Food Hacking Base - User contributions [en]

32c3CheeseTasting

2015-12-28T11:43:40Z

Gafioso: Created page with "This is our cheese tasting paradise, cultivated through event to event and yes we should have again "cheese tasting train" taking around our samples, fingers crossed! Each se..."

This is our cheese tasting paradise, cultivated through event to event and yes we should have again "cheese tasting train" taking around our samples, fingers crossed!

Each session is open to 20 people max, please do sign in advance, you can just show up before the event but if we are full we are full and we usually are full. You are highly recommended to bring some specific local or extraordinary cheeses or other related condiments like sun dried tomatoes, good quality olives, mustards, wine etc. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name would come handy too. This event is donation based no one turned away for lack of funds. FHB will be getting some high quality cheeses to put together the basic selection with other samples surrounding it and some basic condiments so please donate so we can end up in plus because money from this event will help to cover our expenses to participate at 32c3. Note that due to the interest in previous years we are going to run three sessions each one hour long.

Lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that unfortunately usually over 80% will be not listed here they will just appear and they are worth of your attention!

[https://dudle.inf.tu-dresden.de/privacy/Cheese_Tasting_Rendezvous/ Please sign in to participate in this tasting event], spots are limited, first come, first served.

Event:2015/12/27 32C3

2015-12-28T11:43:21Z

Gafioso: /* List of FHB events */

Welcome to the Food Hacking Base at 32c3!

NOTE! THIS YEAR WE CAN NOT HANDLE AND HAND OUT FOOD&DRINKS AT THE CONGRESS BUILDING (CCH)! We are going to do a lots of cool stuff anyway, our traditional (and new) food&drink events will be held at '''[http://www.centrosociale.de/hinfinden Centro Sociale]''' which is 23 min of walk. We hope to see you at both of our spots again, we will do our best to enjoy in a creative way!

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!

==Location/Contact==

We are not sure about our assembly location, once we get the spot we will post it here. Our food&drink events will be run at Centro Sociale which is around 23 min of walk from congress building. We will try to have transport option for people with disabilities.

You can call us during the event on our dect phone.

FHB0 (3420)
==Goals==

Coming together again interlinking people who are into food, beverage and bio hacking and most of all having a good time! As usually we will focus on learning, teaching and experimenting. This year we are not allowed to establish our experimental kitchen and workshop venue as we did at previous congresses so we are now looking for alternative activities in the congress building (CCH) and at Centro Sociale we will run our practical activities like workshops, tastings etc. We hope that Biolab will be allowed directly at the spot we are not sure yet. You can join our workshops, give some if you like, or just come, have a chat, check out what we are up to and relax before your next presentation …
Crowdsourcing Campaign

As before we are running a campaign to gather funds from hacker community to make this and other projects in 2016 happen.

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!
==Guidelines==

“Be excellent to each other” is our long term moto, Be sensitive about the follow foodhackers around you, keeping them safe from your experimental frenzy and give them your ear if they need it. Keep in mind that it is the community which matters and you are it's part. Be happy we are always trying to create harmonic environment where ever we go :-).
FHB Sections

Here we will share out ideas how we should design our place at 32c3, so far no suggestions yet, should be changed within next few weeks before 20/11 for sure.
==Budget==

As usually we look for an independent funding so if you want to see our projects happen please do chip in (for more information how to support go to Food Hacking Base/Support Us)! Here Under the budget section is an overview of how much is needed by financial means and for what. The goal is to rise around €2500 before and during the whole event to keep in plus numbers having also bit of resources for activities in 2016.
==Foodhackingbase/Workshops==

Serving as a hub sharing knowledge and experience both practically and theoretically is what we are after. We will need to coordinate well this year because practical food&drink related workshops will need take place out of CCH building (in Centro Sociale, the rest at the fhb assembly at the CCH. You can come and join us learning how to make beer, realizing that brewing your kombucha is easy or make some cosmetics ... Cheese rendezvous will be there to broaden your horizons and many others. Experimental incubator, recipe sharing and other will be at CCH. All donation based no one turned away for luck of funds, just check it out!
==Projects==

These activities are centered around certain topic like for example brewing, or building an experimental incubator and are going to include workshops, talks and gatherings and will go on during the congress. As in the years before experimental incubator building and prototyping will be on, so will be fermentations etc.
==Gear, Tools and Ingredients==

This year we are not allowed to build Experimental Kitchen and other facilities. We are now deciding if to bring our kitchen and make it happen at Centro Sociele or if we bring bits and pieces from variety of sources and build up our kitchen for 32c3 at Centro from that. That is the reason why our "wish list" is quite short and is likely to stay like that for this event - don't worry you will have your chance to do some reading at future events. (no chobies)
List of all FHB events

==List of FHB events==

{| class="wikitable sortable"
!Day
!Time
!Event name
!Event type
!Max number of participants
!Location
!Funding
!Coordinator
|-
|Day 2
|14:00-16:00
|Kombucha is easy
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/privacy/Kombucha_is_Easy/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Advanced probiotic brewing
|meeting of brewers
|20
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Beer Brewing for beginners
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/32c3_BeerBrewing/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Day 2
|19:00-21:00
|Food Hacking Base Party Lounge!
|our main party dinner
|20
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|not yet decided

|-
|Day 2
|21:00-
|[[32c3BeerTasting|Homebrew beer tasting]]
|tasting event
|20 [[32c3BeerTasting|sign in]]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]
|-
|Day 2
|22:00-
|[[32c3BeerTasting|Commercial beer tasting]]
|tasting event
|20 [[32c3BeerTasting|sign in]]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Day 3
|13:00-14:00
|fhb - team lunch
|another lunch in the base
|15
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|no sorted out yet

|-
|Day 3
|14:00-16:00
|Kefir making
|another lunch in the base
|15 [https://dudle.inf.tu-dresden.de/privacy/Kefir_Making/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|Algodor

|-
|Day 3
|19:00-21:00
|International Dinner
|lovely relaxed community dinner
|30
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|Algodor

|-
|Day 3
|21:00-????
|[[32c3CheeseTasting|Cheese Tasting]]
|lovely relaxed community dinner
|25 [https://dudle.inf.tu-dresden.de/privacy/Cheese_Tasting_Rendezvous/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|not sorted out yet

|-
|Which day
|What time
|Name of the event
|Type of the event
|Number of participants
|Location of the event
|How is it funded
|Contact on organizer
|-
|}

Event:2015/12/27 32C3

2015-12-28T11:42:45Z

Gafioso: /* List of FHB events */

Welcome to the Food Hacking Base at 32c3!

NOTE! THIS YEAR WE CAN NOT HANDLE AND HAND OUT FOOD&DRINKS AT THE CONGRESS BUILDING (CCH)! We are going to do a lots of cool stuff anyway, our traditional (and new) food&drink events will be held at '''[http://www.centrosociale.de/hinfinden Centro Sociale]''' which is 23 min of walk. We hope to see you at both of our spots again, we will do our best to enjoy in a creative way!

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!

==Location/Contact==

We are not sure about our assembly location, once we get the spot we will post it here. Our food&drink events will be run at Centro Sociale which is around 23 min of walk from congress building. We will try to have transport option for people with disabilities.

You can call us during the event on our dect phone.

FHB0 (3420)
==Goals==

Coming together again interlinking people who are into food, beverage and bio hacking and most of all having a good time! As usually we will focus on learning, teaching and experimenting. This year we are not allowed to establish our experimental kitchen and workshop venue as we did at previous congresses so we are now looking for alternative activities in the congress building (CCH) and at Centro Sociale we will run our practical activities like workshops, tastings etc. We hope that Biolab will be allowed directly at the spot we are not sure yet. You can join our workshops, give some if you like, or just come, have a chat, check out what we are up to and relax before your next presentation …
Crowdsourcing Campaign

As before we are running a campaign to gather funds from hacker community to make this and other projects in 2016 happen.

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!
==Guidelines==

“Be excellent to each other” is our long term moto, Be sensitive about the follow foodhackers around you, keeping them safe from your experimental frenzy and give them your ear if they need it. Keep in mind that it is the community which matters and you are it's part. Be happy we are always trying to create harmonic environment where ever we go :-).
FHB Sections

Here we will share out ideas how we should design our place at 32c3, so far no suggestions yet, should be changed within next few weeks before 20/11 for sure.
==Budget==

As usually we look for an independent funding so if you want to see our projects happen please do chip in (for more information how to support go to Food Hacking Base/Support Us)! Here Under the budget section is an overview of how much is needed by financial means and for what. The goal is to rise around €2500 before and during the whole event to keep in plus numbers having also bit of resources for activities in 2016.
==Foodhackingbase/Workshops==

Serving as a hub sharing knowledge and experience both practically and theoretically is what we are after. We will need to coordinate well this year because practical food&drink related workshops will need take place out of CCH building (in Centro Sociale, the rest at the fhb assembly at the CCH. You can come and join us learning how to make beer, realizing that brewing your kombucha is easy or make some cosmetics ... Cheese rendezvous will be there to broaden your horizons and many others. Experimental incubator, recipe sharing and other will be at CCH. All donation based no one turned away for luck of funds, just check it out!
==Projects==

These activities are centered around certain topic like for example brewing, or building an experimental incubator and are going to include workshops, talks and gatherings and will go on during the congress. As in the years before experimental incubator building and prototyping will be on, so will be fermentations etc.
==Gear, Tools and Ingredients==

This year we are not allowed to build Experimental Kitchen and other facilities. We are now deciding if to bring our kitchen and make it happen at Centro Sociele or if we bring bits and pieces from variety of sources and build up our kitchen for 32c3 at Centro from that. That is the reason why our "wish list" is quite short and is likely to stay like that for this event - don't worry you will have your chance to do some reading at future events. (no chobies)
List of all FHB events

==List of FHB events==

{| class="wikitable sortable"
!Day
!Time
!Event name
!Event type
!Max number of participants
!Location
!Funding
!Coordinator
|-
|Day 2
|14:00-16:00
|Kombucha is easy
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/privacy/Kombucha_is_Easy/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Advanced probiotic brewing
|meeting of brewers
|20
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Beer Brewing for beginners
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/32c3_BeerBrewing/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Day 2
|19:00-21:00
|Food Hacking Base Party Lounge!
|our main party dinner
|20
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|not yet decided

|-
|Day 2
|21:00-
|[[32c3BeerTasting|Homebrew beer tasting]]
|tasting event
|20 [[32c3BeerTasting|sign in]]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]
|-
|Day 2
|22:00-
|[[32c3BeerTasting|Commercial beer tasting]]
|tasting event
|20 [[32c3BeerTasting|sign in]]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Day 3
|13:00-14:00
|fhb - team lunch
|another lunch in the base
|15
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|no sorted out yet

|-
|Day 3
|14:00-16:00
|Kefir making
|another lunch in the base
|15 [https://dudle.inf.tu-dresden.de/privacy/Kefir_Making/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|Algodor

|-
|Day 3
|19:00-21:00
|International Dinner
|lovely relaxed community dinner
|30
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|Algodor

|-
|Day 3
|21:00-????
|[[32c2CheeseTasting|Cheese Tasting]]
|lovely relaxed community dinner
|25 [https://dudle.inf.tu-dresden.de/privacy/Cheese_Tasting_Rendezvous/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|not sorted out yet

|-
|Which day
|What time
|Name of the event
|Type of the event
|Number of participants
|Location of the event
|How is it funded
|Contact on organizer
|-
|}

32c2CheeseTasting

2015-12-28T11:40:59Z

Event:2015/12/27 32C3

2015-12-28T11:35:47Z

Gafioso: /* List of FHB events */

Welcome to the Food Hacking Base at 32c3!

