What’s your drink of choice: beer, kombucha, or cold press? If you can’t decide it’s no problemo at @dualcitizenbrewing.
Join me on Oct 6th for Yoga & a Pint! At 10:30am we’ll move our bodies a little bit and then enjoy a refreshing beverage after! If you couldn’t guess, my drink of choice is booch. 😉 Comment below: 🍻, 🍹, or ☕️.
Kombucha bottling day! Just finished & super excited for this batch bc I'm testing out a diff technique to try & control the geysers. L - R we have one bottle of a catch all mix all (Brewmistress Choice) then Grapefruit w Asian Pear, Plum Asian Pear, Peach, and Cherry Pomegranate Peach. F1 is black, fermented 10 days. Then did a flavor infusion for 23 hours, then strained & bottled today. Will let sit room temp until tomorrow & check carbonation & refrigerate. 👍 Happy Brewing to you all! #bottlingday #bar #kombuchabreak
of an 18% #greencoffeebean
from whole Ethiopian green beans picked up from Gram at @monigramcoffee
These were monsters on my coffee grinder —- now I know for next time.
I’ve been searching and haven’t found anything on other people’s experiences baking bread with green coffee bean flour. I wanted to know if the flour would roast with any coffee characteristics, and the answer at this percentage is: not really. I baked at 500 for 20 minutes with lid on, 450 for 10 minutes with lid on, then 20 for 450 with lid off.
This ended up with a tender, pale green crumb and a very roasted tasting crust that was much crispier than usual (maybe the coffee?) but again surprisingly without any obvious coffee notes. Aside from the burnt bottom which added some bitterness, this was a very flavourful loaf.
The forecast for today is perfect patio weather with a high chance of fermentation 😉 Come see us, Taproom opens at 9!
Heute hatte ich endlich wieder Zeit und habe wieder Wasserkefir angesetzt. Und weil es so lange her war... Habe ich gleich zwei so riesen Gläser gemacht und nochmal Kombucha... 🙈 Ich hab übrigens immer Pilzkulturen zum Teilen über, falls jemand sich auch versuchen möchte ( Berlin/Potsdam).
Another great day of brewing and bottling at the #Alameadery
We bottled up an apple cider and two well-aged meads and then got started on a plum mead and a pear mead.
Both the pears and the plums were from our neighbors yards,which feels great to have this be hyper local.
Checked on the mesquite mead that we started almost 2 months ago, still happily bubbling away, consuming those sugars and drying itself out.
#fermentationStation #diy #homestead #homebrew #mead #cider #beer #bees
It’s never too early for pickling. Green tomatoes and the green beans that didn’t fit into the jar of future pickled green beans! Also finished making ginger beer this morning. #fermentationstation #insomniapickling
Bubbles are back with a vengeance....and by vengeance I mean exploding on my, the backsplash, the floor. 💥🙄💥 In the bright side, this Plum Ginger Kombucha is worth the mess. (But dang, people. I've GOT to get this carbonation thing figured out) #plum #ginger #kombuchabreak #carbonation #bubbles
We’ve loved having @flourishing_ferments
join us at the markets! They make delicious fermented goodies and have kombucha scobies for making your own kombucha!
Fermented zucchini relish. Rich in gut-boosting probiotic bacteria, digestive plant enzymes and an abundance of B-vitamins which are produced during fermentation. Meanwhile I’ve pre-ordered Rene Redzepi ”The Noma Guide to Fermentation”, sure full of surprises.🐣 Релиш из кабачков ферментированный, или просто квашеный. Посмотрим что получится через неделю. Ферментация все еще в тренде. Рене Редзепи, чей копенгагенский ресторан Noma четырежды был признан лучшим рестораном мира, выпускает книгу про ферментацию всего в октябре. 👋#zucchinirelish #fermentationstation #mjölksyrning
Move over pumpkin spice, we are all stocked up on @goldakombucha
Pear Spice and Apple Ginger Spice Kombucha🍂
fermenting fresh Aleppo Peppers, espelette peppers, beet sauerkraut, carrot sticks, and backyard apple cider!
Fermentation can be so much fun! 🧡
. 📸 A picture from our last Fermentation Workshop Kimchi & Lacto-Fermented Brined Veggies!
It was a great AW talking about gut health & gut bugs, tasting healthylicious foods and fermenting.
👉 Do you want to learn more about the art of fermentation? Join our next Fermentation Workshop! Tonight we will be making Kombucha and Water Kefir at the @swefoodtech
Center at @soderhallarna
Do you live outside Stockholm and can not join the event tonight☹️? No problem ✌️
Contact us so we can organize an event in your city! .
PM for more info or visit www.synbiotickitchen.com
Today students had a canning lab in which they learned how to properly can cucumbers that will ferment and turn to pickles in a couple months 🥒 swipe for more