Give a slightly sour citrus taste and if often used in wheat beers and tripels. Be aware that the beer can become more bitter. Use about 5 to 10g per 10 litres of wort. It is best to cook part of the peel for half an hour and to add the other part of the peel at the end of the cooking process. Do not expect an orange taste coming from the curacao peel. For this, you can better use sweet orange peel.
Dried bitter orange peel gives a citrusy, herbal aroma commonly used in Belgian Witbier, Grand Crus and other light-coloured styles.
Use a larger amount for a noticeable orange flavour/aroma, or a smaller amount for a more delicate suggestion. Works well with classic European hops as well or in English summer ale.
Green pepper, like its black brother, is harvested unripe, but not dried, but rather in brine or inlaid. This makes the taste a lot milder (the moisture extracts part of the taste) and the structure softer. Use green pepper, for example, with a classic pepper sauce , dressings or soups. Content 50g
Packaging: bag of 100g.
Used among other things for the preserving of gherkins, onions and cucumber.
Composition: Thyme, coriander seed, oregano, cayenne pepper, dill seed, bay leaf, marjoram, mustard seed.
Dosage: Depending on your taste: 4-8g / 10 kg.
Ideal for making tea in cup or pot
with a clasp that stays put on the edge.
Suitable for 6 cups of tea (large pot) at a time.
Use: let the tea stay in the pot or cup for 3-5 minutes.
After cleaning the filter is ready to be used again.
Gives a slightly sour citrus taste and is often used in wheat beers and tripels. Be aware that the beer can become more bitter. Use about 5 to 10g per 10 litres of wort. It is best to cook part of the peel for half an hour and to add the other part of the peel at the end of the cooking process. Do not expect an orange taste coming from the curacao peel. For this, you can better use sweet orange peel.
All elderberries - including the dried ones - contain sambunigrine, a substance a substance that can cause nausea in some people. By heating the berries for 10 minutes in water at 60°C (with the lid of the pan), this substance evaporates.
The only real Beerenburg herbs according to Hendrik Beerenburg's recipe, but much less bitter because of a very limited amount of Wormwood (Absinth).
This recipe is exclusively for Brouwmarkt.
Make with one bag of 70g of Beerenburg herbs of exceptional class.
Bay leaf whole,
Orange peels (bitter)
The recipe on the package states that the content is for 1 liter, in practice it appears that after 1 month of pulling the content is more than enough for 2-3 liters. It is pointless to have the alcohol drawn longer.
Mix of smoked, dried and ground peppers from which the seeds were removed: Gives a fine smoke flavor and a beautiful red color to dishes.Indispensable in Spanish cuisine.For stews or on meat or to make your own spicy preparations.100 g
Pu-Er-tea will go through a special ripening process, fermentation, causing the dark red color and the powerful nature-like flavor. A Pu-Er tea that was produced in the sixties was a green tea which was not oxidized. By action of external bacteria and yeasts the tea leaves ferment. This tea was steamed, and compressed into slabs, tiles or spheres. Afterwards, the tea was left to dry and stored to mature. At that time the maturation took five yearsat least.
In the late sixties and early seventies a new maturation process was invented to speed up the process artificially. The tea could be made drinkable within a few months and was sellable sooner for the tea industry. Nowadays, both methods are being used simultaneously, leaving both raw green tea as well as ripened cooked processed tea available.
Coriander seed 100g
For cheese preparation, sterilize before use by boiling for 10 minutes. After sterilization, soak in boiled water for 1.5 - 2 hours.
Coriander has a spicy, slightly lemony aroma and flavour. Finely crush the seeds and add at the end of the boil for spiced beer and Belgian ales (particularly Witbier).