NOTE! THIS YEAR WE CAN NOT HANDLE AND HAND OUT FOOD&DRINKS AT THE CONGRESS BUILDING (CCH)! We are going to do a lots of cool stuff anyway, our traditional (and new) food&drink events will be held at '''[http://www.centrosociale.de/hinfinden Centro Sociale]''' which is 23 min of walk. We hope to see you at both of our spots again, we will do our best to enjoy in a creative way!

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!

==Location/Contact==

We are not sure about our assembly location, once we get the spot we will post it here. Our food&drink events will be run at Centro Sociale which is around 23 min of walk from congress building. We will try to have transport option for people with disabilities.

You can call us during the event on our dect phone.

FHB0 (3420)
==Goals==

Coming together again interlinking people who are into food, beverage and bio hacking and most of all having a good time! As usually we will focus on learning, teaching and experimenting. This year we are not allowed to establish our experimental kitchen and workshop venue as we did at previous congresses so we are now looking for alternative activities in the congress building (CCH) and at Centro Sociale we will run our practical activities like workshops, tastings etc. We hope that Biolab will be allowed directly at the spot we are not sure yet. You can join our workshops, give some if you like, or just come, have a chat, check out what we are up to and relax before your next presentation …
Crowdsourcing Campaign

As before we are running a campaign to gather funds from hacker community to make this and other projects in 2016 happen.

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!
==Guidelines==

“Be excellent to each other” is our long term moto, Be sensitive about the follow foodhackers around you, keeping them safe from your experimental frenzy and give them your ear if they need it. Keep in mind that it is the community which matters and you are it's part. Be happy we are always trying to create harmonic environment where ever we go :-).
FHB Sections

Here we will share out ideas how we should design our place at 32c3, so far no suggestions yet, should be changed within next few weeks before 20/11 for sure.
==Budget==

As usually we look for an independent funding so if you want to see our projects happen please do chip in (for more information how to support go to Food Hacking Base/Support Us)! Here Under the budget section is an overview of how much is needed by financial means and for what. The goal is to rise around €2500 before and during the whole event to keep in plus numbers having also bit of resources for activities in 2016.
==Foodhackingbase/Workshops==

Serving as a hub sharing knowledge and experience both practically and theoretically is what we are after. We will need to coordinate well this year because practical food&drink related workshops will need take place out of CCH building (in Centro Sociale, the rest at the fhb assembly at the CCH. You can come and join us learning how to make beer, realizing that brewing your kombucha is easy or make some cosmetics ... Cheese rendezvous will be there to broaden your horizons and many others. Experimental incubator, recipe sharing and other will be at CCH. All donation based no one turned away for luck of funds, just check it out!
==Projects==

These activities are centered around certain topic like for example brewing, or building an experimental incubator and are going to include workshops, talks and gatherings and will go on during the congress. As in the years before experimental incubator building and prototyping will be on, so will be fermentations etc.
==Gear, Tools and Ingredients==

This year we are not allowed to build Experimental Kitchen and other facilities. We are now deciding if to bring our kitchen and make it happen at Centro Sociele or if we bring bits and pieces from variety of sources and build up our kitchen for 32c3 at Centro from that. That is the reason why our "wish list" is quite short and is likely to stay like that for this event - don't worry you will have your chance to do some reading at future events. (no chobies)
List of all FHB events

==List of FHB events==

{| class="wikitable sortable"
!Day
!Time
!Event name
!Event type
!Max number of participants
!Location
!Funding
!Coordinator
|-
|Day 2
|14:00-16:00
|Kombucha is easy
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/privacy/Kombucha_is_Easy/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Advanced probiotic brewing
|meeting of brewers
|20
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Beer Brewing for beginners
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/32c3_BeerBrewing/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Day 2
|19:00-21:00
|Food Hacking Base Party Lounge!
|our main party dinner
|20
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|not yet decided

|-
|Day 2
|21:00-
|[[32c3BeerTasting|Homebrew beer tasting]]
|tasting event
|20 [[32c3BeerTasting|sign in]]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]
|-
|Day 2
|22:00-
|[[32c3BeerTasting|Commercial beer tasting]]
|tasting event
|20 [[32c3BeerTasting|sign in]]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Day 3
|13:00-14:00
|fhb - team lunch
|another lunch in the base
|15
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|no sorted out yet

|-
|Day 3
|14:00-16:00
|Kefir making
|another lunch in the base
|15 [https://dudle.inf.tu-dresden.de/privacy/Kefir_Making/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|Algodor

|-
|Day 3
|19:00-21:00
|International Dinner
|lovely relaxed community dinner
|30
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|Algodor

|-
|Day 3
|21:00-????
|[[32c2CheeseTasting|Cheese Tasting]]
|lovely relaxed community dinner
|25
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|not sorted out yet

|-
|Which day
|What time
|Name of the event
|Type of the event
|Number of participants
|Location of the event
|How is it funded
|Contact on organizer
|-
|}

Event:2015/12/27 32C3

2015-12-28T11:28:44Z

Gafioso: /* List of FHB events */

Welcome to the Food Hacking Base at 32c3!

NOTE! THIS YEAR WE CAN NOT HANDLE AND HAND OUT FOOD&DRINKS AT THE CONGRESS BUILDING (CCH)! We are going to do a lots of cool stuff anyway, our traditional (and new) food&drink events will be held at '''[http://www.centrosociale.de/hinfinden Centro Sociale]''' which is 23 min of walk. We hope to see you at both of our spots again, we will do our best to enjoy in a creative way!

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!

==Location/Contact==

We are not sure about our assembly location, once we get the spot we will post it here. Our food&drink events will be run at Centro Sociale which is around 23 min of walk from congress building. We will try to have transport option for people with disabilities.

You can call us during the event on our dect phone.

FHB0 (3420)
==Goals==

Coming together again interlinking people who are into food, beverage and bio hacking and most of all having a good time! As usually we will focus on learning, teaching and experimenting. This year we are not allowed to establish our experimental kitchen and workshop venue as we did at previous congresses so we are now looking for alternative activities in the congress building (CCH) and at Centro Sociale we will run our practical activities like workshops, tastings etc. We hope that Biolab will be allowed directly at the spot we are not sure yet. You can join our workshops, give some if you like, or just come, have a chat, check out what we are up to and relax before your next presentation …
Crowdsourcing Campaign

As before we are running a campaign to gather funds from hacker community to make this and other projects in 2016 happen.

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!
==Guidelines==

“Be excellent to each other” is our long term moto, Be sensitive about the follow foodhackers around you, keeping them safe from your experimental frenzy and give them your ear if they need it. Keep in mind that it is the community which matters and you are it's part. Be happy we are always trying to create harmonic environment where ever we go :-).
FHB Sections

Here we will share out ideas how we should design our place at 32c3, so far no suggestions yet, should be changed within next few weeks before 20/11 for sure.
==Budget==

As usually we look for an independent funding so if you want to see our projects happen please do chip in (for more information how to support go to Food Hacking Base/Support Us)! Here Under the budget section is an overview of how much is needed by financial means and for what. The goal is to rise around €2500 before and during the whole event to keep in plus numbers having also bit of resources for activities in 2016.
==Foodhackingbase/Workshops==

Serving as a hub sharing knowledge and experience both practically and theoretically is what we are after. We will need to coordinate well this year because practical food&drink related workshops will need take place out of CCH building (in Centro Sociale, the rest at the fhb assembly at the CCH. You can come and join us learning how to make beer, realizing that brewing your kombucha is easy or make some cosmetics ... Cheese rendezvous will be there to broaden your horizons and many others. Experimental incubator, recipe sharing and other will be at CCH. All donation based no one turned away for luck of funds, just check it out!
==Projects==

These activities are centered around certain topic like for example brewing, or building an experimental incubator and are going to include workshops, talks and gatherings and will go on during the congress. As in the years before experimental incubator building and prototyping will be on, so will be fermentations etc.
==Gear, Tools and Ingredients==

This year we are not allowed to build Experimental Kitchen and other facilities. We are now deciding if to bring our kitchen and make it happen at Centro Sociele or if we bring bits and pieces from variety of sources and build up our kitchen for 32c3 at Centro from that. That is the reason why our "wish list" is quite short and is likely to stay like that for this event - don't worry you will have your chance to do some reading at future events. (no chobies)
List of all FHB events

==List of FHB events==

{| class="wikitable sortable"
!Day
!Time
!Event name
!Event type
!Max number of participants
!Location
!Funding
!Coordinator
|-
|Day 2
|14:00-16:00
|Kombucha is easy
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/32c3_KombuchaIsEasy/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Advanced probiotic brewing
|meeting of brewers
|20 [https://dudle.inf.tu-dresden.de/32c3_AvancedProbioticBrewing/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Beer Brewing for beginners
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/32c3_BeerBrewing/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Day 2
|19:00-21:00
|Food Hacking Base Party Lounge!
|our main party dinner
|20
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|not yet decided

|-
|Day 2
|21:00-
|[[32c3BeerTasting|Homebrew beer tasting]]
|tasting event
|20 [[32c3BeerTasting|sign in]]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]
|-
|Day 2
|22:00-
|[[32c3BeerTasting|Commercial beer tasting]]
|tasting event
|20 [[32c3BeerTasting|sign in]]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Day 3
|13:00-14:00
|fhb - team lunch
|another lunch in the base
|15
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|no sorted out yet

|-
|Day 3
|14:00-16:00
|Kefir making
|another lunch in the base
|15
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|Algodor

|-
|Day 3
|19:00-21:00
|International Dinner
|lovely relaxed community dinner
|30
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|Algodor

|-
|Day 3
|21:00-????
|[[32c2CheeseTasting|Cheese Tasting]]
|lovely relaxed community dinner
|25
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|not sorted out yet

|-
|Which day
|What time
|Name of the event
|Type of the event
|Number of participants
|Location of the event
|How is it funded
|Contact on organizer
|-
|}

32c3BeerTasting

2015-12-28T11:22:25Z

Gafioso:

Like last year we would like to have a nice tasting with homebrewed and commercial beers.

