This recipe comes to us from Jonathan Hammer. Follow standard beer brewing procedures with respect to sterilization and fermentation.
Recipe Per 1 gallon product:
1 pound buckwheat honey
1/3 ounce Challenger Hops
Yeast nutrient
Water to make 1 gallon
Ale Yeast
Reserve small amount of hops. Boil honey, water, and bulk of hops for 30 minutes. Add reserved hops and boil for another 5 minutes. Strain off the hops. Cool to room temperature. Add yeast nutrient as per package directions. Transfer wort to glass carboy. Prepare yeast as per package directions and add.
Fermentation can last up to 6 weeks.
When fermentation is complete, siphon into another glass carboy and store in a cool location for clarification (about 2 more weeks).
Before I went gluten-free, cous-cous salad was one of my all-time favorites, and I made it often. Cous-Cous is not a grain itself, but a tiny grain-like semolina pasta common in the Middle-Eastern/North African countries, and of course it contains gluten. Now I have re-created three salad recipes using a naturally gluten-free grain called Quinoa (pronounced “keenwa”). This unique grain, or seed, which was a staple food of the Incas in South America due to its stellar nutritional profile, comes in two varieties – plain, and the earthier “Inca Red”.
These lively whole-grain salads are easy to prepare for guests, potlucks, and picnics. They keep well, and can be ready in minutes. I usually make the Middle-Eastern version, but sometimes a meal like grilled lamb-chops or herb-roasted chicken w...
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