Posts tagged Fermentation
Monks' Magic And Bonkers Brewing
Monks' Magic And Bonkers Brewing

Beer buff and blogger Matthew Gaughan shared his passion for Belgian and Belgian-inspired beers and offered an illuminating insight into their complex world. Although I don’t drink beer very often I’ve always enjoyed the Belgian beers I’ve tasted, albeit without knowing very much about what was in my glass.

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TastingHarry Morris2012, Ale, Belgian Beer, Belgium, Bottle Conditioning, Bottom-Fermented, Brewing, Cantillon, De Koninck, Double, Dubbel, Duvel Tripel Hop, Enkel, Fermentation, Gueuze, Hanging Ditch, Honest Crust, Hops, Jack In The Box, Lager, Lambic, Malted Barley, Market House Altrincham, Matthew Gaughan, Pi Altrincham, Piraat, Reserve Wines, Retfers, Rochefort 6, Saison Dupont, Single, Tender Cow, The Beer Emporium, The Belgian Bar, TicketyBrew Blonde, Top-Fermented, Trappist, Tripel, Triple, Water, Westmalle, Wolfhouse Kitchen, Yeast, Monastery, Monk, Saccharomyces cerevisiae, Saccharomyces pastorianus, Brettanomyces bruxellensisComment
Sugar And Spice And All Things Rice
Sugar And Spice And All Things Rice

Saké. Everyone knows what it is. It’s Japanese rice wine, right? Well, that’s only partly correct. It is actually closer to a beer than to a wine in its method of production, and its range of styles and its combinations of savoury and sweet flavours make it ideal to drink with food.

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Eating, TastingHarry Morris2002, Akashi-Tai, Daiginjo, Fermentation, Genmai Yamadanishiki, Ginjo, Heiko Fukuhakkoshiki, Hokuro, Honjozo, Japan, Junmai, Koji, Koji-Kin, Kura, Moromi, Moto, Multiple Parallel Fermentation, Nigori, Niigata, Saccharification, Sakamai, Sake, Rice, Seimaibuai, Shinpaku, Shiraume, Toji, Umeshu, Umezushi, Yamada NishikiComment