The first part of this tasting is mainly focused to people who are brewing but other who are interested in homebrewing can attend also in this tasting. The second part of this tasting is open to everyone who is interested in different kind of beers.

Please write your name in the table below and what kind of drink you bring. Please bring minimum of 1 liter, so that everyone can taste you beer.Due to space restrictions, the sessions are limited to 20 people. If more people are interested we have to split the session into two parts.At the end I would like to share the recipes. So everyone which is ok with that can send me his recipe which other people can try at home theirselfs.

== Homebrew tasting (21:00) ==

'''[https://dudle.inf.tu-dresden.de/32c3_BeerTasting/ sign in] for 21:00 '''

{| class="wikitable sortable"
!Beer
!Brought by
|-
|name of beer
|user name
|-
|}

== Commercial beer tasting (22:00) ==
The commercial beer tasting starts either parallel to the homebrew tasting if many people show up or after the homebrew tasting.

'''[https://dudle.inf.tu-dresden.de/32c3_BeerTasting/ sign in] for 22:00 '''

{| class="wikitable sortable"
!Beer
!Brought by
|-
|name of beer
|user name

|-
|}

32c3BeerTasting

2015-12-28T11:21:51Z

Gafioso: /* Homebrew tasting (21:00) */

Like last year we would like to have a nice tasting with homebrewed and commercial beers.

The first part of this tasting is mainly focused to people who are brewing but other who are interested in homebrewing can attend also in this tasting. The second part of this tasting is open to everyone who is interested in different kind of beers.

Please write your name in the table below and what kind of drink you bring. Please bring minimum of 1 liter, so that everyone can taste you beer.Due to space restrictions, the sessions are limited to 20 people. If more people are interested we have to split the session into two parts.At the end I would like to share the recipes. So everyone which is ok with that can send me his recipe which other people can try at home theirselfs.

== Homebrew tasting (21:00) ==

'''[https://dudle.inf.tu-dresden.de/32c3_BeerTasting/ | sign in] for 21:00 '''

{| class="wikitable sortable"
!Beer
!Brought by
|-
|name of beer
|user name
|-
|}

== Commercial beer tasting (22:00) ==
The commercial beer tasting starts either parallel to the homebrew tasting if many people show up or after the homebrew tasting.

{| class="wikitable sortable"
!Beer
!Brought by
|-
|name of beer
|user name

|-
|}

Event:2015/12/27 32C3

2015-12-28T11:17:00Z

Gafioso: /* List of FHB events */

Welcome to the Food Hacking Base at 32c3!

NOTE! THIS YEAR WE CAN NOT HANDLE AND HAND OUT FOOD&DRINKS AT THE CONGRESS BUILDING (CCH)! We are going to do a lots of cool stuff anyway, our traditional (and new) food&drink events will be held at '''[http://www.centrosociale.de/hinfinden Centro Sociale]''' which is 23 min of walk. We hope to see you at both of our spots again, we will do our best to enjoy in a creative way!

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!

==Location/Contact==

We are not sure about our assembly location, once we get the spot we will post it here. Our food&drink events will be run at Centro Sociale which is around 23 min of walk from congress building. We will try to have transport option for people with disabilities.

You can call us during the event on our dect phone.

FHB0 (3420)
==Goals==

Coming together again interlinking people who are into food, beverage and bio hacking and most of all having a good time! As usually we will focus on learning, teaching and experimenting. This year we are not allowed to establish our experimental kitchen and workshop venue as we did at previous congresses so we are now looking for alternative activities in the congress building (CCH) and at Centro Sociale we will run our practical activities like workshops, tastings etc. We hope that Biolab will be allowed directly at the spot we are not sure yet. You can join our workshops, give some if you like, or just come, have a chat, check out what we are up to and relax before your next presentation …
Crowdsourcing Campaign

As before we are running a campaign to gather funds from hacker community to make this and other projects in 2016 happen.

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!
==Guidelines==

“Be excellent to each other” is our long term moto, Be sensitive about the follow foodhackers around you, keeping them safe from your experimental frenzy and give them your ear if they need it. Keep in mind that it is the community which matters and you are it's part. Be happy we are always trying to create harmonic environment where ever we go :-).
FHB Sections

Here we will share out ideas how we should design our place at 32c3, so far no suggestions yet, should be changed within next few weeks before 20/11 for sure.
==Budget==

As usually we look for an independent funding so if you want to see our projects happen please do chip in (for more information how to support go to Food Hacking Base/Support Us)! Here Under the budget section is an overview of how much is needed by financial means and for what. The goal is to rise around €2500 before and during the whole event to keep in plus numbers having also bit of resources for activities in 2016.
==Foodhackingbase/Workshops==

Serving as a hub sharing knowledge and experience both practically and theoretically is what we are after. We will need to coordinate well this year because practical food&drink related workshops will need take place out of CCH building (in Centro Sociale, the rest at the fhb assembly at the CCH. You can come and join us learning how to make beer, realizing that brewing your kombucha is easy or make some cosmetics ... Cheese rendezvous will be there to broaden your horizons and many others. Experimental incubator, recipe sharing and other will be at CCH. All donation based no one turned away for luck of funds, just check it out!
==Projects==

These activities are centered around certain topic like for example brewing, or building an experimental incubator and are going to include workshops, talks and gatherings and will go on during the congress. As in the years before experimental incubator building and prototyping will be on, so will be fermentations etc.
==Gear, Tools and Ingredients==

This year we are not allowed to build Experimental Kitchen and other facilities. We are now deciding if to bring our kitchen and make it happen at Centro Sociele or if we bring bits and pieces from variety of sources and build up our kitchen for 32c3 at Centro from that. That is the reason why our "wish list" is quite short and is likely to stay like that for this event - don't worry you will have your chance to do some reading at future events. (no chobies)
List of all FHB events

==List of FHB events==

{| class="wikitable sortable"
!Day
!Time
!Event name
!Event type
!Max number of participants
!Location
!Funding
!Coordinator
|-
|Day 2
|14:00-16:00
|Kombucha is easy
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/32c3_KombuchaIsEasy/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Advanced probiotic brewing
|meeting of brewers
|20 [https://dudle.inf.tu-dresden.de/32c3_AvancedProbioticBrewing/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Beer Brewing for beginners
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/32c3_BeerBrewing/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Day 2
|19:00-21:00
|Food Hacking Base Party Lounge!
|our main party dinner
|20
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|not yet decided

|-
|Day 2
|21:00-
|[[32c3BeerTasting|Homebrew beer tasting]]
|tasting event
|20 [[32c3BeerTasting|sign in]]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]
|-
|Day 2
|22:00-
|[[32c3BeerTasting|Commercial beer tasting]]
|tasting event
|20 [[32c3BeerTasting|sign in]]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Which day
|What time
|Name of the event
|Type of the event
|Number of participants
|Location of the event
|How is it funded
|Contact on organizer
|-
|}

Event:2015/12/27 32C3

2015-12-28T11:16:37Z

Gafioso: /* List of FHB events */

Welcome to the Food Hacking Base at 32c3!

NOTE! THIS YEAR WE CAN NOT HANDLE AND HAND OUT FOOD&DRINKS AT THE CONGRESS BUILDING (CCH)! We are going to do a lots of cool stuff anyway, our traditional (and new) food&drink events will be held at '''[http://www.centrosociale.de/hinfinden Centro Sociale]''' which is 23 min of walk. We hope to see you at both of our spots again, we will do our best to enjoy in a creative way!

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!

==Location/Contact==

We are not sure about our assembly location, once we get the spot we will post it here. Our food&drink events will be run at Centro Sociale which is around 23 min of walk from congress building. We will try to have transport option for people with disabilities.

You can call us during the event on our dect phone.

FHB0 (3420)
==Goals==

Coming together again interlinking people who are into food, beverage and bio hacking and most of all having a good time! As usually we will focus on learning, teaching and experimenting. This year we are not allowed to establish our experimental kitchen and workshop venue as we did at previous congresses so we are now looking for alternative activities in the congress building (CCH) and at Centro Sociale we will run our practical activities like workshops, tastings etc. We hope that Biolab will be allowed directly at the spot we are not sure yet. You can join our workshops, give some if you like, or just come, have a chat, check out what we are up to and relax before your next presentation …
Crowdsourcing Campaign

As before we are running a campaign to gather funds from hacker community to make this and other projects in 2016 happen.

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!
==Guidelines==

“Be excellent to each other” is our long term moto, Be sensitive about the follow foodhackers around you, keeping them safe from your experimental frenzy and give them your ear if they need it. Keep in mind that it is the community which matters and you are it's part. Be happy we are always trying to create harmonic environment where ever we go :-).
FHB Sections

Here we will share out ideas how we should design our place at 32c3, so far no suggestions yet, should be changed within next few weeks before 20/11 for sure.
==Budget==

As usually we look for an independent funding so if you want to see our projects happen please do chip in (for more information how to support go to Food Hacking Base/Support Us)! Here Under the budget section is an overview of how much is needed by financial means and for what. The goal is to rise around €2500 before and during the whole event to keep in plus numbers having also bit of resources for activities in 2016.
==Foodhackingbase/Workshops==

Serving as a hub sharing knowledge and experience both practically and theoretically is what we are after. We will need to coordinate well this year because practical food&drink related workshops will need take place out of CCH building (in Centro Sociale, the rest at the fhb assembly at the CCH. You can come and join us learning how to make beer, realizing that brewing your kombucha is easy or make some cosmetics ... Cheese rendezvous will be there to broaden your horizons and many others. Experimental incubator, recipe sharing and other will be at CCH. All donation based no one turned away for luck of funds, just check it out!
==Projects==

These activities are centered around certain topic like for example brewing, or building an experimental incubator and are going to include workshops, talks and gatherings and will go on during the congress. As in the years before experimental incubator building and prototyping will be on, so will be fermentations etc.
==Gear, Tools and Ingredients==

This year we are not allowed to build Experimental Kitchen and other facilities. We are now deciding if to bring our kitchen and make it happen at Centro Sociele or if we bring bits and pieces from variety of sources and build up our kitchen for 32c3 at Centro from that. That is the reason why our "wish list" is quite short and is likely to stay like that for this event - don't worry you will have your chance to do some reading at future events. (no chobies)
List of all FHB events

==List of FHB events==

{| class="wikitable sortable"
!Day
!Time
!Event name
!Event type
!Max number of participants
!Location
!Funding
!Coordinator
|-
|Day 2
|14:00-16:00
|Kombucha is easy
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/32c3_KombuchaIsEasy/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Advanced probiotic brewing
|meeting of brewers
|20 [https://dudle.inf.tu-dresden.de/32c3_AvancedProbioticBrewing/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Beer Brewing for beginners
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/32c3_BeerBrewing/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Day 2
|19:00-21:00
|Food Hacking Base Party Lounge!
|our main party dinner
|20
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|not yet decided

|-
|Day 2
|21:00-
|[[32c3BeerTasting|Home beer tasting]]
|tasting event
|20 [[32c3BeerTasting|sign in]]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]
|-
|Day 2
|22:00-
|[[32c3BeerTasting|Commercial beer tasting]]
|tasting event
|20 [[32c3BeerTasting|sign in]]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Which day
|What time
|Name of the event
|Type of the event
|Number of participants
|Location of the event
|How is it funded
|Contact on organizer
|-
|}

32c3BeerTasting

2015-12-28T11:12:02Z

Gafioso:

Like last year we would like to have a nice tasting with homebrewed and commercial beers.

