Koji Prep

I am finally on the grand adventure of making sake.  Before you can get into the fermentation process you need to prepare the koji.  Koji is the enzyme that does the work of breaking down the rice (similar to the enzymes that break down malt during saccryfication).  In the case of sake, though, it is…

Wild Game

Once a year my father’s church has a pretty huge get together to celebrate hunting and share the bounty from the year.  In Michigan this generally means venison, but sometimes there is an opportunity to taste even more exotic game.  This year there was some wild boar, kangaroo, and rabbit added into the mix.  The…

Ryan Engemenn

What kind of name is Right Brain for a brewery?  Seems crazy, but then when you are talking Michigan beer, crazy is a good thing.  I think this story from Russ one of the owners of Right Brain sums it up quite well. I got the name during my senior year in high school. Miss Carter, the…

Sake

Brewing sake takes a level of dedication that makes all grain brewing seem like child’s play.  It isn’t that the process is hard, it is the time you need to devote to it.  For traditional sake, you need to set aside two weeks with additions going into the mass twice a day.  It is a…

Bam Biere

This is the second samping of sour beers for the month of sours.  This time we stay a bit closer to home.  Jolly Pumpkin Artisan Ales is based in Dexter Michigan.  The beer I am sampling tonight is their Bam Biere which they are calling a farmhouse ale.  As we have found earlier this month,…

Cuvee Rene

As part of the month of sours I will be sampling a couple sours, one from Belgium and one from the US.  The sample tonight is the Belgian Lambic Cuvee Rene from Brouwerij Lindemans out of Veezenbeek Belgium. The version I am drinking is the Grand Cru Cuvee Rene.  This is a traditional gueuze that…

Oxtail Soup

Based on how often the muscle is used and what not can tell you the cooking methods needed to bring out the best of that particular piece.  Many of our cooking traditions have developed because of this.  Even now we have developed a tradition that no longer uses the entire animal.  Much goes to waiste…