Spine

Just a thought for the day...

Ian Hutton of Liqueurs de France once said:

'Wormwood is crucial to absinthe because without it, it isn't absinthe! It anchors the flavours in the same way that hops add backbone to beer.'

...and where would we be without backbones?

Hop Cheese

I got some of this from a local farm shop yesterday and I'm still undecided as to the best beer match. It's faintly aromatic (citrus maybe a giveaway to hops) but generally quite a creamy, subtle, earthy cheese. It would get blown out of the water by my original thoughts which were all 'big IPA' related. Research will have to continue.



I've got a good selection of beers in at the moment since I was allowed to splurge because of a birthday. This includes a bottle of Deus Brut des Flandres, which is not a beer that's in my usual price range, and I'm very much looking forward to that.