The first part of this tasting is mainly focused to people who are brewing but other who are interested in homebrewing can attend also in this tasting. The second part of this tasting is open to everyone who is interested in different kind of beers.

Please write your name in the table below and what kind of drink you bring. Please bring minimum of 1 liter, so that everyone can taste you beer.Due to space restrictions, the sessions are limited to 20 people. If more people are interested we have to split the session into two parts.At the end I would like to share the recipes. So everyone which is ok with that can send me his recipe which other people can try at home theirselfs.

== Homebrew tasting (21:00) ==

{| class="wikitable sortable"
!Beer
!Brought by
|-
|name of beer
|user name
|-
|CoCa - Comet+Cascade SH (SingleHop) (1L)
|xen
|-
|}

== Commercial beer tasting (22:00) ==
The commercial beer tasting starts either parallel to the homebrew tasting if many people show up or after the homebrew tasting.

{| class="wikitable sortable"
!Beer
!Brought by
|-
|name of beer
|user name

|-
|}

32c3BeerTasting

2015-12-28T11:04:57Z

Gafioso: Created page with "Like last year we would like to have a nice tasting with homebrewed and commercial beers. The first part of this tasting is mainly focused to people who are brewing but other..."

Like last year we would like to have a nice tasting with homebrewed and commercial beers.

The first part of this tasting is mainly focused to people who are brewing but other who are interested in homebrewing can attend also in this tasting. The second part of this tasting is open to everyone who is interested in different kind of beers.

Please write your name in the table below and what kind of drink you bring. Please bring minimum of 1 liter, so that everyone can taste you beer.Due to space restrictions, the sessions are limited to 20 people. If more people are interested we have to split the session into two parts.At the end I would like to share the recipes. So everyone which is ok with that can send me his recipe which other people can try at home theirselfs.

First session 2015/12/28 21:00 Homebrew beer tasting
Beer Brought by
name of beer user name
CoCa - Comet+Cascade SH (SingleHop) (1L) xen

Second session 2015/12/28 xx:xx commercial beer tasting
Beer Brought by
name of beer user name

Event:2015/12/27 32C3

2015-12-28T11:03:35Z

Gafioso: /* List of FHB events */

Welcome to the Food Hacking Base at 32c3!

NOTE! THIS YEAR WE CAN NOT HANDLE AND HAND OUT FOOD&DRINKS AT THE CONGRESS BUILDING (CCH)! We are going to do a lots of cool stuff anyway, our traditional (and new) food&drink events will be held at '''[http://www.centrosociale.de/hinfinden Centro Sociale]''' which is 23 min of walk. We hope to see you at both of our spots again, we will do our best to enjoy in a creative way!

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!

==Location/Contact==

We are not sure about our assembly location, once we get the spot we will post it here. Our food&drink events will be run at Centro Sociale which is around 23 min of walk from congress building. We will try to have transport option for people with disabilities.

You can call us during the event on our dect phone.

FHB0 (3420)
==Goals==

Coming together again interlinking people who are into food, beverage and bio hacking and most of all having a good time! As usually we will focus on learning, teaching and experimenting. This year we are not allowed to establish our experimental kitchen and workshop venue as we did at previous congresses so we are now looking for alternative activities in the congress building (CCH) and at Centro Sociale we will run our practical activities like workshops, tastings etc. We hope that Biolab will be allowed directly at the spot we are not sure yet. You can join our workshops, give some if you like, or just come, have a chat, check out what we are up to and relax before your next presentation …
Crowdsourcing Campaign

As before we are running a campaign to gather funds from hacker community to make this and other projects in 2016 happen.

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!
==Guidelines==

“Be excellent to each other” is our long term moto, Be sensitive about the follow foodhackers around you, keeping them safe from your experimental frenzy and give them your ear if they need it. Keep in mind that it is the community which matters and you are it's part. Be happy we are always trying to create harmonic environment where ever we go :-).
FHB Sections

Here we will share out ideas how we should design our place at 32c3, so far no suggestions yet, should be changed within next few weeks before 20/11 for sure.
==Budget==

As usually we look for an independent funding so if you want to see our projects happen please do chip in (for more information how to support go to Food Hacking Base/Support Us)! Here Under the budget section is an overview of how much is needed by financial means and for what. The goal is to rise around €2500 before and during the whole event to keep in plus numbers having also bit of resources for activities in 2016.
==Foodhackingbase/Workshops==

Serving as a hub sharing knowledge and experience both practically and theoretically is what we are after. We will need to coordinate well this year because practical food&drink related workshops will need take place out of CCH building (in Centro Sociale, the rest at the fhb assembly at the CCH. You can come and join us learning how to make beer, realizing that brewing your kombucha is easy or make some cosmetics ... Cheese rendezvous will be there to broaden your horizons and many others. Experimental incubator, recipe sharing and other will be at CCH. All donation based no one turned away for luck of funds, just check it out!
==Projects==

These activities are centered around certain topic like for example brewing, or building an experimental incubator and are going to include workshops, talks and gatherings and will go on during the congress. As in the years before experimental incubator building and prototyping will be on, so will be fermentations etc.
==Gear, Tools and Ingredients==

This year we are not allowed to build Experimental Kitchen and other facilities. We are now deciding if to bring our kitchen and make it happen at Centro Sociele or if we bring bits and pieces from variety of sources and build up our kitchen for 32c3 at Centro from that. That is the reason why our "wish list" is quite short and is likely to stay like that for this event - don't worry you will have your chance to do some reading at future events. (no chobies)
List of all FHB events

==List of FHB events==

{| class="wikitable sortable"
!Day
!Time
!Event name
!Event type
!Max number of participants
!Location
!Funding
!Coordinator
|-
|Day 2
|14:00-16:00
|Kombucha is easy
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/32c3_KombuchaIsEasy/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Advanced probiotic brewing
|meeting of brewers
|20 [https://dudle.inf.tu-dresden.de/32c3_AvancedProbioticBrewing/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Beer Brewing for beginners
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/32c3_BeerBrewing/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Day 2
|19:00-21:00
|Food Hacking Base Party Lounge!
|our main party dinner
|20
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|not yet decided

|-
|Day 2
|21:00-
|[[32c3BeerTasting|Home and commercial beer tasting]]
|tasting event
|20 [https://dudle.inf.tu-dresden.de/32c3_BeerTasting/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Which day
|What time
|Name of the event
|Type of the event
|Number of participants
|Location of the event
|How is it funded
|Contact on organizer
|-
|}

Event:2015/12/27 32C3

2015-12-28T10:59:16Z

Gafioso: /* List of FHB events */

Welcome to the Food Hacking Base at 32c3!

NOTE! THIS YEAR WE CAN NOT HANDLE AND HAND OUT FOOD&DRINKS AT THE CONGRESS BUILDING (CCH)! We are going to do a lots of cool stuff anyway, our traditional (and new) food&drink events will be held at '''[http://www.centrosociale.de/hinfinden Centro Sociale]''' which is 23 min of walk. We hope to see you at both of our spots again, we will do our best to enjoy in a creative way!

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!

==Location/Contact==

We are not sure about our assembly location, once we get the spot we will post it here. Our food&drink events will be run at Centro Sociale which is around 23 min of walk from congress building. We will try to have transport option for people with disabilities.

You can call us during the event on our dect phone.

FHB0 (3420)
==Goals==

Coming together again interlinking people who are into food, beverage and bio hacking and most of all having a good time! As usually we will focus on learning, teaching and experimenting. This year we are not allowed to establish our experimental kitchen and workshop venue as we did at previous congresses so we are now looking for alternative activities in the congress building (CCH) and at Centro Sociale we will run our practical activities like workshops, tastings etc. We hope that Biolab will be allowed directly at the spot we are not sure yet. You can join our workshops, give some if you like, or just come, have a chat, check out what we are up to and relax before your next presentation …
Crowdsourcing Campaign

As before we are running a campaign to gather funds from hacker community to make this and other projects in 2016 happen.

