關於 india pale ale ，我們在網路上蒐集到這些相關的討論、資訊與評價

好有情調浪漫氣氛既Lost Stars🎶 @loststarslivehouse 又有新野啦😍佢地推出左自家製手工India Pale Ale既啤酒🍻香濃又易入口👍🏻仲有獨創 VIC Garden 無酒精雞尾酒都係我最愛呀🥰個樣除左靚😆仲好有內涵⭐同埋Brunch Set好抵食!!!聽講宜家15:00之後都會食到晚市既Menu啦☺️下次lunch要再去嘆啡☕每次去都舒服到唔捨得走haha🤤🤤🤤❤️
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Barramundi Fillet Provencal🍲好特別既菜式呀🐟用左意大利油浸蕃茄乾🍅焗本地既活盲鰽魚柳堡雲酥😋好酥脆既外層✨裡面魚肉厚實🙆🏻‍♀️好有口感🌱仲配左紅菜頭同埋青蘋果沙律🥗
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Smoked Salmon Egg Benedict 🍳塊包超級香脆🍞個流心蛋唔錯😬夠足料呀😆
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French Earl Grey VIC Lemonade🍸呢杯有驚喜呀😛呢款飲品有三個口味😇White Rose🌹French Earl Grey 同埋Green Rose💕佢地特登係澳洲引進左呢隻用冷製釀造方法製成既白玫瑰花茶😊好有誠意!!!今次揀左Earl Grey都勁香濃呀!!!仲好靚添🌺
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Full Pint Beer Lost Stars🍺好鍾意個樽lol因為有印左lost stars!!上面提及過既味道真係令人一試難忘💘
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Chocolate Moelleux with Vanilla Ice Cream🍫好溫暖既軟心🤟🏻朱古力控必點
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Strawberry Cheesecake🍰是日甜品!!!好精緻呀🍓口感唔錯✨唔知下次既是日精選係咩呢hehe
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#LOSTSTARSLIVEHOUSEBARANDEATERY
地址：大角咀利得街11號利奥坊一期地下506號舖
Address: Shop 506, G/F, Phase 1, Square Mile, 11 Li Tak Street, Tai Kok Tsui
#奧運站C1出口
#olympicstationexitc1
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#wine #music #restaurant #livehouse #假日好去處 #打卡 #食家 #hkfoodie #foodie #hongkong #hk #hkgirl #blogger #hkblogger #food #fooddiary #iphone #photography #foodphotography #foodshot #discover #foodblogger #instagram #openrice #跟著愛麗絲食好西 #香港遊記 #愛麗絲夢遊香港

最近我同隊友學識咗嘆啤酒🍻，鍾意飲少少🤏有少少飄飄然感覺幾chill，而家晚餐都會叫支啤酒飲吓，不過我們酒量有限，通常一支兩份飲就夠😂今晚去咗尖沙咀嘅Playa de Papagayo，呢度係Restarant & Bar，除咗可以飲酒仲可以食埋晚餐，而且呢度啲嘢食質素好好👍每次來試新菜式都有驚喜。

我們試咗手工啤酒🍻fuller’s india pale ale ipa uk，入口幾爽身，有較重香味，味道回甘。

另外叫咗意粉食，呢款黑松露野菌意大利扁麵好香好好味😋好多黑松露醬和不同種類的菌類，加埋一齊個香味真係好立體😋 勁鍾意佢個醬汁夠晒creamy，有一定嘅厚度，可以充分地掛在扁麵上，令我每一啖都好enjoyable😌

輪到當晚嘅重頭戲🤩西班牙斧頭豚肉扒配蘋果醬20oz $298 🥳真係要強烈重點推介佢！20安士jumbo size 真係睇見都開心，呢個份量唔係周圍有得食，仲要唔使$300真係好抵食！除咗平，仲要係超好食！真係要讚下廚師手勢冇得頂👍因為要處理咁大塊肉仲要keep到肉質咁嫩滑真係唔容易，這塊斧頭豚肉扒吃起來好像腩肉般幼嫩，豚肉輕輕一切一分為二，卻沒有多餘的油分，烤過的肉又香又甜，咀嚼嘅時候還能吃到肉汁滿滿😍真係好好味呀！我哋卒之連條骨都吮到乾乾淨淨😂

