https://foodhackingbase.org/api.php?action=feedcontributions&user=Algoldor&feedformat=atomFood Hacking Base - User contributions [en]2024-03-28T22:12:11ZUser contributionsMediaWiki 1.39.6https://foodhackingbase.org/index.php?title=Emf2024_temporary&diff=5175Emf2024 temporary2024-03-10T19:25:14Z<p>Algoldor: </p>
<hr />
<div>Here you can find info which somehow doesn't fit anywhere else.<br />
<br />
===Arrivals===<br />
<br />
{|class="wikitable sortable"<br />
<br />
!User name<br />
!Arrival time<br />
!Departure<br />
!Travels from<br />
|-<br />
|[[User:Algoldor|Algoldor]]<br />
|26th of May evening<br />
|3rd of June<br />
|Kout na Šumavě, Czech Republic|<br />
|-<br />
|[[User:Jaga|Jaga]]<br />
|26th of December evening<br />
|30th of December<br />
|<br />
|-<br />
|[[User:jeti|jeti]]<br />
|<br />
|<br />
|<br />
|-<br />
|You<br />
|<br />
|<br />
|<br />
|-<br />
|}</div>Algoldorhttps://foodhackingbase.org/index.php?title=Emf2024_temporary&diff=5174Emf2024 temporary2024-03-10T18:34:48Z<p>Algoldor: Created page with "Here you can find info which somehow doesn't fit anywhere else. ===Arrivals=== {|class="wikitable sortable" !User name !Arrival time !Departure !Travels from |- |Algoldor |26th of May evening |3rd of June |Kout na Šumavě, Czech Republic| |- |Jaga |26th of December evening |30th of December | |- |You | | | |- |}"</p>
<hr />
<div>Here you can find info which somehow doesn't fit anywhere else.<br />
<br />
===Arrivals===<br />
<br />
{|class="wikitable sortable"<br />
<br />
!User name<br />
!Arrival time<br />
!Departure<br />
!Travels from<br />
|-<br />
|[[User:Algoldor|Algoldor]]<br />
|26th of May evening<br />
|3rd of June<br />
|Kout na Šumavě, Czech Republic|<br />
|-<br />
|[[User:Jaga|Jaga]]<br />
|26th of December evening<br />
|30th of December<br />
|<br />
|-<br />
|You<br />
|<br />
|<br />
|<br />
|-<br />
|}</div>Algoldorhttps://foodhackingbase.org/index.php?title=Fhb_emf2024&diff=5173Fhb emf20242024-03-10T18:29:47Z<p>Algoldor: /* Goals */</p>
<hr />
<div>[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]<br />
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]<br />
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]<br />
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]<br />
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]<br />
<br />
This page is dedicated to Food Hacking Base (fhb) presence at '''EMF 2024''' in Eastnor Castle Deer Park, Eastnor, England. from May 30th–June 2nd 2024.<br />
<br />
==[[emf2024_crowdsourcing|Crowdsourcing Campaign]]==<br />
<br />
Please have a look and support [[emf2024_crowdsourcing|our crowdfunding campaign]]! <br />
<br />
===Location/Contact===<br />
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on. As usually we don't care too much where we are as long as we have enough place for ourselves, around 200m2 and access to drinking water and drainage, plus some electricity.<br />
<br />
You can call us on our dect phone, FHB0 (3420).<br />
<br />
===Goals===<br />
After the last year's camp and the 37c3, this seems to be our main meeting event during the 2024 summer, lets enjoy it! From the material point of view we would like to set up our experimental kitchen and workshop venues with our village spread around. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. This time we plan to have just one 5x10m tent so we need to be space efficient. Ending around 1000€ in plus would be nice so we are kind of ready for the congress, not even sure which number is it suppose to be.<br />
<br />
===Guidelines===<br />
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).<br />
<br />
===[[emf2024_departments|FHB Departments]]===<br />
We will build and run FHB '''experimental kitchen''', two '''workshop venues''' and rent and run cooling trailer. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.<br />
<br />
===[[emf2024_workshops|Workshops]]===<br />
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section.<br />
<br />
===[[emf2024_projects|FHB Projects]]===<br />
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the camp, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].<br />
<br />
===[[emf2024_budget|FHB Budget]]===<br />
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[emf2024_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 3000€ before the event starts, the total running budget should be around 5000€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!<br />
<br />
===[[emf2024_wish_list|FHB Gear, Tools and Ingredients]]===<br />
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender).<br />
<br />
===List of FHB Events and Workshops===<br />
Daily schedule<br />
<br />
{|class="wikitable sortable"<br />
<br />
!Day<br />
!Starting time<br />
!Event name<br />
!Event type<br />
!Duration<br />
!Max number of participants<br />
!Place<br />
!Venue<br />
!Funding<br />
!Coordinator<br />
|-<br />
|Day 1<br />
|14:00<br />
|[[soybean_fermentation_ccc2023|Introduction to Soy Bean Fermentation]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|}<br />
<br />
===[[emf2024_temporary|Temporary Section]]===<br />
<br />
Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.<br />
<br />
===[[emf2024_review|Overview of the event]]=== <br />
<br />
Here you can find reflections about the event afterwards</div>Algoldorhttps://foodhackingbase.org/index.php?title=Fhb_37c3&diff=5170Fhb 37c32023-12-28T21:33:45Z<p>Algoldor: /* List of FHB Events and Workshops */</p>
<hr />
<div>[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]<br />
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]<br />
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]<br />
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]<br />
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]<br />
<br />
This page is dedicated to Food Hacking Base (fhb) presence at '''37c3 Unlocked''' in Hamburg, Germany, from 27th till 30th of December 2023.<br />
<br />
==[[37c3_crowdsourcing|Crowdsourcing Campaign]]==<br />
<br />
Please have a look and support [[37c3_crowdsourcing|our crowdfunding campaign]]! <br />
<br />
===Location/Contact===<br />
The location of our assembly has not been set yet and we are currently (13/12/2023) still not officially registered (we have missed the deadline). We are in touch with orga and hopefully we should have a nice spot with running water, drainage and electricity of around 100 m2.<br />
<br />
You can call us on our dect phone, FHB0 (3420).<br />
<br />
===Goals===<br />
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.<br />
<br />
===Guidelines===<br />
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).<br />
<br />
===[[37c3_departments|FHB Departments]]===<br />
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.<br />
<br />
===[[37c3_workshops|Workshops]]===<br />
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.<br />
<br />
===[[37c3_projects|FHB Projects]]===<br />
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].<br />
<br />
===[[37c3_budget|FHB Budget]]===<br />
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!<br />
<br />
===[[37c3_wish_list|FHB Gear, Tools and Ingredients]]===<br />
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).<br />
<br />
===[[37c3_loe|List of FHB Events and Workshops]]===<br />
Daily schedule<br />
<br />
{|class="wikitable sortable"<br />
<br />
!Day<br />
!Starting time<br />
!Event name<br />
!Event type<br />
!Duration<br />
!Max number of participants<br />
!Place<br />
!Venue<br />
!Funding<br />
!Coordinator<br />
|-<br />
|Day 1<br />
|14:00<br />
|[[Kefir_making_37c3|Kefir Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 1<br />
|18:30<br />
|[[Cidre_flows_37c3|Cider Flows]]<br />
|hands on workshop<br />
|120 minutes<br />
|30x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|14:00<br />
|[[Kimchi_making_37c3|Kimchi Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|16:00<br />
|[[tetrapak_wallet_37c3|Making wallet from Tetra Pack]]<br />
|hands on workshop<br />
|60 minutes<br />
|15x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Kolja|Kolja]]<br />
|-<br />
|Day 2<br />
|16:00<br />
|[[DIY_Deo_37c3|JunghackerInnen Tag: DIY Deodorant from Natural Ingredients]]<br />
|hands on workshop<br />
|60 minutes<br />
|12x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Nastja|Nastja]]<br />
|-<br />
|Day 2<br />
|18:30<br />
|[[cidre_season_37c3|Traditional cidre season]]<br />
|presentation&tasting<br />
|120 minutes<br />
|40x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|Day 2<br />
|21:00<br />
|[[beer_tasting|Beer Tasting]]<br />
|presentation&tasting<br />
|120 minutes<br />
|20x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Arnd|Arnd]]<br />
|-<br />
|Day 3<br />
|14:00<br />
|[[probiotic_cooking_37c3|Probiotic making&cooking]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|16:00<br />
|[[gimbab_making_37c3|Traditional Gimbab (김밥)(Korean norimaki sushi) Making]], '''Temporarily suspended'''<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:00<br />
|[[Cidre_flows_37c3|Cider Flows]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:30<br />
|self organized session<br />
|to be decided<br />
|120 minutes<br />
|15x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Arnd|Arnd]]<br />
|-<br />
|Day 3<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|Day 3<br />
|21:00<br />
|Whisky tasting<br />
|tasting event<br />
|120 minutes<br />
|20x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|Andreas<br />
|-<br />
|}<br />
<br />
===[[37c3_temporary|Temporary Section]]===<br />
<br />
Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.<br />
<br />
===[[37c3_review|Overview of the event]]=== <br />
<br />
Here you can pir find reflextions about the event afterwards</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cidre_flows_37c3&diff=5169Cidre flows 37c32023-12-28T20:35:40Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cidre_37c3/ Session I. Day 1, 18h30, to secure spot on this guided tasting workshop please sign in here.]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cidre_37c3_2/ Session II. Day 3, 18h00, to secure spot on this guided tasting workshop please sign in here.]<br />
<br />
[https://events.ccc.de/congress/2023/hub/en/event/cider-flows-ii/ Link to self organized session].<br />
<br />
[[Image:Cider_selection_and_snacks_faa2017.jpg|thumb|Cider tasting at [https://voidwarranties.be/ Voidwarranties], Antwerpen 2017, the cider selection got much better since then]]<br />
[[Image:Algoldor workshop 27122019.jpg|thumb|Cider workshop at 36c3]]<br />
[[Image:Specific_density_ld032020.jpeg|thumb|Measuring specific density of cider]]<br />
[[Image:Pressage_nettoyage_faa102019.jpg|thumb|Cleaning of apples before pressing]]<br />
[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thumb|Old apple crasher, [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]] <br />
[[Image:800px-Moi nuren 1600 faa05122019.jpg|thumb|Pressing apples with a friend]]<br />
[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg|thumb|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]<br />
[[Image:Pressage_pressoir_mout_faa102019.jpg|thumb|Pressing the moût]]<br />
<br />
This event is dedicated to cider, cidre, sidra or how ever you would like to call beverage prepared by fermentation of apple juice. This event is run by František [[User:Algoldor|Algoldor]] Apfelbeck and is one of the activities of the [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara/Kvasírna Jara] project which is a commercial one. <br />
<br />
'''Aims&Selection'''<br />
The aim of this event is to educate people about cider in a nice and socially friendly environment. It is guided tasting with short foreword and then after opening first bottle just continuing with other ones when talking on the subject of cider and it's making. We provide a high quality selection of ciders focusing on "typical" products, plus we add some really special samples depending what we have available. At the core of the tasting are French ciders, especially from Normandie region and partly Bretagne. From the geographical point of view we generally have at least one sample from North of Spain, Andalusia or Basque. There is cider from England, because of strong connections to Czech Republic we try to have there one from there and generally we include at least one [https://en.wikipedia.org/wiki/Apfelwein German Apfelweine], the rest depends what interesting samples we get. From the point of view of style of production we are selecting mostly the more "complex" "natural ciders" made from cider apples, if possible without any additives, unfiltered and secondary fermented in the bottle (prise de mousse naturelle). That would be the highest end. It is however hard to make whole tasting in quality like this so we also get small scale bio/organic production. These are good quality ciders which may be for example filtered, some enzymes added, sulfur etc. We generally include one classic big scale commercial cider for comparison. To increase a bit of spectrum of what can be done we like to have some flavoured ciders, like raspberry cider, honey cider etc. We do like to include one or two [https://fr.wikipedia.org/wiki/Poir%C3%A9 poirés (perry)] into the selection. It happens quite often that it is the first poiré which people had in their life and if you are not in the region or you don't have next to you really good alcohol shop it is really hard to get a high quality one. To finish the tasting we have at least one or two cider related products like pommeau, calvados or vinegar.<br />
<br />
'''Style'''<br />
