It’s Time To Brew Your Christmas Beer / Det Er På Tide Å Brygge Juleøl

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In Context:075_tomtebrygg_02
The recipe features Tomtebrygg (Nisse Brew) and that is a Norwegian product for home brewers and as you can see from from the picture above it has been in production for quite some time. The tradition of brewing your own beer has always been part of the Christmas tradition in Norway and the finished product is usually called “Juleøl” (Christmas beer).
Tomtebrygg ingredients: sugar, water, colouring (E150c), hops extract, preservative (kaliumsorbat).

You will probably be able to find similar products in your neck of the woods.

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Seaman’s Steak / Sjømannsbiff

A Swedish classics from the commercial navy and fishing fleet found at Matprat.no

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Even made in a cramped galley far out to sea the food should taste good. Then it was nice with a dish that more or less made ​​itself in the oven, so bench space could be used for something else. Seaman’s steak originates from Sweden, but there has certainly also been served similar dishes on board Norwegian ships and fishing boats. Beer gives the dish its distinctive flavour.

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Wort Cake / Vørterkake

A traditional Norwegian cake recipe from tine.no

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traditional badge2 Worts cake is a relative of the Christmas cake that I posted about a few days ago and like the Christmas cake, wort cake is baked and enjoyed the whole year round although it is probably more related to the actual Christmas than Christmas cake oddly enough. Worts cake is usually served for coffee with good butter and Norwegian goat cheese. As with Christmas cake, wort cake don’t go well with jam, jelly or marmelade, but lacking Norwegian goat cheese, wort cake as Christmas cake taste deliciously just buttered.

Root beer is quite similar to Norwegian wort beer an can be used if wort beer is hard to find.

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In context:
Wort /ˈwɜrt/ is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars that will be fermented by the brewing yeast to produce alcohol.

904_vørterølNorwegian wort beer (vørterøl) is a dark alcohol free soft drink that really has nothing to do with real beer. Should we Norwegians replace the national anthem, the national costumes, rose paint and Lofoten fishery with something liquid, the answer would be wort beer. This dark brown, sweetish, rich liquid that we all mistakenly believe stems from the Vikings.

904_vørterøl2 It was actually created by Lauritz Braaten, a brewer at Schous Brewery in Kristiania in 1903, he introduced the new beer at a time when the drinking water was often poor, and nutrition among many poor  even worse. With zero alcohol content but rich in nutrients, the wort beer got a diet and health stamp. Not without reason it was given the nickname "liquid bread". The target groups were mainly abstainers, sportsmen, women and children. And Braaten received the King’s Medal of Merit in Gold for its brown foam – in 1915.

Biersuppe – Beer Soup

From“Soup Beautiful Soup” by Ursel Norman with illustrations by Derek Norman Published by William Morrow & Company in New York in 1978

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Biersuppe is a typically German soup, that in all probability dates back several centuries. It is further testimony to the German love of beer. In Germany, it is usually made with dark beer, which has a very low alcohol content. Mostly it is eaten hot, usually preceding a cold evening meal. When made with lager beer, it is best eaten well chilled.

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