Sometimes I replace the mustards with just Düsseldorfer Senf, such as
ABB or Löwensenf Extra. The latter can be found in America, at least
online, otherwise substitute with good Dijon mustard, such as Fallot,
Grey-Poupon, or Maille.

Düsseldorfer Senfsuppe
Düsseldorf mustard soup
Serves 4

1 red onion, peeled and finely diced
1 leek, cleaned, cut crosswise into thin strips
2 tablespoons butter
300 ml light chicken or vegetable broth
400 ml cream
100 ml Düsseldorfer Altbier (Düsseldorf Alt beer)
1 tablespoon medium hot mustard
1 tablespoon hot mustard
1 tablespoon sweet Bavarian mustard
Salt, freshly ground white pepper
1 tablespoon chopped parsley
4 slices of Flönz (Blutwurst/black pudding) (optional)
Flour (optional)
Clarified butter (optional)

Sauté onions and leeks in a saucepan with butter. Add the broth, beer
and cream, and bring to boil. Add the mustard, season with salt and
pepper.

Optionally, lightly flour the black pudding slices and fry in a little
clarified butter until crisp.

Pour the soup in plates or bowls, put the black pudding slices on top
and garnish with parsley.

Victor Sack wrote:
>
> Sometimes I replace the mustards with just Düsseldorfer Senf, such as
> ABB or Löwensenf Extra. The latter can be found in America, at least
> online, otherwise substitute with good Dijon mustard, such as Fallot,
> Grey-Poupon, or Maille.


That sounds very interesting indeed. We can get German mustards from the
German deli, but they don't carry beers

Might need to find a top-fermented sub for the Altbier though.


>
> Düsseldorfer Senfsuppe
> Düsseldorf mustard soup
> Serves 4
>
> 1 red onion, peeled and finely diced
> 1 leek, cleaned, cut crosswise into thin strips
> 2 tablespoons butter
> 300 ml light chicken or vegetable broth
> 400 ml cream
> 100 ml Düsseldorfer Altbier (Düsseldorf Alt beer)
> 1 tablespoon medium hot mustard
> 1 tablespoon hot mustard
> 1 tablespoon sweet Bavarian mustard
> Salt, freshly ground white pepper
> 1 tablespoon chopped parsley
> 4 slices of Flönz (Blutwurst/black pudding) (optional)
> Flour (optional)
> Clarified butter (optional)
>
> Sauté onions and leeks in a saucepan with butter. Add the broth, beer
> and cream, and bring to boil. Add the mustard, season with salt and
> pepper.
>
> Optionally, lightly flour the black pudding slices and fry in a little
> clarified butter until crisp.
>
> Pour the soup in plates or bowls, put the black pudding slices on top
> and garnish with parsley.

Arri London > wrote:

> Might need to find a top-fermented sub for the Altbier though.

Get it he :-)

<http://www.kellysbrewpub.com/pages/brews.html>

Their description of the beer doesn't sound like it is close to the real
thing, though...

Victor

Victor Sack wrote:
>
> Arri London > wrote:
>
> > Might need to find a top-fermented sub for the Altbier though.
>
> Get it he :-)

Don't I wish. However, for the first time ever, don't have a valid
passport Need to get that under control.

>
> <http://www.kellysbrewpub.com/pages/brews.html>
>
> Their description of the beer doesn't sound like it is close to the real
> thing, though...
>
> Victor

It may not be. Don't think many US beers are top-fermented. People
prefer their beer cold and that would wreck a top-brew.

In article >, Arri London >
wrote:

> Victor Sack wrote:
> >
> > Arri London > wrote:
> >
> > > Might need to find a top-fermented sub for the Altbier though.
> >
> > Get it he :-)
>
> Don't I wish. However, for the first time ever, don't have a valid
> passport Need to get that under control.
>
> >
> > <http://www.kellysbrewpub.com/pages/brews.html>
> >
> > Their description of the beer doesn't sound like it is close to the real
> > thing, though...
> >
> > Victor
>
> It may not be. Don't think many US beers are top-fermented. People
> prefer their beer cold and that would wreck a top-brew.

That's true for the mega breweries (Bud, Miller, Coors etc.) but not for
the micro breweries. I would say a majority of their product are top
fermented. And these 'micros' aren't all that small. For example, Sierra
Nevada, 2 hours up the road from me, brewed over a half million barrels
in 2001. I don't have current figures.