This tasting workshop is based on "donation at your will no one turned away for lack of funds" creed. However please keep in mind that samples and ingredients for this event will be around 150-200 eu and ending up in a decent plus would help covering costs related to my, [[User:Algoldor|Algoldor]], presence at this event. This is a guided tasting. During the presentation we talk about the cider in general as mentioned above. At the beginning of the tasting it is explained how to taste and evaluate the product properly. We talk about the proper shape of glasses, temperature of serving, preparing the pallet and so on. We discuss also the colour, difference of astringency, bitterness and acidity, levels of sparkliness and more. Concerning the products we start with the extra-bruts and we go in the direction of increasing sweetness towards bruts, demi-secs and douce. We try to make a list of ciders which we taste at the event with the contact details so you can get them if you like. At the end of the event we offer [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara's ciders] and other products for sale for suggested donation in a legal manner so you can get a receipt, the taxes are paid. However we are trying to avoid "commercialization" of the CCC events, so it is rather about getting a bottle or two and buying more later on through delivery, inviting us to do cider tasting at your place or getting stock of bottles stocked for your local hackerspace.<br />
<br />
<br />
'''Most Frequent Candidates'''<br />
Here you can find some basic tips for nice ciders which I either liked or are introduced at the tastings. Not all of them are always "on" but several of them are core members. It changes of course with time to reflect the seasonality and the specificity of the product.<br />
<br />
'''List of Ciders'''<br />
{| class="wikitable sortable"<br />
! Cidre Name<br />
! Producer<br />
! Amount<br />
! Country of origin<br />
! Person Trafficking it<br />
! Notes<br />
|-<br />
|Opiédumur Lemasson<br />
|[http://www.cidre-lemasson.fr/ Cidrerie Lemasson]<br />
|Le Vaucher, 50570 Cametours, Normandie, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Top batch of the year, 5% alc. brewer Damien Lemasson, produced at la Ferme du Vaucher, bottle fermented.<br />
|-<br />
|Le Grosse Brute<br />
|[https://www.lafermeduvastel.net/ La Ferme du Vastel]<br />
|6 Le Hameau Vastel, Tuerthéville-Bocage, 50630, France <br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Cidre which reminds by style old traditional farmer's cidre which is hard to come by these days with slide acetic volatile, 5% alc, bottle fermented millésime 2020. <br />
|-<br />
|Cidre du Pays de Quimperle<br />
|[https://www.desbouteillesalamere.bzh/ Des Bouteilles à l'Àmère] <br />
|Marc Frocrain & Isabelle Richard, Vieux village du Kérou, 29 360 Clohars-Carnoët, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Really nice cider from Bretagne, Finistère, small high quality production.<br />
|-<br />
|Brut<br />
|[[User:Algoldor|Algoldor]], [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]<br />
|Val de Saire, Valcanville, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Brut, organic, hand picked, wild fermentation, millésime 2019, 2020 and 2022 bottle fermented.<br />
|-<br />
|Black Fox Cider<br />
|[https://www.dunkertonscider.co.uk/ Dunkertons Organic Cider]<br />
|London Rd, Charlton Kings, Cheltenham GL52 6UT, United Kingdom<br />
|500 ml???<br />
|[[User:Algoldor|Algoldor]]<br />
|Medium dry, sparkling, 7% alc. winner of our cidre flows at EMF2018 in UK.<br />
|-<br />
|Bio sidro allo Zenzero e mela<br />
|[https://bauernladen.it/it Floribunda]<br />
|Strada Principale 78, 39025 Naturno - Alto Adige, Italia<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|I would say brut, with very nice flavour of ginger, added honey, 6% alc. no sulphates added, bottle fermented.<br />
|-<br />
|Poiré Domfront<br />
|[http://pacory.eu/ Pacory, Ferme des Grimaux]<br />
|Les Grimaux, 61350 Mantilly, Basse Normandie, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Fourth generation of cider and poiré makers, Domfront regional poiré (one of my favourits). 4% alc, bottle fermented.<br />
|-<br />
|Cidronoix<br />
|[https://www.calyce-cider.com/produit/sydra-maison-rouge/ Maison Rouge]<br />
|Mathias Faurie, Molières, Périgord, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Interesting cider from South of France with marination of walnuts.<br />
|-<br />
|Guillevic<br />
|[https://www.maisoncidricoledebretagne.bzh/earl-du-ienen/ Cidrerie du Pays d'Auray]<br />
|Yves Maho, Lieu dit Kervihern, 56550 Locoal Mendon, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Nice, sweeter style of guillevic, prise de mousse naturelle.<br />
|-<br />
|Cidre mielé<br />
|[[User:Algoldor|Algoldor]], [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]<br />
|Val de Saire, Valcanville, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Brut with addition of 5% honey, organic, hand picked, wild fermentation, millésime 2019, boottle fermented.<br />
|-<br />
|Kliment Cidre Brut 2019<br />
|[http://cidrerie.cz/ Cidrerie Kliment]<br />
|Cidrerie Kliment Všenory, Na Návsi 37, 252 31, Praha-západ, Czech Republic<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|French style of cidre made from Czech aples, +-5.5% alc, bottle fermented.<br />
|-<br />
|Euskal Sagardoa<br />
|[http://www.bereziartuasagardoa.com/en/ Bereziartuasagardoa]<br />
|Bere-Aran Extea - Ipparalde Bidea 16, 20115 - Astigarraga (Gipuzkoa), Spain<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Sidra natural, made 100% from apples from Basque County, volatile acidity: 1.5-2, 6% alc.<br />
|-<br />
|Stassen Cider<br />
|[http://www.stassen.be/site/index.php Stassen] <br />
|Stassen SA, Rue de Kan 7, 4880 Aubel, Belgium <br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Big producer in Belgium, 5% alc.<br />
|-<br />
|Odnasilder Rosé 2017<br />
|[https://siidritalu.ee/ Siidritalu]<br />
|Tori Siidritalu, Jõesuu, 86802 Pärnu maakond, Estonia<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Cidre rosé with [https://en.wikipedia.org/wiki/Aronia Aronia], 5.8% alc.<br />
|-<br />
|Suchý Cider<br />
|[https://www.tatuvsad.cz/ Tátův Sad]<br />
|V Líšnici 17, Praha – západ, PSČ 56184 (probably), Czech Republic<br />
|500ml<br />
||[[User:Algoldor|Algoldor]]<br />
|Polosuchý cider, 6.2% alc.<br />
|}<br />
<br />
'''Interesting Cidre Related Pages'''<br />
<br />
http://www.cider.org.uk/ pages of specialist Andrew Lea<br />
<br />
http://www.ciderroute.co.uk/cider-producers/ places to visit around Hereford.<br />
<br />
https://herefordcamra.org.uk/cider.htm#list list of ciders in Hereford region.<br />
<br />
https://www.cambridgebeerfestival.com/products/cbf44-cider/ famous UK beer festival which also offers some ciders.<br />
<br />
http://cfppa.le-robillard.fr/ french research and educational cidre institute le Robillard</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cheese_rendezvous_37c3&diff=5168Cheese rendezvous 37c32023-12-28T18:32:47Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_1_37c3/ To secure spot on the Session I. (Day 2, 20h30) please sign in here.]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_2_37c3/ To secure spot on the Session 2. (Day 3, 20h30) please sign in here.]<br />
<br />
Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. 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/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.<br />
<br />
This event is based on '''donation at your will no one turned away for lack of funds'''.<br />
<br />
So 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 good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!<br />
<br />
'''List of possible candidates'''<br />
<br />
Please fill out the table as complete as you can, as it can help people with allergies. <br />
<br />
Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.<br />
{| class="wikitable sortable"<br />
!Cheese Name<br />
!Amount<br />
!Country of origin<br />
!Type <br />
!Consistency<br />
!Age<br />
!Milk<br />
!Fat <br />
!Vega <br />
!Cost<br />
!User<br />
!Notes<br />
|-<br />
|[https://cs.wikipedia.org/wiki/Niva_(s%C3%BDr) Niva]<br />
|400g<br />
|Czech Republic<br />
|blue cheese<br />
|soft<br />
|<br />
|Cow<br />
|<br />
|<br />
| '''€'''<br />
|[[User:Algoldor|Algoldor]] <br />
|Famous Czech blue or rather green mold cheese, copy of Roquefort.<br />
|-<br />
|[https://cs.wikipedia.org/wiki/Eidam Eidam]<br />
|360g<br />
|Czech Republic<br />
|gouda<br />
|semi-hard<br />
|<br />
|Cow<br />
|30%<br />
|<br />
|<br />
|[[User:Algoldor|Algoldor]]<br />
|This cheese is Czech version of Dutch Edammer.<br />
|-<br />
|[https://en.wikipedia.org/wiki/Morbier_cheese Morbier]<br />
|200g<br />
|France<br />
|Morbier<br />
|soft<br />
|<br />
|Cow<br />
|45%<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Smoked Emmentaler<br />
|400g<br />
|Germany?<br />
|emmental<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Tastes exactly what it sounds like.<br />
|-<br />
|Medium-old mountain cheese<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|reference mountain cheese<br />
|-<br />
|Old mountain cheese (regular)<br />
|350g<br />
|Germany/Austria<br />
|mountain cheese<br />
|hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Ideally this one goes into a batch of Kasspatzn - I'm bringing enough mountain cheeses that we can use one for cooking.<br />
|-<br />
|Old mountain cheese with herbs inside<br />
|250g<br />
|Germany/Austria<br />
|mountain cheese<br />
|hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Mountain cheese with nettles and wild garlic. Very ripe.<br />
|-<br />
|Alpenparmesan<br />
|200g<br />
|Germany/Austria<br />
|hard to classify<br />
|hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Made like a Parmesan, but where they make the mountain cheeses. Comes out looking and tasting a bit like Mimolette.<br />
|-<br />
|Mountain cheese / Emmentaler hybrid<br />
|200g<br />
|Germany/Austria<br />
|hard to classify<br />
|soft<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Mixed Emmentaler/mountain cheese culture. Softer and stickier than either.<br />
|-<br />
|Mountain cheese with flower crust<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|By now a classic in German bougie supermarkets, quite popular.<br />
|-<br />
|Mountain cheese with parsley<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Like the old mountain cheese with herbs, but much younger.<br />
|-<br />
|Mountain cheese with fenugreek<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|By now you're familiar with the genre :)<br />
|-<br />
|Mystery goat blue cheese<br />
|150g<br />
|Italy<br />
|?<br />
|soft<br />
|<br />
|Goat<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
| I don't actually know what this is, I just picked it up on the way here<br />
|-<br />
|Leipajuusto<br />
|708g<br />
|Finland<br />
|hard to classify<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|22%<br />
|<br />
|<br />
|jaga<br />
|traditional Finnish bread cheese, made with unpasteurized milk<br />
|-<br />
|Leipajuusto<br />
|400g<br />
|Finland<br />
|hard to classify<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|jaga<br />
|lactose-free version<br />
|-<br />
|Flavored grilled cheese<br />
|100g<br />
|Japan<br />
|halloumi-like<br />
|hard<br />
|not aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|jaga<br />
|Cheese snack with yuzukousho flavor<br />
|-<br />
|Saint Agur<br />
|200g<br />
|France<br />
|blue cheese<br />
|soft<br />
|3 months<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Brie de maux<br />
|200g<br />
|France<br />
|white mold cheese<br />
|soft<br />
|6-8 weeks<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Soft washed rind cheese<br />
|200g<br />
|France<br />
|washed rind cheese<br />
|extra soft<br />
|aged<br />
|?<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Gouda<br />
|200g<br />
|Netherlands<br />
|gouda<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|jaga<br />
|<br />
|-<br />
|Gouda<br />
|200g<br />
|Netherlands<br />
|gouda<br />
|hard<br />
|3 years<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Emmental<br />
|200g<br />
|Germany/Switzerland<br />
|emmental<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|jaga<br />
|<br />
|-<br />
|Emmental<br />
|200g<br />
|Germany/Switzerland<br />
|emmental<br />
|semi-hard<br />
|aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Truffle cheese<br />
|200g<br />
|Germany<br />
|?<br />
|semi-hard<br />
|?<br />
|?<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Kasar Peyniri<br />
|400g<br />
|Germany/Turkey<br />
|kasseri<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|45%<br />
|✔<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Kasar Peyniri<br />
|400g<br />
|Germany/Turkey<br />
|kasseri<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|45%<br />
|✔<br />
|<br />
|[[User:vrs|vrs]]<br />
|Lactose-free<br />
|-<br />
|Polooštiepok údený<br />
|150g<br />
|Slovakia<br />
|<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|<br />
|Smoked cheese, donated by a visitor.<br />
|-<br />
|Mont d'or au lait cru<br />
|200g<br />
|France<br />
|white mold cheese<br />
|soft<br />
|<br />
|Cow<br />
|45%<br />
|<br />
|<br />
|Inga<br />
|<br />
|}</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cheese_rendezvous_37c3&diff=5167Cheese rendezvous 37c32023-12-28T18:26:39Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_1_37c3/ To secure spot on the Session I. (Day 2, 20h30) please sign in here.]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_2_37c3/ To secure spot on the Session 2. (Day 3, 20h30) please sign in here.]<br />
<br />
Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. 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/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.<br />
<br />
This event is based on '''donation at your will no one turned away for lack of funds'''.<br />
<br />
So 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 good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!<br />
