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The Slow Lane

The Slow Lane

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Simmer down. The antidote to a fast-forward life may already be in your kitchen: the slow cooker.

Did you grab a get-and-go breakfast as you rushed to work? At lunchtime did you race through the drive-through and scarf down a sandwich before you got back to your desk? Is dinner looking suspiciously like yet another frozen microwaveable something or interchangeable other?

Fast food, eaten fast in the fast lane: It’s a recipe for dyspepsia, if you ask me. How to combat it? You may already have the answer in your kitchen―the slow cooker.

Eating healthy should still be delicious.

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What made it successful in the ’70s holds true today: You can use the slow cooker to make family meals and company fare alike while you save valuable time and energy. With practically no effort at all, you can create succulent braised or simmered dishes (and ingredients for other dishes) that will make you glad that there are extra electrical outlets in your kitchen.

If your slow cooker has a removable insert, you’re doubly blessed. For some recipes, you can assemble the ingredients in the insert the night before, refrigerate the whole thing, and go to bed. Next morning, set the insert in the slow cooker, turn on the heat, and head to work knowing that something delicious will be home to greet you at day’s end.

Any recipe that requires long, slow, gentle heat is choice for this appliance. Although cooking time is more flexible than with traditional methods, overcooking and even burning are possible in a slow cooker, so test for doneness close to the time given in the recipe. Ready? Then slow down with these recipes.

My Top 10 Tips for Slow Cooking in the Fast Lane

I call this slow cooking in the fast lane, because I use my slow cooker to cope with the fast pace of my life. I frequently find myself running from work to appointment, picking up kids, wondering when I am going to have time to cook. Well here is the answer.

My crockpot cooks for me, while I run. When dinner time comes, or when I finally have time to collapse, there is a hot, tasty meal waiting for me.

These 10 tips are the essentials for successful crock pot cooking.

1. Cooking Times and Temperatures: Cooking time on high is about 1/2 the time on low. Some recipes require a specific cooking temperature and time to be successful, so follow instructions closely until you have a feel for the recipe. For recipes that give both times, I will often start the recipe on High to get it started, then turn to low after about an hour. Start large chunks of meat such as a roast or whole chicken on high for about an hour when-ever possible. This gets the food up to a safe cooking temperature quickly. An extra large roast should be cut into half, to help get the temperature up quickly.

2. You can line the crockpot with an oven cooking bag before placing the food in. This makes clean up a snap. The cooking times are not affected, but the mess stays in the bag rather than on the pot. I usually find these bags on clearance after Thanksgiving or Christmas and stock up then.

3. Whenever possible, don't lift the lid. Slow cooker temperatures are low and a lot of heat can be lost, possibly lowering the cooking temperature below the safe point. Use the lid provided with the cooker. A layer of aluminum foil will not suffice.

4. Fill the slow cooker between 1/2 to 2/3 full of food. Too full may not allow the food to heat up quickly enough. Likewise a cooker that is not full enough will not heat properly either. Use the correct size crockpot for the recipe.

5. Follow the recipe, adding ingredients in the order listed. Foods that take longer to cook usually go on the bottom. Also, for some recipes, vegetables or other foods on the bottom may act as a rack, keeping top foods out of the juices.

6. Food does not need to be swimming in liquid to be successful in the crockpot. Many people find crockpot roasts lacking in flavor because they have covered them in water to cook. For most roasts, 1 cup or less liquid is all that is needed. The meat will give up some of its own juices as it cooks.

7. Tenderness of the meat is directly related to the cooking time. A longer cooking time at low will yield a more tender roast, as long as it is cooked beyond done to the falling apart stage. The difference between a tough piece of meat and a tender one is about 1 hour. When you check your meat for doneness, if it isn't tender, let it cook for another hour and check again.

8. Do not refrigerate food in the crockery, the heat retained in the crock will delay cooling and keep food at an unsafe temperature for too long. Transfer the food to storage containers and refrigerate as soon as possible after the meal.

