● Gastronomy
Low & slow: brisket and pulled pork at 110 degrees
Meat that is cooked for twelve hours at 110°C does not tolerate haste or vanity. Here is what a stall is, when it is wrapped and how many hours per kilo it really takes.
22·08 / 7 min#craft-pivo
6 Editorial
● Travel
Ceger na Kalenić, fly on Kosmaj: a gourmet day
In the morning, at Kalenić, at noon, they fly to the Cabinet Office in Kosmaj — 45 kilometers that turn the day into a ritual, not an obligation.
27·07 / 4 min
● Gastronomy
Cheese with beer: a couple that hides wine for years
Carbonic acid cuts fat better than any tannin — here's which cheese you put with a pilsner, and which one waits for a stout.
27·07 / 4 min
● Travel
Pilsen and Prague: where pilsner still has a real name
Ninety kilometers separate the factory that invented the golden lager from Prague's beer halls where draft beer is drunk standing up. We drove that line.
27·07 / 4 min
● Enology
Beer worth seeking out: five of the region's craft breweries
From Nova Pazova to Ajdovščina — five breweries and specific labels that the fridge on the terrace deserves this August.
27·07 / 3 min
● Enology
Craft beer from pilsner to lambic, time and temperature
A 4 degree IPA is a lost IPA. A guide through styles, temperatures and cups that turns beer into a drink worth drinking.
27·07 / 7 min