<br />
'''List of possible candidates'''<br />
<br />
Please fill out the table as complete as you can, as it can help people with allergies. <br />
<br />
Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.<br />
{| class="wikitable sortable"<br />
!Cheese Name<br />
!Amount<br />
!Country of origin<br />
!Type <br />
!Consistency<br />
!Age<br />
!Milk<br />
!Fat <br />
!Vega <br />
!Cost<br />
!User<br />
!Notes<br />
|-<br />
|[https://cs.wikipedia.org/wiki/Niva_(s%C3%BDr) Niva]<br />
|400g<br />
|Czech Republic<br />
|blue cheese<br />
|soft<br />
|<br />
|Cow<br />
|<br />
|<br />
| '''€'''<br />
|[[User:Algoldor|Algoldor]] <br />
|Famous Czech blue or rather green mold cheese, copy of Roquefort.<br />
|-<br />
|[https://cs.wikipedia.org/wiki/Eidam Eidam]<br />
|360g<br />
|Czech Republic<br />
|gouda<br />
|semi-hard<br />
|<br />
|Cow<br />
|30%<br />
|<br />
|<br />
|[[User:Algoldor|Algoldor]]<br />
|This cheese is Czech version of Dutch Edammer.<br />
|-<br />
|[https://en.wikipedia.org/wiki/Morbier_cheese Morbier]<br />
|200g<br />
|France<br />
|Morbier<br />
|soft<br />
|<br />
|Cow<br />
|45%<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Smoked Emmentaler<br />
|400g<br />
|Germany?<br />
|emmental<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Tastes exactly what it sounds like.<br />
|-<br />
|Medium-old mountain cheese<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|reference mountain cheese<br />
|-<br />
|Old mountain cheese (regular)<br />
|350g<br />
|Germany/Austria<br />
|mountain cheese<br />
|hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Ideally this one goes into a batch of Kasspatzn - I'm bringing enough mountain cheeses that we can use one for cooking.<br />
|-<br />
|Old mountain cheese with herbs inside<br />
|250g<br />
|Germany/Austria<br />
|mountain cheese<br />
|hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Mountain cheese with nettles and wild garlic. Very ripe.<br />
|-<br />
|Alpenparmesan<br />
|200g<br />
|Germany/Austria<br />
|hard to classify<br />
|hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Made like a Parmesan, but where they make the mountain cheeses. Comes out looking and tasting a bit like Mimolette.<br />
|-<br />
|Mountain cheese / Emmentaler hybrid<br />
|200g<br />
|Germany/Austria<br />
|hard to classify<br />
|soft<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Mixed Emmentaler/mountain cheese culture. Softer and stickier than either.<br />
|-<br />
|Mountain cheese with flower crust<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|By now a classic in German bougie supermarkets, quite popular.<br />
|-<br />
|Mountain cheese with parsley<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Like the old mountain cheese with herbs, but much younger.<br />
|-<br />
|Mountain cheese with fenugreek<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|By now you're familiar with the genre :)<br />
|-<br />
|Mystery goat blue cheese<br />
|150g<br />
|Italy<br />
|?<br />
|soft<br />
|<br />
|Goat<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
| I don't actually know what this is, I just picked it up on the way here<br />
|-<br />
|Leipajuusto<br />
|708g<br />
|Finland<br />
|hard to classify<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|22%<br />
|<br />
|<br />
|jaga<br />
|traditional Finnish bread cheese, made with unpasteurized milk<br />
|-<br />
|Leipajuusto<br />
|400g<br />
|Finland<br />
|hard to classify<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|jaga<br />
|lactose-free version<br />
|-<br />
|Flavored grilled cheese<br />
|100g<br />
|Japan<br />
|halloumi-like<br />
|hard<br />
|not aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|jaga<br />
|Cheese snack with yuzukousho flavor<br />
|-<br />
|Saint Agur<br />
|200g<br />
|France<br />
|blue cheese<br />
|soft<br />
|3 months<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Brie de maux<br />
|200g<br />
|France<br />
|white mold cheese<br />
|soft<br />
|6-8 weeks<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Soft washed rind cheese<br />
|200g<br />
|France<br />
|washed rind cheese<br />
|extra soft<br />
|aged<br />
|?<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Gouda<br />
|200g<br />
|Netherlands<br />
|gouda<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|jaga<br />
|<br />
|-<br />
|Gouda<br />
|200g<br />
|Netherlands<br />
|gouda<br />
|hard<br />
|3 years<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Emmental<br />
|200g<br />
|Germany/Switzerland<br />
|emmental<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|jaga<br />
|<br />
|-<br />
|Emmental<br />
|200g<br />
|Germany/Switzerland<br />
|emmental<br />
|semi-hard<br />
|aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Truffle cheese<br />
|200g<br />
|Germany<br />
|?<br />
|semi-hard<br />
|?<br />
|?<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Kasar Peyniri<br />
|400g<br />
|Germany/Turkey<br />
|kasseri<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|45%<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Kasar Peyniri<br />
|400g<br />
|Germany/Turkey<br />
|kasseri<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|45%<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Lactose-free<br />
|-<br />
|Polooštiepok údený<br />
|150g<br />
|Slovakia<br />
|<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|<br />
|Smoked cheese, donated by a visitor.<br />
|-<br />
|Mont d'or au lait cru<br />
|200g<br />
|France<br />
|white mold cheese<br />
|soft<br />
|<br />
|Cow<br />
|45%<br />
|<br />
|<br />
|Inga<br />
|<br />
|}</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cheese_rendezvous_37c3&diff=5166Cheese rendezvous 37c32023-12-28T18:23:46Z<p>Algoldor: Add more cheeses from the shop trip</p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_1_37c3/ To secure spot on the Session I. (Day 2, 20h30) please sign in here.]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_2_37c3/ To secure spot on the Session 2. (Day 3, 20h30) please sign in here.]<br />
<br />
Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. 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/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.<br />
<br />
This event is based on '''donation at your will no one turned away for lack of funds'''.<br />
<br />
So 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 good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!<br />
<br />
'''List of possible candidates'''<br />
<br />
Please fill out the table as complete as you can, as it can help people with allergies. <br />
<br />
Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.<br />
{| class="wikitable sortable"<br />
!Cheese Name<br />
!Amount<br />
!Country of origin<br />
!Type <br />
!Consistency<br />
!Age<br />
!Milk<br />
!Fat <br />
!Vega <br />
!Cost<br />
!User<br />
!Notes<br />
|-<br />
|[https://cs.wikipedia.org/wiki/Niva_(s%C3%BDr) Niva]<br />
|400g<br />
|Czech Republic<br />
|blue cheese<br />
|soft<br />
|<br />
|Cow<br />
|<br />
|<br />
| '''€'''<br />
|[[User:Algoldor|Algoldor]] <br />
|Famous Czech blue or rather green mold cheese, copy of Roquefort.<br />
|-<br />
|[https://cs.wikipedia.org/wiki/Eidam Eidam]<br />
|360g<br />
|Czech Republic<br />
|gouda<br />
|semi-hard<br />
|<br />
|Cow<br />
|30%<br />
|<br />
|<br />
|[[User:Algoldor|Algoldor]]<br />
|This cheese is Czech version of Dutch Edammer.<br />
|-<br />
|[https://en.wikipedia.org/wiki/Morbier_cheese Morbier]<br />
|200g<br />
|France<br />
|Morbier<br />
|soft<br />
|<br />
|Cow<br />
|45%<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Smoked Emmentaler<br />
|400g<br />
|Germany?<br />
|Emmentaler<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Tastes exactly what it sounds like.<br />
|-<br />
|Medium-old mountain cheese<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|reference mountain cheese<br />
|-<br />
|Old mountain cheese (regular)<br />
|350g<br />
|Germany/Austria<br />
|mountain cheese<br />
|hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Ideally this one goes into a batch of Kasspatzn - I'm bringing enough mountain cheeses that we can use one for cooking.<br />
|-<br />
|Old mountain cheese with herbs inside<br />
|250g<br />
|Germany/Austria<br />
|mountain cheese<br />
|hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Mountain cheese with nettles and wild garlic. Very ripe.<br />
|-<br />
|Alpenparmesan<br />
|200g<br />
|Germany/Austria<br />
|hard to classify<br />
|hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Made like a Parmesan, but where they make the mountain cheeses. Comes out looking and tasting a bit like Mimolette.<br />
|-<br />
|Mountain cheese / Emmentaler hybrid<br />
|200g<br />
|Germany/Austria<br />
|hard to classify<br />
|soft<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Mixed Emmentaler/mountain cheese culture. Softer and stickier than either.<br />
|-<br />
|Mountain cheese with flower crust<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|By now a classic in German bougie supermarkets, quite popular.<br />
|-<br />
|Mountain cheese with parsley<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Like the old mountain cheese with herbs, but much younger.<br />
|-<br />
|Mountain cheese with fenugreek<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|By now you're familiar with the genre :)<br />
|-<br />
|Mystery goat blue cheese<br />
|150g<br />
|Italy<br />
|?<br />
|soft<br />
|<br />
|Goat<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
| I don't actually know what this is, I just picked it up on the way here<br />
|-<br />
|Leipajuusto<br />
|708g<br />
|Finland<br />
|hard to classify<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|22%<br />
|<br />
|<br />
|jaga<br />
|traditional Finnish bread cheese, made with unpasteurized milk<br />
|-<br />
|Leipajuusto<br />
|400g<br />
|Finland<br />
|hard to classify<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|jaga<br />
|lactose-free version<br />
|-<br />
|Flavored grilled cheese<br />
|100g<br />
|Japan<br />
|halloumi-like<br />
|hard<br />
|not aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|jaga<br />
|Cheese snack with yuzukousho flavor<br />
|-<br />
|Saint Agur<br />
|200g<br />
|France<br />
|blue cheese<br />
|soft<br />
|3 months<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Brie de maux<br />
|200g<br />
|France<br />
|white mold cheese<br />
|soft<br />
|6-8 weeks<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Soft washed rind cheese<br />
|200g<br />
|France<br />
|washed rind cheese<br />
|extra soft<br />
|aged<br />
|?<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Gouda<br />
|200g<br />
|Netherlands<br />
|gouda<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|jaga<br />
|<br />
|-<br />
|Gouda<br />
|200g<br />
|Netherlands<br />
|gouda<br />
|hard<br />
|3 years<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Emmental<br />
|200g<br />
|Germany/Switzerland<br />
|emmental<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|jaga<br />
|<br />
|-<br />
|Emmental<br />
|200g<br />
|Germany/Switzerland<br />
|emmental<br />
|semi-hard<br />
|aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Truffle cheese<br />
|200g<br />
|Germany<br />
|?<br />
|semi-hard<br />
|?<br />
|?<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Kasar Peyniri<br />
|400g<br />
|Germany/Turkey<br />
|kasseri<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|45%<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Kasar Peyniri<br />
|400g<br />
|Germany/Turkey<br />
|kasseri<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|45%<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Lactose-free<br />
|-<br />
|Polooštiepok údený<br />
|150g<br />
|Slovakia<br />
|<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|<br />
|Smoked cheese, donated by a visitor.<br />
|-<br />
|Mont d'or au lait cru<br />
|200g<br />
|France<br />
|white mold cheese<br />
|soft<br />
|<br />
|Cow<br />
|45%<br />
|<br />
|<br />
|Inga<br />
|<br />
|}</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cheese_rendezvous_37c3&diff=5165Cheese rendezvous 37c32023-12-28T18:11:02Z<p>Algoldor: Add more cheeses from the shop trip</p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_1_37c3/ To secure spot on the Session I. (Day 2, 20h30) please sign in here.]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_2_37c3/ To secure spot on the Session 2. (Day 3, 20h30) please sign in here.]<br />
<br />
Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. 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/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.<br />
<br />
This event is based on '''donation at your will no one turned away for lack of funds'''.<br />
<br />
So 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 good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!<br />
<br />
'''List of possible candidates'''<br />
<br />
Please fill out the table as complete as you can, as it can help people with allergies. <br />
<br />
Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.<br />
{| class="wikitable sortable"<br />
!Cheese Name<br />
!Amount<br />
!Country of origin<br />
!Type <br />
!Consistency<br />
!Age<br />
!Milk<br />
!Fat <br />
!Vega <br />
!Cost<br />
!User<br />
!Notes<br />
|-<br />
|[https://cs.wikipedia.org/wiki/Niva_(s%C3%BDr) Niva]<br />
|400g<br />
|Czech Republic<br />
|blue cheese<br />
|soft<br />
|<br />
|Cow<br />
|<br />
|<br />
| '''€'''<br />
|[[User:Algoldor|Algoldor]] <br />
|Famous Czech blue or rather green mold cheese, copy of Roquefort.<br />
|-<br />
|[https://cs.wikipedia.org/wiki/Eidam Eidam]<br />
|360g<br />
|Czech Republic<br />
|gouda<br />
|semi-hard<br />
|<br />
|Cow<br />
|30%<br />