D.M.

In article

..uk>,
Don Martinich > wrote:

> In article >, Arri London >
> wrote:
>
> > Victor Sack wrote:
> > >
> > > Arri London > wrote:
> > >
> > > > Might need to find a top-fermented sub for the Altbier though.
> > >
> > > Get it he :-)
> >
> > Don't I wish. However, for the first time ever, don't have a valid
> > passport Need to get that under control.
> >
> > >
> > > <http://www.kellysbrewpub.com/pages/brews.html>
> > >
> > > Their description of the beer doesn't sound like it is close to the real
> > > thing, though...
> > >
> > > Victor
> >
> > It may not be. Don't think many US beers are top-fermented. People
> > prefer their beer cold and that would wreck a top-brew.
>
> That's true for the mega breweries (Bud, Miller, Coors etc.) but not for
> the micro breweries. I would say a majority of their product are top
> fermented. And these 'micros' aren't all that small. For example, Sierra
> Nevada, 2 hours up the road from me, brewed over a half million barrels
> in 2001. I don't have current figures.

In 2009 the craft (micro) breweries brewed 9,115,635 barrels.

http://www.brewersassociation.org/pa...t-brewing-stat
istics/facts

D.M.

On Wed, 25 Aug 2010 18:16:20 -0700, Don Martinich wrote:

> In 2009 the craft (micro) breweries brewed 9,115,635 barrels.

And to think I drank less than 2. That comes out to less than a 20oz beer
a day. Just what the doctor ordered.

On average, 3% of the population drank 1 barrel a year.
Now compare that to Budweiser. So sad.

-sw

Arri London > wrote:

> > <http://www.kellysbrewpub.com/pages/brews.html>
> >
> > Their description of the beer doesn't sound like it is close to the real
> > thing, though...
>
> It may not be. Don't think many US beers are top-fermented. People
> prefer their beer cold and that would wreck a top-brew.

Aren't there are any ales, which are all top-fermented by definition?

A Düsseldorfer Altbier is technically an ale, but one which is
cold-lagered and which should be served at about 8-10°C (46-50°F).

Victor

Don Martinich wrote:
>
> In article >, Arri London >
> wrote:
>
> > Victor Sack wrote:
> > >
> > > Arri London > wrote:
> > >
> > > > Might need to find a top-fermented sub for the Altbier though.
> > >
> > > Get it he :-)
> >
> > Don't I wish. However, for the first time ever, don't have a valid
> > passport Need to get that under control.
> >
> > >
> > > <http://www.kellysbrewpub.com/pages/brews.html>
> > >
> > > Their description of the beer doesn't sound like it is close to the real
> > > thing, though...
> > >
> > > Victor
> >
> > It may not be. Don't think many US beers are top-fermented. People
> > prefer their beer cold and that would wreck a top-brew.
>
> That's true for the mega breweries (Bud, Miller, Coors etc.) but not for
> the micro breweries. I would say a majority of their product are top
> fermented. And these 'micros' aren't all that small. For example, Sierra
> Nevada, 2 hours up the road from me, brewed over a half million barrels
> in 2001. I don't have current figures.
>
> D.M.

TY. Think that's available locally. Worth a try.

Victor Sack wrote:
>
> Arri London > wrote:
>
> > > <http://www.kellysbrewpub.com/pages/brews.html>
> > >
> > > Their description of the beer doesn't sound like it is close to the real
> > > thing, though...
> >
> > It may not be. Don't think many US beers are top-fermented. People
> > prefer their beer cold and that would wreck a top-brew.
>
> Aren't there are any ales, which are all top-fermented by definition?
>
> A Düsseldorfer Altbier is technically an ale, but one which is
> cold-lagered and which should be served at about 8-10°C (46-50°F).
>
> Victor

No doubt there are. I just don't know about them LOL. There is a shop in
town that advertises hundreds of beers/ales etc. Must have a look there
when budget allows for alcohol

Christine Dabney wrote:
>
> On Fri, 27 Aug 2010 17:22:51 -0600, Arri London >
> wrote:
>
> >There is a shop in
> >town that advertises hundreds of beers/ales etc. Must have a look there
> >when budget allows for alcohol
>
> Which shop is that?
>
> Christine
> --
>

Jubilation, on Lomas at Monte Vista/Carlisle. Across from the Model
Pharmacy and Lunch Counter.