The Ale of Doctor Moreau
Brewed on a small volcanic islet, the Ale of Doctor Moreau is a testament to the single-minded fervour of its creator.
There is a strange, beastly quality to this blood-red brew, with an aftertaste that many find hard to pin down.
“His is the Beer of Pain.
His is the Beer that Makes.
His is the Beer that Wounds.
His is the Beer that Heals.”
Last term I took a course called Lost Worlds, all about Victorian and Edwardian Science Fiction and Fantasy literature (yep, it was as good as it sounds). Just before Christmas, another classmate and I made twelve beers as a present for the lecturer; one for each book on the course. Here’s the first, based - obviously - on H. G. Wells’s The Island of Dr Moreau.
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![haydenrodgers:
Master Hayden’s Butterbeer Latte Recipe:
So, it’s all explained in the recipe card graphic, but I have a few special notes to add.
Firstly, I invented this beverage in an effort to include all the flavours and textures I know Butterbeer to include and how I imagine it: creamy, frothy, butterscotch, shortbread. Let me explain how. Obviously butterscotch is covered by a caramel made from butter and brown sugar (not to be confused with raw sugar). The excess fat from the butter and combined with milk makes it creamy. The vanilla is commonly used in baked goods, thereby reminding one of cakes and biscuits, and a dash of cinnamon adds warmth of flavour. When the milk is boiled it creates froth that rises to the top - make sure it doesn’t boil over. Oh, when it’s done, the fat in the butter will obviously rise to the top so not to worry when an attractive yellow film forms.
To my taste this is damn near perfect butterbeer. If it could be carbonated then I would say it is perfection.
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Need this in my life! Butterbeer is the next label on my list; should hopefully be on the way soon.](http://25.media.tumblr.com/tumblr_lp5og3tfqE1qem26lo1_500.png)
