For the next production, my cob-rewers favour a Porcini-infused Bière de Garde *. But then there is the trend among the local brewing noncognoscenti for seafood as a beer enhancement. This was originally an English tradition of Oyster Stouts that was adapted by Emersons for the Clam Stout, but things led rapidly downhill to such grotesqueries as Crayfish Porter and Seaweed Gose. The most recent manifestation of this trend was the "Fear Not" Smoked Eel Stout, which received mixed reviews (a local publican advises me), with some drinkers complaining that it tasted of "smoke" and "eels". I figure that the only way to exceed that will involve dried jellyfish.
* French for "beer for laying down and avoiding".
8 comments:
it tasted of "smoke" and "eels"
Shocking!
Great, now I want an Electric Eel Porter.
When the beer is a joke
With fish tastes and smoke
That's a moray!
Responses from the tasting panel for the Riddled "Salmon Chanted Evening" Special Ale were uniformly negative.
I first tasted the alleged Chinese delicacy of dried jelly fish at a banquet beside the lake of the Summer Palace in Beijing in 1978. They had the consistency and taste of rubber bands. Mao was dead (we saw the preserved and extended corpse in Tiananmen Square) - now we knew why. "Let a thousand jellyfish bloom" said nobody, not even Jiang Qing.
Also - I'm going out into the streets of Paris now. I may be some time.
My hovercraft is full of smoked eel stout!
When an eel's smoked out
And infused in your stout
That's a moray
All 'ail ol' eel ale.
"Chernobyl" was also considered as a name for the beer. I will see if I can be arsed making an alternative label.
@rhwombat: It is all about the crunch. I have been taught to regard cold jellyfish salad as a vegetarian dish, and there's an online recipe that lists it as such, though I can't find any evidence that that's true.
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