“If you have a second dessert stomach” – Check! –  “this guilt-free chocolate mousse will definitely fill it.” So says Brad Hill – publisher and photographer behind the latest volume in the Foodie series: the Plant-Based Foodie Vancouver. This offering of delicious recipes from popular Vancouver restaurants follows his neighbourhood-based cookbook

Carastan Malt. Caramunich Malt. Vienna Malt. Crystal Malt. ‘Crush all dark malts into a decoction kettle.’ ‘Crush pale malts into a main mash tun.’ ‘Sparge the mash gently.’ Any recipe that includes seven types of malt and the word ‘sparge’ deserves our full attention. We come to this recipe for