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Wild fermented hot sauce. November 7th, 2016. Making your own wild fermented hot sauce or salsa is fairly simple. I use a few special things to make it a bit easier but they’re not strictly necessary. You can easily make this with equipment you likely have around the house. If you’ve fermented your own sauerkraut before then this process will look very familiar to you. 1 12oz can of chopped pineapple. A few cloves of garlic. Half of a sweet onion. Filed under Wild fermentation. September 17th, 2016.

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Wild fermented hot sauce. November 7th, 2016. Making your own wild fermented hot sauce or salsa is fairly simple. I use a few special things to make it a bit easier but they’re not strictly necessary. You can easily make this with equipment you likely have around the house. If you’ve fermented your own sauerkraut before then this process will look very familiar to you. 1 12oz can of chopped pineapple. A few cloves of garlic. Half of a sweet onion. Filed under Wild fermentation. September 17th, 2016.

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1 wild yeast

2 blog

3 1lb jalapenos

4 salt

5 spontaneous fermentation

6 hot sauce

7 wasp saison tasting

8 appearance

9 aroma

10 taste

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Home | Mute Dog Fermenting | mutedog.beer Reviews

https://mutedog.beer

Wild fermented hot sauce. November 7th, 2016. Making your own wild fermented hot sauce or salsa is fairly simple. I use a few special things to make it a bit easier but they’re not strictly necessary. You can easily make this with equipment you likely have around the house. If you’ve fermented your own sauerkraut before then this process will look very familiar to you. 1 12oz can of chopped pineapple. A few cloves of garlic. Half of a sweet onion. Filed under Wild fermentation. September 17th, 2016.

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mutedog.beer

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Raw brett ale tasting | Mute Dog Fermenting

http://www.mutedog.beer/blog/raw-brett-ale-tasting

Raw brett ale tasting. December 5th, 2015. Fairly clear light straw color with minimal head that dissipates quickly into a thin surface lacing. Vastly different from the other raw beers. Slightly hoppy with a rustic barnyard note: earthy, herbal. Grainy, herbal, a touch of citrus/lemon, funk throughout. I love it. The taste is everything I want out of a farmhouse ale. Fairly thin but not watery; hard to explain. Filed under Raw ale. Raw Spruce Ale Tasting Notes. Raw Cypress Lemon Balm Tasting. Opposite t...

2

Dry hop run down | Mute Dog Fermenting

http://www.mutedog.beer/blog/dry-hop-run-down

Dry hop run down. February 5th, 2016. A member of my. Brought a ton of hops to our Christmas party in January to give out and I went home with three good sized bags of hops. Two of which were Chinook, which I really dislike when used for bittering. I mentioned on twitter that I wasn’t sure what to do with all of these chinook hops. And another member of the club, Tyler, tweeted back that he was in the same boat. I suggested we try them as dry hops:. Quite lemony, herbal. Herbal, slight lemon. I was surpr...

3

Blog | Mute Dog Fermenting

http://www.mutedog.beer/blog

Wild fermented hot sauce. November 7th, 2016. Making your own wild fermented hot sauce or salsa is fairly simple. I use a few special things to make it a bit easier but they’re not strictly necessary. You can easily make this with equipment you likely have around the house. If you’ve fermented your own sauerkraut before then this process will look very familiar to you. 1 12oz can of chopped pineapple. A few cloves of garlic. Half of a sweet onion. Filed under Wild fermentation. September 17th, 2016.

4

| Mute Dog Fermenting

http://www.mutedog.beer/blog/categories/wild-fermentation

Wild fermented hot sauce. November 7th, 2016. Making your own wild fermented hot sauce or salsa is fairly simple. I use a few special things to make it a bit easier but they’re not strictly necessary. You can easily make this with equipment you likely have around the house. If you’ve fermented your own sauerkraut before then this process will look very familiar to you. 1 12oz can of chopped pineapple. A few cloves of garlic. Half of a sweet onion. Filed under Wild fermentation. March 10th, 2017.

5

| Mute Dog Fermenting

http://www.mutedog.beer/blog/categories/raw-ale

Raw brett ale tasting. December 5th, 2015. Fairly clear light straw color with minimal head that dissipates quickly into a thin surface lacing. Vastly different from the other raw beers. Slightly hoppy with a rustic barnyard note: earthy, herbal. Grainy, herbal, a touch of citrus/lemon, funk throughout. I love it. The taste is everything I want out of a farmhouse ale. Fairly thin but not watery; hard to explain. Filed under Raw ale. Raw Cypress Lemon Balm Tasting. July 17th, 2015. This is a malty beer wi...

