog food (assumedly ground up into powder before being added) -20 g agar -5g malt or glucose

*Stamets Oatmeal, Malt, Yeast enriched agar (OMYA): -80g instant oatmeal -20g agar -10g malt sugar -2g nutritional yeast

[growvitanutrition10]

Uncover Why Kids Should Drink Malt-Based Drinks

A nutritious beverage derived from malted barley, wheat or any other starchy substance, a malt drink mix specifically designed for children is often combined with milk powder, vitamins and minerals. It offers developing kids a delicious and nutritious substitute for delicious foods since it provides essential minerals such as calcium, iron, and B vitamins. These mixtures, which are well-liked by parents, improve the flavour of milk while providing enjoyable and tasty assistance for kids' general development, growth, and immunity.

Remarkable Health Advantages of Malted Drinks for Children

Typically brewed from malted barley, wheat, and other grains, the products contain essential nutrients that are necessary for proper child development. The following are the main advantages of malt-based beverages for kids' health:

Rich Source of Vital Nutrients

Beverages from the malt are also full of some nutrients like proteins, nutrients, and minerals which are crucial for the general well-being of an infant. Some of them are B1, B2, B3, and B6 which facilitate the generation of strength, proper functioning of the mind, and the health of the skin. These drinks additionally comprise calcium and iron, which are vital to aid bone fitness and save you from anaemia.

Encourages Development and Growth

Malt-based drinks are also rich in proteins essential in the creation of new muscles and tissues in growing children in instances when the muscles and tissues are injured. These amino acids contribute to general body growth by supporting muscles in the body. Vitamin D together with calcium is important for good hair and bone growth.

Improves The Digestive System

It is rich in dietary fibre which aids in digestion and is good for the intestines. The enzyme content in Malt assists in the digestion of portions, hence enhancing the absorption of nutrients in children. This may improve the overall well-being of the gut and decrease certain issues such as constipation.

Increases Vitality and Strength

Malt-based beverages should be recommended for energetic youngsters who may need to seek energy to enhance their performance in daily activities because it has a high content of carbohydrates. Protein shake readily digested Protein shake enables young persons involved in sporting activities and other youthful activities to sustain energy all day.

Immune system support

Health drinks containing malt tastes may help to provoke appetite in selective eaters and guarantee their vitamin intake. Some of the most commonly supplemented ingredients include iron and zinc, Vitamin C, and Vitamin B-complex. All of these nutrients are vital in maintaining a healthy immune system ability in the human body. Thus, they spend more time in school or engaged in other activities.

Conclusion

Malt-based beverages for kids are on the market mainly because of their taste ability and nutritional value. The best Chocolate drink for kids serves as a good alternative for a kid’s diet. The reason why these beverages are popular for the general welfare of the kids is because they contain vitamins and minerals.

For more information about: nutricious drink for kids Please visit at https://growvita.in

[maltextract123]

How are malt extracts beneficial to our body due to their nutritional value?

Malt extract powder is a condensed liquid or solid product obtainable from malted barley or any other cereal starchy end product. It has for a long time been an essential component in diverse food products and drinks because of the nutritional benefits it possesses. Because of this, malt extract suppliers are always an essential link in ensuring industries have this vital ingredient which has so many uses ranging from confectionery products to nutritional products. Malt extract plays a rich palette of medical benefits and is needed for those who are looking for effective and healthy food supplements.

Excellent Source of Nutrients

Malt extract powder is recognized as rich in nutrient value; it contains vitamins, minerals and amino acids necessary for the human body. Among the many advantages of malt extract, it has many B vitamins especially B1 (thiamine), B2 (riboflavin), B3 (niacin), and B6 vitamins. These vitamins are important in energy metabolism, for the brain and the nervous system. Also, there are minerals such as potassium, magnesium, and phosphorus which can all be found in malt extract; these minerals help in bone and muscle function, fluid balance, and metabolism respectively.

Furthermore, malt extract has dietary fibre which is essential in digestion thus ensuring proper functioning of the intestines. The component of fibre makes this food have an effect on bowel movements and may help one avoid constipation. Malt extract also contains a natural mixture of sugars to supply energy in short supply or in demand at the moment.

Facilitation of digestion process and energy requirements in the body

Malt extract liquid in India has been established to offer many positive impacts after its consumption most especially on the digestive system. Malt has enzymes which help in the degradation of substances like carbohydrates to simpler sugars thus making it easy for absorption in the body. This product belongs to the group of digestive aids and can enhance gut health as well as help to address some challenges including bloating and indigestion. Malt extract also assists the body in the breakdown of food hence ensuring one gets the highest nutritional value possible from the food we take.

Apart from the digestive advantages, malt extract has also been proven to have an energy boon. Here, it works as a natural energy-boosting sugar supply which does not produce energy high and sudden energy low as most of the refined and processed sugars. Youngers especially athletes and people with an active lifestyle prefer these malted products as the products that will boost them during workouts or help them recover after training.

Conclusion

Malted barley powder manufacturers offer manufacturers a product that has wide uses and comes with added nutritional value. A good supply of vitamins, minerals and dietary fibre, Malt extract helps in power generation, digestion and wholesome life. They make certain that purchasers of these merchandise might be able to get pleasure from the taste of this natural component as well as the health blessings that they could get from malt extract.

for more information about: Malt Extract Liquid Please visit at https://www.mahalaxmimaltextract.com/

[pvmmaltings]

Chicory Liquid (CHL) , Product Details A liquid extract derived from roasted chicory ,Taste-Characteristic Bitter-sweet ,Ingredients Chicory roots

[singlemaltrussell]

World whisky review #98: Circumstance Organic Single Grain Wheat Whisky 2:3:1:32:42

Category: Single Grain (organic malted wheat and  malted barley)

Distillery: Circumstance Distillery

Region: Bristol, England

Bottler: Distillery Bottling

Series: Single Grain Organic Whisky

Age: 42 months

Cask(s): Cider  conditioned ex-bourbon and chestnut  

ABV: 46.1%

Fermentation: 14 day Saison and Bavarian wheat yeast

_______

𝙽𝚘𝚜𝚎: Apple blossom and floral sweetness developing into sharper, but not too sharp green grape, kiwi and green melon on a bed of vanilla cream. Wood spice comes courtesy of zesty nutmeg and mace. Over time the fruit becomes pear drops, green apple and lime boiled sweets.

