Page 177 - Fermentation News Today

>> i said youre doing what? >> becoming familiar with all steps of the beer brewing process. >> a how-to guide on how to make your own alcohol. >> in addition, students could earn extra credit if they visited the coors brewery. so the assignment came with a disclaimer that it doesnt -- its hurtful for families like hers. >> both sides of our families have struggled with alcoholism. unfortunately, my kids have seen some of the struggles. i dont think its fair to put students in a position that th...

Toured to coarse brewery. why would teacher send 15-year-olds to the brewery. the biology teacher says the students will learn fermentation by studying the beer brewing. lots of parents are not happy. they say the brewery tour sends wrong message about alcohol to young teens. local school says the assignment sunday review. you be the judge. is it okay to send the students to a brewery for educational purposes or not? go to gretawire.com and vote in our poll. coming up. lois lerner in hot water a...

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 fermentations and different bacte...

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...

>> 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...

>> 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 ...

Sake. its pretty damn delicious. its another food item on your shelf. me as a cook, thats what i want. >> these are 2-year-old cherries with the cherry pits and wild roses. 5-year-old wild roses. very deep intense. >> theyre thinking about will these taste good in five years. >> fermented. we add bacteria to it so that it needs three years of time and then it becomes utter delicious. >> the diversity looking at fermentations, different bacteria, different molds, yeasts is absolutely enormous. >>...

For experimentation sake and its pretty damn delicious. >> i like that. >> its another food item on your chef. me as a cook, thats what i want. these are two years old cherries with the cherry pits. five years old wild roses. >> this is amazing. 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 delicious. the diversity, youre looking at fermentations and different bacteri...

Its pretty damn delicious. >> i like that. >> its another food item on your chef. me as a cook, thats what i want. these are two years old cherries with the cherry pits. five years old wild roses. >> this is amazing. 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 delicious. the diversity, youre looking at fermentations and different bacteria, looking at different molds...

For experimentations 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. five years old wild roses. >> this is amazing. 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 delicious. the diversity, youre looking at fermentations and different bacte...