9. Some recipes require browning or some amount of cooking before being put into the slow cooker. Completely read through the recipe so that you know what is required while planning the meal. Look for recipes that require little to no pre-cooking for those busy mornings. Many recipes that require browning can be successful without browning, but may loose a little flavor from the caramelization of the meat.

10. You can sometimes assemble the recipe the night before, putting the food and liner into the refrigerator. Next morning, place into the cooker and plug-n-go. In this situation, you should never use recipes that require pre-cooking. Keep all ingredients cold until you are ready to plug in the pot. This works well for roasts, etc. I will often place the roast and its flavorings into the pot the night before. In the morning, I plug it in and add the liquid (although I could probably get away with adding the liquid the night before as well). This method is particularly handy when I am relying on a husband or son to start the cooking.

Quake - Hazy Pale Ale

Quake is our hazy pale ale that is open fermented with a strain of the centuries old Norwegian Kveik yeast (pronounced similarly to Quake). This beer features expressive yeast character, solid bitterness and a dry finish. This batch uses Nelson Sauvin hops from New Zealand. These hops are known for having a distinct and complex flavour profile with tropical fruit and black pepper notes.

October 2020: Nelson Sauvin hops
May 2020: Loral hops

Released May 2021

Life in the Slow Lane

What’s life like as we approach the end of summer on Red Pine Mountain?

Day after day of beautiful weather finds Mountain Man working on one project after another. He’s started making closet doors for the house in the Ozarks.

And he just finished a vanity made out of our pine for a house here in Vermont. First coat of oil is on.

He’s digging holes for permanent fencing around our barn with horsey advice of course.

Mountain Man digs all his post holes the old fashioned way leading Cash and Flower to wonder if he is employing the proper technique.

While waiting for Mountain Man to return with cement, Cash and Khrysta share a kiss

before Cash leaves for the important job of supervising Mountain Man. “Why did you get all these hay burners?” Mountain Man wonders.

“Well done Mountain Man. You can leave now.”

And me. Well, I’ve been hanging out in the Poultry Palace (named not because it it a fancy coop but because of the amount of yard Mountain Man dedicated to the project) I watch my turkeys leap to new heights.

And discover guineas believe the grass truly is greener on the other side of the fence.

The phrase “eat like a bird” has taken on an entirely new meaning.

I think we have a rooster in the flock but shh, don’t tell Mountain Man who is determined all roosters must go.

And the day would not be complete without a hike in the woods with the dogs.

Black Barbecue Gets Its Due in an Inspiring New Cookbook

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Rodney Scott's cookbook is filled with recipes for the grill and the barbecue pit, but also the stovetop, like these fried chicken wings. Photograph: Jerrelle Guy/Penguin Random House

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My pal Riley Starks and I texted like a couple of kids as we figured out what to make from an exciting new barbecue cookbook, cross-referencing recipes with the food we could get our hands on and the equipment at our disposal.

The book, Rodney Scott's World of BBQ: Recipes and Perspectives From the Legendary Pitmaster, by Rodney Scott and Lolis Eric Elie, is a publishing milestone, both good and bad. Here's why: It's one of the first cookbooks written by a Black pitmaster and published by a major US publisher—and it's 2021 and it's one of the first cookbooks written by a Black pitmaster and published by a major US publisher.

There are some weeds to get lost in with that statement, but you read it right. Experts like Steven Raichlen, Meathead Goldwyn, Jamie Purviance, and Bobby Flay—all white men—have churned out barbecue books for the past 20 years or so. Many of their books are excellent, but they also draw heavily on Black barbecue culture and know-how. Yet somehow, we've had to wait until 2021 for publishers to release something from a major Black voice in barbecue.

In her beautiful recent New York Times essay, food writer Osayi Endolyn puts it this way: "The canon of recipes and foodways emerging from Southern culture, shaped by centuries of agricultural and culinary labor by African people and their descendants, is the foundation of American cooking."

Rodney Scott's World of BBQ: Recipes & Perspectives from the Legendary Pitmaster. By Rodney Scott and Lolis Eric Elie

Courtesy of Penguin Random House

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Barbecue is a huge part of that foundation, and Scott is one of the best. He's the James Beard Award–winning chef and co-owner of three Rodney Scott's Whole Hog BBQ restaurants in Charleston, Birmingham, and Atlanta.

