Posts Tagged ‘beverages’

Look out, folks, there’s a new beer in town!

That’s right – BAZELET – by the Golan Brewery.  They make some killer, fresh, handmade, creative, high-end brews.  The four varieties are a Pilsner (a light, bitter lager with a honey finish), a Wheat beer (oh so blond, floral, bready-banana – 2nd fermentation happens in the bottle), an Amber Ale (an Irish-German variety, creative blend of 5 different malts – one of the favorites among the group, and again, a 2nd fermentation with added yeast in the bottle), and finally a Double Bock (dark lager, rich, creamy, sweet, made with twice the amount of malt, giving this darling beer an 8.5% alcohol content).  Bazelet refers to the basalt soil and rock in the Golan Heights, the resulting water coming through is thus of a high caliber.

All I can say is TRY IT.  It rivals the Belgian, German, and Czech imports.  It’s available at a lot of the fine wine stores these days, and it’s getting there in terms of top restaurants.  It’s just so fresh and the demand is high…you know the story.

I had a chance to go to a private tasting and meet the brewmeister.  It’s a bit dim, but here’s a look at all 4 beers:

From left: Pilsner, Wheat, Amber Ale, Double Bock

On a related note, I had a chance to let loose this past week at the Dancing Camel, a small micro-brewery in the center of industrial Tel Aviv.  They make a fascinating array of beers, and I was given the full spread (of what they had at the moment on tap – there are a bunch of specials they sometimes make).

From the bottom: Gordon Beach (mint and rosemary infused wheat beer), Wheat Beer, Pale Ale, Amber Ale, and a Cherry Vanilla Stout

Yes, that’s the nutty bartender’s head I tried to cut off.  It’s a fun night out, a quiet bar inside a big hanger, and of course, lots of beer to taste.  They also have a kosher sandwich menu, and you can actually order this:

It's called the "Penis" and comes with a side of mayonnaise.

Finally, there’s a big beer expo this week, Wednesday and Thursday, at the Nokia Stadium (where Maccabi Tel Aviv play – on Yigal Alon, I believe).  If you like beer, this is the place to be!

I’m still plugging away at grad school applications, but I’m breathing, somehow.  Have a great week everyone!

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Chocolata – a little glob of heaven found in the winter at almost every Israeli cafe. Pronounced “shokolatah” with soft European consonants, this is very different from your standard thin milk hot chocolate.  I’ve yet to attempt to make one at home, but it’s on the list.

Here’s the best description I can come up with for what it tastes like: hot chocolate pudding.  Yup.  Made with dark chocolate and the very best cream, of course, but the consistency is right up there with Bill Cosby’s wigglin variety.  Sometimes I’m tempted to see what would happen if I bought an individual made-for-a-school-lunch chocolate pudding and stuck it in the microwave.  Because it’s really like that.

The Israeli chocolata comes close on the chocolate-satisfaction scale to Parisian chocolat chaud (that I’m afraid, will always take the cake in that department).  But it’s the springy custardy consistency which makes it stand out from the average wintery chocolate beverages.  You need a spoon to “drink” it.

Here is a very simple recipe (untried) that I’m translating from an Israeli website.

For 2 servings

  • 100 g bitter chocolate
  • 2 TBS honey
  • 1 TBS sugar
  • 1 tsp vanilla extract
  • 20 g butter
  • 1/3 cup sweet cream
  • ½ cup milk
  • 3 tsp Amaretto
  • 1 TBS Cognac
  • 2 pearls of pistachio praline (optional)

In a saucepan on a low heat mix all the ingredients except the Amaretto, the Cognac, and the chocolate.  Stir until all are well mixed, but do not bring to a boil.

When at a low boil, break the chocolate into small pieces and add to the mixture, stirring until entirely melted and combined.  Add the Amaretto and Cognac and stir until the mixture becomes thick.

Remove from heat, pour into two ceramic cups, and top with a decorative praline.

Let me how it turns out if you try it!

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