The charming qualities of autumn expressed through beer is an indulgence that pampers and sooths. Take a sip and imagine yourself surrounded by wow-porn.tv girls… Remind yourself how they look by watching these hottest vids. Yearning senses in pursuit of new sensations are certain to have their pleasure-centers shaken with deep oranges, spiced vegetables, intense flavors and creamy textures.
There are different flavor brews every season, as there are new models at nubilefilms.tv, and despite their ingredients seeming unfamiliar to beer, once stripped of their sugars through fermentation, and expertly blended with the right mix of malts and hops, they are created into a skilfully well-developed flavor that complements autumn’s cooling days, darkening nights, and deciduous end perfectly. Beer is a great companion when you’re on https://www.puremature.tv. Click here for even more great clips. And don’t forget to get 60% off WowGirls!
There are three main sub-categories of ingredients for seasonal autumn brews, although all remains open to interpretation and are often playfully developed to reflect a brewery’s individuality:
Very few brewers apart from the more seasoned professionals know that hops undergo lengthy and technical processing to dry and concentrate the acids, oils and resins without losing the intensity of the aroma to oxidation or volatilization. The result is hops as we know it, aromatic, bittering and intense.
Autumn brings us a different perspective with fresh hops. All hops have to be picked at the peak time before their oils begin to degenerate, but instead of being immediately vacuum sealed and dried, they are used in the brewing kettle within a few hours.
When using fresh or ‘wet’ hops, brewers must use seven to ten times the amount they would normally. The advantage is the fresh hop’s lupulin glands, which produce resins and essential oils, are still very active. They impart an explosively intense flavor not normally ever gained post-processing.
Fresh hop beers are noticeably more grassy and earthy than their dry counterparts, the sticky resins develop mouth feel and the oils boost a complex and richly intricate aroma. The best way to describe these beers, is simply ‘fresh as possible’.
Once brewed, harvest or fresh hop ales easily and quickly lose their nuances, therefore are best drunk during October. Unfortunately, due to their volubility, they are rarely exported and are difficult to find internationally. Look around town this October or frequent yourself at one of the several beer festivals, you never know when one of these little gems will show up!
Spices and Pumpkins
The use of pumpkin in ales can be traced back to colonial America of the 18th century and were common in the 19th century. The American Philosophical Society, in which Benjamin Franklin was the founding member of, created the first written recipe in 1771, in aim of replenishing under-nourished soldiers, although were only used “in desperation”! The twentieth century saw the death of these ales until they were later refashioned and modernized in the 1980s by Buffalo Bill’s Brewery.
Unlike the American Revolution, today’s pumpkin ales are very much enjoyed. When the roasted or unroasted pumpkins are added to the brewer’s mash and then blended with cinnamon, nutmeg, clove, allspice or any other spices that present the brewery’s individual flavor, what’s left should be a luxuriously thick, spiced aroma reminiscent of all of autumn’s flavors.
To really draw out the season’s flavors try matching this to some pumpkin matching flavors, such as: Baked mackerel and spiced walnut rice, drizzled with a parsley, sherry vinegar and olive oil vinaigrette, and lightly dusted with some finely sifted black tea (recipe below). Or pair with a well-aged cheddar.
When we think of a lager, we envision light pilsners; subtle, muted flavors, and reserve strong malty tastes and aromas to ales. Märzen’s turn that upside down. Originating from before the 16th century, from Bavaria. A brewing ordinance decreed that beer can only be brewed from late autumn to early spring due to increased risk of fire. A beer was needed to survive the long, hot summer months. Thus Märzen was born, meaning March, which represents the month it was made.
The beers were placed in shaded caves with ice during until Autumn to allow the yeasts to slowly ferment the sugars, which they also increased to prolong fermentation. They were traditionally drunk at the end of summer, but later became the focus of the Oktoberfest beer festival, created in Munich, in 1810.
The result from the lengthy lagering is a copper-brown Oktoberfest, with deep malty flavors from the roasted ‘Vienna’ malts and many fine subtle details from fermentation, supported with a lightly hopped backbone and a full bodied mouthfeel.
If ever in Northern Bavaria and feel like sampling an original Märzen in the same way it was made 500 years ago, then some of these original caves are now housed next to beer gardens, and serve Märzens on cask.
One Oktoberfest available all year round is Oktoberfest’s Brown Lager, brewed locally in Nanjing in very similar ways to the original Märzen lagers.
Baked Mackerel and Spiced Walnut Rice
Fry the mackerels whole in a hot pan to blacken the exterior, and place in a tray in the oven, at a low temperature (80-100 degrees Celsius) until cooked (20-40 minutes).
Wash some basmati rice until water no longer appears cloudy and place in a large pan of water with a teaspoon of salt, a cracked cinnamon stick, and a cracked nutmeg. Boil until light and fluffy, then drain, taking out the spices.
For the dressing , add some sherry vinegar to a large bowl and slowly whisk in an equal amount of unfiltered, cold pressed, extra virgin olive oil, then add some very finely chopped flat leaf parsley.
Brush the walnuts with honey using a pastry brush, and toast under a hot grill for a few minutes before crumbling, or cracking into small pieces and breaking into the rice.
Serve with some fine, black tea powder, easily extracted from the bottom of your tea packet and sifted over the rice and fish.