That we've had to wait for so long for voices like this is particularly rich considering that Scott and Elie's book is a joy. The words "Every day is a good day"—a Scott motto—are printed on the front cover, and its pages reflect that happiness. The writing is a great mix of tradition, personality, smart takes, technique, and simplicity. Scott takes time to talk about growing up Black in the South. There's also a nice amount of storytelling and scene setting, likely enhanced by his partnership with Elie, a writer and filmmaker. Particularly impressive is the book's 25-page ode to the whole hog.

"One constant in the South is that everywhere you go, pork is king," Scott writes, and World of BBQ treats swine like royalty. The first “recipe” in the book is how to build a 56- by 88-inch barbecue pit out of cinder blocks, a setup large enough to cook a whole, butterflied hog. The instructions are pleasingly specific, down to the number of cinder blocks, the lengths of rebar and welded wire mesh (chicken wire is frowned upon), along with the necessary hammer, angle grinder, and safety goggles.

For Starks and I, testing the book would be Our Kind of Project, but going whole hog was not on the menu during the pandemic, so we kept our aspirations modest and were happy to learn that the bulk of the book's recipes don't rely on having a homemade 34-square-foot barbecue pit. My wife, Elisabeth, and I arrived by afternoon ferry at Washington state's Lummi Island, home of Starks' idyllic Nettles Farm bed and breakfast, and we agreed on burgers for the first night. While they weren't nearly as easy as we anticipated, they quickly taught us something about Scott's food and how the book works.

Pork and grits. The grits are stoneground and prepared in a Dutch oven with butter and cheese.

Photograph: Jerrelle Guy/Penguin Random House

The burger calls for Scott's rib rub, the slightly sweet sauce he simply dubs “the other sauce,” and homemade Thousand Island dressing, which needs a sweet sauce and his white barbecue sauce. It helps to remember you're making a recipe for a world-class restaurant burger when you're hustling through those five separate subrecipes to make a burger, but they're also more than half of the rubs and sauces in the book's “Pantry” section. More importantly, they are the key building blocks for many of the other recipes in the book. Plan ahead. Read the recipes through well before you want to cook them, and you'll be golden.

Starks and I divided and conquered. On that first evening, we served up those burgers with bacon, the sauces, and two kinds of cheese. We even made a couple of patties with Impossible meat for Elisabeth. They were big, sloppy, monster burgers best picked up just once, with the free hand alternating between napkin and beer. The three of us ate in near silence, happy to be together and eating outdoors.

On his farm, Starks has a great setup for testing Scott's book. There's a Big Green Egg for smoking and cooking low and slow—Scott's “sweet spot” is between 225 and 250 degrees Fahrenheit. Next to it is an Argentine-style chapa from Del Fuego Ironworks in Portland, Oregon. It's like a giant griddle on 14-inch steel legs. Starks and I just set the whole thing over a fire and got cooking. Finally, he's hot-rodded an older Vermont Castings gas grill to make it a gas-and-charcoal hybrid, that's still a bit of a work in progress. All three setups use hardwood, mesquite charcoal, or a combination of the two for added flavor. Scott prefers cooking on oak, pecan, and hickory hardwoods, but he's not too picky about which woods. "It's not so much what kind you use, but how you use it," he says before reminding everyone, "No pine trees!" because you don't want their sap. Starks had picked up most of the meat from the Carne butcher shop in nearby Bellingham. He was peculiarly excited about the 40-pound bag of Lazzari mesquite heɽ come back with, "It's a steal at Cash & Carry!"

We began cooking in earnest the next morning, prepping Scott's lemon and herb chicken, letting the birds marinate in lemon juice, olive oil, dijon, salt, and pepper before some low-and-slow magic on a covered grill for about two and a half hours. Starks, an old-school poultryman, appreciated Scott's practicality when dealing with birds.

"I like to leave the proteins in larger pieces when I'm cooking on the grill," Scott writes, describing why he prefers half-chickens. "It makes it easier to turn them."

