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Nu forts\u00e4tter Den Stora Smakresan med bes\u00f6k i Hong Kong d\u00e4r Mariestads bryggm\u00e4stare Richard Bengtsson \u00f6verv\u00e4ldigas av alla nya doft- och smakintryck.<\/p>\n
Mariestads bryggm\u00e4stare Richard Bengtsson forts\u00e4tter sin inspirationsresa ombord p\u00e5 ostindiefararen G\u00f6theborg l\u00e4ngs den svenska v\u00e4stkusten. De ursprungliga ostindiefararna seglade i m\u00e5nga m\u00e5nader f\u00f6r att g\u00f6ra aff\u00e4rer i Kina. F\u00f6r att f\u00e5 en egen k\u00e4nsla av hur d\u00e5tidens handelsm\u00e4n kunde uppleva m\u00f6tet med nya dofter och smaker i Asien bes\u00f6kte Richard Hong Kong som en del i sin smakresa. P\u00e5 myllrande marknader och i tropisk hetta fick Richard m\u00e4ngder med nya intryck som han tog med sig hem till sitt utvecklingsbryggeri.<\/p>\n
Tillsammans med kryddexperten Lisen Sundgren provar sig Richard fram bland torkade frukter och kryddor som kanel och stj\u00e4rnanis. Sedan g\u00e4ller det f\u00f6r Richard att fundera p\u00e5 vilka exotiska smaker han kan locka fram med hj\u00e4lp av malt och humle. Uppdraget blir att brygga en lager inspirerad av det brittiska imperiets krock med den nya v\u00e4rlden. Det blir en fruktig lager baserad p\u00e5 karamellmalt och exotisk humle fr\u00e5n USA och Nya Zeeland.<\/p>\n
Som vanligt f\u00e5r kocken Bj\u00f6rn Frantz\u00e9n sedan utmaningen att komponera en matr\u00e4tt som passar Richards \u00f6l. F\u00f6r att m\u00f6ta den stora fruktigheten v\u00e4ljer Bj\u00f6rn och hans team att g\u00f6ra kryddiga friterade kycklingvingar med Stiltonost.<\/p>\n
Senaste avsnittet av Den Stora Smakresan h\u00e4r:
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