@papagayohk #papagayohk

#PlayadePapagayo

📍 Playa de Papagayo

地址: 尖沙咀河內道5號普基商業中心地下N3號舖

#porksteak #porksteaklover #pork #beer #手工啤酒 #手工啤 #尖沙咀 #尖沙咀美食 #hk #hkig #hkfood #hkfoodie #hkfoodblogger #foodie #foodporn #likeforlikes #美食 #香港美食 #美食分享 #相機先食 #吃貨 #食べるの好きな人と繋がりたい #美味しい #食べるの大好き #美食推薦 #食好西 #香港加油 #地道美食 #香港美食

專場限量豪禮開箱！

許含光《從夜晚開始從夜晚結束》2020 LIVE TOUR－台中站與 23號啤酒 23 Brewing Company 合作推出專場限定款啤酒調酒『我們都著迷』

👨🏿‍🦲：Is it good to drink?

👨🏻：哩拎跨麥誒罵～

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【限定款啤酒調酒介紹】
瓶身為可多次使用之環保玻璃瓶，搭配台中場限定圖案設計。酒體本身選用23號啤酒的《文青不要喝 》（India Pale Ale），調以接骨木花、檸檬汁。接骨木花與啤酒的結合，是喜愛啤酒調酒的同好，熟知的搭配。接骨木花完美調和IPA本身的苦味，讓入口層次更加豐富。文青最愛的選擇，你更不能錯過！

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【限定款豪禮獲得＆領取方式】
只要購買2020/11/14許含光《從夜晚開始從夜晚結束》台中洞穴專場門票，即可獲得與23啤酒合作的特別款調酒『我們都著迷』
入場憑票或手章以及＊身分證（需符合年滿18歲之法定飲酒年齡 (๑˘ ₃˘๑) ）至吧台領取，一人一票，限領一份，數量有限，贈完為止。如未滿18歲之觀眾，仍可依上述領取規則，領取專場限定環保玻璃瓶一只（不含內容物）。


🔞飲酒過量，有害健康，未滿十八歲請勿飲酒

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🍹想喝就買票（巨誤）

許含光 Lumi Xu《從夜晚開始從夜晚結束》2020 Live Tour

2020/11/14 Sat. 台中 洞穴The Cave
2020/12/11 Fri. 高雄 衛武營表演廳〔Sold out〕
2020/12/27 Sun. 台北 永豐 Legacy Taipei 音樂展演空間

購票請洽indievox巡演專區
https://www.indievox.com/tour/search/88



#從夜晚開始從夜晚結束
#許含光第二張全新專輯
#大guy4john

【EddieCooking】香煎嫩滑三文魚配青豆薄荷醬及風琴焗薯 Pan Fried Salmon & Hasselback Potato

材料 Ingredients

一人份量 One serving

香煎嫩滑三文魚配青豆薄荷醬 Pan Fried Salmon on Minted Peas
三文魚排 300g Salmon fillet
青豆 200g Green peas
新鮮薄荷葉 Fresh mint leaves
無鹽牛油 45g Unsalted butter
芥花籽油 Canola Oil
鹽 Salt

檸檬酸豆牛油 Lemon Caper butter
酸豆 3 茶匙 3 tablespoon Capers
無鹽牛油 25g Unsalted butter
檸檬 1/2 Lemon
鹽 Salt

風琴焗薯 Hasselback Potato
薯仔 1 Potato
百里香 Thyme
橄欖油 Olive Oil
鹽 Salt


風琴焗薯 Hasselback Potato
1. 焗爐預熱185度。
Preheat over to 185c.
2. 將薯仔切成風琴狀，每層約2mm厚。底部預留1.5cm，不要切斷。
Slice the potato the same way as the video, about 2mm between each cut. Do not cut to the bottom, about 1.5cm from the bottom usually works well.
3. 薯仔放置焗盆上，淋上適量橄欖油。加份鹽調味後，放入焗爐。
Place the potato on a baking tray, drizzle a good amount of olive oil on the potato. Sprinkle some salt and place in oven.
4. 185度焗60分鐘至金黃色。
Bake 60mins until the potato is crispy on the edges.
5. 焗好後放上新鮮百里香。
Add some fresh thyme to the potato before eating.


青豆薄荷醬 Minted Peas Sauce
1. 青豆加入講量鹽煮熟後，瀝乾及放入攪拌機。
Boil some frozen peas in salted water. Remove from water and put into a blender.
2. 加入薄荷葉、牛油及適量鹽。攪拌至蓉狀。
Add mint leaves, butter and salt, blend.


