Plenty of things can go wrong in places where beer is served. I have listed a number of them, and have larded the text with personal examples. But I am sure that plenty of readers have experienced some of them as well during their going-out. This list could serve as a list of guiding principles for current and future pub and restaurant owners on how to improve their trade.
All tagged cerveza
There are many misunderstandings about the use of a coolship, both in the past and the present. Hence this article.
In the distant past, every brewery had a coolship. After all, this was the only known way to cool the boiling wort to an acceptable temperature before taking further brewing steps.
Table Beer is a long-time favourite of mine. The reason is easy. When I was little I drank table beer at home and this roused my interest in beer at an early age. But, as with all beer styles, also this particular beer style (or maybe it is better to talk about term/noun) has had different faces through the ages. This article aims to give my (abbreviated) historical overview of “table beer”, mainly focused on Belgium.
The name waterzooi comes from the Flemish verb ‘zooien’ which means cooking or boiling, but then ‘zootje’ also means a mess. And water, well that is because the dish looks kind of watery and runny.
So this dish literally means watery cooked mess – but a delicious one in this case.