|<br />
|<br />
|[[User:Algoldor|Algoldor]]<br />
|This cheese is Czech version of Dutch Edammer.<br />
|-<br />
|[https://en.wikipedia.org/wiki/Morbier_cheese Morbier]<br />
|200g<br />
|France<br />
|Morbier<br />
|soft<br />
|<br />
|Cow<br />
|45%<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Smoked Emmentaler<br />
|400g<br />
|Germany?<br />
|Emmentaler<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Tastes exactly what it sounds like.<br />
|-<br />
|Medium-old mountain cheese<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|reference mountain cheese<br />
|-<br />
|Old mountain cheese (regular)<br />
|350g<br />
|Germany/Austria<br />
|mountain cheese<br />
|hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Ideally this one goes into a batch of Kasspatzn - I'm bringing enough mountain cheeses that we can use one for cooking.<br />
|-<br />
|Old mountain cheese with herbs inside<br />
|250g<br />
|Germany/Austria<br />
|mountain cheese<br />
|hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Mountain cheese with nettles and wild garlic. Very ripe.<br />
|-<br />
|Alpenparmesan<br />
|200g<br />
|Germany/Austria<br />
|hard to classify<br />
|hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Made like a Parmesan, but where they make the mountain cheeses. Comes out looking and tasting a bit like Mimolette.<br />
|-<br />
|Mountain cheese / Emmentaler hybrid<br />
|200g<br />
|Germany/Austria<br />
|hard to classify<br />
|soft<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Mixed Emmentaler/mountain cheese culture. Softer and stickier than either.<br />
|-<br />
|Mountain cheese with flower crust<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|By now a classic in German bougie supermarkets, quite popular.<br />
|-<br />
|Mountain cheese with parsley<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Like the old mountain cheese with herbs, but much younger.<br />
|-<br />
|Mountain cheese with fenugreek<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|By now you're familiar with the genre :)<br />
|-<br />
|Mystery goat blue cheese<br />
|150g<br />
|Italy<br />
|?<br />
|soft<br />
|<br />
|Goat<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
| I don't actually know what this is, I just picked it up on the way here<br />
|-<br />
|Leipajuusto<br />
|708g<br />
|Finland<br />
|hard to classify<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|22%<br />
|<br />
|<br />
|jaga<br />
|traditional Finnish bread cheese, made with unpasteurized milk<br />
|-<br />
|Leipajuusto<br />
|400g<br />
|Finland<br />
|hard to classify<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|jaga<br />
|lactose-free version<br />
|-<br />
|Flavored grilled cheese<br />
|100g<br />
|Japan<br />
|halloumi-like<br />
|hard<br />
|not aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|jaga<br />
|Cheese snack with yuzukousho flavor<br />
|-<br />
|Saint Agur<br />
|200g<br />
|France<br />
|blue cheese<br />
|soft<br />
|3 months<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Brie de maux<br />
|200g<br />
|France<br />
|white mold cheese<br />
|soft<br />
|6-8 weeks<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Soft washed rind cheese<br />
|200g<br />
|France<br />
|washed rind cheese<br />
|extra soft<br />
|aged<br />
|?<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Gouda<br />
|200g<br />
|Netherlands<br />
|gouda<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|jaga<br />
|<br />
|-<br />
|Gouda<br />
|200g<br />
|Netherlands<br />
|gouda<br />
|hard<br />
|3 years<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Truffle cheese<br />
|200g<br />
|Germany<br />
|?<br />
|semi-hard<br />
|?<br />
|?<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Kasar Peyniri<br />
|400g<br />
|Germany/Turkey<br />
|kasseri<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|45%<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Kasar Peyniri<br />
|400g<br />
|Germany/Turkey<br />
|kasseri<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|45%<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Lactose-free<br />
|-<br />
|Polooštiepok údený<br />
|150g<br />
|Slovakia<br />
|<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|<br />
|Smoked cheese<br />
|-<br />
|Mont d'or au lait cru<br />
|200g<br />
|France<br />
|white mold cheese<br />
|soft<br />
|<br />
|Cow<br />
|45%<br />
|<br />
|<br />
|Inga<br />
|<br />
|}</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cidre_flows_37c3&diff=5164Cidre flows 37c32023-12-28T16:44:23Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cidre_37c3/ Session I. Day 1, 18h30, to secure spot on this guided tasting workshop please sign in here.]<br />
<br />
[https://foodhackingbase.org/wiki/Cidre_flows_37c3 Session II. Day 3, 18h00, to secure spot on this guided tasting workshop please sign in here.]<br />
<br />
[https://events.ccc.de/congress/2023/hub/en/event/cider-flows-ii/ Link to self organized session].<br />
<br />
[[Image:Cider_selection_and_snacks_faa2017.jpg|thumb|Cider tasting at [https://voidwarranties.be/ Voidwarranties], Antwerpen 2017, the cider selection got much better since then]]<br />
[[Image:Algoldor workshop 27122019.jpg|thumb|Cider workshop at 36c3]]<br />
[[Image:Specific_density_ld032020.jpeg|thumb|Measuring specific density of cider]]<br />
[[Image:Pressage_nettoyage_faa102019.jpg|thumb|Cleaning of apples before pressing]]<br />
[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thumb|Old apple crasher, [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]] <br />
[[Image:800px-Moi nuren 1600 faa05122019.jpg|thumb|Pressing apples with a friend]]<br />
[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg|thumb|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]<br />
[[Image:Pressage_pressoir_mout_faa102019.jpg|thumb|Pressing the moût]]<br />
<br />
This event is dedicated to cider, cidre, sidra or how ever you would like to call beverage prepared by fermentation of apple juice. This event is run by František [[User:Algoldor|Algoldor]] Apfelbeck and is one of the activities of the [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara/Kvasírna Jara] project which is a commercial one. <br />
<br />
'''Aims&Selection'''<br />
The aim of this event is to educate people about cider in a nice and socially friendly environment. It is guided tasting with short foreword and then after opening first bottle just continuing with other ones when talking on the subject of cider and it's making. We provide a high quality selection of ciders focusing on "typical" products, plus we add some really special samples depending what we have available. At the core of the tasting are French ciders, especially from Normandie region and partly Bretagne. From the geographical point of view we generally have at least one sample from North of Spain, Andalusia or Basque. There is cider from England, because of strong connections to Czech Republic we try to have there one from there and generally we include at least one [https://en.wikipedia.org/wiki/Apfelwein German Apfelweine], the rest depends what interesting samples we get. From the point of view of style of production we are selecting mostly the more "complex" "natural ciders" made from cider apples, if possible without any additives, unfiltered and secondary fermented in the bottle (prise de mousse naturelle). That would be the highest end. It is however hard to make whole tasting in quality like this so we also get small scale bio/organic production. These are good quality ciders which may be for example filtered, some enzymes added, sulfur etc. We generally include one classic big scale commercial cider for comparison. To increase a bit of spectrum of what can be done we like to have some flavoured ciders, like raspberry cider, honey cider etc. We do like to include one or two [https://fr.wikipedia.org/wiki/Poir%C3%A9 poirés (perry)] into the selection. It happens quite often that it is the first poiré which people had in their life and if you are not in the region or you don't have next to you really good alcohol shop it is really hard to get a high quality one. To finish the tasting we have at least one or two cider related products like pommeau, calvados or vinegar.<br />
<br />
'''Style'''<br />
This tasting workshop is based on "donation at your will no one turned away for lack of funds" creed. However please keep in mind that samples and ingredients for this event will be around 150-200 eu and ending up in a decent plus would help covering costs related to my, [[User:Algoldor|Algoldor]], presence at this event. This is a guided tasting. During the presentation we talk about the cider in general as mentioned above. At the beginning of the tasting it is explained how to taste and evaluate the product properly. We talk about the proper shape of glasses, temperature of serving, preparing the pallet and so on. We discuss also the colour, difference of astringency, bitterness and acidity, levels of sparkliness and more. Concerning the products we start with the extra-bruts and we go in the direction of increasing sweetness towards bruts, demi-secs and douce. We try to make a list of ciders which we taste at the event with the contact details so you can get them if you like. At the end of the event we offer [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara's ciders] and other products for sale for suggested donation in a legal manner so you can get a receipt, the taxes are paid. However we are trying to avoid "commercialization" of the CCC events, so it is rather about getting a bottle or two and buying more later on through delivery, inviting us to do cider tasting at your place or getting stock of bottles stocked for your local hackerspace.<br />
<br />
<br />
'''Most Frequent Candidates'''<br />
Here you can find some basic tips for nice ciders which I either liked or are introduced at the tastings. Not all of them are always "on" but several of them are core members. It changes of course with time to reflect the seasonality and the specificity of the product.<br />
<br />
'''List of Ciders'''<br />
{| class="wikitable sortable"<br />
! Cidre Name<br />
! Producer<br />
! Amount<br />
! Country of origin<br />
! Person Trafficking it<br />
! Notes<br />
|-<br />
|Opiédumur Lemasson<br />
|[http://www.cidre-lemasson.fr/ Cidrerie Lemasson]<br />
|Le Vaucher, 50570 Cametours, Normandie, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Top batch of the year, 5% alc. brewer Damien Lemasson, produced at la Ferme du Vaucher, bottle fermented.<br />
|-<br />
|Le Grosse Brute<br />
|[https://www.lafermeduvastel.net/ La Ferme du Vastel]<br />
|6 Le Hameau Vastel, Tuerthéville-Bocage, 50630, France <br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Cidre which reminds by style old traditional farmer's cidre which is hard to come by these days with slide acetic volatile, 5% alc, bottle fermented millésime 2020. <br />
|-<br />
|Cidre du Pays de Quimperle<br />
|[https://www.desbouteillesalamere.bzh/ Des Bouteilles à l'Àmère] <br />
|Marc Frocrain & Isabelle Richard, Vieux village du Kérou, 29 360 Clohars-Carnoët, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Really nice cider from Bretagne, Finistère, small high quality production.<br />
|-<br />
|Brut<br />
|[[User:Algoldor|Algoldor]], [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]<br />
|Val de Saire, Valcanville, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Brut, organic, hand picked, wild fermentation, millésime 2019, 2020 and 2022 bottle fermented.<br />
|-<br />
|Black Fox Cider<br />
|[https://www.dunkertonscider.co.uk/ Dunkertons Organic Cider]<br />
|London Rd, Charlton Kings, Cheltenham GL52 6UT, United Kingdom<br />
|500 ml???<br />
|[[User:Algoldor|Algoldor]]<br />
|Medium dry, sparkling, 7% alc. winner of our cidre flows at EMF2018 in UK.<br />
|-<br />
|Bio sidro allo Zenzero e mela<br />
|[https://bauernladen.it/it Floribunda]<br />
|Strada Principale 78, 39025 Naturno - Alto Adige, Italia<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|I would say brut, with very nice flavour of ginger, added honey, 6% alc. no sulphates added, bottle fermented.<br />
|-<br />
|Poiré Domfront<br />
|[http://pacory.eu/ Pacory, Ferme des Grimaux]<br />
|Les Grimaux, 61350 Mantilly, Basse Normandie, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Fourth generation of cider and poiré makers, Domfront regional poiré (one of my favourits). 4% alc, bottle fermented.<br />
|-<br />
|Cidronoix<br />
|[https://www.calyce-cider.com/produit/sydra-maison-rouge/ Maison Rouge]<br />
|Mathias Faurie, Molières, Périgord, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Interesting cider from South of France with marination of walnuts.<br />
|-<br />
|Guillevic<br />
|[https://www.maisoncidricoledebretagne.bzh/earl-du-ienen/ Cidrerie du Pays d'Auray]<br />
|Yves Maho, Lieu dit Kervihern, 56550 Locoal Mendon, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Nice, sweeter style of guillevic, prise de mousse naturelle.<br />
|-<br />
|Cidre mielé<br />
|[[User:Algoldor|Algoldor]], [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]<br />
|Val de Saire, Valcanville, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Brut with addition of 5% honey, organic, hand picked, wild fermentation, millésime 2019, boottle fermented.<br />
|-<br />
|Kliment Cidre Brut 2019<br />
|[http://cidrerie.cz/ Cidrerie Kliment]<br />
|Cidrerie Kliment Všenory, Na Návsi 37, 252 31, Praha-západ, Czech Republic<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|French style of cidre made from Czech aples, +-5.5% alc, bottle fermented.<br />
|-<br />
|Euskal Sagardoa<br />
|[http://www.bereziartuasagardoa.com/en/ Bereziartuasagardoa]<br />
