These recipes come to us from Barry Salem as seen and discussed in Chop & Brew Episode 122 in which we sampled the two variations of jerky that Barry had made from venison cut into 1/4-inch strips. These recipes are written to be smoke-dried. See the video for his tips on dehydrating the meat instead
Comfort food at its best, sirloin and onions slow-cooked in porter for a dark, roasty carbonnade. Recipe by Mark Stutrud, founder of Summit Brewing Company as discussed in our 12 Beers of Christmas 2020 video. Ingredients Six-pack of Summit Great Northern Porter (or your favorite available porter) Flour, salt and pepper — to taste, for
On October 10, 2020 the world was invited to participate in the annual Norsk Kornølfestival, an event that works to celebrate and preserve the traditional brewing culture and methods of Norway. This year it was held virtually due to concerns of COVID-19. The silver lining of that situation is that it allowed interested people from
