How about a little beer with your breakfast ? Thanks to a new bed cover from the Vermont - basedPotlicker Kitchen , you’re able to cocker ( and not be evaluate by your dining companions ) .
Potlicker offer jellies made from local ale , IPAs , stout , Hefeweizens , and other classic Vermont brewage . As is the vitrine with yield jelly , the beer is boil along with lettuce and pectin , and then allow to set and chill into a jiggly treat . The alcohol cook off during the boiling process so the final product is full of beer flavour , but appropriate for any time of day . On their land site , Potlicker Kitchen offer mate suggestion , as well as jam - packed recipes for entrees like glass over chicken wings and behind - cooked short ribs .
Potlicker is run by a husband - and - married woman squad , Walter and Nancy Warner . The former archeologists move to Vermont in 2010 , where Nancy started experimenting with canning . After making more traditional fruit jelly all summer , she shifted her focus to less seasonal foods — first coffee and then wine . The vino worked out great — you canbuy thaton their internet site , as well — and it got her mentation about what else might work .
" We never pass out of wine-coloured and we never run out of beer , " Warner explained toBrewmagazine in the first place this year . " Nancy had a wine-coloured jelly formula , but she thought , ' If I can make jelly out of wine , I can make jelly out of beer . ' "
It took them a little while to perfect the mental process , but once they acquire it down the business quickly assume off . They shortly outgrow using a friend ’s homebrew and switched to using locally uncommitted commercial-grade beer .
" We like to say that rather of using grape vine juice or ' kid ' juice , we use ' adult ' succus , which is beer . It ’s just like any other jelly formula except we ’re using beer instead of fruit juice , " Walter said .