|Bere-Aran Extea - Ipparalde Bidea 16, 20115 - Astigarraga (Gipuzkoa), Spain<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Sidra natural, made 100% from apples from Basque County, volatile acidity: 1.5-2, 6% alc.<br />
|-<br />
|Stassen Cider<br />
|[http://www.stassen.be/site/index.php Stassen] <br />
|Stassen SA, Rue de Kan 7, 4880 Aubel, Belgium <br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Big producer in Belgium, 5% alc.<br />
|-<br />
|Odnasilder Rosé 2017<br />
|[https://siidritalu.ee/ Siidritalu]<br />
|Tori Siidritalu, Jõesuu, 86802 Pärnu maakond, Estonia<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Cidre rosé with [https://en.wikipedia.org/wiki/Aronia Aronia], 5.8% alc.<br />
|-<br />
|Suchý Cider<br />
|[https://www.tatuvsad.cz/ Tátův Sad]<br />
|V Líšnici 17, Praha – západ, PSČ 56184 (probably), Czech Republic<br />
|500ml<br />
||[[User:Algoldor|Algoldor]]<br />
|Polosuchý cider, 6.2% alc.<br />
|}<br />
<br />
'''Interesting Cidre Related Pages'''<br />
<br />
http://www.cider.org.uk/ pages of specialist Andrew Lea<br />
<br />
http://www.ciderroute.co.uk/cider-producers/ places to visit around Hereford.<br />
<br />
https://herefordcamra.org.uk/cider.htm#list list of ciders in Hereford region.<br />
<br />
https://www.cambridgebeerfestival.com/products/cbf44-cider/ famous UK beer festival which also offers some ciders.<br />
<br />
http://cfppa.le-robillard.fr/ french research and educational cidre institute le Robillard</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cidre_flows_37c3&diff=5163Cidre flows 37c32023-12-28T16:38:23Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cidre_37c3/ Session I. Day 1, 18h30, to secure spot on this guided tasting workshop please sign in here.]<br />
<br />
[https://foodhackingbase.org/wiki/Cidre_flows_37c3 Session II. Day 3, 18h00, to secure spot on this guided tasting workshop please sign in here.]<br />
<br />
[[Image:Cider_selection_and_snacks_faa2017.jpg|thumb|Cider tasting at [https://voidwarranties.be/ Voidwarranties], Antwerpen 2017, the cider selection got much better since then]]<br />
[[Image:Algoldor workshop 27122019.jpg|thumb|Cider workshop at 36c3]]<br />
[[Image:Specific_density_ld032020.jpeg|thumb|Measuring specific density of cider]]<br />
[[Image:Pressage_nettoyage_faa102019.jpg|thumb|Cleaning of apples before pressing]]<br />
[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thumb|Old apple crasher, [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]] <br />
[[Image:800px-Moi nuren 1600 faa05122019.jpg|thumb|Pressing apples with a friend]]<br />
[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg|thumb|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]<br />
[[Image:Pressage_pressoir_mout_faa102019.jpg|thumb|Pressing the moût]]<br />
<br />
This event is dedicated to cider, cidre, sidra or how ever you would like to call beverage prepared by fermentation of apple juice. This event is run by František [[User:Algoldor|Algoldor]] Apfelbeck and is one of the activities of the [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara/Kvasírna Jara] project which is a commercial one. <br />
<br />
'''Aims&Selection'''<br />
The aim of this event is to educate people about cider in a nice and socially friendly environment. It is guided tasting with short foreword and then after opening first bottle just continuing with other ones when talking on the subject of cider and it's making. We provide a high quality selection of ciders focusing on "typical" products, plus we add some really special samples depending what we have available. At the core of the tasting are French ciders, especially from Normandie region and partly Bretagne. From the geographical point of view we generally have at least one sample from North of Spain, Andalusia or Basque. There is cider from England, because of strong connections to Czech Republic we try to have there one from there and generally we include at least one [https://en.wikipedia.org/wiki/Apfelwein German Apfelweine], the rest depends what interesting samples we get. From the point of view of style of production we are selecting mostly the more "complex" "natural ciders" made from cider apples, if possible without any additives, unfiltered and secondary fermented in the bottle (prise de mousse naturelle). That would be the highest end. It is however hard to make whole tasting in quality like this so we also get small scale bio/organic production. These are good quality ciders which may be for example filtered, some enzymes added, sulfur etc. We generally include one classic big scale commercial cider for comparison. To increase a bit of spectrum of what can be done we like to have some flavoured ciders, like raspberry cider, honey cider etc. We do like to include one or two [https://fr.wikipedia.org/wiki/Poir%C3%A9 poirés (perry)] into the selection. It happens quite often that it is the first poiré which people had in their life and if you are not in the region or you don't have next to you really good alcohol shop it is really hard to get a high quality one. To finish the tasting we have at least one or two cider related products like pommeau, calvados or vinegar.<br />
<br />
'''Style'''<br />
This tasting workshop is based on "donation at your will no one turned away for lack of funds" creed. However please keep in mind that samples and ingredients for this event will be around 150-200 eu and ending up in a decent plus would help covering costs related to my, [[User:Algoldor|Algoldor]], presence at this event. This is a guided tasting. During the presentation we talk about the cider in general as mentioned above. At the beginning of the tasting it is explained how to taste and evaluate the product properly. We talk about the proper shape of glasses, temperature of serving, preparing the pallet and so on. We discuss also the colour, difference of astringency, bitterness and acidity, levels of sparkliness and more. Concerning the products we start with the extra-bruts and we go in the direction of increasing sweetness towards bruts, demi-secs and douce. We try to make a list of ciders which we taste at the event with the contact details so you can get them if you like. At the end of the event we offer [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara's ciders] and other products for sale for suggested donation in a legal manner so you can get a receipt, the taxes are paid. However we are trying to avoid "commercialization" of the CCC events, so it is rather about getting a bottle or two and buying more later on through delivery, inviting us to do cider tasting at your place or getting stock of bottles stocked for your local hackerspace.<br />
<br />
<br />
'''Most Frequent Candidates'''<br />
Here you can find some basic tips for nice ciders which I either liked or are introduced at the tastings. Not all of them are always "on" but several of them are core members. It changes of course with time to reflect the seasonality and the specificity of the product.<br />
<br />
'''List of Ciders'''<br />
{| class="wikitable sortable"<br />
! Cidre Name<br />
! Producer<br />
! Amount<br />
! Country of origin<br />
! Person Trafficking it<br />
! Notes<br />
|-<br />
|Opiédumur Lemasson<br />
|[http://www.cidre-lemasson.fr/ Cidrerie Lemasson]<br />
|Le Vaucher, 50570 Cametours, Normandie, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Top batch of the year, 5% alc. brewer Damien Lemasson, produced at la Ferme du Vaucher, bottle fermented.<br />
|-<br />
|Le Grosse Brute<br />
|[https://www.lafermeduvastel.net/ La Ferme du Vastel]<br />
|6 Le Hameau Vastel, Tuerthéville-Bocage, 50630, France <br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Cidre which reminds by style old traditional farmer's cidre which is hard to come by these days with slide acetic volatile, 5% alc, bottle fermented millésime 2020. <br />
|-<br />
|Cidre du Pays de Quimperle<br />
|[https://www.desbouteillesalamere.bzh/ Des Bouteilles à l'Àmère] <br />
|Marc Frocrain & Isabelle Richard, Vieux village du Kérou, 29 360 Clohars-Carnoët, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Really nice cider from Bretagne, Finistère, small high quality production.<br />
|-<br />
|Brut<br />
|[[User:Algoldor|Algoldor]], [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]<br />
|Val de Saire, Valcanville, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Brut, organic, hand picked, wild fermentation, millésime 2019, 2020 and 2022 bottle fermented.<br />
|-<br />
|Black Fox Cider<br />
|[https://www.dunkertonscider.co.uk/ Dunkertons Organic Cider]<br />
|London Rd, Charlton Kings, Cheltenham GL52 6UT, United Kingdom<br />
|500 ml???<br />
|[[User:Algoldor|Algoldor]]<br />
|Medium dry, sparkling, 7% alc. winner of our cidre flows at EMF2018 in UK.<br />
|-<br />
|Bio sidro allo Zenzero e mela<br />
|[https://bauernladen.it/it Floribunda]<br />
|Strada Principale 78, 39025 Naturno - Alto Adige, Italia<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|I would say brut, with very nice flavour of ginger, added honey, 6% alc. no sulphates added, bottle fermented.<br />
|-<br />
|Poiré Domfront<br />
|[http://pacory.eu/ Pacory, Ferme des Grimaux]<br />
|Les Grimaux, 61350 Mantilly, Basse Normandie, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Fourth generation of cider and poiré makers, Domfront regional poiré (one of my favourits). 4% alc, bottle fermented.<br />
|-<br />
|Cidronoix<br />
|[https://www.calyce-cider.com/produit/sydra-maison-rouge/ Maison Rouge]<br />
|Mathias Faurie, Molières, Périgord, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Interesting cider from South of France with marination of walnuts.<br />
|-<br />
|Guillevic<br />
|[https://www.maisoncidricoledebretagne.bzh/earl-du-ienen/ Cidrerie du Pays d'Auray]<br />
|Yves Maho, Lieu dit Kervihern, 56550 Locoal Mendon, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Nice, sweeter style of guillevic, prise de mousse naturelle.<br />
|-<br />
|Cidre mielé<br />
|[[User:Algoldor|Algoldor]], [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]<br />
|Val de Saire, Valcanville, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Brut with addition of 5% honey, organic, hand picked, wild fermentation, millésime 2019, boottle fermented.<br />
|-<br />
|Kliment Cidre Brut 2019<br />
|[http://cidrerie.cz/ Cidrerie Kliment]<br />
|Cidrerie Kliment Všenory, Na Návsi 37, 252 31, Praha-západ, Czech Republic<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|French style of cidre made from Czech aples, +-5.5% alc, bottle fermented.<br />
|-<br />
|Euskal Sagardoa<br />
|[http://www.bereziartuasagardoa.com/en/ Bereziartuasagardoa]<br />
|Bere-Aran Extea - Ipparalde Bidea 16, 20115 - Astigarraga (Gipuzkoa), Spain<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Sidra natural, made 100% from apples from Basque County, volatile acidity: 1.5-2, 6% alc.<br />
|-<br />
|Stassen Cider<br />
|[http://www.stassen.be/site/index.php Stassen] <br />
|Stassen SA, Rue de Kan 7, 4880 Aubel, Belgium <br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Big producer in Belgium, 5% alc.<br />
|-<br />
|Odnasilder Rosé 2017<br />
|[https://siidritalu.ee/ Siidritalu]<br />
|Tori Siidritalu, Jõesuu, 86802 Pärnu maakond, Estonia<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Cidre rosé with [https://en.wikipedia.org/wiki/Aronia Aronia], 5.8% alc.<br />
|-<br />
|Suchý Cider<br />
|[https://www.tatuvsad.cz/ Tátův Sad]<br />
|V Líšnici 17, Praha – západ, PSČ 56184 (probably), Czech Republic<br />
|500ml<br />
||[[User:Algoldor|Algoldor]]<br />
|Polosuchý cider, 6.2% alc.<br />
|}<br />
<br />
'''Interesting Cidre Related Pages'''<br />
<br />
http://www.cider.org.uk/ pages of specialist Andrew Lea<br />
<br />
http://www.ciderroute.co.uk/cider-producers/ places to visit around Hereford.<br />
<br />
https://herefordcamra.org.uk/cider.htm#list list of ciders in Hereford region.<br />
<br />
https://www.cambridgebeerfestival.com/products/cbf44-cider/ famous UK beer festival which also offers some ciders.<br />
<br />
http://cfppa.le-robillard.fr/ french research and educational cidre institute le Robillard</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cidre_flows_37c3&diff=5162Cidre flows 37c32023-12-28T16:37:58Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cidre_37c3/ To secure spot on this guided tasting workshop please sign in here.]<br />
<br />
[https://foodhackingbase.org/wiki/Cidre_flows_37c3 Session II. Day 3, 18h00, To secure spot on this guided tasting workshop please sign in here.]<br />
<br />
[[Image:Cider_selection_and_snacks_faa2017.jpg|thumb|Cider tasting at [https://voidwarranties.be/ Voidwarranties], Antwerpen 2017, the cider selection got much better since then]]<br />
[[Image:Algoldor workshop 27122019.jpg|thumb|Cider workshop at 36c3]]<br />
[[Image:Specific_density_ld032020.jpeg|thumb|Measuring specific density of cider]]<br />
[[Image:Pressage_nettoyage_faa102019.jpg|thumb|Cleaning of apples before pressing]]<br />
[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thumb|Old apple crasher, [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]] <br />
[[Image:800px-Moi nuren 1600 faa05122019.jpg|thumb|Pressing apples with a friend]]<br />
[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg|thumb|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]<br />
[[Image:Pressage_pressoir_mout_faa102019.jpg|thumb|Pressing the moût]]<br />
<br />
This event is dedicated to cider, cidre, sidra or how ever you would like to call beverage prepared by fermentation of apple juice. This event is run by František [[User:Algoldor|Algoldor]] Apfelbeck and is one of the activities of the [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara/Kvasírna Jara] project which is a commercial one. <br />
<br />
'''Aims&Selection'''<br />
