By James Sullivan, Jeremy Cowan
During this witty and compelling story of the way the nation's first and purely Jewish occasion beer got here to fruition, founder Jeremy Cowan tells the tale of Shmaltz Brewing's evolution from an within funny story right into a thriving and award-winning craft brewing corporation. Divulged are the small-business demanding situations and advertising thoughts that helped Cowan pass from hand-squeezing pomegranates and supplying beer in his grandmother's Volvo to generating of the main revered and distinct craft beer manufacturers in the US: He'brew the selected Beer and Coney Island Craft Lagers. integrated along the sage recommendation for marketers and the funny own anecdotes are urged beer pairings for every bankruptcy, a hangover score method, and sixteen pages of full-color picture collages.
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Extra resources for Craft Beer Bar Mitzvah: How It Took 13 Years, Extreme Jewish Brewing, and Circus Sideshow Freaks to Make Shmaltz Brewing an International Success
Turn the dough out onto a large sheet of plastic wrap, shape into a disc, and wrap tightly. Set in the refrigerator to chill for at least 3 hours or overnight. 1/3 1/2 2 1/4 3/4 cup (1/2 stick) unsalted butter at room temperature cup packed dark brown sugar cup molasses, warmed tablespoons Grand Marnier or whiskey teaspoon orange extract or orange oil teaspoon orange flower water Using about one-quarter of the chilled dough at a time, and keeping the remainder refrigerated, roll the dough on a lightly floured work surface as thin as possible (nearly paper thin), at least 1/16 inch thick.
Then there’s the laborious rolling and cutting involved. Flour ends up everywhere but on the work surface, and piles of cookies quickly build up in every corner of the kitchen. Finally, there’s the decorating. It’s messy, complicated, and enough of a hassle that we wonder why we didn’t just buy those sausage-like rolls of refrigerated cut-and-bake dough from the supermarket. Well, in the spirit of the holidays (or any other happy day of the year you wish to make these cookies), I say everyone just relax a minute.
Set the coated lebkuchen aside in a dry, cool area until the glaze is firm, about 1 hour. ) *,1*(5%5($' Serve the plain or coated lebkuchen immediately, or store them for at least several days, as they improve with age. To store the lebkuchen for more than a few days, put them in an airtight container, layered between sheets of parchment or waxed paper, for up to 1 month. Opinions differ regarding the derivation of the word lebkuchen. Some allege that it comes from the Latin word libum (bread or sacrificial cake).
Craft Beer Bar Mitzvah: How It Took 13 Years, Extreme Jewish Brewing, and Circus Sideshow Freaks to Make Shmaltz Brewing an International Success by James Sullivan, Jeremy Cowan