BSNBB- Weekend Forgy [General]
2007 Jun 4
A view of the lodge. The beautiful Bellisle Bay in the background. The field is far larger than this (off to the left) and there were a couple of dozen tents set up.
There will be more food photos to come as soon as I get the pics from a friend. She has some good shots of the traditional Sunday morning breakfast of home made Belgian Waffles smothered in fruit and fresh whipped cream, and the deep fried turkeys.
There will be more food photos to come as soon as I get the pics from a friend. She has some good shots of the traditional Sunday morning breakfast of home made Belgian Waffles smothered in fruit and fresh whipped cream, and the deep fried turkeys.
2008 Jun 16
My pics are now all up on the club site here : barleyment.wort.ca
But I don't have comments on them all yet. I'll fish out the food-related ones and add them to this thread. Hopefully tonight.
Wow there was a lot of great food!
But I don't have comments on them all yet. I'll fish out the food-related ones and add them to this thread. Hopefully tonight.
Wow there was a lot of great food!
2008 Jun 17
Cliff was not only the first to mash in, he was also the first to finish. So he baked up these incredible loaves for us! He prepared the dough the day before and let it rise 24 hours. I hope he won't mind me including this email from him this morning on how to make it :
---snip---
Cliff's Ciabatta recipe (makes one small loaf - 1/3 of the size of the
ones I made at BSNBB)
Starter (make at least 12 hours before you want to make the dough -
several days is better).
1/2 cup flour
1/4 tsp dried yeast
1/4 water
Stir until smooth. Put in 3 cup bowl cover and ferment for up to 4
days in the fridge.
Dough
1 cup flour (I normally use 3/4 unbleached bread flour and 1/2 Durum)
- not sure what I used at BSNBB
1/2 tsp dried yeast
1/4 tsp salt
1/2 cup water.
Mix starter and ingredients for dough - this bread is best done in a
mixer since the dough is very sticky. If you must make it by hand (as
I had to this weekend) use as little flour as possible and keep the
dough sticky).
Mix for a few minutes with the paddle on medium high and as strands of
gluten begin to form lower the speed to medium. After a few minutes
the dough should begin to pull away from the sides of the bowl - if it
doesn't add a tablespoon of flour and continue mixing - repeat as
needed until dough just begins to pull away.
Cover and allow to rise at room temp until tripled in volume (make
sure to use a large enough container - I had a lot of overflow issues
at BSNBB).
After the dough has risen, gently scape it out of the bowl onto a well
floured surface and shape into a rectangle. Sift more flour on top
and the transfer to a parchment covered sheet.
If you want the bread ready within a few hours allow it to rise in the
kitchen for a few hours before baking. If you can wait I think the
final product is better if the dough rises overnight in a cool spot -
the fridge might be a bit cool, I usually put it in my beer fridge
which is at ~ 8C.
To bake: preheat oven to 475 F for at least an hour before baking.
Put an iron skillet or some sort of pan on the floor of the oven when
preheating.
When you are ready to bake throw a handful of ice cubes into the pan
and get the dough in the over quickly before you lose the steam. Bake
at 475 for 5 minutes then decrease to 450 and bake another 20-25
minutes until the crust is golden brown.
This one is a lot of work and requires some planning but it works well
and can be make even when slightly drunk (as I was on Saturday)
---snip---
Cliff's Ciabatta recipe (makes one small loaf - 1/3 of the size of the
ones I made at BSNBB)
Starter (make at least 12 hours before you want to make the dough -
several days is better).
1/2 cup flour
1/4 tsp dried yeast
1/4 water
Stir until smooth. Put in 3 cup bowl cover and ferment for up to 4
days in the fridge.
Dough
1 cup flour (I normally use 3/4 unbleached bread flour and 1/2 Durum)
- not sure what I used at BSNBB
1/2 tsp dried yeast
1/4 tsp salt
1/2 cup water.
Mix starter and ingredients for dough - this bread is best done in a
mixer since the dough is very sticky. If you must make it by hand (as
I had to this weekend) use as little flour as possible and keep the
dough sticky).
