Scan Magazine
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Lifestyle and Wellness
Velvety smooth chocolate with beer Recently, I met one of the pioneers in American craft beer, Pete Slosberg – founder of Pete’s Brewing Company and author of Beer for Pete’s Sake. I’ve met Pete before, in Argentina of all places, in 2015. Eight years later, on a bus ride to a beer event, we chat about beer and chocolate (as you do). “Have you ever had chocolate beer,” Pete asked. “Well…yes, chocolate stout and chocolate porter,” I said. “Yes! They’re excellent, aren’t they?” Apparently, Pete is not only a curious brewer, he’s also founder of Cocoa Pete’s Chocolate Adventures and a believer that beer can be an excellent partner to chocolate. “When brewing, we found that cacao nibs can give great flavour to beer, such as stouts and porters, but you can also use those spent nibs to flavour chocolate bars,” he told me. Smooth chocolate that melts in your mouth, with a hint of beery bliss. Pete also means that beer chocolate can be fantastic in sal-
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Columns
By Malin Norman
ads. His simple recipe goes something like this: bitter salad leaves such as rucola, shavings of beer chocolate, some parmesan cheese, balsamic vinegar, and pine nuts for crunchy texture. Sounds pretty good, right? In the evening, after the beer event, our group had dinner in a taproom. For dessert, chocolate brownie and whipped cream, paired with imperial stout. “Too much chocolate,” I thought before I’d even tried. To my surprise, the brownie was not sweet but made with bitter dark chocolate, and the sweetness was actually elevated by the imperial stout. Yummy! Pairing beer and chocolate is not new; brewers and beer writers have been doing it for years. And so can you! Try a Belgian Golden Strong Ale with white chocolate, or a Barley Wine with chocolate hazelnut cake, and Imperial Stout is a dream with dark chocolate truffles. Get going and see what’s your favourite combo.
Malin Norman is a Certified Cicerone®, a certified beer sommelier, an international beer judge and a member of the British Guild of Beer Writers.
What do we store in our belongings? By Alejandra Cerda Ojensa
I was 11 when I went with my family to look at a house that my parents were considering buying. The little cabin was on the top of a hill and the owner, an old man, told us about all the beautiful things he had there. We walked up the hill, he opened the door and a wall of things hit us. I had never seen anything like it. The summer cabin was filled with things from the floor up, leaving less than a metre of free space from the top of the pile to the ceiling. We took turns standing on a stool to look over the mountain of stuff. I recently listened to a documentary about hoarders and learnt about the struggles that come with extreme collecting. They mentioned the link between being afraid of not having money to eat and using things
as a safety blanket. Everything had a value that could quickly be turned into money if needed. Just in case. It got me thinking about the first time I encountered minimalism as a lifestyle and ideology. The two men, Joshua Fields Millburn and Ryan Nicodemus, who collaborate under the name ‘The Minimalists’, both come from poverty, and when Joshua had to deal with the things his mom left after her death, he also had to deal with her traumas. There were memories on top of memories, unresolved problems, mixed with things that were worthless for other people. As I try to live a sustainable life inside and out, it got me questioning, what traumas do I store in the things I own?
Sustainability columnist Alejandra Cerda Ojensa is a Swedish sustainability blogger based in Copenhagen. She loves sustainable fashion, plant-based food, natural wines and music. Instagram: alejandracerda.co
May 2023 |
Issue 154
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