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The Campaign for Real Ale (CAMRA) defines perry and pear cider as different drinks, stating that 'pear cider' as made by the large industrial cidermakers is a pear-flavoured drink, or more specifically a cider-style drink flavoured with pear concentrate, whereas 'perry' should be made by traditional methods from perry pears only. [39]
Farmhouse ale is an ancient European tradition where farmers brewed beer for consumption on the farm from their own grain. Most farmers would brew for Christmas and/or late summer work, but in areas where they had enough grain farmers would use beer as the everyday drink.
The English writer John Evelyn states in his Sylva (1670) that ale and beer brewed with the ripe berries of quickbeam (mountain-ash) is an incomparable drink. [8] Elizabeth Moxon gives a recipe for orange ale in her 1775 edition of English Housewifery. The beverage was made by infusing sliced Seville oranges with raisins in ale for about a ...
Add the sieved grape pulp, sugar, lemon juice, orange zest, and orange juice to the grape skins, stirring well. Transfer the mixture to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle.
Abruzzese pastry filled with grape jam, walnuts, almonds and orange zest Certosino di Bologna Bolognese cake made with spices, honey, almonds, pine nuts and candied fruit Charlotte alla milanese Milanese cake made with stale bread, wine, apples, butter and sugar Chiaro di luna
Bring ale (or wine and balsamic vinegar) and sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer, stirring every now and then, until berries just pop, 10 to 12 minutes ...
Grappa is an alcoholic beverage: a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60 percent alcohol by volume (70 to 120 US proof). Grappa is a protected name in the European Union. Grappa is made by distilling the skins, pulp, seeds and stems (i.e., the pomace) left over from winemaking after pressing the grapes. It ...
Disperse the yeast in the water, then add the flour to make a dough, kneading it very well until it becomes smooth and highly elastic -- a good 1015 minutes.