How To make Vagabond Gingered Ale
Ingredients
3 1/2
pound
munton & fison plain dark
1
malt extract syrup
2 1/2
pound
plain dk. dried malt extract
3/4
pound
crystal malt
1/2
pound
chocolate malt
2
oz
cascade hops (boiling) equal to 10 HBU
1
oz
willamette hops (finishing)
3
oz
freshly grated ginger root (2-4 oz to taste)
1
pk
ale yeast
3/4
cup
corn sugar (for bottling) OR 1 1/4 c dried malt extract
Directions:
Add the crushed crystal and chocolate malts to 1 1/2 gallons of cold water and bring to a boil. When boiling has commenced, remove the grains and add the malt extracts. (Do not allow the grains to remain in boiling water, as this will add an "ashy" taste). Dissolve the extracts fully and add the boiling hops and freshly grated ginger root and continue to boil for 60 minutes. Add the finishing hops during the final 1-2 minutes of the boil. Sparge into the fermenter and cold water. Force cool, pitch yeast, and bottle when fermentation is complete.
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Drinking is an integral part of the Goan lifestyle and be it the cities or villages, the locals take their drinking quite seriously. So in today's episode we are exploring some of the non descript drinking spots called taverns in the town of Cansaulim, which are places to have drinks and socialize. Special snacks and meals are also included in their humble menu.
The taverns began as places where workers would stopped for a quick shot of feni after a laborious day while heading back home. The locally brewed feni eased the stress in their minds and bodies. Eventually it has evolved into a place where people drop by to drink, play games and have a hearty chat. They have a convivial and easy going vibe.
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From there we went to our first stop, the Felix bar at Consua. The dimly lit place was buzzing with workers. Here we tried some chilled beer along with some feni.
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After finishing with the trail we went to Loja De Carne Do Porco for a bite of choris pao. It is a spicy snack consisting of a soft pao stuffed with spicy Goan sausage. It serves as a perfect treat that compliments the drinks.
We are grateful to Maison and Soul Travelling for this amazing experience.
About the host - Anubhav Sapra
Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisines primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.
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Text by Swetaleena Nayak
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