Clojurians Log v2

Beautiful 🌊

I've got the castle from the other side, honest

Stout castle 🙂

There was no Guinness there! 🙂

0/5, won't revisit 👎

What a lovely bunch 💐

Wonderful - my wife is a massive fan of Dalia’s and would be very jealous.

I used to make my own kombucha 20 years ago (because I thought it was healthy). But then the health food store stopped selling the cultures because of some food laws, since there were some cases where kombucha was infected with blue-green algae and some people became severely ill or died because of it. I stopped since then and now I hate the taste

In London I was in a vegan restaurant that combined Korean with Italian dishes, heavily fermentation based too, That was quite cool, I recommend it. https://www.tripadvisor.co.uk/Restaurant_Review-g186338-d12864252-Reviews-Vegan_Yes-London_England.html

Not beer or kombucha: but apple cider and fermented hot sauce from my own grown chillies 🙃

The thing I like about fermentation in general that it’s very doable and - as far as can discover - is a very sustainable activity

I picked up brewing beer again this summer after a couple years hiatus. It’s a very rewarding activity 😊

Hehe yeah. Are you brewing specific beers?

I've tried a lot of styles through the years, but I have most experience with Saisons and British Bitter/ESB, which are my favorites to drink. I have a rare classic American IPA fermenting right now.

Using kits?

No, I keep a supply of base malts and use a mix of recipes compiled from various forums/adjusted with experience and official ones from breweries. The IPA I'm currently fermenting is based on a Norwegian brewery's recipe.

Ok - expect inquiries ;-)

When and where is the tasting? 🤤 😁

@raymcdermott I'm happy to answer any questions to the best of my abilities 😅 (I'm by no means an expert)