While mindlessly scrolling through Instagram, I came across Table of Gods, ‘A Cookbook Inspired by History’s Oldest Recipes’
As someone who adores cooking, I immediately signed up to receive 3 sneak peek recipes from the cookbook, which is in the making. I highly recommend signing up for updates if you enjoy cooking! One of the recipes was for a Pomegranate cake, which I’m very excited to try as pomegranate is one of my favorite fruits. Much to my delight, the email from Table of Gods noted that if one wanted to try a beer recipe, reply and one would be sent over.
I gleefully replied, noting that I was most excited about the Pomegranate Cake, and said that I’d adore a beer recipe, I’ve only experimented with Mead so far.
Imagine my joy and delight and surprise when I didn’t receive an automated email, but a reply directly from the author, Arim. While I certainly hoped that he would send over the pomegranate beer recipe, I was excited for whatever I got. But lo and behold, the recipe for Alappanu is exactly what I got!
It’s taken quite a bit a research and digging to source all of the ingredients, supplies, and extras required. First, the recipe specifically calls for a lactic-acid producing yeast. For this I found Lalvin’s WildBrew Philly Sour, but any of their Sour Beer yeasts would work. Pomegranate juice and honey are easy enough to find, though I did pick up a local honey as usual. Juniper berries are available through most brew suppliers. Two 1 Gallon Fermonsters, with appropriate fittings, took care of my fermentation vessels.
My biggest trial was the debate over how to mill my barley, and if I SHOULD mill it myself, or find a supplier willing to do it. As it turns out, a roller mill for barley is very expensive, and large. I have a small kitchen, and a lot of kitchen gadgets, I don’t have room for a mill! After shopping around for a bit, I found RiteBrew.com offering to mill the grains for 0.15 per lb extra. Well worth it!
And now we wait for supplies and plot!
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