The Slow Movement: Pivot Your Pace

The slow living concept is all about embracing a natural flow—and eschewing the waste and stress that accompanies “faster” lifestyles filled with reflexive multitasking, breakneck pacing, and competitive consumerism.

First given a name in journalist Carl Honoré’s 2004 book, In Praise of Slow, the movement doesn’t ask us to chuck our overly speedy lives and start from scratch. Instead, it suggests that we take the time to be present in our daily activities, enriching our lives by savoring what matters most (thrills over things, health over hurry, planet over profit) and not trying to impress ourselves or others with what we can buy or achieve.

To hop on the slow-moving bandwagon, try adopting a slower pace in one or more aspects of your life. From the food you eat to the clothes you wear to your daily beauty rituals, options abound to consciously slow your roll.

The Regional in West Palm Beach has been recognized for its sustainable practices. Photo by South Moon Photography

Life in the Slow Lane

I’m now a masters swimmer, which simply means that I swim, as part of an adult group, with a coach. The term implies mastery, which couldn’t be further from the truth for me, though many of my fellow goggle-d and rubber capped comrades are absolute experts, gorgeously gliding through lap after lap.

So how did I wind up here, Monday, Wednesday and Friday mornings, lungs screaming for air? It started with watching my nine-year-old daughter Amelia climb onto the swimming block in December. It was her first meet for the Marlins, one of Roanoke’s year-round swim clubs. She’d suffered a broken wrist in October, which had sidelined her for weeks, and she was still tentative in the water. Her first meet, her newly healed wrist. The pomp and circumstance of the event, with its whistles, timers and judges. She shifted her weight from foot to foot, twisting her mouth in that way that has signaled to me since she was two years old that she’s uncomfortable. We had already had the car pep talk, about doing hard things and facing fears head on, but I was 50/50 on whether she’d bolt and wind up somewhere on Electric Road.

Because of COVID restrictions, I had to keep my distance, watching from afar. I couldn’t guide her to the blocks, or ensure that she’d follow through. But she did. She survived the swim, and the ones that came after it that day, and was proud and happy, even though after the 100 freestyle she joked, “I thought I was going to die and my graveyard was going to be the pool.”

Courtesy of Christy Rippel

“See,” I said, wrapping the towel around her shivering shoulders. “It was hard but you did it.” After my pep talk about doing hard things, about getting vulnerable and uncomfortable and pushing through, a nagging thought pulled on me for days afterward. It whispered, “When was the last time you did that? Got uncomfortable, got vulnerable? Did hard things?”

While growing up I was forced to try new things all the time, as are most people. New classes, schools, sports and activities. This continued throughout college and young adulthood, while acclimating to new cities and jobs. My life was in motion, and the kind of energy generated from challenge is a good one, for me. It makes me feel alive and part of things.

But now I’ve reached middle adulthood, and at 42, I’m nicely comfortable in my roles and my well-worn ruts. How can I possibly dole out advice to my kids from the sidelines about change and challenge, when I don’t model it anymore? They didn’t know me when I worked to earn a college scholarship or nailed a job interview. They need to see me do hard things now.

So out of my newfound respect for swimmers, I decided I’d join Amelia and my son, Ben. I signed up for the Marlins too, though I haven’t swam seriously since 1988, on my neighborhood summer team. I showed up that first day, new and awkward. I didn’t know the swimming lingo, or any of the drills. Most masters swimmers are former college swimmers, and their strokes are refined and polished, perfected over years of work.

As a former collegiate softball player, I recognize this, I admire it. I know the work it takes to be skilled. My strokes are decidedly less refined. I don’t know how to breathe to my left side in freestyle, so I’m stilted as I try it. But in a few short weeks, I’ve learned flip turns, I’ve stopped running into the lane lines quite as much on backstroke, my breaststroke has a better glide. I show up on the days when it’s easy and days when it’s hard. The challenge of a new thing has given my brain a boost—my coach, Austin Criss, echoes in my head now when I’m grocery shopping, or waiting in the elementary school car line. I think of getting my elbow up higher on my freestyle, or keeping one goggle in the water and one out when I breathe, instead of lifting my head.