𝙿𝚊𝚕𝚊𝚝𝚎: Crisp white wine!  White grape, cooking apple, greengauge lime peel. Slickly viscous like deep chilled schnapps on the approach but losing some sweetness and heading to dryness and minerality towards the mid-palate

𝙵𝚒𝚗𝚒𝚜𝚑: More cooking apple acidity now dampened by runny honey. Sandy, powdered mustard and ginger with horseradish heat. Lime cordial shandy diluted with flinty, oily mineral water

_______

𝙽𝚘𝚝𝚎𝚜: There are lots of rules and regulations in whisky making and Circumstance is a distillery that has shown real understanding of what they are and why they are, so that they can say “F*ck no - Hold my beer”. 

I’ve been following them for a few years and they keep putting out really tasty and interesting spirits that quite regularly, for one regulatory reason or another, might not be able to be called whisky. 

This one *is* being called a whisky and is a wheat-heavy, organic single grain that has a couple of eye-grabbingly controversial points to its production that make it both attractive and taboo. 

Cider seasoned ex-bourbon casks with secondary chestnut maturation? How risque. Remember the Glen Moray affair?

If this was scotch, no doubt the SWA would be browsing their phone book for (what I imagine are) their regularly employed contract assassins. But Bristol, being in the southwest of England, is safely out of their jurisdiction.

The distillery has also decided not to sign up to the English Whisky Guild, an emergent somewhat equivalent body to the SWA with some familiar production constraints, as it would potentially limit their rebellious tinkering.

And I say more power to them. The further out they push the boat, the better the results, and this bottle is another success in that vein. 

The cider seasoning has made it unexpectedly wine-like in its crisp green acidity. It goes really well with the needle-fine spice of the chestnut, while the oiled and sweet grains are a measured counterbalance rounded out by the late mineralic wheat beeriness.

I like Circumstance a lot. Theyre habitual line-steppers who seem only too happy to go places nobody else will dare, and then make tasty stuff when they get there. 

Creative subversion. Very Bristol. 

----

𝚂𝚌𝚘𝚛𝚎: 8.4 𝑴𝒖𝒔𝒄𝒂𝒅𝒆𝒕-𝑾𝒂𝒍𝒌𝒆𝒓

𝚂𝚌𝚊𝚕𝚎

𝟿.𝟼 - 𝟷𝟶 𝚃𝚑𝚎𝚘𝚛𝚎𝚝𝚒𝚌𝚊𝚕𝚕𝚢 𝙿𝚘𝚜𝚜𝚒𝚋𝚕𝚎

𝟿 - 𝟿.𝟻 𝙲𝚑𝚎𝚏‘𝚜 𝙺𝚒𝚜𝚜

𝟾.𝟼 -𝟾.𝟿 𝙳𝚎𝚕𝚒𝚌𝚒𝚘𝚞𝚜

𝟾 - 𝟾.𝟻 𝚅𝚎𝚛𝚢 𝙶𝚘𝚘𝚍 

𝟽.𝟼 - 𝟽.𝟿 𝙶𝚘𝚘𝚍

𝟽 -𝟽.𝟻 𝙾𝙺, 𝚋𝚞𝚝…

𝟼 - 𝟼.𝟿 𝙰𝚐𝚛𝚎𝚎 𝚝𝚘 𝙳𝚒𝚜𝚊𝚐𝚛𝚎𝚎

𝟻 𝙽𝚘

𝟺 𝙽𝚘

𝟹 𝙽𝚘

𝟸 𝙽𝚘

𝟷 𝙸𝚝 𝙺𝚒𝚕𝚕𝚎𝚍 𝙼𝚎. 𝙸‘𝚖 𝚍𝚎𝚊𝚍 𝚗𝚘𝚠

https://www.whiskybase.com/whiskies/whisky/257742/circumstance-organic-single-grain-wheat-whisky

https://www.reddit.com/r/worldwhisky/comments/1f86dnj/world_whisky_review_98_circumstance_organic/

https://www.reddit.com/r/worldwhisky/comments/1f86dnj/world_whisky_review_98_circumstance_organic/

[jjsanguine]

Foodie sanguine: barley malt syrup pancakes

I used the syrup in an egg wash and didn't want to waste the leftover so I decided to make 1 persons worth of pancakes. I could probably have put some oil or butter in the batter but eh.

Ingredients

1 egg

50g barley malt syrup (1)

100g flour (2)

125g milk

Pinch of salt

Cocoa butter chips (3)

Method

Mix everything except cocoa butter in a mug.

Oil your frying pan with cocoa butter chips. (3)

I'm going to assume you know how to fry pancakes.

Notes

Malt syrup isn't that sweet it turns out, so there's like twice the amount (by weight) of sweetener compared to if I was using sugar. These still aren't very sweet so you could add a teaspoon or two of sugar if you like.

I used ½ plain flour and ½ brown flour. No self raising or baking powder involved because I like English style pancakes. That's also why this batter is so runny.

I have a bunch of cocoa butter chips for an unrelated reason and like to use them for pancakes because it's less faff, but basically any oil will do. Except red palm oil. Don't use that.

[govindtbrc]

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