Tamarindo: Worcestershire Sauce Secret Ingredient The classic Lea & Perrins Worcestershire sauce was a favorite condiment as I was growing up. The American version of this ancient fermented fish sauce pales in comparison to the Thai and Vietnamese originals but by tweaking the recipe with the addition of Tamarind Paste and anchovies, you can achieve …
In November of 2014, I purchased a 60 gallon oak barrel that had previously fermented red wine. In 3 back to back double brew days, I filled it with a rustic farmhouse ale- pils, lots of unmalted grains, and a little special B to match the hardiness of the red wine oak. The barrel was …
It’s ready! This is a farmhouse ale aged for 13 months, Solera style, in a 60 gallon red wine oak barrel. Teeming with brett varieties and pediococcus, the first pull is bottle conditioned, and ready to drink. Here’s hoping for many years of wild, wonderful fermentation.
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Serving the greater Philadelphia and Reading, PA regions
All photos courtesy of Karen