#witchesbrew

NecroBeast - Iron Baphomet

Black/Thrash Metal from Maastricht, Netherlands

Old School Black/Thrash Attack based in the ancient city of Maastricht, Netherlands.Est. 2005, Chile. Twenty years ago in Valdivia, the deep south of Chile, NECROBEAST was born. Calling forth the Ancient One amidst black skies and endless rain, NECROBEAST brings the raw power of Old School Black Thrash Metal to the world. Their lyrics delve into the nature of the cosmos, the depths of the human soul, the endless void of hell, time and death, and the ultimate war between the celestial powers.

1. In Communion with Satan 06:03 2. Promethean Flame 04:37 3. Iron Baphomet 03:12 4. Blood Gods 04:33 5. The Awakening of the NecroBeast 04:15 6. Emissary of Death 02:40 7. From Hell 04:38 8. Jakten 05:20

Release date: May 25th, 2026 via @witchesbrewthrashes LP and CD versions and on Cassette via @uroligsjelrecords

A hearty and flavorful stew cooked slowly to perfection in a cauldron-like slow cooker, perfect for warming up on chilly nights or for a festive Halloween meal.

Ingredients: 1 lb boneless, skinless chicken thighs, diced. 1 cup carrots, diced. 1 cup celery, diced. 1 cup onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup potatoes, diced. 1 cup mushrooms, sliced. 1 cup frozen peas. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional. 2 tablespoons all-purpose flour. 2 tablespoons water.

Instructions: Put chicken pieces, garlic, chicken broth, potatoes, mushrooms, peas, thyme, rosemary, salt, pepper, cayenne pepper if using, and chicken broth in a slow cooker. Turn the heat to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the vegetables are soft. Mix flour and water together in a small bowl until you get a slurry. Mix the slurry into the stew in the slow cooker. Cover and cook on high for another 30 minutes, or until the stew has thickened. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

Ingredients:

1 heaping tablespoon dark roast coffee grounds (the kind that smells like it’s plotting something)

1 cup water from a babbling brook or a tap that gurgles ominously

2 teaspoons molasses (blackstrap preferred — like the dark soul of sugar)

1 teaspoon brown sugar (because even evil needs a little tenderness)

1/2 teaspoon ground ginger (freshly powdered from the bones of...uh, a reputable grocer)

1/2 teaspoon cinnamon (optional, if you’re feeling nice)

1/4 teaspoon ground cloves (essential — a good coffee should slap you awake)

A splash of heavy cream (or the first milk of a new moon, but, you know, store-bought is fine)

Whipped cream and crushed gingerbread for topping (because presentation matters, darling)

Instructions:

Brew the Coffee: Brew your dark roast as you normally would — French press, cauldron, pour-over system forged in a blacksmith’s tears — no judgment. The important thing is that it ends up in a cup, dark and steaming and slightly menacing.

Summon the Sweetness: In a small saucepan (or, again, cauldron), warm the molasses, brown sugar, ginger, cinnamon, and cloves together with a tiny splash of water. Stir it like you’re weaving a spell — slowly, deliberately, dramatically — until it thickens into a fragrant syrup.

Combine Your Powers: Pour the dark brew into a heavy mug (preferably one that feels good clutched between cold fingers), and stir in the spicy syrup. Add a generous splash of cream, letting it swirl like the mists of the cursed forest.

Garnish with Glee: Top with a tower of whipped cream and a sprinkle of crushed gingerbread. If you feel extra fancy, garnish with a shard of candy glass (or just a cinnamon stick like a normal witch).

Drink Deeply: Sip. Cackle. Plot. Or, you know, just enjoy while you plan your next architectural dessert project.