Recipes to be Remembered By

[dbeechum]

I just came across this article in the Smithsonian Magazine about a small trend of people etching beloved recipes onto tombstones.

I’d harbor a pretty good guess that this would be mine: Saison Experimentale

What’s yours?

[alestateyall (tommymorris)]

I need more time to figure mine out

[Drewch (Drew C.)]

A little more wheat, and a little more wild.

• 60% pale / pilsner malt
• 40% raw wheat

Mash a little high to leave more dextrins for the bugs, for an OG of about 1.040.

• 5 - 7 IBU neutral bittering hops

• Bootleg Biology Sour Solera

At least 45 days in primary and then 90 with:

• 300 g/l local plums in secondary

[Megary]

Probably best if all my recipes get buried with me.

[chinaski]

I really like the idea of remembering someone via food and drink. I might better be remembered for my tandoori tilapia with naan than my Oaty McOatface Pale Ale. Come to think of it, they make a great pairing during the warmer months outside on the deck!

[dbeechum]

@chinaski

I really like the idea of remembering someone via food and drink.

It’s sorta the death version of the Anthony Bourdain philosophy of learning other cultures via their food. We all have to eat! (It’s also why I love going to grocery stores in other countries to see what they consider important)

[HEUBrewer]

Chisel a pair of beer engines on my tombstone

[drgmg]

This is a great idea, I may do my rye imperial stout.