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thesmokingbottle.com

foil-pan4 – The Smoking Bottle

https://thesmokingbottle.com/foil-pan4

In search of great beer and fire cooked food. January 19, 2014. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email. Notify me of new posts via email.

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The new plan – The Smoking Bottle

https://thesmokingbottle.com/2015/11/13/the-new-plan

In search of great beer and fire cooked food. November 13, 2015. November 13, 2015. Now that I got that first post. Out of the way, there are going to be some changes around here. First off, you can now check out The Smoking Bottle on Facebook. I plan on sharing things like what’s cooking on the grill, photos from events, or news in the beer world. It will not be too often and I promise I will never post cat photos, no matter how grumpy. Secondly, there is the new address. The old. Is now in action.

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foil-pan2 – The Smoking Bottle

https://thesmokingbottle.com/foil-pan2

In search of great beer and fire cooked food. January 19, 2014. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email. Notify me of new posts via email.

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The proof is in the barrel – The Smoking Bottle

https://thesmokingbottle.com/2011/12/14/the-proof-is-in-the-barrel

In search of great beer and fire cooked food. The proof is in the barrel. December 14, 2011. December 14, 2011. I’ve had a few chances to play around with the Gueuze barrel chips. Now and thought I’d share my findings (on both grilling use and beer use). The chips have been used to add some smoke to pork, fish, and numerous chickens. Result… Shocker, the smoke flavor is just like oak! Gueuze Barrel chips are great for a quick burst of smoke when grilling. Don’t bother using them for long smokes. Click to...

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Daddy’s little helpers – The Smoking Bottle

https://thesmokingbottle.com/2014/01/20/daddys-little-helpers

In search of great beer and fire cooked food. Daddy’s little helpers. January 20, 2014. January 20, 2014. First off, for the past couple years I have been using terracotta flower pot bases and tin-foil in my water pan instead of water. This is definitely nothing new. That alone is not enough to keep the fire under control. Luckily I now have the PartyQ from BBQ Guru. I installed years ago for my wireless Maverick ET-73. How I use the PartyQ:. Install Maverick ET-73 and PartyQ. And assemble the WSM. Click...

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Fire roasted coffee – The Smoking Bottle

https://thesmokingbottle.com/2016/02/08/fire-roasted-coffee

In search of great beer and fire cooked food. February 8, 2016. February 10, 2016. Near her office, part of my brain woke up from its coffee coma. After 10 years I was addicted again. The smell of good coffee puts me in a euphoric trance. A complex melange of nuts, chocolate, leather, earth, tobacco, ripe fruit, leaves, and more. When something like that gets a hold of my imagination I want to dive into it. For their rotisserie (Only in Europe at the moment). It looked perfect. But would it work? On my f...

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foil-pan3 – The Smoking Bottle

https://thesmokingbottle.com/foil-pan3

In search of great beer and fire cooked food. January 19, 2014. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email. Notify me of new posts via email.

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foil-pan1 – The Smoking Bottle

https://thesmokingbottle.com/foil-pan1

In search of great beer and fire cooked food. January 19, 2014. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email. Notify me of new posts via email.

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Hogtied – The Smoking Bottle

https://thesmokingbottle.com/2012/09/19/hogtied

In search of great beer and fire cooked food. September 19, 2012. September 19, 2012. Pork tenderloin gets cooked around here quite a lot. 1-2 slices of bread depending on size (cubed and toasted). 1 tsp dried sage. 1/4 cup coarsely chopped pecans. As usual I didn’t take notes on the sauce so this is an approximation. 1 medium onion, chopped. 1/3 – 1/2 cup whiskey depending on how boozy you want it. 4 tbs maple syrup. 3/4 cup heavy cream. Pepper and salt to taste. Share on Facebook (Opens in new window).

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site news – The Smoking Bottle

https://thesmokingbottle.com/category/site-news

In search of great beer and fire cooked food. Stroke Update: The Saga Continues. September 18, 2016. Now let’s get back to blogging. again. Don’t forget to follow The Smoking Bottle on Facebook. And now also on Instagram. Click to share on Twitter (Opens in new window). Share on Facebook (Opens in new window). Click to share on Google (Opens in new window). Click to print (Opens in new window). Click to email (Opens in new window). Click to share on Pocket (Opens in new window). November 13, 2015. Lastly...

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Home | Mute Dog Fermenting

Wild fermented hot sauce. November 7th, 2016. Making your own wild fermented hot sauce or salsa is fairly simple. I use a few special things to make it a bit easier but they’re not strictly necessary. You can easily make this with equipment you likely have around the house. If you’ve fermented your own sauerkraut before then this process will look very familiar to you. 1 12oz can of chopped pineapple. A few cloves of garlic. Half of a sweet onion. Filed under Wild fermentation. September 17th, 2016.

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