Comments for Chuck Smith's Blog

Comment on Beer Tour of Belgium – Day 6: Chimay, Maredsous, Rochefort by pinchaque

pinchaque — Wed, 23 May 2012 05:48:13 +0000

I don’t know the actual name of the restaurant. It was on Rue de Behogne about 1 block east of Hotel La Malle Poste on the same side of the street. Hope that helps!

Comment on Beer Tour of Belgium – Day 6: Chimay, Maredsous, Rochefort by Manuel

Manuel — Sun, 20 May 2012 10:35:57 +0000

Very nice blog about the Belgian beers. I’m thinking of doing pretty much the same stuff that you did, so I would like to know where you ate the steak a la trappiste, I cannot find the restaurant in google. Many thanks in advance for the info!

Comment on Making Kasekrainer Sausage at Home by Peter

Peter — Fri, 13 Apr 2012 05:28:36 +0000

After stuffing the casing the sausage is first smoked for 2-3 days then boiled for 10 min. in water and served, but three is this Austrian version with cheese cubed into 1/4 to 3/8 inches pieces added and this one you smoke and boil and then grill very slow till the skin is crispy the served with mustard and horseradish
I was just looking up how to make them because there is a origin name fight brewing in the EU about the Krainer. Smoking gives them the distinct flavor.

Comment on Testing Exotic Woods with Bourbon Whiskey by Wood chips in a SMaSH Barleywine - Home Brew Forums

Wood chips in a SMaSH Barleywine - Home Brew Forums — Mon, 12 Mar 2012 19:01:47 +0000

[...] might help: http://tapirtantrum.com/2009/04/12/testing-exotic-woods-whiskey/ GA_googleFillSlotWithSize("ca-pub-3927874040083090", "HomeBrewTalk_Forum_336x280_BTF", 336, 280); [...]

Comment on Year in Review – 2011 by Mary Gundy

Mary Gundy — Wed, 11 Jan 2012 18:22:59 +0000

Chuck………you really have done a lot since your last blog. I am impressed with your strength and perseverance………..way to go…….Mom

Comment on Making Kasekrainer Sausage at Home by Craig

Craig — Mon, 31 Oct 2011 20:49:11 +0000

The Kasekrainer is traditionally made with Ementhaler cheese – a hard swiss with a high melting poit.

Comment on Ginger IPA by HomeBrewGuy.com » Imperial Honey Ginger IPA

HomeBrewGuy.com » Imperial Honey Ginger IPA — Mon, 03 Oct 2011 17:49:01 +0000

[...] IPA recipe,” and then took a look to see how others went about it. I eventually found a great recipe that I ended up changing around a bit to accommodate for the ingredients I had on [...]

Comment on Ginger IPA by Nev Menday

Nev Menday — Mon, 03 Oct 2011 14:35:10 +0000

Thank you for this awesome recipe! I altered it a little bit here and there and ended up taking third place at my company’s home brew competition.

My beer clocked in at about 8.3 ABV. In addition to pellets, I used some fresh Chinook hops that one of our brewers had grown here at work (so I’m not sure what the IBUs worked out to be). Also, I dry hopped with 1oz of Amarillo to compliment the ginger aroma.

Comment on Testing Exotic Woods with Bourbon Whiskey by Wood other than Oak? - Home Brew Forums

Wood other than Oak? - Home Brew Forums — Wed, 21 Sep 2011 22:35:47 +0000

[...] sure about that wood, but something you might find interesting: http://tapirtantrum.com/2009/04/12/testing-exotic-woods-whiskey/ __________________ Imaginary member of the Kai Troester fan club My blogsite: [...]

Comment on Beer Tour of Belgium – Day 4: Gent and Brugge by Debbie

Debbie — Wed, 03 Aug 2011 19:16:53 +0000

Hi,
My name is Debbie, I am originally from Belgium but live abroad.
We are planning a beertour/roadtrip in Belgium with friends in October and I wanted to ask for your advice as it seems you know how to travel well.
Can you please tell me how I can contact you to ask a few questions?
Thanks in advance.
Debbie