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BEER
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<blockquote data-quote="greybeard" data-source="post: 1276732" data-attributes="member: 18945"><p>My brother brews a lot of beer. I'm not much on drinking beer anymore, but of the different ones he brews and bottles, my favorite is Jalapeno Beer.</p><p></p><p>Here's one for from "the good old days"..Rooster Ale:</p><p><em>Take an old red, or other cock, and boyle him indifferent well; then flea [flay] his skin clean off, and beat him flesh and bones in a stone mortar all to mash[the other recipe also states that, for the cock, "the older the better," and that "you must craw and gut him when you flea him"] , then slice into him half a pound of dates, two nutmegs quartered, two or three blaids of mace, four cloves; and put to all this two quarts of sack that is very good; stop all this up very close that no air may get to it for the space of sixteen hours; then tun eight gallons of strong ale into your barrel so timely as it may have done working at the sixteen hours' end; and then put thereinto your infusion and stop it close for five days, then bottle it in stone bottles; be sure your corks are very good, and tye them with pack-thread; and about a fortnight or three weeks after you may begin to drink of it; you must also put into your infusion two pound of raisins of the sun stoned.</em></p></blockquote><p></p>
[QUOTE="greybeard, post: 1276732, member: 18945"] My brother brews a lot of beer. I'm not much on drinking beer anymore, but of the different ones he brews and bottles, my favorite is Jalapeno Beer. Here's one for from "the good old days"..Rooster Ale: [i]Take an old red, or other cock, and boyle him indifferent well; then flea [flay] his skin clean off, and beat him flesh and bones in a stone mortar all to mash[the other recipe also states that, for the cock, “the older the better,” and that “you must craw and gut him when you flea him”] , then slice into him half a pound of dates, two nutmegs quartered, two or three blaids of mace, four cloves; and put to all this two quarts of sack that is very good; stop all this up very close that no air may get to it for the space of sixteen hours; then tun eight gallons of strong ale into your barrel so timely as it may have done working at the sixteen hours’ end; and then put thereinto your infusion and stop it close for five days, then bottle it in stone bottles; be sure your corks are very good, and tye them with pack-thread; and about a fortnight or three weeks after you may begin to drink of it; you must also put into your infusion two pound of raisins of the sun stoned.[/i] [/QUOTE]
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