The aim of this event is to educate people about cider in a nice and socially friendly environment. It is guided tasting with short foreword and then after opening first bottle just continuing with other ones when talking on the subject of cider and it's making. We provide a high quality selection of ciders focusing on "typical" products, plus we add some really special samples depending what we have available. At the core of the tasting are French ciders, especially from Normandie region and partly Bretagne. From the geographical point of view we generally have at least one sample from North of Spain, Andalusia or Basque. There is cider from England, because of strong connections to Czech Republic we try to have there one from there and generally we include at least one [https://en.wikipedia.org/wiki/Apfelwein German Apfelweine], the rest depends what interesting samples we get. From the point of view of style of production we are selecting mostly the more "complex" "natural ciders" made from cider apples, if possible without any additives, unfiltered and secondary fermented in the bottle (prise de mousse naturelle). That would be the highest end. It is however hard to make whole tasting in quality like this so we also get small scale bio/organic production. These are good quality ciders which may be for example filtered, some enzymes added, sulfur etc. We generally include one classic big scale commercial cider for comparison. To increase a bit of spectrum of what can be done we like to have some flavoured ciders, like raspberry cider, honey cider etc. We do like to include one or two [https://fr.wikipedia.org/wiki/Poir%C3%A9 poirés (perry)] into the selection. It happens quite often that it is the first poiré which people had in their life and if you are not in the region or you don't have next to you really good alcohol shop it is really hard to get a high quality one. To finish the tasting we have at least one or two cider related products like pommeau, calvados or vinegar.<br />
<br />
'''Style'''<br />
This tasting workshop is based on "donation at your will no one turned away for lack of funds" creed. However please keep in mind that samples and ingredients for this event will be around 150-200 eu and ending up in a decent plus would help covering costs related to my, [[User:Algoldor|Algoldor]], presence at this event. This is a guided tasting. During the presentation we talk about the cider in general as mentioned above. At the beginning of the tasting it is explained how to taste and evaluate the product properly. We talk about the proper shape of glasses, temperature of serving, preparing the pallet and so on. We discuss also the colour, difference of astringency, bitterness and acidity, levels of sparkliness and more. Concerning the products we start with the extra-bruts and we go in the direction of increasing sweetness towards bruts, demi-secs and douce. We try to make a list of ciders which we taste at the event with the contact details so you can get them if you like. At the end of the event we offer [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara's ciders] and other products for sale for suggested donation in a legal manner so you can get a receipt, the taxes are paid. However we are trying to avoid "commercialization" of the CCC events, so it is rather about getting a bottle or two and buying more later on through delivery, inviting us to do cider tasting at your place or getting stock of bottles stocked for your local hackerspace.<br />
<br />
<br />
'''Most Frequent Candidates'''<br />
Here you can find some basic tips for nice ciders which I either liked or are introduced at the tastings. Not all of them are always "on" but several of them are core members. It changes of course with time to reflect the seasonality and the specificity of the product.<br />
<br />
'''List of Ciders'''<br />
{| class="wikitable sortable"<br />
! Cidre Name<br />
! Producer<br />
! Amount<br />
! Country of origin<br />
! Person Trafficking it<br />
! Notes<br />
|-<br />
|Opiédumur Lemasson<br />
|[http://www.cidre-lemasson.fr/ Cidrerie Lemasson]<br />
|Le Vaucher, 50570 Cametours, Normandie, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Top batch of the year, 5% alc. brewer Damien Lemasson, produced at la Ferme du Vaucher, bottle fermented.<br />
|-<br />
|Le Grosse Brute<br />
|[https://www.lafermeduvastel.net/ La Ferme du Vastel]<br />
|6 Le Hameau Vastel, Tuerthéville-Bocage, 50630, France <br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Cidre which reminds by style old traditional farmer's cidre which is hard to come by these days with slide acetic volatile, 5% alc, bottle fermented millésime 2020. <br />
|-<br />
|Cidre du Pays de Quimperle<br />
|[https://www.desbouteillesalamere.bzh/ Des Bouteilles à l'Àmère] <br />
|Marc Frocrain & Isabelle Richard, Vieux village du Kérou, 29 360 Clohars-Carnoët, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Really nice cider from Bretagne, Finistère, small high quality production.<br />
|-<br />
|Brut<br />
|[[User:Algoldor|Algoldor]], [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]<br />
|Val de Saire, Valcanville, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Brut, organic, hand picked, wild fermentation, millésime 2019, 2020 and 2022 bottle fermented.<br />
|-<br />
|Black Fox Cider<br />
|[https://www.dunkertonscider.co.uk/ Dunkertons Organic Cider]<br />
|London Rd, Charlton Kings, Cheltenham GL52 6UT, United Kingdom<br />
|500 ml???<br />
|[[User:Algoldor|Algoldor]]<br />
|Medium dry, sparkling, 7% alc. winner of our cidre flows at EMF2018 in UK.<br />
|-<br />
|Bio sidro allo Zenzero e mela<br />
|[https://bauernladen.it/it Floribunda]<br />
|Strada Principale 78, 39025 Naturno - Alto Adige, Italia<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|I would say brut, with very nice flavour of ginger, added honey, 6% alc. no sulphates added, bottle fermented.<br />
|-<br />
|Poiré Domfront<br />
|[http://pacory.eu/ Pacory, Ferme des Grimaux]<br />
|Les Grimaux, 61350 Mantilly, Basse Normandie, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Fourth generation of cider and poiré makers, Domfront regional poiré (one of my favourits). 4% alc, bottle fermented.<br />
|-<br />
|Cidronoix<br />
|[https://www.calyce-cider.com/produit/sydra-maison-rouge/ Maison Rouge]<br />
|Mathias Faurie, Molières, Périgord, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Interesting cider from South of France with marination of walnuts.<br />
|-<br />
|Guillevic<br />
|[https://www.maisoncidricoledebretagne.bzh/earl-du-ienen/ Cidrerie du Pays d'Auray]<br />
|Yves Maho, Lieu dit Kervihern, 56550 Locoal Mendon, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Nice, sweeter style of guillevic, prise de mousse naturelle.<br />
|-<br />
|Cidre mielé<br />
|[[User:Algoldor|Algoldor]], [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]<br />
|Val de Saire, Valcanville, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Brut with addition of 5% honey, organic, hand picked, wild fermentation, millésime 2019, boottle fermented.<br />
|-<br />
|Kliment Cidre Brut 2019<br />
|[http://cidrerie.cz/ Cidrerie Kliment]<br />
|Cidrerie Kliment Všenory, Na Návsi 37, 252 31, Praha-západ, Czech Republic<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|French style of cidre made from Czech aples, +-5.5% alc, bottle fermented.<br />
|-<br />
|Euskal Sagardoa<br />
|[http://www.bereziartuasagardoa.com/en/ Bereziartuasagardoa]<br />
|Bere-Aran Extea - Ipparalde Bidea 16, 20115 - Astigarraga (Gipuzkoa), Spain<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Sidra natural, made 100% from apples from Basque County, volatile acidity: 1.5-2, 6% alc.<br />
|-<br />
|Stassen Cider<br />
|[http://www.stassen.be/site/index.php Stassen] <br />
|Stassen SA, Rue de Kan 7, 4880 Aubel, Belgium <br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Big producer in Belgium, 5% alc.<br />
|-<br />
|Odnasilder Rosé 2017<br />
|[https://siidritalu.ee/ Siidritalu]<br />
|Tori Siidritalu, Jõesuu, 86802 Pärnu maakond, Estonia<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Cidre rosé with [https://en.wikipedia.org/wiki/Aronia Aronia], 5.8% alc.<br />
|-<br />
|Suchý Cider<br />
|[https://www.tatuvsad.cz/ Tátův Sad]<br />
|V Líšnici 17, Praha – západ, PSČ 56184 (probably), Czech Republic<br />
|500ml<br />
||[[User:Algoldor|Algoldor]]<br />
|Polosuchý cider, 6.2% alc.<br />
|}<br />
<br />
'''Interesting Cidre Related Pages'''<br />
<br />
http://www.cider.org.uk/ pages of specialist Andrew Lea<br />
<br />
http://www.ciderroute.co.uk/cider-producers/ places to visit around Hereford.<br />
<br />
https://herefordcamra.org.uk/cider.htm#list list of ciders in Hereford region.<br />
<br />
https://www.cambridgebeerfestival.com/products/cbf44-cider/ famous UK beer festival which also offers some ciders.<br />
<br />
http://cfppa.le-robillard.fr/ french research and educational cidre institute le Robillard</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cidre_flows_37c3&diff=5161Cidre flows 37c32023-12-28T16:37:34Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cidre_37c3/ To secure spot on this guided tasting workshop please sign in here.]<br />
[https://foodhackingbase.org/wiki/Cidre_flows_37c3 Session II. Day 3, 18h00, To secure spot on this guided tasting workshop please sign in here.]<br />
<br />
[[Image:Cider_selection_and_snacks_faa2017.jpg|thumb|Cider tasting at [https://voidwarranties.be/ Voidwarranties], Antwerpen 2017, the cider selection got much better since then]]<br />
[[Image:Algoldor workshop 27122019.jpg|thumb|Cider workshop at 36c3]]<br />
[[Image:Specific_density_ld032020.jpeg|thumb|Measuring specific density of cider]]<br />
[[Image:Pressage_nettoyage_faa102019.jpg|thumb|Cleaning of apples before pressing]]<br />
[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thumb|Old apple crasher, [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]] <br />
[[Image:800px-Moi nuren 1600 faa05122019.jpg|thumb|Pressing apples with a friend]]<br />
[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg|thumb|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]<br />
[[Image:Pressage_pressoir_mout_faa102019.jpg|thumb|Pressing the moût]]<br />
<br />
This event is dedicated to cider, cidre, sidra or how ever you would like to call beverage prepared by fermentation of apple juice. This event is run by František [[User:Algoldor|Algoldor]] Apfelbeck and is one of the activities of the [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara/Kvasírna Jara] project which is a commercial one. <br />
<br />
'''Aims&Selection'''<br />
The aim of this event is to educate people about cider in a nice and socially friendly environment. It is guided tasting with short foreword and then after opening first bottle just continuing with other ones when talking on the subject of cider and it's making. We provide a high quality selection of ciders focusing on "typical" products, plus we add some really special samples depending what we have available. At the core of the tasting are French ciders, especially from Normandie region and partly Bretagne. From the geographical point of view we generally have at least one sample from North of Spain, Andalusia or Basque. There is cider from England, because of strong connections to Czech Republic we try to have there one from there and generally we include at least one [https://en.wikipedia.org/wiki/Apfelwein German Apfelweine], the rest depends what interesting samples we get. From the point of view of style of production we are selecting mostly the more "complex" "natural ciders" made from cider apples, if possible without any additives, unfiltered and secondary fermented in the bottle (prise de mousse naturelle). That would be the highest end. It is however hard to make whole tasting in quality like this so we also get small scale bio/organic production. These are good quality ciders which may be for example filtered, some enzymes added, sulfur etc. We generally include one classic big scale commercial cider for comparison. To increase a bit of spectrum of what can be done we like to have some flavoured ciders, like raspberry cider, honey cider etc. We do like to include one or two [https://fr.wikipedia.org/wiki/Poir%C3%A9 poirés (perry)] into the selection. It happens quite often that it is the first poiré which people had in their life and if you are not in the region or you don't have next to you really good alcohol shop it is really hard to get a high quality one. To finish the tasting we have at least one or two cider related products like pommeau, calvados or vinegar.<br />
<br />
'''Style'''<br />
This tasting workshop is based on "donation at your will no one turned away for lack of funds" creed. However please keep in mind that samples and ingredients for this event will be around 150-200 eu and ending up in a decent plus would help covering costs related to my, [[User:Algoldor|Algoldor]], presence at this event. This is a guided tasting. During the presentation we talk about the cider in general as mentioned above. At the beginning of the tasting it is explained how to taste and evaluate the product properly. We talk about the proper shape of glasses, temperature of serving, preparing the pallet and so on. We discuss also the colour, difference of astringency, bitterness and acidity, levels of sparkliness and more. Concerning the products we start with the extra-bruts and we go in the direction of increasing sweetness towards bruts, demi-secs and douce. We try to make a list of ciders which we taste at the event with the contact details so you can get them if you like. At the end of the event we offer [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara's ciders] and other products for sale for suggested donation in a legal manner so you can get a receipt, the taxes are paid. However we are trying to avoid "commercialization" of the CCC events, so it is rather about getting a bottle or two and buying more later on through delivery, inviting us to do cider tasting at your place or getting stock of bottles stocked for your local hackerspace.<br />