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!
==Guidelines==

“Be excellent to each other” is our long term moto, Be sensitive about the follow foodhackers around you, keeping them safe from your experimental frenzy and give them your ear if they need it. Keep in mind that it is the community which matters and you are it's part. Be happy we are always trying to create harmonic environment where ever we go :-).
FHB Sections

Here we will share out ideas how we should design our place at 32c3, so far no suggestions yet, should be changed within next few weeks before 20/11 for sure.
==Budget==

As usually we look for an independent funding so if you want to see our projects happen please do chip in (for more information how to support go to Food Hacking Base/Support Us)! Here Under the budget section is an overview of how much is needed by financial means and for what. The goal is to rise around €2500 before and during the whole event to keep in plus numbers having also bit of resources for activities in 2016.
==Foodhackingbase/Workshops==

Serving as a hub sharing knowledge and experience both practically and theoretically is what we are after. We will need to coordinate well this year because practical food&drink related workshops will need take place out of CCH building (in Centro Sociale, the rest at the fhb assembly at the CCH. You can come and join us learning how to make beer, realizing that brewing your kombucha is easy or make some cosmetics ... Cheese rendezvous will be there to broaden your horizons and many others. Experimental incubator, recipe sharing and other will be at CCH. All donation based no one turned away for luck of funds, just check it out!
==Projects==

These activities are centered around certain topic like for example brewing, or building an experimental incubator and are going to include workshops, talks and gatherings and will go on during the congress. As in the years before experimental incubator building and prototyping will be on, so will be fermentations etc.
==Gear, Tools and Ingredients==

This year we are not allowed to build Experimental Kitchen and other facilities. We are now deciding if to bring our kitchen and make it happen at Centro Sociele or if we bring bits and pieces from variety of sources and build up our kitchen for 32c3 at Centro from that. That is the reason why our "wish list" is quite short and is likely to stay like that for this event - don't worry you will have your chance to do some reading at future events. (no chobies)
List of all FHB events

==List of FHB events==

{| class="wikitable sortable"
!Day
!Time
!Event name
!Event type
!Max number of participants
!Location
!Funding
!Coordinator
|-
|Day 2
|14:00-16:00
|Kombucha is easy
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/32c3_KombuchaIsEasy/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Advanced probiotic brewing
|meeting of brewers
|20 [https://dudle.inf.tu-dresden.de/32c3_AvancedProbioticBrewing/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Beer Brewing for beginners
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/32c3_BeerBrewing/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Day 2
|19:00-21:00
|Food Hacking Base Party Lounge!
|our main party dinner
|20
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|not yet decided

|-
|Day 2
|21:00-
|Home and commercial beer tasting
|tasting event
|20 [https://dudle.inf.tu-dresden.de/32c3_BeerTasting/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Which day
|What time
|Name of the event
|Type of the event
|Number of participants
|Location of the event
|How is it funded
|Contact on organizer
|-
|}

Event:2015/12/27 32C3

2015-12-28T00:30:26Z

Gafioso: /* List of FHB events */

Welcome to the Food Hacking Base at 32c3!

NOTE! THIS YEAR WE CAN NOT HANDLE AND HAND OUT FOOD&DRINKS AT THE CONGRESS BUILDING (CCH)! We are going to do a lots of cool stuff anyway, our traditional (and new) food&drink events will be held at '''[http://www.centrosociale.de/hinfinden Centro Sociale]''' which is 23 min of walk. We hope to see you at both of our spots again, we will do our best to enjoy in a creative way!

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!

==Location/Contact==

We are not sure about our assembly location, once we get the spot we will post it here. Our food&drink events will be run at Centro Sociale which is around 23 min of walk from congress building. We will try to have transport option for people with disabilities.

You can call us during the event on our dect phone.

FHB0 (3420)
==Goals==

Coming together again interlinking people who are into food, beverage and bio hacking and most of all having a good time! As usually we will focus on learning, teaching and experimenting. This year we are not allowed to establish our experimental kitchen and workshop venue as we did at previous congresses so we are now looking for alternative activities in the congress building (CCH) and at Centro Sociale we will run our practical activities like workshops, tastings etc. We hope that Biolab will be allowed directly at the spot we are not sure yet. You can join our workshops, give some if you like, or just come, have a chat, check out what we are up to and relax before your next presentation …
Crowdsourcing Campaign

As before we are running a campaign to gather funds from hacker community to make this and other projects in 2016 happen.

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!
==Guidelines==

“Be excellent to each other” is our long term moto, Be sensitive about the follow foodhackers around you, keeping them safe from your experimental frenzy and give them your ear if they need it. Keep in mind that it is the community which matters and you are it's part. Be happy we are always trying to create harmonic environment where ever we go :-).
FHB Sections

Here we will share out ideas how we should design our place at 32c3, so far no suggestions yet, should be changed within next few weeks before 20/11 for sure.
==Budget==

As usually we look for an independent funding so if you want to see our projects happen please do chip in (for more information how to support go to Food Hacking Base/Support Us)! Here Under the budget section is an overview of how much is needed by financial means and for what. The goal is to rise around €2500 before and during the whole event to keep in plus numbers having also bit of resources for activities in 2016.
==Foodhackingbase/Workshops==

Serving as a hub sharing knowledge and experience both practically and theoretically is what we are after. We will need to coordinate well this year because practical food&drink related workshops will need take place out of CCH building (in Centro Sociale, the rest at the fhb assembly at the CCH. You can come and join us learning how to make beer, realizing that brewing your kombucha is easy or make some cosmetics ... Cheese rendezvous will be there to broaden your horizons and many others. Experimental incubator, recipe sharing and other will be at CCH. All donation based no one turned away for luck of funds, just check it out!
==Projects==

These activities are centered around certain topic like for example brewing, or building an experimental incubator and are going to include workshops, talks and gatherings and will go on during the congress. As in the years before experimental incubator building and prototyping will be on, so will be fermentations etc.
==Gear, Tools and Ingredients==

This year we are not allowed to build Experimental Kitchen and other facilities. We are now deciding if to bring our kitchen and make it happen at Centro Sociele or if we bring bits and pieces from variety of sources and build up our kitchen for 32c3 at Centro from that. That is the reason why our "wish list" is quite short and is likely to stay like that for this event - don't worry you will have your chance to do some reading at future events. (no chobies)
List of all FHB events

==List of FHB events==

{| class="wikitable sortable"
!Day
!Time
!Event name
!Event type
!Max number of participants
!Location
!Funding
!Coordinator
|-
|Day 2
|14:00-16:00
|Kombucha is easy
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/32c3_KombuchaIsEasy/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Advanced probiotic brewing
|meeting of brewers
|20 [http://dudle.inf.tu-dresden.de/32c3_AvancedProbioticBrewing/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Day 2
|16:00-18:00
|Beer Brewing for beginners
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/32c3_BeerBrewing/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Day 2
|19:00-21:00
|Food Hacking Base Party Lounge!
|our main party dinner
|20
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|not yet decided

|-
|Day 2
|21:00-
|Home and commercial beer tasting
|tasting event
|20 [https://dudle.inf.tu-dresden.de/32c3_BeerTasting/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Ingo|Ingo]]

|-
|Which day
|What time
|Name of the event
|Type of the event
|Number of participants
|Location of the event
|How is it funded
|Contact on organizer
|-
|}

Event:2015/12/27 32C3

2015-12-28T00:22:26Z

Gafioso:

Welcome to the Food Hacking Base at 32c3!

NOTE! THIS YEAR WE CAN NOT HANDLE AND HAND OUT FOOD&DRINKS AT THE CONGRESS BUILDING (CCH)! We are going to do a lots of cool stuff anyway, our traditional (and new) food&drink events will be held at '''[http://www.centrosociale.de/hinfinden Centro Sociale]''' which is 23 min of walk. We hope to see you at both of our spots again, we will do our best to enjoy in a creative way!

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!

==Location/Contact==

We are not sure about our assembly location, once we get the spot we will post it here. Our food&drink events will be run at Centro Sociale which is around 23 min of walk from congress building. We will try to have transport option for people with disabilities.

You can call us during the event on our dect phone.

FHB0 (3420)
==Goals==

Coming together again interlinking people who are into food, beverage and bio hacking and most of all having a good time! As usually we will focus on learning, teaching and experimenting. This year we are not allowed to establish our experimental kitchen and workshop venue as we did at previous congresses so we are now looking for alternative activities in the congress building (CCH) and at Centro Sociale we will run our practical activities like workshops, tastings etc. We hope that Biolab will be allowed directly at the spot we are not sure yet. You can join our workshops, give some if you like, or just come, have a chat, check out what we are up to and relax before your next presentation …
Crowdsourcing Campaign

As before we are running a campaign to gather funds from hacker community to make this and other projects in 2016 happen.

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!
==Guidelines==

“Be excellent to each other” is our long term moto, Be sensitive about the follow foodhackers around you, keeping them safe from your experimental frenzy and give them your ear if they need it. Keep in mind that it is the community which matters and you are it's part. Be happy we are always trying to create harmonic environment where ever we go :-).
FHB Sections

Here we will share out ideas how we should design our place at 32c3, so far no suggestions yet, should be changed within next few weeks before 20/11 for sure.
==Budget==

As usually we look for an independent funding so if you want to see our projects happen please do chip in (for more information how to support go to Food Hacking Base/Support Us)! Here Under the budget section is an overview of how much is needed by financial means and for what. The goal is to rise around €2500 before and during the whole event to keep in plus numbers having also bit of resources for activities in 2016.
==Foodhackingbase/Workshops==

Serving as a hub sharing knowledge and experience both practically and theoretically is what we are after. We will need to coordinate well this year because practical food&drink related workshops will need take place out of CCH building (in Centro Sociale, the rest at the fhb assembly at the CCH. You can come and join us learning how to make beer, realizing that brewing your kombucha is easy or make some cosmetics ... Cheese rendezvous will be there to broaden your horizons and many others. Experimental incubator, recipe sharing and other will be at CCH. All donation based no one turned away for luck of funds, just check it out!
==Projects==

These activities are centered around certain topic like for example brewing, or building an experimental incubator and are going to include workshops, talks and gatherings and will go on during the congress. As in the years before experimental incubator building and prototyping will be on, so will be fermentations etc.
==Gear, Tools and Ingredients==

This year we are not allowed to build Experimental Kitchen and other facilities. We are now deciding if to bring our kitchen and make it happen at Centro Sociele or if we bring bits and pieces from variety of sources and build up our kitchen for 32c3 at Centro from that. That is the reason why our "wish list" is quite short and is likely to stay like that for this event - don't worry you will have your chance to do some reading at future events. (no chobies)
List of all FHB events

==List of FHB events==

{| class="wikitable sortable"
!Day
!Time
!Event name
!Event type
!Max number of participants
!Location
!Funding
!Coordinator
|-
|Day 2
|16:00-18:00
|Advanced probiotic brewing
|hands on workshop
|20 [https://dudle.inf.tu-dresden.de/32c3_AvancedProbioticBrewing/ sign in]
|[http://www.centrosociale.de/hinfinden Centro Sociale]
|donation at your will
|[[User:Agodor|Algodor]]
|-
|Which day
|What time
|Name of the event
|Type of the event
|Number of participants
|Location of the event
|How is it funded
|Contact on organizer
|-
|}

Food Hacking Base

2015-12-27T12:45:39Z

Gafioso:

We are the Food Hacking Base (fhb), a bunch of hackers from all over the world who share the love of experimenting with food and beverages. After more than two years of promoting these concepts on some of the world major hacker events, we recently started our website and we are ready to become permanently active. We are building tools and trying out new techniques or those based on the ancient wisdom of traditional societies. Merging this ancient knowledge with today's scientific understanding and technology are some of our areas of interest.

