In the Middle Ages probably first produced beer in the monasteries. St. Hildegard, Abbess of Rupertsberg, mentioned in 1079 as a matter hops are added to beer, at that time was not uncommon for growing hops in Bavaria, Franconia and Lower Saxony. Was gradually spreading the art of making beer, from the monasteries, "which distinguished the strong beer (Paterbier) of the weak (or Coventbier Kofentbier) -, the people. In Belgium, always during the Middle Ages, monks refined the process of brewing to perfection and institutionalized the use of hops, which gives beer its characteristic bitter taste while favoring conservation.
At that time each monastery had its brewery. In German lands were more than 500 cloisters where beer produced and marketed as being prohibited during Lent came the monks drank beer.
This was not, of course, only the privilege of the monks and the nuns of St. Clare Meadows received by the Duke of Bavaria the right to develop their own beer.
"Risotto alla birra"
rice beer Serves 4 Ingredients: onion
80 g butter 2 teaspoons olive oil 400 g rice
½
stout l 125 g heavy cream (a carton)
1 ½ l beef stock or vegetable (about)
80 g of grated Parmesan salt and pepper
Peel and finely chop the onion, then put it in a pan with 50 g of butter, olive oil and brown well. Join the rice and sauté a minute. Pour the beer and mix until completely absorbed costante. Join the cream, broth, preheated, and cook about 15-20 minutes (depending on the quality of rice). When the rice is at its point, add the remaining butter, Parmesan cheese, salt and pepper to taste, mix well and serve immediately.
0 comments:
Post a Comment