<br />
<br />
'''Most Frequent Candidates'''<br />
Here you can find some basic tips for nice ciders which I either liked or are introduced at the tastings. Not all of them are always "on" but several of them are core members. It changes of course with time to reflect the seasonality and the specificity of the product.<br />
<br />
'''List of Ciders'''<br />
{| class="wikitable sortable"<br />
! Cidre Name<br />
! Producer<br />
! Amount<br />
! Country of origin<br />
! Person Trafficking it<br />
! Notes<br />
|-<br />
|Opiédumur Lemasson<br />
|[http://www.cidre-lemasson.fr/ Cidrerie Lemasson]<br />
|Le Vaucher, 50570 Cametours, Normandie, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Top batch of the year, 5% alc. brewer Damien Lemasson, produced at la Ferme du Vaucher, bottle fermented.<br />
|-<br />
|Le Grosse Brute<br />
|[https://www.lafermeduvastel.net/ La Ferme du Vastel]<br />
|6 Le Hameau Vastel, Tuerthéville-Bocage, 50630, France <br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Cidre which reminds by style old traditional farmer's cidre which is hard to come by these days with slide acetic volatile, 5% alc, bottle fermented millésime 2020. <br />
|-<br />
|Cidre du Pays de Quimperle<br />
|[https://www.desbouteillesalamere.bzh/ Des Bouteilles à l'Àmère] <br />
|Marc Frocrain & Isabelle Richard, Vieux village du Kérou, 29 360 Clohars-Carnoët, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Really nice cider from Bretagne, Finistère, small high quality production.<br />
|-<br />
|Brut<br />
|[[User:Algoldor|Algoldor]], [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]<br />
|Val de Saire, Valcanville, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Brut, organic, hand picked, wild fermentation, millésime 2019, 2020 and 2022 bottle fermented.<br />
|-<br />
|Black Fox Cider<br />
|[https://www.dunkertonscider.co.uk/ Dunkertons Organic Cider]<br />
|London Rd, Charlton Kings, Cheltenham GL52 6UT, United Kingdom<br />
|500 ml???<br />
|[[User:Algoldor|Algoldor]]<br />
|Medium dry, sparkling, 7% alc. winner of our cidre flows at EMF2018 in UK.<br />
|-<br />
|Bio sidro allo Zenzero e mela<br />
|[https://bauernladen.it/it Floribunda]<br />
|Strada Principale 78, 39025 Naturno - Alto Adige, Italia<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|I would say brut, with very nice flavour of ginger, added honey, 6% alc. no sulphates added, bottle fermented.<br />
|-<br />
|Poiré Domfront<br />
|[http://pacory.eu/ Pacory, Ferme des Grimaux]<br />
|Les Grimaux, 61350 Mantilly, Basse Normandie, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Fourth generation of cider and poiré makers, Domfront regional poiré (one of my favourits). 4% alc, bottle fermented.<br />
|-<br />
|Cidronoix<br />
|[https://www.calyce-cider.com/produit/sydra-maison-rouge/ Maison Rouge]<br />
|Mathias Faurie, Molières, Périgord, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Interesting cider from South of France with marination of walnuts.<br />
|-<br />
|Guillevic<br />
|[https://www.maisoncidricoledebretagne.bzh/earl-du-ienen/ Cidrerie du Pays d'Auray]<br />
|Yves Maho, Lieu dit Kervihern, 56550 Locoal Mendon, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Nice, sweeter style of guillevic, prise de mousse naturelle.<br />
|-<br />
|Cidre mielé<br />
|[[User:Algoldor|Algoldor]], [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]<br />
|Val de Saire, Valcanville, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Brut with addition of 5% honey, organic, hand picked, wild fermentation, millésime 2019, boottle fermented.<br />
|-<br />
|Kliment Cidre Brut 2019<br />
|[http://cidrerie.cz/ Cidrerie Kliment]<br />
|Cidrerie Kliment Všenory, Na Návsi 37, 252 31, Praha-západ, Czech Republic<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|French style of cidre made from Czech aples, +-5.5% alc, bottle fermented.<br />
|-<br />
|Euskal Sagardoa<br />
|[http://www.bereziartuasagardoa.com/en/ Bereziartuasagardoa]<br />
|Bere-Aran Extea - Ipparalde Bidea 16, 20115 - Astigarraga (Gipuzkoa), Spain<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Sidra natural, made 100% from apples from Basque County, volatile acidity: 1.5-2, 6% alc.<br />
|-<br />
|Stassen Cider<br />
|[http://www.stassen.be/site/index.php Stassen] <br />
|Stassen SA, Rue de Kan 7, 4880 Aubel, Belgium <br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Big producer in Belgium, 5% alc.<br />
|-<br />
|Odnasilder Rosé 2017<br />
|[https://siidritalu.ee/ Siidritalu]<br />
|Tori Siidritalu, Jõesuu, 86802 Pärnu maakond, Estonia<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Cidre rosé with [https://en.wikipedia.org/wiki/Aronia Aronia], 5.8% alc.<br />
|-<br />
|Suchý Cider<br />
|[https://www.tatuvsad.cz/ Tátův Sad]<br />
|V Líšnici 17, Praha – západ, PSČ 56184 (probably), Czech Republic<br />
|500ml<br />
||[[User:Algoldor|Algoldor]]<br />
|Polosuchý cider, 6.2% alc.<br />
|}<br />
<br />
'''Interesting Cidre Related Pages'''<br />
<br />
http://www.cider.org.uk/ pages of specialist Andrew Lea<br />
<br />
http://www.ciderroute.co.uk/cider-producers/ places to visit around Hereford.<br />
<br />
https://herefordcamra.org.uk/cider.htm#list list of ciders in Hereford region.<br />
<br />
https://www.cambridgebeerfestival.com/products/cbf44-cider/ famous UK beer festival which also offers some ciders.<br />
<br />
http://cfppa.le-robillard.fr/ french research and educational cidre institute le Robillard</div>Algoldorhttps://foodhackingbase.org/index.php?title=Fhb_37c3&diff=5160Fhb 37c32023-12-28T16:32:31Z<p>Algoldor: /* List of FHB Events and Workshops */</p>
<hr />
<div>[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]<br />
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]<br />
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]<br />
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]<br />
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]<br />
<br />
This page is dedicated to Food Hacking Base (fhb) presence at '''37c3 Unlocked''' in Hamburg, Germany, from 27th till 30th of December 2023.<br />
<br />
==[[37c3_crowdsourcing|Crowdsourcing Campaign]]==<br />
<br />
Please have a look and support [[37c3_crowdsourcing|our crowdfunding campaign]]! <br />
<br />
===Location/Contact===<br />
The location of our assembly has not been set yet and we are currently (13/12/2023) still not officially registered (we have missed the deadline). We are in touch with orga and hopefully we should have a nice spot with running water, drainage and electricity of around 100 m2.<br />
<br />
You can call us on our dect phone, FHB0 (3420).<br />
<br />
===Goals===<br />
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.<br />
<br />
===Guidelines===<br />
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).<br />
<br />
===[[37c3_departments|FHB Departments]]===<br />
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.<br />
<br />
===[[37c3_workshops|Workshops]]===<br />
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.<br />
<br />
===[[37c3_projects|FHB Projects]]===<br />
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].<br />
<br />
===[[37c3_budget|FHB Budget]]===<br />
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!<br />
<br />
===[[37c3_wish_list|FHB Gear, Tools and Ingredients]]===<br />
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).<br />
<br />
===[[37c3_loe|List of FHB Events and Workshops]]===<br />
Daily schedule<br />
<br />
{|class="wikitable sortable"<br />
<br />
!Day<br />
!Starting time<br />
!Event name<br />
!Event type<br />
!Duration<br />
!Max number of participants<br />
!Place<br />
!Venue<br />
!Funding<br />
!Coordinator<br />
|-<br />
|Day 1<br />
|14:00<br />
|[[Kefir_making_37c3|Kefir Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 1<br />
|18:30<br />
|[[Cidre_flows_37c3|Cider Flows]]<br />
|hands on workshop<br />
|120 minutes<br />
|30x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|14:00<br />
|[[Kimchi_making_37c3|Kimchi Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|16:00<br />
|[[tetrapak_wallet_37c3|Making wallet from Tetra Pack]]<br />
|hands on workshop<br />
|60 minutes<br />
|15x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Kolja|Kolja]]<br />
|-<br />
|Day 2<br />
|16:00<br />
|[[DIY_Deo_37c3|JunghackerInnen Tag: DIY Deodorant from Natural Ingredients]]<br />
|hands on workshop<br />
|60 minutes<br />
|12x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Nastja|Nastja]]<br />
|-<br />
|Day 2<br />
|18:30<br />
|[[cidre_season_37c3|Traditional cidre season]]<br />
|presentation&tasting<br />
|120 minutes<br />
|40x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|Day 2<br />
|21:00<br />
|[[beer_tasting|Beer Tasting]]<br />
|presentation&tasting<br />
|120 minutes<br />
|20x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Arnd|Arnd]]<br />
|-<br />
|Day 3<br />
|14:00<br />
|[[probiotic_cooking_37c3|Probiotic making&cooking]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|16:00<br />
|[[gimbab_making_37c3|Traditional Gimbab (김밥)(Korean norimaki sushi) Making]], '''Temporarily suspended'''<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:00<br />
|[[Cidre_flows_37c3|Cider Flows]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:30<br />
|self organized session<br />
|to be decided<br />
|120 minutes<br />
|15x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Arnd|Arnd]]<br />
|-<br />
|Day 3<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|}<br />
<br />
===[[37c3_temporary|Temporary Section]]===<br />
<br />
Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.<br />
<br />
===[[37c3_review|Overview of the event]]=== <br />
<br />
Here you can pir find reflextions about the event afterwards</div>Algoldorhttps://foodhackingbase.org/index.php?title=Fhb_37c3&diff=5159Fhb 37c32023-12-28T16:30:15Z<p>Algoldor: /* List of FHB Events and Workshops */</p>
<hr />
<div>[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]<br />
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]<br />
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]<br />
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]<br />
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]<br />
<br />
This page is dedicated to Food Hacking Base (fhb) presence at '''37c3 Unlocked''' in Hamburg, Germany, from 27th till 30th of December 2023.<br />
<br />
==[[37c3_crowdsourcing|Crowdsourcing Campaign]]==<br />
<br />
Please have a look and support [[37c3_crowdsourcing|our crowdfunding campaign]]! <br />
<br />
===Location/Contact===<br />
The location of our assembly has not been set yet and we are currently (13/12/2023) still not officially registered (we have missed the deadline). We are in touch with orga and hopefully we should have a nice spot with running water, drainage and electricity of around 100 m2.<br />
<br />
You can call us on our dect phone, FHB0 (3420).<br />
<br />
===Goals===<br />
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.<br />
<br />
===Guidelines===<br />
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).<br />
<br />
===[[37c3_departments|FHB Departments]]===<br />
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.<br />
<br />
===[[37c3_workshops|Workshops]]===<br />
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.<br />
<br />
===[[37c3_projects|FHB Projects]]===<br />
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].<br />
<br />
===[[37c3_budget|FHB Budget]]===<br />
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!<br />
<br />
===[[37c3_wish_list|FHB Gear, Tools and Ingredients]]===<br />
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).<br />
<br />
===[[37c3_loe|List of FHB Events and Workshops]]===<br />
Daily schedule<br />
<br />
{|class="wikitable sortable"<br />
<br />
!Day<br />
!Starting time<br />
!Event name<br />
!Event type<br />
!Duration<br />
!Max number of participants<br />
!Place<br />
!Venue<br />
!Funding<br />
!Coordinator<br />
|-<br />
|Day 1<br />
|14:00<br />
|[[Kefir_making_37c3|Kefir Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 1<br />
|18:30<br />
|[[Cidre_flows_37c3|Cider Flows]]<br />
|hands on workshop<br />
|120 minutes<br />
|30x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|14:00<br />
|[[Kimchi_making_37c3|Kimchi Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|16:00<br />
|[[tetrapak_wallet_37c3|Making wallet from Tetra Pack]]<br />
|hands on workshop<br />
|60 minutes<br />
|15x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Kolja|Kolja]]<br />
|-<br />
|Day 2<br />
|16:00<br />
|[[DIY_Deo_37c3|JunghackerInnen Tag: DIY Deodorant from Natural Ingredients]]<br />
|hands on workshop<br />
|60 minutes<br />
|12x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Nastja|Nastja]]<br />
|-<br />
|Day 2<br />
|18:30<br />
|[[cidre_season_37c3|Traditional cidre season]]<br />
|presentation&tasting<br />
|120 minutes<br />
|40x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|Day 2<br />
|21:00<br />
|[[beer_tasting|Beer Tasting]]<br />
|presentation&tasting<br />
|120 minutes<br />
|20x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Arnd|Arnd]]<br />
|-<br />
|Day 3<br />
|14:00<br />
|[[probiotic_cooking_37c3|Probiotic making&cooking]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|16:00<br />
|[[gimbab_making_37c3|Traditional Gimbab (김밥)(Korean norimaki sushi) Making]], '''Temporarily suspended'''<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:30<br />
|self organized session<br />
|hands on workshop<br />
|120 minutes<br />
|15x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Arnd|Arnd]]<br />
|-<br />
|Day 3<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|}<br />
<br />
