Pivní Filosof®
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pivnifilosof.bsky.social
Pivní Filosof®
@pivnifilosof.bsky.social
160 followers 95 following 140 posts
Praguish-based translator and (retired?) beer writer from Argentina. Follow me and I may lead you to a pub.
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In Argentina, annoying people are called "hincha/rompe pelotas". In Germany they are called "hodenkobold", or “testicle goblin”. Basically the same thing, but somewhat more poetic.
Or they might be ahead of the revived curve? Fads come and go, only to eventually return.
My second go at cured meat. This time, pork loin. Came out great!
Recipe:
Cure 3 days in a 2:1 mix of salt and sugar.
Rinse and let it dry completely for a couple of hours.
Coat in the spice blend of your choice, wrap tightly in kitchen paper, then in gauze, and leave it in the fridge for two weeks
Recipe:
Cure 3 days in a 2:1 mix of salt and sugar.
Rinse and let it dry completely for a couple of hours.
Coat in the spice blend of your choice, wrap tightly in kitchen paper, then in gauze, and leave it in the fridge for two weeks.
It seems gang signs were already a thing in 16th century Netherlands
Is that glass ribbed for her pleasure?
Alt in Düsseldorf. Schumacher and Uerige were beyond mňamdopičí, with Kürzer a not too distant 3rd place. I loved the town, as well.
Very happy with my first go at cured bůček. 3 days in salt & sugar, followed by a coating in spice mix and two weeks in the fridge, wrapped in kitchen paper and gauze. Luvly!
Hybernata Hypsikéros, a barley wine that spent 1 year in Burgundy casks, brewed by Lajka. I think I bought it 3 years ago, and it's truly wonderful. Still feisty, yet much smoother than when it was released. A beer than on its own can turn a regular evening at home into a a special occasion.
An explosion of colour, textures and flavour. Lentils, crushed cucumber salad, pickled Jalapeño, pickled carrot, raddish, shallot, and Vietnamese basil.
And finally at today's final destinatio. Polepšovna ducha, likely the most beautiful beer garden in the country, and beyond. The house's NZ Pale Ale tastes lovely, murkyness notwithstanding, and not just because I've walked 27 km to get here.
9 km later, ferry crossing included, I'm at Zdibský pivovar. To go with the beer, I couldn't resist ďábelské topinky. And fuck me sideways and call me Lilly, what a beauty! Decadent, greasy, and beyond delicious.
Beer's fine, too,and the sound of the trees rustling in the breeze is so soothing.
Found an even nicer spot for the second birrita
First 13 km done. Now at Únětický pivovar with a well-deserved pivíčko na sluníčko. And then another one before heading to the gorgeous Tichý údolí.
Today's weather is beautiful for a 29 km beer hike that will take me to Únětický pivovar, Zdibský pivovar and Polepšovna ducha.
Fun label, fun name for a lovely white semi-sweet Rioja that pairs perfectly with OG Tango Argentino while cooking dinner.
As bad as that, let us not forget that Donald Trump also raped children.
At FUZE Praha after half a year. FUZEnâč Polotmavá 13 is rewarding enough not to bother with the rest of their beers, especially when it gains some temp (why do they have to serve it so kurva cold, carajo?). Konec hlášení!
I'll jsut leave this here for you, old farts
Went full fusion cuisine today. Started with the concept of a Spanish hornazo, used the dough for Argentinean bizcochitos de grasa, and filled it with Hungarian mangalica salami, Czech šunka od kosti & italian provolone.
The result was beautiful decadence.
No wonder, then, I was able to put down 15 velkých and still remember the way back home...
My birthday isn't until Sunday, but the official celebrations start today at Únětický pivovar ,after a torrid 13 km walk from my place. The beer feels well earned.
The weather today is ideal for lunch al fresco, and Pivovar Prokopák is ideal for such endeavour. The consistency of this place in food, service and, more importantly, pivo is praiseworthy. Kluk 10° is a more than solid specimen of the style, and Panímáma polotmavý ležák is perfection in a půl litr
The new Hostomická 7° is beyond gorgeous! And in great shape at Nalévárna.
PS: I arrived there with a friend at opening o'clock. We attempted to leave at 9ish. The tapster was having none of it and suggested we stay until closing time - he didn't have to insist.