[[Image:Bon_appetit_molecular_cooking_fhb_ohm2013_200_eb082013.jpg|right| Bon appetit!]]
[[Image:Experimental_incubator_c_base_200_120_2012.jpg|right| Experimental incubator at C-Base]]
[[Image:Indonesian_workshop_todos_juntos_ccccamp_200_120_2011.jpg|right|Indonesian workshop at 2011 CCC camp]]
[[Image:Pizza_style_ccccamp_150_200_2011.jpg|right|Uli serving the pizza at 2011 CCC camp]]

* [[Event:2015/12/27_32C3| FHB at 32C3]]
* '''[http://igg.me/at/fhb32c3/x/3658574 Food Hacking Base Crowdsourcing Campaign for 32c3 is live!]''' - please check it out, spread the word and most of all support us!

* [[How to get in touch]] - interested in talking to us?
* [[News]] and [[Blogs]] - what is going on ...
* [[:Category:Projects|Projects]] - past and current projects
* [[Resources]] - variety of sources from recipes to manuals ...
* [[fhb at previous hacker events]] - starting to be quite a list :-)
* [[Next event]] - there is always the next one, right?
* [[:Category:Associated groups|Associated groups]] - would you like to collaborate?
* [[Temporary]] - well no one is perfect ...

== Contribute to the wiki ==

This website is meant to be edited by '''YOU''', like the Wikipedia! (You are not a spam bot, are you?)

* [http://en.wikipedia.org/wiki/Help:Editing Wikipedia help on editing]
* [[Help:Categories and namespaces|FHB wiki categories and namespaces]] – read this before creating new pages

Event:2015/12/27 32C3

2015-12-27T12:30:44Z

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Event:2015/12/28 32C3

2015-12-27T11:23:20Z

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Event:2015/12/30 32C3

2015-12-27T11:22:51Z

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#REDIRECT [[Event:2015/12/27_32C3]]

Event:2015/12/29 32C3

2015-12-27T11:22:20Z

Gafioso: Redirected page to Event:2015/12/27 32C3

#REDIRECT [[Event:2015/12/27_32C3]]

Event:2015/12/28 32C3

2015-12-27T11:21:04Z

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#REDIRECT [[Event:2014/12/27_31C3]]

Event:2015/12/27 32C3

2015-12-27T11:19:24Z

Gafioso: Created page with "This page is currently a backup of xxx"

This page is currently a backup of xxx

Recipe:Beer Bred

2015-01-02T19:16:10Z

Gafioso: Created page with "On construction Category:Baked"

On construction

[[Category:Baked]]

Recipe:Kombucha brewing manual - short workshop form

2015-01-02T19:02:35Z

Gafioso:

= Kombucha Manual - short workshop form =

This manual will teach you how to prepare and harvest your first batch of kombucha, helping you to continue to brew the kombucha on your own.

* Culture/brew volume Vc = 1 litre

== Active culture ==

* Piece of kombucha SCOBY (mother) (1-5% (w/v)) = 10-50 g

* Kombucha beverage (5% (v/v)) = 50 ml

== Ingredients ==

* Black tea (0.6% (w/v)) = 6 g

* Brown cane sugar (6% (w/v)) = 60 g

== Equipment ==

* 1.5 l culture container (glass, wide mouth)

* Water kettle or pot for water boiling

* Scale

* Strainer

* Spoon

* 250-1000 ml measuring vessel

* Cheesecloth or muslin

* 3 L pot

== Working Manual ==

====''' Method 1 - Starting new batch of kombucha'''====

* Bring 250 ml of water to boil.

* Transfer the boiled water to the pot, add 6 g of tea and leave to steep for 5-10 minutes.

* Strain the tea leaves and dispose them.

* Add 60 g of sugar to the liquid and stir to dissolve.

* Add 500 ml of cold water and mix, checking the temperature aiming for lukewarm.

* Transfer the tea sugar syrup to the culture container.

* Add 50 ml of kombucha starter.

* Fill up to the final volume of 1 L with cold or lukewarm water.

* Add the SCOBY (young white side up).

* Cover the top of the container with a breathable screen to protect against flies (especially fruitflies).

* Leave the culture to ferment at room temperature (15-25°C) for 4-7 days out of direct sun.

* Start to taste after 3 days.

* once the beverage tastes fermented and to your liking, harvest it (see section below) and start a new batch of kombucha with your freshly harvested kombucha mother, repeating the process above

====''' Method 2 - Starting new batch of kombucha'''====

* Clean all the equipment, preferable with vinegar.
* Boil 1L water for 2-3 minutes to make it cleaner.
* Wait until your the water becomes 70-80 C.
* Add two teaspoon green tea and 0,1 kg sugar to the water.
* You need to mix it a bit to make the sugar dissolve.
* Wait until the tea is on room temperature.
* Add the tea to the kombucha in ratio of 10% kombucha, 5% scoby.
* Taste it every 3-4 days.
* When the taste is ok, you can start drinking. (Probably 2 weeks.)

===='''Harvesting and drinking kombucha'''====

* Once the kombucha tastes to your liking, it is time to harvest it.

* Prepare the pot and fix the strainer on top.

* Lay out the cheesecloth or muslin on top of the strainer.

* Strain the liquid from the harvesting batch through the strainer and muslin, dispose the debris.

* Add sugar and flavouring agent (for example ginger infusion) to the strained brew, to your liking.

* Transfer to swing-top bottles, or any bottle which can be closed properly and move them to the cold (4°C - fridge).

* Drink preferably after a week or so, allowing the flavours to combine (sweetness is decreasing with prolonged time of storage).

* Kombucha fermented for 4-7 days is quite light the amount recommended for daily consumption differs widely (even within our group), drinking 1-2 dl per day is fine for most people ([[User:Algoldor|Algoldor]] drinks up to 0.5-1 l nearly everyday for years and feels great). Drinking more may cause health problems after a longer period of time (eg. 8 months). note: the maximum recommended amount of tea / day is 0.5 L, but for 'standard' tea! Disclaimer here - many people drink more kombucha than mentioned above for years and they are fine, keep in mind that kombucha is basically vinegar so use in reasonably.

* Well-stored kombucha can taste great even after half a year.

====='''Secondary fermentation'''=====

* If you prefer your drinks fizzy, sweeten the harvested brew a bit more than you like and transfer it to the bottles.

* Seal them and leave them to secondary ferment at room temperature for 1-2 days (20-30°C), creating the fizzyness by capturing fermentation-produced carbon dioxide.

* You can fill some kombucha into a soft plastic bottle to gauge the developing pressure more easily.

[[Category:Ferments]]
[[Category:Beverage]]

Recipe:Kefir making manual - short workshop form

2015-01-02T19:02:10Z

Gafioso:

= Kefir Manual - short workshop form =

Based on this manual you will learn how to take care about your kefir grains and how to prepare delicious kefir milk ferment with them.

* culture/brew volume Vc = 1 l

== active culture ==

* kefir grains (1-5% (w/v) = 10-50 g (around 2-5 small-medium grains) per litre)

== ingredients ==

* milk (95% (v/v)) = 950 ml (unpasteurized whole milk best, pasteurized is OK too))

== equipment ==

* 1.5 l culture container (glass, wide mouth, seal-able) for growing the culture

* 2-3 l pot for collecting the straining kefir

* strainer (should be able to hold 1-2 l of liquid) for straining the harvesting kefir

* cheesecloth or muslin for fine separation of the kefir cheese/yogurt from liquid whey

* 1x half litre sealable glass container for storing the kefir cheese/yogurt (wide mouth)

* 1x litre sealable glass container for storing the kefir whey (narrow mouth)

* funnel for transferring the whey

* 2 l bowl for easy separation of the grains

== working manual ==

==='''Starting new batch of kefir'''===

- make clean and ready the 1.5 l culture container/jar

- take out the kefir grains from the previous culture and wash them gently with a lukewarm milk water (you can skip the washing step)

- transfer the grains into the fermentation jar and add 900 ml of lukewarm milk

- close the container by lid but do not seal completely and let to ferment at 20-30°C for 1-2 days (out of direct sun)

- open every day for minute or two so the air, oxygen can get in (so yeast can multiply well)

- check each 12 hours for separation of liquid phase (kefir whey) and coagulate, “kefir yogurt” and taste

- when the flavour is to you liking (12-36 hours generally) take out the kefir grains and repeat the process of washing them (or not), transferring to the new jar etc.

==='''Harvesting old batch of kefir'''===

- harvest residual 900 ml of cultured milk separated into kefir coagulate and liquid kefir whey

/ - if you like your ferment more liquid you can eat it directly, keep at cold to slow down the fermentation

/ - if you prefer more thick texture you can strain the kefir coagulate from kefir whey as follows

- prepare the 2-3 l pot and fix the strainer on the top laying out the cheesecloth on the top of the strainer, making sure that the cloth is well over the edge of the strainer

- transfer 900 ml of the culture on the cheesecloth and let to strain (cover the top by cheesecloth if you can to protect against fruit flies)

- mix the kefir in the cloth once in an hour or so to speed up the process

- stop straining once the texture of the “kefir coagulate/yogurt” (1-6 h) or more thick “kefir cheese” (12-24 h) is to your liking

- transfer the thicker product to the half litre container, close and keep at cold

- transfer the collected whey from the pot to the 1 l container and keep at cold before consumed or used for other purposes (preparation of lactic based sodas as honey cooler for example)

- both whey and kefir may be used for variety of fermentation, storage life at cold is easily a month or longer

* Tips: cut fruits as strawberries, raspberries, apples or bananas on smaller pieces, mix them with the kefir yogurt and add a bit of sweetener (honey, maple syrup, sugar etc.), mix it all together and enjoy (preferably with a bit of granula)! Even better, blend the kefir and fruits in the blender, transfer it into the smaller sealable jars, seal them well with a lid, let them to secondary ferment for few hours at room temperature, transfer to the cold later on and let them sit for day or two. The result are a wonderful sparkling flavoured fruit kefir cocktails, result of carbon dioxide production and capture! For improving the texture and flavour in general you can add some extra high percentage fat cream, you will receive ferment similar to a “greek style of yogurt”.

