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Thread: The Netherlands/Dutch Connection

  1. #1
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    Wink The Netherlands/Dutch Connection

    Here's a thread that those of us in the Netherlands can use to talk about all things Dutch, like some of the slick things you found at Brouwmarkt, or cool bottle supplies....
    http://www.flessenland.nl/shop/Steen...-met-kurk.html

    Dutch beekeepers, where to get honey, links to mead logs like maybe the speculaas batch I am considering, or event social events. Do we want to meet somewhere? and somewhen? Maybe have an all Dutch 'mead off' where we make a giant batch that we split among ourselves and play with?

    Anyway, this can be our 'play' area.
    _____________________________________________
    Hier is een draad die die van ons in Nederland kunnen gebruiken om te praten over alles wat Nederlands, zoals sommige van de gelikte dingen in Brouwmarkt gevonden, of koele fles leveringen ....

    http://www.flessenland.nl/shop/Steen...-met-kurk.html

    Nederlandse imkers, waar honing, links te krijgen naar logs zoals misschien de speculaas batch Ik overweeg of gebeurtenis sociale evenementen Mead. Willen we ergens ontmoeten? en somewhen? Misschien hebben een 'mede uit' alle Nederlanders waar we een gigantische partij die we verdelen onder elkaar en spelen?

    Hoe dan ook, dit kan onze 'play' gebied.
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  2. #2
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    Default

    Awesome, this will be a really useful thread!


    Halo mede nederlanders

  3. #3
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    Quote Originally Posted by Tom Sluiters View Post
    Awesome, this will be a really useful thread!


    Halo mede nederlanders
    Yeah, but google translate will have to do until I am better at Nederlanders.

    Check out these mead prices!!!!! At those prices, he could have his licensing and inspection fees paid off in, say, 6 months or so !!! LOL
    http://shop.desmaakboutique.nl/mede/
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  4. #4
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    Well you could always have me translate for you until then. Cuz google translate really messed up your message alright.

  5. #5
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    Lightbulb Foiled by bad translation

    Alas...maybe I should better stick to Engels.

    Anyway, here is the web site and quantities I found for speculaas. The quantities would be adapted for maybe a 16 or 20 liter batch, and would use whole spices boiled in water and added to must, and then a spice bag hanging in the must. Any of you have a fav speculaas spice mix?

    http://www.thedutchbakersdaughter.com/2009/12/speculaas.html
    8 parts cinnamon
    2 parts nutmeg
    2 parts ground cloves
    1 part white pepper
    1 part ground ginger
    1 part cardamom

    This combination of spices can be found in recipes dating back to the fifteenth century

    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  6. #6
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    I just created a social group for the Netherlands at ....
    http://www.gotmead.com/forum/group.php?groupid=2

    Please consider joining and participating.
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  7. #7
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    I've never made my own speculaar, but the mixture you've posted looks good (I did some googling as wel here are a few variations: http://www.ah.nl/kookschrift/recept?id=144586

    How much spcice would you use per liter of mead?

  8. #8
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    That one is pretty similar, although they add some anise (might be good) and coriander (not so wild about that). If I were to make a 5 gallon batch, the generally accepted amount for cloves is 1 whole one per gallon. I would probably start with that and expand the quantities in proportion to that.... at least, that's what I am thinking right now. Anise might be a good addition.
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  9. #9
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    How about stoofperen mead?

  10. #10
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    Default Great idea !!!

    Quote Originally Posted by Tom Sluiters View Post
    How about stoofperen mead?
    That's exactly the kind of thing I was looking for... I had to ask the (Dutch) wife what it was, and she thought it would make a GREAT mead !! Here is a web page for reference...
    http://groente-koken.plazilla.com/stoofperen-koken

    Now, a lot of these say you boil wine, but we want to make our own. I usually don't boil fruit, but the article specifies what variety of pears to use, and that they should boil for 2 to 3 hours. Hmmm... I usually don't boil fruit, but in this case..... maybe we boil it in red currant juice for 2 hours, add some cinnamon (kaneel) and some vanilla bean...
    http://www.lekkertafelen.nl/recepten...s-basisrecept/

    but this stuff would be mush if you boil it that long, so a fermentation bag might not work. Hmm....has to be a way.... and will have to look up how many pounds of pears per gallon (or 3.8 liters). (Wife says, you use whole pears, peeled, and that they retain their shape when boiled that long).

    The one web site says ginger powder (messy and adds to cloudiness), but maybe fresh ginger root, or maybe those ginger balls (stemgember). The wife says they have to be special varieties of pears, which are only available in September or so....Gieser Wildeman, Saint Remy, or the hard to find varieties of Winterrietpeer, Zoete Brederode, and/or Zoutewelle.