Mix for a few minutes with the paddle on medium high and as strands of
gluten begin to form lower the speed to medium. After a few minutes
the dough should begin to pull away from the sides of the bowl - if it
doesn't add a tablespoon of flour and continue mixing - repeat as
needed until dough just begins to pull away.
Cover and allow to rise at room temp until tripled in volume (make
sure to use a large enough container - I had a lot of overflow issues
at BSNBB).
After the dough has risen, gently scape it out of the bowl onto a well
floured surface and shape into a rectangle. Sift more flour on top
and the transfer to a parchment covered sheet.
If you want the bread ready within a few hours allow it to rise in the
kitchen for a few hours before baking. If you can wait I think the
final product is better if the dough rises overnight in a cool spot -
the fridge might be a bit cool, I usually put it in my beer fridge
which is at ~ 8C.
To bake: preheat oven to 475 F for at least an hour before baking.
Put an iron skillet or some sort of pan on the floor of the oven when
preheating.
When you are ready to bake throw a handful of ice cubes into the pan
and get the dough in the over quickly before you lose the steam. Bake
at 475 for 5 minutes then decrease to 450 and bake another 20-25
minutes until the crust is golden brown.
This one is a lot of work and requires some planning but it works well
and can be make even when slightly drunk (as I was on Saturday)
2012 Jun 17
Big Strange New Brunswick Brew was this weekend - I'm just recovering now :-)
Here are some videos of some of the food and beers we enjoyed all weekend - it was truly an insane weekend for a foodie. It seems that just about everyone who makes beer is into good food.
Some of the breweries
Here are some videos of some of the food and beers we enjoyed all weekend - it was truly an insane weekend for a foodie. It seems that just about everyone who makes beer is into good food.
Some of the breweries
2015 Jun 21
Just got back from this year's edition ... 13 hour drive to NB on Friday. Big Strange Brew Saturday. 13 hours back today. Worth. Every. Minute.
The highlight aside from seeing old friends was the Polynesian style hip of beef. Dug a big hole Friday morning. Burned wood in it all day to get a massive bed of coals. Buried a prepared hip of beef at about 10pm. Dug it back up about 6pm Saturday fully cooked. Insane!
Pictures and videos to follow.
The highlight aside from seeing old friends was the Polynesian style hip of beef. Dug a big hole Friday morning. Burned wood in it all day to get a massive bed of coals. Buried a prepared hip of beef at about 10pm. Dug it back up about 6pm Saturday fully cooked. Insane!
Pictures and videos to follow.
2015 Jun 21
Our mark on the wall at Camp Pascobac ... that plaque was from our so-called 10th year of Big Strange New Brunswick Brew. 2013. But actually as we were all packing up to go home in 2012 we started talking about how next year was the big 10 year and we should do something special for it. After a bit of chatting and doing the math, we realized that we had just completed our 10th! But we decided to celebrate 2013 as the 10th anyway and claim that we were all too drunk to notice the difference :-)
zymurgist
Friday we loaded the family into the car and drove 13 hours to New Brunswick for the annual Big Strange New Brunswick Brew. Stayed 2 nights and drove back on Sunday.
Why this madness?
For the food orgy, of course! Beer is afterall a food. In this photo, we'd already taken to 20lbs or so of pork off the smoker and had pulled it and were finishing it up in the massive 24" x 2" deep frying pan (and 2nd smaller pan).
What is BSNBB? The Big Strange New Brunswick Brew is a celebration of all-grain homebrewing. We get together every year on the first weekend of June, brew beer, drink beer, talk about beer and brewing, barbeque a bunch of meat, and sit around a bonfire at the end of it all, telling lies and ranting.
We also teach others how to brew beer. "Give a man a beer, and he wastes an hour. Teach a man to brew, and he wastes a lifetime", is the motto of the Members of Barleyment (barleyment.wort.ca), the brewclub which gave rise to the original Big Strange Brew in Ottawa, and this offshoot in NB which has taken on a life of its own over the years. Any aspiring brewers interested in learning the craft will be assigned to one of the teams to act as "Brew Buddy" to some established brewers so they can see how it's done.