It’s hard to be the slowest one, the one with the least skill. It never gets easier, really, to be the least qualified in the room (or the pool). But there is value in showing up, in keeping to your own lane and worrying about your own goals, your own metrics even when other people one lane over are blowing by you. I’m getting to live out what I believe—show up, do the work, listen to people who know more than you do. And when I bounce those things back to my kids, the wisdom isn’t gleaned from years ago. I’m learning in real time, lane six, Mondays, Wednesdays and Fridays.

The story above is from our March/April 2021 issue. For more stories, subscribe today or view our FREE digital edition. Thank you for supporting local journalism!

Can Slow Food Fight Obesity?

If fast food can make you fat, does slow food make you thin?

"As a dietitian, I know that it takes about 20 minutes for your brain to realize that there's food in your stomach," she says. "So if we take our time and savor our meals, that may be helpful in terms of eating less food."


But it isn't simply a matter of how fast you eat. Studies looking at the connection between obesity and food-intake speed have produced conflicting results. One Japanese study of 422 diabetes patients reported that the fastest eaters had a significantly higher body mass than slower eaters. But another investigation, of Pima Indian men in Arizona, found the opposite: The heaviest men actually took longer to eat the same amount of food than the thin men.

It's also unclear whether it helps to consciously slow the speed at which you eat. Some studies report that consciously pausing and taking smaller bites does cause people to eat less, but other research suggests this could backfire. When researchers in England instructed some volunteers to pause for periods of 3 to 60 seconds during a meal, they actually ended up eating more than people who were allowed to eat at their preferred pace.

"If you have a habitual eating pattern, it's difficult to change that," says Barbara J. Rolls, PhD, professor of nutrition at Penn State University and author of the book Volumetrics. "I usually tell people what it says in our book: 'Eat at a pace that maximizes your enjoyment, and don't put a lot of effort into techniques like putting down your fork between bites.'"


According to Rolls, what you eat is more important than how you eat it. Much of her research deals with the effect of portion sizes and the energy density of foods, and she has found that when people are given large servings of calorie-dense foods, they routinely eat more calories than they burn off.

"People often don't realize how much they're eating if they're not paying attention. So I think it's a great idea to spend more time sitting down with our family and friends instead of always eating on the run," says Rolls.

That's where slow food comes into play. By putting the emphasis on taste appreciation, meal preparation, and conviviality, slow food encourages people to really think about what they are eating, so they won't fall victim to mindless munching.

Another benefit of slow food, says Rolls, is the message it transmits to the next generation. Most kids would happily subsist on a diet of burgers, fries, pizza, and soda, but such high-fat, high-calorie foods are contributing to the current epidemic of childhood obesity. The solution is to teach children to make healthier food choices.


Munich Dunkels were the most common German beer until technological advances in the late 19th century made pale lagers easier to produce. Our lagers are inspired by the rustic Kellerbiers from the Franconian region of Germany. Open fermented then lagered for an extended period to clarify the beer without the use of filtration or fining agents. Before Dawn showcases the rich and complex flavour of the dark Munich malt.

Malt: Dark Munich, Carafa Special
Hops: Tettnang
Yeast: German Lager

Quake - Pale Ale

Quake is our hazy pale ale that is open fermented with a strain of the centuries old Norwegian Kveik yeast (pronounced similarly to Quake). This beer features expressive yeast character, solid bitterness and a dry finish. This batch uses Nelson Sauvin hops from New Zealand. These hops are known for having a distinct and complex flavour profile with tropical fruit and black pepper notes.

Malt: Pilsner, Wheat
Other Grains: Flaked Wheat, Flaked Oats
Hops: Nelson Sauvin
Yeast: Voss Kveik

Previous releases:
October 2020 - Nelson Sauvin hops
May 2020 - Loral hops

Oaty - Oatmeal Stout

Once upon a time believed to have health benefits (and even prescribed by doctors), oatmeal stouts were extinct for a few decades and then brought back in the 1980s. Rich and hearty, with roast and chocolate flavours, this beer is a winter favourite. Oaty was made with a high proportion of oats to give it an extra smooth texture.

