On a commercial scale, Grain d"Ogre earned Brasserie Grain d'Ogre a first place position in the 1996 World Beer Competition. Charlie Papazian took the world-class brew and scaled it down to a 5 gallon recipe for homebrewers to try.
Made in collaboration with Sparring Mind, the behavioral psychology blog. Read the full productivity post: http://bit.ly/XRcYAY
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In today’s crazy world, productivity is on the minds of many. So what can science tell us about the human brain and productive work? How do we become more efficient at working, and spend less time working overall?
Written and created by Mitchell Moffit (twitter @mitchellmoffit) and Gregory Brown (twitter @whalewatchmeplz).
We often hear it, but how true is the phrase ‘Money can’t buy happiness’? Is there a correlation between the two, and if so, what can we learn from it? It turns out, if you think money and happiness are exclusive, you simply aren’t spending it right.
Written and created by Mitchell Moffit (twitter @mitchellmoffit) and Gregory Brown (twitter @whalewatchmeplz).
Bacon. You love it. You want it. Need to take it to the next level? Learn how to make your own bacon (no smoker required!) from a slab of pork belly with the Test Kitchen’s Bryan Roof.
Get this recipe and 100+ more in the DIY Cookbook: http://amzn.to/S7jlIL
America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
http://www.americastestkitchen.com
More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
Gordon Strong presents this recipe in his book Brewing Better Beer: Master Lessons for Advanced Homebrewers. Adding chai spices to the secondary fermentation results in a malty-sweet brown ale with a well-balanced profile of spice.