Design a site like this with
Get started

Weird Science!

Making beer involves steeping barely malt* to make a sort of malt-sugar tea — called wort — which is then cooked & fermented into beer. At the end, you have a mash tun full of spent grain** and there’s usually a bit of runoff — like when you pull the teabag out of your cup, except much-much bigger.

*And, typically, other grains.
** We give to local chicken owners and/or use for compost.

Mrs. ManyFriends likes to reduce the runoff and use it in cooking. The lighter worts (pale ales, IPAs, etc.) are a tasty substitute for anything that asks for chicken broth and the porters & stouts swap-in nicely for beef broth.

Today, the reduction stayed on the stove a bit too long and caramelized. What to do? Make Leftenant Papper’s English Peanut Brittle, of course! 😀 Given that it was a total mishap & on-the-spot experiment, it turned out pretty well! 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close