Malt: Maris Otter, Crystal Medium, Chocolate, Roasted Barley
Other Grains: Flaked Oats
Hops: East Kent Goldings
Yeast: English Ale

Hop Barn - Mixed Fermentation Farmhouse IPA

Hop Barn started out as a mixed fermentation farmhouse ale with a Brettanomyces yeast strain known for producing fruity flavours. Prior to packaging, we generously dry hopped it with Mosaic hops. Complex hop driven tropical fruit flavours and aromas combined with the fruity esters from the Brettanomyces yeast.

Malt: Pilsner, Wheat
Other Grains: Flaked Wheat, Flaked Oats
Hops: Mosaic, Tettnang
Yeast: Belgian Saison, Brettanomyces anomalus
Souring Bacteria: Lactobacillus

Classic Haze - Hefeweizen

Hefeweizens are a traditional German wheat ale with the name literally translating to “yeast wheat”. They are the original hazy beer, having a cloudy look due to the yeast strain used and the large amount of wheat. While popular in its motherland, hefeweizens remain an underrated style, especially in Australia. Classic Haze was brewed using old world methods. It was open fermented to help the yeast develop the desired complex flavours and can conditioned to achieve the required high carbonation levels.

Malt: Wheat, Pilsner
Hops: Tettnang
Yeast: German Wheat

Little One - Mixed Fermentation Table Beer

Table beers are light bodied, low alcohol beers that were popular in medieval Belgium and France. They were designed as a casual beer that could be enjoyed by the masses at mealtimes. Our version includes a large percentage of wheat and oats to provide additional body. It is fermented with a mixed culture of Saison yeast, Brettanomyces and Lactobacillus to provide complex yeast derived flavours.

Malt: Pilsner
Other Grains: Flaked Wheat, Flaked Oats
Hops: Saaz, Tettnang
Yeast: Belgian Saison, Brettanomyces
Souring Bacteria: Lactobacillus

Outback Sky - Barrel Aged Red Sour

Flemish Red Ales are often referred to as the Burgundy of Belgium due to their deep reddish-brown hue and wine-like characteristics. Outback Sky is our interpretation of a Flemish Red Ale. Brewed with a blend of Belgian Abbey and Brettanomyces yeast together with Lactobacillus and Pediococcus souring bacteria. Aged for 11 months in ex-wine barrels. Complex flavours of cherry and oak with balanced acidity.

Malt: Vienna, Munich, Carared, Special B
Hops: Styrian Golding
Yeast: Belgian Abbey, Brettanomyces
Souring Bacteria: Lactobacillus, Pediococcus

Monument - Barrel Aged Black Sour

Monument started out as dark farmhouse style beer with rye malt and flaked wheat. After a primary open fermentation with a Saison yeast strain, we put it into ex-wine barrels with Brettanomyces yeast and Pediococcus souring bacteria. It was aged for 9 months in the barrels followed by a further 6 weeks can conditioning. Complex flavours of chocolate, liquorice and dark fruit with pleasant acidity and a dry finish.

Malt: Vienna, Dark Wheat, Munich, Rye, Carafa Special
Other Grains: Flaked Wheat
Hops: Styrian Golding, Saaz
Yeast: Belgian Saison, Brettanomyces bruxellensis
Souring Bacteria: Pediococcus

Threefold - Belgian Tripel

Tripels are a strong pale beer that have been brewed in Belgium since the 1930’s. The name originates from when breweries marked their beers with X’s according to their strength.Those marked with three X’s being referred to as a Tripel. Threefold has complex yeast derived flavours from an initial open fermentation and a second fermentation in the can. This beer is highly carbonated just like the original Belgian Tripels.

Malt: Pilsner
Hops: Styrian Golding, Tettnang
Yeast: Belgian Abbey

Weka Island - Pale Ale

Released March 2021 - sold out

Our take on a hazy pale ale with solid but well integrated bitterness and minimal sweetness. This beer was open fermented with an expressive yeast strain. We used the NZ hop Motueka which blends citrus and tropical aromas with some floral and spicy/herbal flavours from its noble hop heritage.