    Here's a video from Jumbo on it. Is this saying the pears are available from October to Feb? http://www.youtube.com/watch?v=2AMsjloIZKU

    Anyone have ideas for additional ingredients/procedures/flavors etc? Ideas are developing but need some more help here....
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  11. #11

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    I understand nothing about dutch but bt this picture

    http://groente-koken.plazilla.com/stoofperen-koken

    it looks like a dessert we have here, called drunken pears.

  12. #12
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    Yeah it's probably the same. You cook/simmer small (special) pears with sugar, cinamon, (whine), ....

  13. #13

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    Yes thatīs it.

  14. #14
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    They actually do retain their shape after simmering for hours. They do become very soft, but they don't fall apart at all. I usually cut them in quarts before boiling. They are indeed only available in fall / early winter. There is a stoofperen tree in the garden of my girlfriend, so I'm in luck (for next year that is, we already ate all of them). They are quite small, and uncooked they are very hard.

    I came up with the idea because I was eating stoofperen tonight :P

    Cookong them en berry is a good idea, and adding some orange / lemon peel might also be nice. Personally I don't really like ginger, but if you like it, why not? In any way, it's a typical winter dish, so spices like cinnamon and maybe cloves should be good.

    GntlKnigt1: I'm not surprised your wife loves the idea of a stoofperen mead, most dutch people absolutely love stoofperen It should be a nice challenge.

    For a mead I was thinking about cooking a batch of stoofperen, let it cool, and then add water total total volume desired so you also ferment the flavorous cooking liquid. Maybe for the primary just use the cooking liquid (and maybe some water), and add the actual pears to secondary to preserve the flavors.
    Last edited by Tom Sluiters; 01-20-2014 at 02:09 PM.

  15. #15
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    Default SPECULAAS METHEGLYN and Stoofperen

    Quote Originally Posted by Tom Sluiters View Post
    They actually do retain their shape after simmering for hours. They do become very soft, but they don't fall apart at all. I usually cut them in quarts before boiling. They are indeed only available in fall / early winter. There is a stoofperen tree in the garden of my girlfriend, so I'm in luck (for next year that is, we already ate all of them). They are quite small, and uncooked they are very hard.

    I came up with the idea because I was eating stoofperen tonight :P

    Cookong them en berry is a good idea, and adding some orange / lemon peel might also be nice. Personally I don't really like ginger, but if you like it, why not? In any way, it's a typical winter dish, so spices like cinnamon and maybe cloves should be good.

    I'm not surprised your wife loves the idea of a stoofperen mead, most dutch people absolutely love stoofperen It should be a nice challenge.

    For a mead I was thinking about cooking a batch of stoofperen, let it cool, and then add water total total volume desired so you also ferment the flavorous cooking liquid. Maybe for the primary just use the cooking liquid (and maybe some water), and add the actual pears to secondary to preserve the flavors.
    Some good ideas... and yes, I forgot to mention the lemon peel, which seems to be standard. You might want to look up google pear tree pruning to try to maximize the crop so you have some to share with me next fall. GRIN.

    Gearing up to start the SPECULAAS METHEGLYN on Thursday night or perhaps over the weekend. Translating the quantities for a 5 gallon batch.... (will post the log in the regular log section rather than here....)
    Proposed quantity for 5 gals
    8 parts cinnamon 8 sticks cinnamon
    2 parts nutmeg 2 nutmegs (cracked)
    2 parts ground cloves 10 whole cloves
    1 part white pepper 1 TBSP mixed peppercorns
    1 part ground ginger 2 inches peeled ginger root
    1 part cardamom 1 TBSP cardamom
    Maybe a star anise

    Honey (no boil or pasteurize...might sulfite though), water, yeast nutrient and energizer
    K1V or D21 yeast in a starter

    Am thinking I will boil the spices in water for maybe a half hour, let it cool, and add the honey.
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  16. #16
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    Got starter going a few hours ago for speclaas....D21. Foaming up already!

    Sent from my Nexus 7 using Tapatalk
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  17. #17
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    The fun is about to begin

  18. #18
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    Yep.....got the ginger....have the rest of it except the star anise....i found ground steranijs at the coop . I was hoping to avoid having powders in the tea i will make with the spices, but guess i will procede with a little of that. The starter foam has died down, but getting nice bubbles now....its really cranking and i want to get this going.

    Oh, and I found the pears at the Coop store today. The wife is going to make them for tonight's dinner, so I will have my first exposure to that...


    Sent from my HTC Vision using Tapatalk 2
    Last edited by GntlKnigt1; 01-22-2014 at 11:20 AM.
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  19. #19
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    How did you like the stoofperen for dinner?

  20. #20
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    Was really good. Found recipes on the web....seems like i might have had them many decades ago. I will be making them again.......

    Thinking abouut a stroopwafel one too......but might be too much like speculaas..... I think we really got the flavor right on that one.....
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

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