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Wilde Gluten Free Pale Ale


Henri Toulouse-Lautrec, the Nineteenth Century French post-impressionist painter, was renowned as a decadent epicurean who had a thing about eating animals killed in September or October.  For, as each northern autumn grew near, it seems Toulouse-Lautrec developed an incredible blood lust and desire to slaughter rare animals in remarkably specific ways.  Once killed, he then would prepare and cook these creatures, occasionally adding interesting notes relating to his ingredients.

Take, for instance, his recipe for civet de marmotte (stewed marmot):

“Having killed some marmots sunning themselves belly up in the sun with their noses in the air one sunrise in September, skin them and carefully put aside the mass of fat which is excellent for rubbing into the bellies of pregnant women, into the knees and ankles and painful joints of sprains and into the leather of shoes. Cut up the marmot and treat it like a stewed hare which has a perfume that is unique and wild.”

In contrast, other recipes seem quite prosaic.  For example, gigot d’agneau (leg of lamb):

“Kill a young lamb from the high Alps at around 3,000 meters, during September. Cut out the leg and let it hang for three or four weeks. It should be eaten raw with horse-radish.”

Or cailles sous la cendre (quails in ashes):

“At the end of September, beginning of October, after you have killed some fat quail, pluck and empty them. Next roll them, duly salted and peppered, each separately in a well-buttered vine leaf; tie them and bury them in the very hot wood ash of the hearth. When they are cooked, serve them on hot plates.”

Toulouse-Lautrec died in September 1901, from complications brought about by his raging alcoholism, various congenital health conditions, and syphilis at his mother’s estate. His last words, it has been said, were to call his father, who was also his first cousin, once removed, “the old fool!”

Wilde Gluten Free Pale Ale

Koala Beer Pty Ltd, Cooranbong, New South Wales

ABV: 4.5%

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