
Another type of pap is bierpap, or beer porridge. Bierpap, however, was not served for breakfast but rather dinner, or as a shortly-before-going-to-bed snack. The base is still the same: hot milk thickened with flour and sweetened with sugar, but now with the addition of a generous splash of dark brown, sweet beer. Table beer, or tafelbier like the darker beers, used to be a standard beverage during lunch and dinner, especially in the southern provinces and Belgium, where the drinking water was of low quality. Tafelbier, or "yellow belly beer" as a dear friend calls it, has a very low alcohol content, just around 1 to 2%.

During these winter days, when it's rainy, cold and dark outside, bierpap might be just the ticket for a filling dinner and then a long, sweet slumber.
Bierpap
2 cups and 2 tablespoons of whole milk, divided
2 tablespoons of flour
1/2 cup of dark beer
1 tablespoon of sugar
Bring two cups of milk to a simmer. Dissolve the flour in the two tablespoons of milk and stir it in the warm milk. Bring the milk to a boil and stir until the mixture thickens, whisking it well so it creates an airy foam on top. Lower the heat, stir in the sugar and the beer and bring the porridge back up to temperature. Serve warm in bowls or mugs.
Sweet dreams!!
Cool
ReplyDelete'N Goeie resep my ma oorgedra aan my, bly om te sien dit oorgedra deur die web:-)
ReplyDeleteTranslated into English: (A good receipe my mother passed on to me, glad to see it passed on through the web) :-)
You should use cornstarch (maizena in dutch) instead of flower.
ReplyDeleteMy mother would add whipped eggwhite on top so it looks like beer with a head ;-)