Malt: Pilsner, Wheat
Other Grains: Flaked Wheat, Flaked Oats
Hops: Motueka
Yeast: Verdant IPA

Continuum - Barrel Aged Farmhouse Ale

Continuum is the follow up to the first beer we ever brewed, Foundation. A farmhouse ale open fermented with a Belgian Saison yeast strain, then aged in wine barrels with Lacto souring bacteria and Brett yeast for 10 months. Very dry, highly carbonated with pleasant acidity and fruity and spicy yeast esters.

Malt: Pilsner
Other Grains: Flaked Wheat, Flaked Oats
Hops: Saaz
Yeast: Belgian Saison, Brettanomyces
Souring Bacteria: Lactobacillus

Botany Weisse Mango & Passionfruit - Mixed Fermentation Sour Ale

This beer starts out as our traditional no-boil mixed fermentation Berliner Weisse style beer with live Lacto souring bacteria and Brett yeast. We then ferment it on mango and passionfruit for a further three months. A super refreshing fruit filled experience with some funk from the Brett yeast.

Malt: Pilsner, Wheat
Hops: Saaz
Yeast: Voss Kveik, Brettanomyces
Souring Bacteria: Lactobacillus
Fruit: Mango, Passionfruit

Previous releases:
August 2020

Thirsty Miner - Grisette Pale Belgian Ale

Released January 2021 - sold out

Grisette is a historical style of beer from Belgium’s southern Hainaut province. It was originally brewed to quench the thirst of local miners. Like traditional recipes, it is low in alcohol and brewed with a large amount of wheat that gives it a light body and refreshing nature. The German and Czech hops contribute moderate bitterness with floral and spicy notes. Yeast driven fruity esters round out the flavour profile.

Grains: Pilsner, Wheat, Flaked Wheat
Hops: Hallertauer Mittelfrueh, Saaz
Yeast: Belgian Saison

Previous releases:
July 2020

Resting Place - Hoppy Mixed Fermentation Sour Ale

Released December 2020 - sold out

Hoppy sour beers have traditionally been difficult to produce as the lactic acid bacteria that gives the beer its sourness is inhibited by hops. A unique brewing yeast strain (Lachancea) has been recently been discovered, on a tree in a Philadelphia graveyard of all places, that naturally produces lactic acid during fermentation. We made this beer with Lachancea yeast, followed by a secondary fermentation with a fruity Brettanomyces strain. Hopped with new world American hops during the boil and dry hopped prior to packaging.

Malt: Pilsner, Vienna
Other Grains: Flaked Wheat, Flaked Oats
Hops: Mosaic, El Dorado
Yeast: Lachancea, Brettanomyces

Botany Weisse - Mixed Fermentation Sour Ale

Released December 2020 - sold out

This is our version of a Berliner Weisse, at one time the most popular alcoholic drink in Berlin. Staying true to traditional brewing methods, it is a mixed fermentation beer that contains live Lactobacillus souring bacteria and underwent a secondary fermentation with Brettanomyces for over three months. It was also not boiled during the brewing process to emphasise the raw, bready flavour of the German pilsner and wheat malts. It is very pale, refreshingly acidic, highly effervescent and has subtle Brett derived fruity esters.

Malt: Pilsner, Wheat
Hops: Saaz
Yeast: Voss Kveik, Brettanomyces
Souring Bacteria: Lactobacillus

Previous releases:
July 2020

Refectory - Belgian Blonde Ale

Released December 2020 - sold out

This beer is inspired by the lower strength ‘single’ beers traditionally produced by Trappist breweries in Belgium. Trappist breweries are located within monasteries with resident monks overseeing the brewing. Monks brewed these ‘single’ beers for their own consumption in the monastery refectory. This is a refreshing ale with spicy and fruity yeast and hop driven flavours.