檸檬酸豆牛油 Lemon Caper butter
1. 加熱平底鑊。檸檬切半後，放至熱鑊上，煎至表面呈焦糖色。
Cut half a lemon and place it on a hot pan until it is slightly caramelized.
2. 牛油放入另一平底鍋內。
Add butter into a saucepan.
3. 酸豆搾乾水份，加入平底鍋內。煮一分鐘後放置。
Squeeze the water from the capers and add into butter, set aside after about 1min of cooking.


香煎嫩滑三文魚 Pan Fried Salmon
1. 三文魚排清洗乾淨及抹乾，放置室溫。
Clean and dry the piece of salmon fillet and make sure it is at room temperature before you start cooking it.
2. 熱平底鑊加入芥花籽油。
Heat pan and add Canola oil.
3. 芥花籽油加熱後，放入三文魚排，魚皮一面朝下。
When the oil is very hot, place salmon skin side down.
4. 灑上鹽調味。
You can salt the salmon now.
5. 煎約2分鐘後反面。
Flip over after about 2mins.
6. 魚皮面灑上適量鹽調味。將熱油淋上魚皮面，繼續煎香。
Salt the skin side and spoon hot oil over the fish and keep cooking.
7. 煎約3分鐘後，盛起三文魚排，放置。
Total cooking time is usually around 5mins. Set fish aside once done.
8. 將三文魚放於青豆醬上。淋上酸豆牛油及擠檸檬汁。
Add minted peas to plate, place salmon fillet on top, spoon on the capers and butter mixture. Add a squeeze of the lemon.


Notes from Eddie:

1. Make sure the salmon fillet is in room temperature before you start cooking. I would bring out the fish about an hour before I start cooking.
2. Make sure the fillet is quite dry before you cook. Use a knife to scrape off any excess moisture from the skin.
3. You can use fresh peas if you can find, but frozen one is also fine.
4. Use Canola oil for panfrying salmon fillet. It is better for the recipe as the oil has a higher burning point.
5. While frying the fish, I usually lift the fish to check the skin, you want it to turn golden brown.

關於此食譜 About:
This is one of my favourite ways to eat Salmon. I also like it because it’s quite simple to make. Try your best to buy some good quality salmon, my favourite is King Salmon from New Zealand. My favourite part of the salmon is the belly so make sure you get a piece that includes some belly parts. The most important part of this salmon is making sure that its quite dry before you cook. There is a lot of moisture in the skin and I find the best way is to scrape it off with a knife. Keep scraping till no more moisture comes off the skin of the fish. Dry the other side with some kitchen towel. I prefer not to salt the fish until I cook it as more moisture will come off the fish if you salt it too early.


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威士忌放進啤酒桶熟成　會發生什麼事？【林一峰Whisky School威士忌第64課】

在蘇格蘭威士忌的世界裡，創新可以與傳統和平共處，釀酒師似乎永遠在尋找新的挑戰。就以用來陳年威士忌的橡木桶為例，除了大家所熟悉的波本桶與雪莉桶之外，使用波特桶、蘭姆桶、甚至各種葡萄酒桶，都已經不是新鮮事；現在甚至連精釀啤酒桶，都拿來陳年威士忌了。
格蘭菲迪精釀啤酒IPA（India Pale Ale，印度淡啤酒）風味桶，正是充滿實驗精神的創新產物，也是第一支以精釀啤酒IPA過桶的單一麥芽蘇格蘭威士忌。威士忌達人學院首席顧問林一峰指出：「像這種跨界彼此的融合，肯定是未來創意的最重要的一個未來的方向跟發展。」
格蘭菲迪首席調酒師Brian Kinsman，與斯貝塞精釀啤酒廠創業家Seb Jones攜手合作，將3種不同釀造比例的精釀啤酒IPA，注入橡木桶中，再用這些酒桶來「過桶」，熟成不同的實驗室系列產品。
精釀啤酒與威士忌融合，究竟會產生什麼樣的火花？讓我們一起透過影片找答案。

（製作／企劃／撰文：高婉珮，攝影：陳思明）

【警語：禁止酒駕。飲酒過量，有礙健康。未滿十八歲請勿飲酒。】