Page 176 - Fermentation News Today

Its pretty damn delicious. >> i like that. >> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delic...

These are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, youre looking at fermentations and different bacteria, looking at different molds, yeast, all s...

Want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, youre looking at fermentations and different bacteria, looking at different molds, yeast,...

Sauce, potentially? >> in theory. some of the things we are doing, they are pure experimentation for experimentation sake and its pretty damn delicious. >> i like that. >> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years...

Virginia beer here? >> well, this guy is pretty happy. >> happy -- >> its undergone a secondary fermentation in the bottle so it has a champagne-like carbonation. >> it looks like a champagne bottle. >> pretty color to it too. >> thats very, very good. pour some over here too. it is a pale ale, but it has spent time in a brewing barrel. a little bit of coconut in the background. >> hints of oak. >> beer has been aged in wood for thousands of years. not exactly an idea from the wine people. >> ev...

They are pure experimentation for experimentation sake and its pretty damn delicious. >> i like that. >> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bac...

>> i like that. >> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, youre ...

Munch on that and thats called fermentation and thats fuel for the colon. what they have found in research which goes way beyond the colon. they found that one of those actually helps your dna express itself better. >> thats important because when dna is damaged, thats the prelude to having cancer so you can help the dna replicate each time over and over that helps the prevention of cancer, just one job that it does. >> right. your thyroid, your ovaries, any tissues in my body, each cell is supp...

>> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, youre looking at ferme...

>> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, youre looking at ferme...