[[Category:Ferments]]

[[Category:Beverage]]

Recipe:Makgeolli brewing manual - short workshop form

2015-01-02T19:01:11Z

Gafioso:

'''Draft for makgeolli brewing'''

Ingredients

Rice 1kg

Water 1 liter(1.2liter)

Nuruk 100g

Materials

stainless steel bowls, colander, rice paddle, kettle, fermentation container(glass , plastic or ceramic), steamer, cloth, cooling rack, filtering pocket

Working manual

Making Godubop

1. preparing rice
-washing, wash the rice till the washed water is cleaned
-soaking, soak in the water at least 2-3 hours
-draining, drain the water from the rice in a colander for 40min

2. steaming
-boil the water 15 min under the rice steamer(pre-heating)
-steam the rice in a wet hemp cloth for 40~50 min
-turn off the heat and allow to rest in the steamer for another 10-20min

3. cooling
-spread out the rice on the hemp cloth, using the rice paddle to break up the large clumps.
-cool down until the temperature is 25C

Mixing

1. we will use the water is limeless and room temperature.

2. Pour the water over the godubap in a large bowl. Massage the godubap and water with palm of your hand until godubap absorbs the water.

3. Add the nuruk and mix well.

4. Pour the mixture of 3 into the fermentation container.

5. Label the name and the date on the container and talk with your makgeolli mixture.

Fermentation

1. leave to ferment at 25~30C(below 30C)

2. Mix well once or twice per a day for 2days to encourage aerobic fermentation
(this type of fermentation they need a little air during 2 or 3 days)

3. rest and leave it with a lid tightly 20~25C(non aerobic)

Filtering

1. after one week the makgeolli is ready to harvest.

2. Pour the fermented rice mixture into the filtering pocket and squeeze all the liquid out
Into a stainless steel bowl.

3. Bottle the makgeolli and keep in the cool temperature and enjoy!!!

[[Category:Ferments]]
[[Category:Beverage]]

Recipe:Natto making manual short workshop form

2015-01-02T19:00:38Z

Gafioso:

=== Nattō Making Manual ===

(for 500 g of soybeans, short workshop form)

- this version is temporary so far still testing

==== Active culture ====
* dry [https://en.wikipedia.org/wiki/Natt%C5%8D nattō] starter (''[https://en.wikipedia.org/wiki/Bacillus_subtilis Bacillus subtilis]'') - dilute dry starter in water preparing working solution - 1 g of dry powder per 10 ml, use 1 ml (1 teaspoon) of the working solution per batch, dissolve in 20 ml of 100°C water (has to be tested, but should work fine)
* alternatively - use previous/other nattō bean ferment, dilute 3 soup spoons (+- 30 g) in 100 ml (1/2 of coffee cup) of 100°C water, strain to remove particles and use the liquid as a starter

==== Ingredients ====
* soybeans (dried) - 500 g

==== Equipment ====
* 1x 3 l bowl for washing and soaking the beans
* pressure cooker to boil or steam the beans
* spoon or spatula for measuring and mixing
* 1 l glass dose for culturing the beans
* aluminium or plastic foil to cover dose with culture
* something sharp to make holes in the foil like tooth pick
* incubator at temperature over 38°C, preferably around 42°C

==== Working manual ====
- transfer 500 g of the beans into the bowl and rinse it few times with water disposing the wash

- after that add around 2-3 l of water to beans and let to soak for 8-12 hours, depending on temperature (warmer = shorter period of soaking)

- dispose the water and rinse twice or so

- move the beans to the pressure cooker and cook (boiling point) for 20 to 30 minutes till soft

- check the softness by pressing the bean, it should be easy to squeeze but not too mushy, it needs to be cooked completely

- strain the water from the beans and move them into a bowl

- add the nattō starter and mix well with the beans (# when preparing the liquid nattō starter, add 1 soup spoon of sugar (light brown) to a bowl, add the hot starter and mix till dissolved)

- move the beans into the glass vessel and cover by foil

- make holes in the foil more or less 2 cm from each other

- move the mix to the incubator set above 38°C, preferably around 42°C

- add a bowl/container with water to increase the humidity in the incubator

- within 24 hours the culture should be ready to harvest, letting it ferment for 48 hours is OK

- move the nattō ferment into the fridge and let it age at least for day or rather several days, it improves the flavour and texture

- once in the fridge remove the foil with the holes and replace it with lids which seals tight or another foil without holes to prevent drying of the ferment

- if the ferment gets too old - too much mature, you can still use it for cooking or starting a new batch (if not contaminated)

[[Category:Ferments]]

Recipe:Natto making manual short workshop form

2015-01-02T18:59:47Z

Gafioso:

Recipe:Fresh Cheese Boursin Style

2015-01-02T18:58:10Z

Gafioso:

This is a cheese made without rennet. Instead, it uses yoghurt culture (or kefir).

==What you need:==

===Ingredients===
* Two liters of fresh milk
* 4 tablespoons of fresh full mlk yoghurt
* two cloves of garlic
* seasalt
* pepper
* fresh chives (schnittlauch)
* parsley

===Materials===
* Big bowl that can go into the oven
* oven
* bowl to contain dripping whey
* tablespoon
* wooden spoon
* kitchen towel (cloth, not paper)
* cheese linen

==How to make the cheese==
* Day 1: stir the yoghurt into the milk. Cover with a wet kitchen towel and leave to stand for two days in a warm spot (25-35 degrees). After two days, a sort of crust will have formed, it looks a bit like the battered face of the moon, that is normal.
* Day 3: Preheat the oven to 110 degrees Celsius. Put the bowl with the milk into the oven for 30 minutes.
* Poor the contents of the bowl into a cheesecloth that you put over a second bowl. Leave to drip for 12 hours or overnight in a cool place.
* Day 4: Season the cheese to taste with the herbs. You might use sweet bell pepper powder instead, or hot pepper, or whatever takes your fancy. You can eat the cheese now, in its creemy form, or proceed to the next step if you want it a bit more crumbly.
* Take a clean, dry kitche towel. Fold it in half. Shape your cheese into a disk, put a few fresh semary twigs on top. Put it onto the towel, then fold the towel over and around the cheese. Put the parcel between two plates and leave the towel to absorb more whey during 12 hours. Then put your cheese into an airtight container. It will keep for two weeks in the fridge.

[[Category:Ferments]]

Recipe:Tempeh making manual - short workshop form

2015-01-02T18:57:27Z

Gafioso:

===Tempeh Making Manual===
(for 500 g of soy beans, short workshop form)

==== Active culture ====
* tempeh starter (Rhizopus oligosporus) 0.5-1 % (w/v) = 2.5-5 g (+- one teaspoon)

==== Ingredients ====
* soybeans (dried) - 500 g
* winegar - 5 ml or one soup spoon
* rice or other flour - 6 g

==== Equipment ====
* 1x 3 l bowls for washing and soaking the beans
* pressure cooker to boil or steam the beans
* spoon or spatula for measuring and mixing
* ventilator or hair fan to dry the beans
* 0.5 l small bowl to mix the flour and tempeh starter
* 1.5-2 l plastic bag for fermentation of the culture
* something sharp to make holes in the bag like tooth pick
* incubator or room temperature over 25°C

==== Working manual ====
- transfer the 500 g of beans into the bowl and rinse it few times with water disposing the wash

- after that add around 2 l of water to the beans and let to soak for 8-12 hours, depending on temperature

- dispose the water and rinse twice or so

- add 2 l of water and use pressure of your palm on the soybeans loosening their husks

- flush the husks away with more water repeating this till removing over 70% of the husks

- move the beans to the pressure cooker and cook for 20 to 30 minutes till soft

- check the softness by pressing the bean, it should be easy to squeeze but not too mushy

- strain the water from the beans and move them into the bowl spreading them thin

- use the ventilator or hair fan to dry the beans moving them around with spoon

- once the beans are mostly dry on the surface add 5 ml of vinegar and mix it thoroughly

- separately in a small bowl mix properly 3 g of the tempeh starter with 6 g of rice flour

- add the mixture to the beans spraying it over them and mix well, every bean shout get in contact with the starter

- take a vinyl bag and make holes in it with toothpick, 2 cm spaces in between them

- move the whole mix into the bag and form it into a layer not more than 3 cm thick

- wrap the end of the bag and move the mix to the incubator or place where it ferments

- within 24-48 hours the bean mix should be white on outside and firm to hold as a “board”, when cut whole scission should be well grown though around the beans by the fungal mycelia

- move tempeh into the container and store at cold (fridge 4°C) , consume within a week

- black dots which will form on the white surface are spores and they are fine to eat

==== Sample Cooking Recipe ====

- prepare a marinade of your favourite flavour similar to the one for marinating meat for example

- example: 10 ml of soy sauce, 20 g of light brown sugar (dissolved in minimum of hot water), 20 g of grinder ginger, 5 ml of citrus juice, mix all together

- take the tempeh and cut it with knife to 1 cm strips of variable length

- transfer the tempeh strips into the container and add the marinade, try to submerge the pieces

- let to marinate at cold for day or even longer or for shorter period at room temperature

- heat up a bit of oil on a pan and transfer the marinated tempeh into it (with bit of marinade)

- fry for 5-10 min making sure by cutting and tasting the strips that they are completely done

- serve the tempeh preferably warm in a similar manner like you would meat or tofu etc.

- enjoy!

Contributed by [[User:Algoldor|Algoldor]] and [[Dancing Drops]] associated group, if you have any questions please ask!

