English Blog


To the English version of the blog of Leven in de Brouwerij. Here you can find a diversity of stories about wines, cheeses, and beers that I have made. And I am also not afraid to share the failures that I created. Perhaps these are even the most informative. They are surely the more entertaining stories.

I do not want to discredit myself, but I have to mention that I am an amateur without any training in the three arts. However that does not stop me from making very nice wines, cheeses, and beers.

Look here for the table of contents. And here are some links to other resources and some files.

Enjoy reading!



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The mystery of the smoked cheese

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Here is the next challenge. Smoked cheese. Thet balcony smoker is meant for warm smoking. It feels happiest at 70 C or hotter. Perfect temperature for cheese.. Fondue.


How do you prevent the cheese turning into yellow paste?


The answer is so simple that you just cannot find it. You have to keep it cool. And it is not that difficult. Just put a plate of ice in the oven and put the cheese on top of it.






And it works. You have to pay attention because the cheese really should not melt. So: Open the lid now and then, reduce the heat, add more ice, remove the oven from the heat, anything to keep the temperature down.


That is the only thing that is a bit tricky. This was the first time trying to smoke a cheese. Usually first tries lead to failure, but this was a great success. The result is fantastic. A lovely smoked cheese! The taste of the smoke fits the cheese perfectly. It does not overpower, the cheese still tastes like cheese and the smoke is real. The smoked cheeses available in supermarkets are not smoked but bathed in a smoke sollution. This is a different animal. Much nicer.






Amd this is how you do it:


  • Buy a cheap, young cheese.

  • Cut it in slices of about 1,5 to 2 cm. (Can be bigger if you have a bigger oven!

  • Dampen the woodchips.

  • Find a container that does not melt and fits in the oven.

  • Light the burners and increase the temperature.

  • Set the burners to the lowest setting.

  • Put the woodchips in the oven, place the leaking tray, the dish with ice, and place the rack with the cheese.

  • Check the temperature of the cheese thoroughly and keep it as low as possible.

  • Turn the cheeses and move them so they smoke evenly.

  • Smoke for approximately one hour.


The cheese is apparentely a bit intense, or not nice. Leave them in the refridgerator for about a week. If possible vacumed.






And there it is: A simple cheap, tasteless, young cheese has been transformed into a true delicacy! It smells so horribly nice. The tastes are so lovely together.... Great, great, great!







Bon appetite!




P.S. I

Works well with camembert as well. Same recipe.




P.S. Visit the brouwstore of Leven in de Brouwerij. The Braumarkt with the best blog of all Brouwland!


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The Dutch eel smoking championship




Who knew that something like this exists? Since I became addicted to smoking I wanted to be here. I had no idea what to expect. Yes, there would be eels, and smoke. That was for sure.

Would anybody be interested? No idea.. Few hundred people?







Not really. Thousands of people will be smelling like a fireplace!

And I understand it. I can't really specify what is so great about this event, but I had a great time. The first impression is funny. From far away you can see the sky turning white. Dozens of fantastic Mad Max creations making great scents and a lot of smoke. It looks a bit surreal. A whole street filled with eels!







Of course I was there to learn something. The internet was not very helpful when I was looking for a recipe for smoked eel. That is: I found recipes but all of them were completely different. I guess it is the way the WWW says: You're on your own!

I also did not learn a lot here. Everybody uses a different method. And some participants are obviously less serious than other. The only conclusions I reached were: Drying the eels is important and smoking at a temperature of approximately 70 C.






My knowledge is very limited but when the tails curl it is too hot during the drying.


After my first steps with the balcony smoker it is about time for the real deal. I ordered an  adult model. I can't wait to try it!

I'll be in touch!





Of course you cannot leave without bringing something home





P.S. Visit the brouwstore of Leven in de Brouwerij. The Braumarkt with the best blog of all Brouwland!


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Meer over: smoking