Peasemeal, My New (Old) Favorite Thing

I love old school cooking, and recently started exploring the use of legumes in alcohol fermentation. Theoretically, they should be a good addition, and I found that in fact, beans and peas, malted or not, were used in beer making way back in the past. That led me onto other tangents, and soon I came... Continue Reading →

Wild Starter for Sour Beer

[vc_row][vc_column][vc_column_text]Because of our incredible honey bounty, Steve and I are talking about putting together a wild starter for some kind of authentic gruit-style beer. The starter itself should be easy to kick off - we'll boil up some grain sugar to sanitize it, let it cool to room temperature, then add a tablespoon of our... Continue Reading →

What is Kahm Yeast, and What Does Kahm Do?

In fermentation, we talk a lot about the dreaded "kahm yeast." This is a surface growth of unwanted organisms that can impart unpleasant aromatics and flavors to our lovingly crafted foods. But anyone who's tried to explore the topic further has quickly learned that good definitions of kahm are lacking. It isn't as though there's a... Continue Reading →

Brewing Mead

One of the best parts about making alcohol is that it tends to become a social event, and that's especially true when beekeepers are brewing mead. My friend Steve and I threw a bit of a party with the leftovers from our crush and strain honey harvest after he'd bottled most of it. I had... Continue Reading →

Rendering Beeswax from a Hive

Initially, I wasn't planning on having a lot of beekeeping posts here on Multicultured, but things like honey harvests and rendering beeswax are a) pretty cool projects that most people probably don't get to see and b) a lot of the honey ends up in giant carboys for mead making, so, well, it just makes sense. ... Continue Reading →

Honey Service in Peru

We have friends who are traveling in Peru, and they sent this shot of the honey service at their hotel's breakfast spread. I think this is amazing. They just cut the caps off the honey cells and let it drip on down. Great presentation. Vastly more impressive than good old crush and strain. (adsbygoogle = window.adsbygoogle... Continue Reading →

Tempeh – Care For Some Mold With Those Beans?

(adsbygoogle = window.adsbygoogle || []).push({}); Unlike most of the fermentation projects I play with, tempeh is not a wild ferment, at least not where I live. Indonesian in origin, traditional tempeh is made by incubating soybeans at tropical temperatures - i.e., ambient temperatures in Indonesia - until an edible white mold grows in, usually within... Continue Reading →

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