[[Category:Ferments]]

Recipe:Traditional Kimchi making manual

2015-01-02T18:56:50Z

Gafioso:

== Kimchi Making (paechu kimchi) ==

'''Ingredients'''

chinese cabbage 2 kg (1pogi)

water 2400 ml (10C)

sea salt (coarse salts) 240 ml (1C)------> for soaking

radish 250 g

green onion 100 g

onion 100 g

leaf mustard (another vegetables etc) 50 g

red pepper powder 100 g

garlic 5T

ginger 1T

pear or apple or persimmon

fermented fish sauce 60 ml (1/4C)

sticky rice powder (1:5)-1/2T powder +150ml

water (a tangle water (from boiled seaweed) is better) 100ml

medium coarse salt

'''Equipment'''

cutting board and knife, large bowl, gloves (optional but highly recommended), plate and something to weight the kimchi down, colander, small bowls, blender, jars, gas/electric range, pots

'''Instructions'''

Salt the cabbage (paechu jeorigi)
prepare a bowl with water and add salt (ratio salt to water 1:5), preferably use natural course sea salt (3/4C salt melting with water and 1/4C just sprinkled on the cabbage)
* cut the cabbage in halves and then tear the halves appart with hands and transfer into the salt water mix
* put a plate on top and weigh it down with something heavy, like a jar or clean stones so the cabbage is submerged
* let stand for 5 hours, after then switch the cabbage from the bottom to the top
** summer time or small amount 3~6 hours
** winter time or a large amount 8 hours~1 day generally
* rinse and drain the cabbage. Rinse the cabbage under cold water 3 times and drain in a colander for 15-20 minutes

'''Preparing the filling mix'''

* prepare sticky rice powder porridge [chapssalpul] and if you can prepare a tangle water (but you can skip this). If you skip the tangle water prepare more chassalpul
** a tangle water: boil the cold water with a piece of a tangle during 15min
* let this broth to cool down
* clean properly the vegetables from any impurities (the ingredients should not have any major bacterial, yeast or fungal infections) like earth, starting with the radishes
* slice the radish ([chaessulgi]: this type of slice we call [chaessulda]) on a slicer to 2-5 mm strips of whatever length
* slice another vegetables (green onions, leaf mustards, dropworts etc) too, generally 5 cm long cuts, doesn’t matter too much.
* blend yellow onion, apple and pear (add this natural sweetener to the cabbage, if you don’t have you can use sugar)
* add the garlic 5T and ginger 1T and fermented fish sauce 60 ml and blend all together
* add the red pepper powder 100 g into the chapssalpul
* mix well the prepared ingredients in the big bowl (we call this [paste’so]

'''Mixing and packing'''

combine the vegetables and paste
* gently squeeze any remaining water from the cabbage
* mix thoroughly using your hands, gently work the paste into and around the cabbage leaves and between them, one by one until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
* squeeze the air out of the cabbage and try to pack the outer bigg leaves around the cabbage half protecting it and making it more compact
* pack the kimchi into the jar pressing down on it until the brine rises to cover the vegetables (do not push too hard so you do not crush the structure of the cabbage, compromising the texture!)
* seal the jar!!!

'''Fermentaton'''

* let the jar with kimchi ferment at room temperature for 1-2 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow
* check it daily and refrigerate when ready. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine (this also releases gases produced during fermentation). Taste a little at this point, too!
* when the kimchi tastes ripe enough to your liking, transfer the jar into the refrigerator. You may eat it right away, but it's best after another week or two.
* close the container airtight and let to ferment at temperatures between 2°C to 10°C with the fermentation period ranging from 3-4 months till several years
* if we keep the 3.25%salt-concentration kimchi under the 2~7°C for 35 days, after than we can taste really delicious kimchi (best delicious ph; 4.3)
* take out the kimchi when you want to consume it, keeping the container closed in meanwhile, and enjoy!

[[Category:Kimchi]]

[[Category:Ferments]]

Recipe:30c3 Mate Workshop Best Result Recipee

2015-01-02T18:55:35Z

Gafioso:

Bring water to 70C and put 1 very full tablespoon of Yerba Mate Pomelo tee in a teestrainer.

Let it sit for 3 minutes in a cup.

Add 5 tablespoon of sugar and some lemon.

Put it to 1 liter of carbonated water.

[[File:YerbaMate.jpg]]

[[Category:Beverage]]

Recipe:30c3 Mate Workshop Best Result Recipee

2015-01-02T18:54:52Z

Gafioso:

Recipes

2015-01-02T18:54:29Z

Gafioso: /* No Category */

Here you can find the recipes and manuals to drinks and foods which you may enjoyed on some of our events.

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Recipes

2015-01-02T18:53:57Z

Gafioso:

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Recipe:Ginger beer manual - short workshop form

2015-01-02T18:53:35Z

Gafioso:

'''Probiotic Ginger Beer''' (non alcoholic) - volume 5 l

Active culture

- whey (2% (v/v)) = 100 ml

Ingredients

- dark brown sugar (or light brown sugar) (7% (w/v)) = 350 g

- fresh ginger (4% (w/v) = 200 g

Equipment

- 5 l culture container (glass or plastic, narrow, sealable mouth)

- one 4 l bowl/pot and one 2 l bowl pot

- sieve or cheesecloth/muslin

- measuring cup (100 ml scale)

- scale

- knife

- spoon

- funnel

'''Working manual'''

- weight out 350 g of sugar into a bowl or pot and add around 1 l of hot water and mix till dissolved

- add around 2 l of cold water and transfer to the fermentation vessel using funnel

- make sure that the temperature of the liquid is below 30°C before adding the active culture

- add 100 ml of the active culture = 50-100 mol of whey

- bring volume up to 4.5 l with cold water

- seal the vessel by the air lock or lid and let to ferment anaerobically at room temperature (25-30°C) out of direct sun for 3-5 days (if lid is used release the pressure every day!)

- start to taste after three days and look for bubbles confirming active fermentation

- based on experience two days before the brew is ready to be harvested and secondary fermented (3-5 days from starting the brew) (#1) ===>

- clean ginger and weigh out 200 g, cut on smaller pieces, add 100-200 ml of water and blend in the blender till smooth

- add the ginger mix to the fermentation vessel and let to ferment for another two days or so

- once tastes fermented strain the brew through sieve or cheesecloth (disposing the ginger) and

- transfer to the sealable bottles and close well, leaving around 10% of the volume of the bottle empty (to allow for carbon dioxide accumulation)

- let secondary ferment in now sealed bottles at room temperature for 1-2 days

- transfer to the fridge and let the flavour mature for week or longer (up to several months)

- drink is usually best after 2-4 weeks stored at cold

#1 - you can use same amount of ginger but boiling/simmering it for 10 min or so and add the hot infusion directly to the brew just before bottling for secondary fermentation, it is less risky from the point of view of fuzziness, the brew tastes more spicy/pungent because of the chemical changes of gingerols etc.
[[Category:Ferments]]
[[Category:Beverage]]

Recipe:Dark beer

2015-01-02T18:53:09Z

Gafioso:

This section is about developing a dark beer recipe, including the process and necessary equipment.

Below you can find the shopping list of ingredients and equipment which I'm after ([[User:Algoldor|Algoldor]], please let me know if something is missing!

'''[https://docs.google.com/spreadsheets/d/1rMMbs48yjHQhidI-WFGVFGL5vkwfmjyTqNb1kKwCkwo/edit?usp=sharing| Beer ingredients and equipment shopping list]'''

====Recipe====

Batch size = 20 l (6% (w/v) alcohol)

'''Malts'''

*5 kg of Pilsner malt
*1 kg of Munich malt
*300 g of caramunich 3
*100 g cara aroma
*300 g carafa2 (steep separate)

'''Hops'''

Kent Golding 4-5% of aa (when hop addition if 90 min boil total? 40 g for 90 min and 20 g for 5 min?)

any spicy hop (10 min boiling) - crystal suitable? other?

'''Yeast'''
Safbrew T-58

or

Safale S05 (London ale yeast)

'''Specific gravity of the wort'''

Specific gravity of the wort - 1.050 SG

'''Bitterness'''

Bitterness of the wort - 30 IBU

==== Brewing procedure ====

- 10 l of hot water --> 20-25°C higher than you aim for mashing (will cool down when added to the malt so around 95°C)

- 2.3 kg (5 lbs) of pilsner malt, 1 kg of Munich malt, 300 g of caramunich 3, 100 g cara aroma --> add slowly malt to the water mixing a lot avoiding a “dough balls”

- ??? how to work with the carafa 2 which is suppose to be steeped separately?

- prepare the insulated vessel (mash tun) with false bottom and transfer the mash gently to it avoiding compacting the mash - the liquid has to flow through in order to create the “filter bed”

- let the mash react keeping the temperature below 69°C (157°F) for one hour

- make sure that you have adequate amount of water heated up to the desired temperature (around 75°C (167°F)) of around 25 l volume to be sure

- after one hour of mashing, start to establish the filter bed adding water at 75°C

- the flux of liquid should be slow and the resulting liquid (wor) should be clean - first few litres will have probably debris in it before the filter bed establishees properly, flush it through the mash again (heat it up in a pan to the proper temperature)

- add the hot water to the top of the mash (which is called sparging) slowly not to disturb the filter bed, keep the level of the liquid at least 5 cm above the mash at all times

- when adding the hot water avoid temperatures above 75°C (167°F) otherwise tannins are going to leach into the wort. If you over sparge, which means adding hot water when the sugars are already mostly gone, tannins will be released too, efficiency of sugar leaching should be between 80-90%

- collect first 2 litres of wort, boil them and added as sparging to increase the temperature to 75°C (167°F)

- collect the rest of the wort and transfer oy to the pot/boiling vessel and bring to the boil so it is ready for the hops to be added

- 40 g of kent golding pellets (4-5% of aa) added to the wort and kept in rolling boil for 90 min - bittering hops

- 15 minutes before the heat switched off submerge clean wort chiller into the brew to sanitize it

- add 20 g of kent golding pellets to the wort and let to boil for 5 min before switching the heat off

- when the heat switched off after 90 min of boiling with the hops with wort of 20 l in volume and specific gravity of 1.050 SG

- apply cold water to the wort chiller submerged in the wort cooling the batch as quickly down as possible

- when the batch is at 18°C transfer the wort into the fermentation vessel first creating the vortex which accumulates the hops in the middle of the vessel

- aerate the wort in the fermentation vessel for 10 minutes and in the meanwhile

- dehydrate and activate the Safbrew T-58 yeast

- measure specific gravity and note it

- add the yeast to the wort, install the airlock and let the brew ferment at room temperature

==== Shopping options available in South Korea ====

http://beerschool.co.kr/

http://www.seoulhomebrew.com/

http://craftbrewer.co.kr/

http://goodbeer.co.kr/

[[Category:Projects]]
[[Category:Ferments]]
[[Category:Beverage]]

Recipes

2015-01-02T18:52:09Z

Gafioso:

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Recipes

2015-01-02T18:49:43Z

Gafioso: /* Non Fermented Drinks */

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Recipe:Makgeolli brewing manual - short workshop form

2015-01-02T18:49:00Z

Gafioso:

Recipe:Kefir making manual - short workshop form

2015-01-02T18:48:05Z

Gafioso:

Recipe:Ginger beer manual - short workshop form

2015-01-02T18:47:35Z

Gafioso:

Recipe:Kombucha brewing manual - short workshop form

2015-01-02T18:46:44Z

Gafioso:

Recipe:Kombucha brewing manual - short workshop form

2015-01-02T18:44:16Z

Gafioso:

Recipes

2015-01-02T18:43:01Z

Gafioso:

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Recipes

2015-01-02T18:42:30Z

Gafioso: /* Non Fermented Drinks */

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Recipe:30c3 Mate Workshop Best Result Recipee

2015-01-02T18:42:10Z

Gafioso:

Recipes

2015-01-02T18:41:38Z

Gafioso:

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Recipe:Dark beer

2015-01-02T18:39:38Z

Gafioso: