Category Archives: Food and drink

Lambic, Sour, and Funky Mead Making

Posted on February 11, 2015 by alex

I’ve began to compile the things I know on alternative fermentations in mead making. And by that, I mean meads infected with the likes of brettanomyces, lactobacillus, and pediococcus. I’ll continue to add more parts as my findings and experiments … Continue reading →

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No-chill method

Posted on February 10, 2015 by alex

THE PROCESS Seeing that no-chill is a method for chilling wort, which happens basically at the end of the brew day, my typical brewing process didn’t much change. For this experimental year, I chose to employ both batch sparge or no sparge mash … Continue reading →

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Growing own salt

Posted on February 10, 2015 by alex

Not all salt comes from the ocean—some comes from a mason jar in Ohio. At Cleveland’s Restaurant Trentina, chef Jonathan Sawyer and the restaurant’s resident forager and “fermentationist” Jeremy Umansky are growing their own flavored finishing salts. How? Well, you … Continue reading →

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This No-Knead Olive-Rosemary Focaccia With Pistachios Takes Just 15 Minutes of Prep

Posted on February 10, 2015 by alex

It’s difficult to make good bread today, but it’s darned easy to make hot, fresh, world-class bread tomorrow. You see that slab of focaccia above? The one covered with olives, rosemary, and pistachio? The one with the crisp, olive oil-scented … Continue reading →

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Сбитень

Posted on February 9, 2015 by alex

Трудно сказать точно, когда на столах наших предков впервые появился этот старинный напиток. Вероятно, это было около тысячи лет назад. Летописи донесли до нас известие, что великий князь Всеволод в 1128 году, пируя с боярами, велел выставить на столы перевар … Continue reading →

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МЕДЫ

Posted on February 9, 2015 by alex

Каждый народ имеет свой фирменный алкогольный напиток. Фараоны древнего Египта увеселялись пивом, древние греки — разбавленным водой виноградным вином. На Руси с прадавних времен увеселялись хмельными медами и квасами. Наши предки изготавливали медовые напитки, которые различались как способом изготовления, так … Continue reading →

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Lagering quickly

Posted on February 9, 2015 by alex

Here’s the method I’ve been using that seems to work best: Chill wort to pitching temp (48°-53°F), pitch adequately sized starter (decanted), set regulator to initial fermentation temp (50°-55°F), and leave beer to ferment 5 days. (+5 days) On the … Continue reading →

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Cold Steeping: Getting the Most Out of Dark Grains

Posted on February 8, 2015 by alex

Brewing with dark specialty grains is essential to develop roasty flavors and aromas and achieve various colors, but working with dark grains can also result in unfavorable harsh flavors. Sometimes confused with hop bitterness, the burnt and acrid components derived … Continue reading →

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РЕЦЕПТЫ ДОМАШНЕГО ПИВА –

Posted on February 6, 2015 by alex

Домашнее пиво “Ячмень” Ячменный солод — 1/2 ведра, холодная вода — 2 ведра, соль — 1 чайная ложка, хмель — 1/8 ведра, дрожжи — 1 чашка, патока или сахарный песок — 200 г. Полведра ячменного солода размешать в кадке с … Continue reading →

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The Secrets to Better Beer Foam

Posted on February 5, 2015 by alex

There’s nothing like the look of a creamy head on a homebrewed stout or the lacing on a glass after finishing a Belgian ale.  But beer foam isn’t just about appearance. The bubbles from your beer impact carbonation level, aroma, flavor and body. … Continue reading →

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