Malt: Pilsner
Hops: Saaz, Hallertauer Mittelfrueh
Yeast: Belgian Abbey

Previous releases:
May 2020

Old Russet - Barrel Aged Belgian Sour Brown Ale

Released September 2020 - sold out

Old Russet started out as a Belgian Dubbel style brown ale. The Special B malt and Dark Candi Syrup combined with the Belgian Abbey yeast contribute flavours of burnt sugar, caramel, raisins, figs and chocolate. Taking inspiration from Flemish Brown Ales, we then aged it in oak barrels for over six months with various Brett strains and Pedio souring bacteria. The final product has a complex dark fruit profile with pleasant sourness and a wine-like character.

Malt: Pilsner, Aromatic, Special B
Other Fermentables: Dark Candi Syrup
Hops: Styrian Golding
Yeast: Belgian Abbey, Brettanomyces
Souring Bacteria: Pediococcus

Cellar Worthy - English Barleywine

Released September 2020 - sold out

Barleywines are so named as they are a showcase of intense malted barley flavour and have wine-like alcohol strength. Cellar Worthy is made in the English style with traditional Maris Otter barley known for its rich malty flavour. We used an extended four hour boil to create complex melanoidins that contribute toffee and caramel notes. This is a perfect late night sipping beer. If cellared it should continue to develop positive characteristics for many years.

Malt: Maris Otter, Crystal Medium
Hops: Fuggle, Magnum
Yeast: High Gravity

Botany Weisse Apricot - Mixed Fermentation Sour Ale

Released September 2020 - sold out

Botany Weisse is our version of a Berliner Weisse sour German wheat beer. Like traditional recipes, it undergoes a secondary Brett fermentation for added complexity. We aged this beer for six months including three months on apricot. It was also dry hopped with German Hallertau Blanc hops contributing additional fruity flavours.

Grains: Pilsner Malt, Wheat Malt
Hops: Hallertau Blanc
Yeast: Voss Kveik, Brettanomyces
Souring Bacteria: Lactobacillus
Fruit: Apricot

Foundation - Barrel Aged Farmhouse Ale

Released May 2020 - sold out

Farmhouse ales are an old European tradition. Farmers would brew beer from their own grains for consumption on the farm. They would often use non-barley grains such as wheat and oats. As these beers were fermented in wood vessels, they would be exposed to wild yeasts giving them a rustic character. This beer was open fermented then aged in red wine barrels. Dry, well carbonated with fruity and spicy yeast driven flavours.

Grains: Pilsner Malt, Flaked Wheat, Flaked Oats
Hops: Saaz, Styrian Golding
Yeast: Belgian Saison, Brettanomyces

60+ Simple and Delicious Weight Watchers Crockpot Recipes

Nothing says Fall like a crockpot slowly cooking your meal, simmering your meats, vegetables and herbs for an aroma that is equal parts mouth-watering and hearty. As the temperature outside drops and the days get shorter, most of us turn our focus to staying at home, rather than hitting the gym. Add these Weight Watcher’s crockpot recipes to the mix for the days when you know you’re not leaving your couch.

Fall and Winter can become the seasons of hibernation for some people, and holiday parties and baking skyrocket the temptation to fill ourselves with sweets and baked goods. It’s great to indulge from time to time, but you can’t let your healthy eating totally fly out the window.

These Weight Watcher’s crockpot recipes are healthy and will help you watch your weight. They’re filled with nutritious, scrumptious ingredients that will make you crave them again and again.

You can pretty much slow cook anything these days, from stew to chicken teriyaki, to shrimp and vegetable curry. There’s something about slow cooked meals that make them second to none. They ooze with flavor and are cooked to perfection.

Stepping into your house after a long day to the smell of a home cooked meal is nothing short of luxurious, and these 60+ crockpot recipes will keep you satisfied all season long. Don’t own a crockpot? TheBlack + Decker Digital Slow Cooker comes highly recommended.

And if you’re just getting into crockpot cooking, you can also check out this book: 100 Weight Watcher’s Slow Cook Recipes. Indulge in these crockpot recipes to keep you full and healthy all through the season.

Watch the video: Armin Van Buuren - Slow Lane feat. James Newman (February 2023).