Endocort Et Ibuprofene Interraction

classic ales beers flavored

Among the classic varieties of beer experts distinguish different types depending on the place of origin, processing and additives.
In Belgium, the Flemish part of the river are manufactured Zenne-called lambic beers, from malted barley and raw wheat, using wild yeast strains, causing a spontaneous fermentation, which have little gas and therefore , low foaming. Among its varieties are the achampañadas "Geez" the "lighthouse", sweetened with sugar candy, the "mars" watered down version of the above; the aromatic "Kriek lambic, made with cherries, and" frambozen "with raspberries.
Wheat beers are refreshing and have a high proportion of wheat added to the barley high fermentation, known as "white" because they produce a very pale foam during fermentation. The most widespread style - made in southern Germany, is called on a few occasions "wezenbier" (wheat beer) and others, "weissebier" (white beer). The yeasts used in its production will bring a touch aromatic balsamic resin, which increases cooling effect. The Berliner Weisse (wheat beer from Berlin) has a low alcohol content and, like most wheat beers are served along with the sediment.

Vegetables

wheat beer for 4 people Ingredients: 2 potatoes

200 g of green beans 2 carrots

3 small zucchini onion


40 g of butter a tablespoon of white flour 150 g

wheat beer nutmeg chili powder

100 g cream

egg yolk 50 g grated Parmesan cheese (or other similar)

Peel and wash the vegetables, put them in salted water and cook for 30 minutes. Meanwhile prepare the sauce: Peel the onion and chop finely. Place a saucepan on the heat with the butter and brown the onion. Spread the sauce with flour, mix well and add beer. Salt, seasoned with a pinch of ground pepper, a grated nutmeg and let simmer about 10 minutes, or until the sauce is dense. Remove from heat and add the cream mixture to yolks, stirring quickly with a ladle. Replace the pan into the fire and heat the sauce by mixing continuously. Drain the cooked vegetables and cut into slices or cubes, depending on taste. Arrange in a serving dish, drizzle with hot sauce, beer, espolvorerar with cheese grated and then bring to the table.