===[[37c3_temporary|Temporary Section]]===<br />
<br />
Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.<br />
<br />
===[[37c3_review|Overview of the event]]=== <br />
<br />
Here you can pir find reflextions about the event afterwards</div>Algoldorhttps://foodhackingbase.org/index.php?title=Beer_tasting&diff=5158Beer tasting2023-12-28T16:28:36Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://events.ccc.de/congress/2023/hub/en/event/beer-tasting/ Link to self organized session].<br />
<br />
Here will be more info about beer tasting.</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cheese_rendezvous_37c3&diff=5156Cheese rendezvous 37c32023-12-27T10:55:38Z<p>Algoldor: Added cheeses</p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_1_37c3/ To secure spot on the Session I. (Day 2, 20h30) please sign in here.]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_2_37c3/ To secure spot on the Session 2. (Day 3, 20h30) please sign in here.]<br />
<br />
Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. 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/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.<br />
<br />
This event is based on '''donation at your will no one turned away for lack of funds'''.<br />
<br />
So 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 good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!<br />
<br />
'''List of possible candidates'''<br />
<br />
Please fill out the table as complete as you can, as it can help people with allergies. <br />
<br />
Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.<br />
{| class="wikitable sortable"<br />
!Cheese Name<br />
!Amount<br />
!Country of origin<br />
!Type <br />
!Consistency<br />
!Age<br />
!Milk<br />
!Fat <br />
!Vega <br />
!Cost<br />
!User<br />
!Notes<br />
|-<br />
|[https://cs.wikipedia.org/wiki/Niva_(s%C3%BDr) Niva]<br />
|400g<br />
|Czech Republic<br />
|blue cheese<br />
|soft<br />
|<br />
|Cow<br />
|<br />
|<br />
| '''€'''<br />
|[[User:Algoldor|Algoldor]] <br />
|Famous Czech blue or rather green mold cheese, copy of Roquefort.<br />
|-<br />
|[https://cs.wikipedia.org/wiki/Eidam Eidam]<br />
|360g<br />
|Czech Republic<br />
|gouda<br />
|Semi-hard<br />
|<br />
|Cow<br />
|30<br />
|<br />
|<br />
|[[User:Algoldor|Algoldor]]<br />
|This cheese is Czech version of Dutch Edammer.<br />
|-<br />
|[https://en.wikipedia.org/wiki/Morbier_cheese Morbier]<br />
|200g<br />
|France<br />
|Morbier<br />
|Soft<br />
|<br />
|Cow<br />
|45<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|<br />
|-<br />
|Smoked Emmentaler<br />
|400g<br />
|Germany?<br />
|Emmentaler<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Tastes exactly what it sounds like.<br />
|-<br />
|Medium-old mountain cheese<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|reference mountain cheese<br />
|-<br />
|Old mountain cheese (regular)<br />
|350g<br />
|Germany/Austria<br />
|mountain cheese<br />
|hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Ideally this one goes into a batch of Kasspatzn - I'm bringing enough mountain cheeses that we can use one for cooking.<br />
|-<br />
|Old mountain cheese with herbs inside<br />
|250g<br />
|Germany/Austria<br />
|mountain cheese<br />
|hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Mountain cheese with nettles and wild garlic. Very ripe.<br />
|-<br />
|Alpenparmesan<br />
|200g<br />
|Germany/Austria<br />
|hard to classify<br />
|hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Made like a Parmesan, but where they make the mountain cheeses. Comes out looking and tasting a bit like Mimolette.<br />
|-<br />
|Mountain cheese / Emmentaler hybrid<br />
|200g<br />
|Germany/Austria<br />
|hard to classify<br />
|soft<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Mixed Emmentaler/mountain cheese culture. Softer and stickier than either.<br />
|-<br />
|Mountain cheese with flower crust<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|By now a classic in German bougie supermarkets, quite popular.<br />
|-<br />
|Mountain cheese with parsley<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|Like the old mountain cheese with herbs, but much younger.<br />
|-<br />
|Mountain cheese with fenugreek<br />
|200g<br />
|Germany/Austria<br />
|mountain cheese<br />
|semi-hard<br />
|<br />
|Cow<br />
|<br />
|<br />
|<br />
|[[User:vrs|vrs]]<br />
|By now you're familiar with the genre :)<br />
|-<br />
|Leipajuusto<br />
|<br />
|Finland<br />
|hard to classify<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|jaga<br />
|traditional Finnish bread cheese, made with unpasteurized milk<br />
|-<br />
|Leipajuusto<br />
|<br />
|Finland<br />
|hard to classify<br />
|semi-hard<br />
|not aged<br />
|Cow<br />
|<br />
|<br />
|<br />
|jaga<br />
|lactose-free version<br />
|-<br />
|Flavored grilled cheese<br />
|<br />
|Japan<br />
|halloumi-like<br />
|hard<br />
|not aged<br />
|Cow?<br />
|<br />
|<br />
|<br />
|jaga<br />
|Cheese snack with yuzukousho flavor<br />
|}</div>Algoldorhttps://foodhackingbase.org/index.php?title=DIY_Deo_37c3&diff=5155DIY Deo 37c32023-12-26T20:40:26Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br><br />
<br />
Drugstores are crying!<br><br />
From now on you will be able to make you own deodorants, that do not contain toxic chemicals and actually work!<br />
The making itself takes less than 20 minutes. <br><br />
Just come to the FoodHackingBase between 16:00 and 17:00.</div>Algoldorhttps://foodhackingbase.org/index.php?title=Tetrapak_wallet_37c3&diff=5154Tetrapak wallet 37c32023-12-26T19:59:12Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br><br />
Durable, cost effective and always a good starter for a chat. Let's turn milk cartons into a wallet that has enough space to hold your money and your credit cards - if you trust them :-)</div>Algoldorhttps://foodhackingbase.org/index.php?title=DIY_Deo_37c3&diff=5153DIY Deo 37c32023-12-26T19:56:11Z<p>Algoldor: Created page with "<<<Back to fhb at 37c3 main page>>>"</p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]</div>Algoldorhttps://foodhackingbase.org/index.php?title=Fhb_37c3&diff=5152Fhb 37c32023-12-26T19:55:32Z<p>Algoldor: /* List of FHB Events and Workshops */</p>
<hr />
<div>[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]<br />
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]<br />
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]<br />
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]<br />
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]<br />
<br />
This page is dedicated to Food Hacking Base (fhb) presence at '''37c3 Unlocked''' in Hamburg, Germany, from 27th till 30th of December 2023.<br />
<br />
==[[37c3_crowdsourcing|Crowdsourcing Campaign]]==<br />
<br />
Please have a look and support [[37c3_crowdsourcing|our crowdfunding campaign]]! <br />
<br />
===Location/Contact===<br />
The location of our assembly has not been set yet and we are currently (13/12/2023) still not officially registered (we have missed the deadline). We are in touch with orga and hopefully we should have a nice spot with running water, drainage and electricity of around 100 m2.<br />
<br />
You can call us on our dect phone, FHB0 (3420).<br />
<br />
===Goals===<br />
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.<br />
<br />
===Guidelines===<br />
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).<br />
<br />
===[[37c3_departments|FHB Departments]]===<br />
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.<br />
<br />
===[[37c3_workshops|Workshops]]===<br />
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.<br />
<br />
===[[37c3_projects|FHB Projects]]===<br />
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].<br />
<br />
===[[37c3_budget|FHB Budget]]===<br />
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!<br />
<br />
===[[37c3_wish_list|FHB Gear, Tools and Ingredients]]===<br />
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).<br />
<br />
===[[37c3_loe|List of FHB Events and Workshops]]===<br />
Daily schedule<br />
<br />
{|class="wikitable sortable"<br />
<br />
!Day<br />
!Starting time<br />
!Event name<br />
!Event type<br />
!Duration<br />
!Max number of participants<br />
!Place<br />
!Venue<br />
!Funding<br />
!Coordinator<br />
|-<br />
|Day 1<br />
|14:00<br />
|[[Kefir_making_37c3|Kefir Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 1<br />
|18:30<br />
|[[Cidre_flows_37c3|Cider Flows]]<br />
|hands on workshop<br />
|120 minutes<br />
|30x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|14:00<br />
|[[Kimchi_making_37c3|Kimchi Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|16:00<br />
|[[tetrapak_wallet_37c3|Making wallet from Tetra Pack]]<br />
|hands on workshop<br />
|60 minutes<br />
|15x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Kolja|Kolja]]<br />
|-<br />
|Day 2<br />
|16:00<br />
|[[DIY_Deo_37c3|JunghackerInnen Tag: DIY Deodorant from Natural Ingredients]]<br />
|hands on workshop<br />
|60 minutes<br />
|12x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Nastja|Nastja]]<br />
|-<br />
|Day 2<br />
|18:30<br />
|[[cidre_season_37c3|Traditional cidre season]]<br />
|presentation&tasting<br />
|120 minutes<br />
|40x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|Day 2<br />
|21:00<br />
|[[beer_tasting|Beer Tasting]]<br />
|presentation&tasting<br />
|120 minutes<br />
|20x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Arnd|Arnd]]<br />
|-<br />
|Day 3<br />
|14:00<br />
|[[probiotic_cooking_37c3|Probiotic making&cooking]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:30<br />
|[[gimbab_making_37c3|Traditional Gimbab (김밥)(Korean norimaki sushi) Making]], '''Temporarily suspended'''<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:30<br />
|self organized session<br />
|hands on workshop<br />
|120 minutes<br />
|15x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Arnd|Arnd]]<br />
|-<br />
|Day 3<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|}<br />
<br />
===[[37c3_temporary|Temporary Section]]===<br />
<br />
Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.<br />
<br />
===[[37c3_review|Overview of the event]]=== <br />
<br />
Here you can pir find reflextions about the event afterwards</div>Algoldorhttps://foodhackingbase.org/index.php?title=Fhb_37c3&diff=5151Fhb 37c32023-12-26T19:54:08Z<p>Algoldor: /* List of FHB Events and Workshops */</p>
<hr />
<div>[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]<br />
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]<br />
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]<br />
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]<br />
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]<br />
<br />
This page is dedicated to Food Hacking Base (fhb) presence at '''37c3 Unlocked''' in Hamburg, Germany, from 27th till 30th of December 2023.<br />
<br />
==[[37c3_crowdsourcing|Crowdsourcing Campaign]]==<br />
<br />
Please have a look and support [[37c3_crowdsourcing|our crowdfunding campaign]]! <br />
<br />
===Location/Contact===<br />
The location of our assembly has not been set yet and we are currently (13/12/2023) still not officially registered (we have missed the deadline). We are in touch with orga and hopefully we should have a nice spot with running water, drainage and electricity of around 100 m2.<br />
<br />
You can call us on our dect phone, FHB0 (3420).<br />
<br />
===Goals===<br />
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.<br />
<br />
===Guidelines===<br />
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).<br />
<br />
===[[37c3_departments|FHB Departments]]===<br />
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.<br />
<br />
===[[37c3_workshops|Workshops]]===<br />
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.<br />
<br />
===[[37c3_projects|FHB Projects]]===<br />
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].<br />
<br />
===[[37c3_budget|FHB Budget]]===<br />
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!<br />
<br />
===[[37c3_wish_list|FHB Gear, Tools and Ingredients]]===<br />
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).<br />
<br />
===[[37c3_loe|List of FHB Events and Workshops]]===<br />
Daily schedule<br />
<br />
{|class="wikitable sortable"<br />
<br />
!Day<br />
!Starting time<br />
!Event name<br />
!Event type<br />
!Duration<br />
!Max number of participants<br />
!Place<br />
!Venue<br />
!Funding<br />
!Coordinator<br />
|-<br />
|Day 1<br />
|14:00<br />
|[[Kefir_making_37c3|Kefir Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 1<br />
|18:30<br />
|[[Cidre_flows_37c3|Cider Flows]]<br />
|hands on workshop<br />
|120 minutes<br />
|30x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|14:00<br />
|[[Kimchi_making_37c3|Kimchi Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|16:00<br />
|[[tetrapak_wallet_37c3|Making wallet from Tetra Pack]]<br />
|hands on workshop<br />
|60 minutes<br />
|15x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Kolja|Kolja]]<br />
|-<br />
|Day 2<br />
|16:00<br />
|[[DIY_Deo|JunghackerInnen Tag: DIY Deodorant from Natural Ingredients]]<br />
|hands on workshop<br />
|60 minutes<br />
|12x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Nastja|Nastja]]<br />
|-<br />
|Day 2<br />
|18:30<br />
|[[cidre_season_37c3|Traditional cidre season]]<br />
|presentation&tasting<br />
|120 minutes<br />
|40x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|Day 2<br />
|21:00<br />
|[[beer_tasting|Beer Tasting]]<br />
|presentation&tasting<br />
|120 minutes<br />
|20x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Arnd|Arnd]]<br />
|-<br />
|Day 3<br />
|14:00<br />
|[[probiotic_cooking_37c3|Probiotic making&cooking]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:30<br />
|[[gimbab_making_37c3|Traditional Gimbab (김밥)(Korean norimaki sushi) Making]], '''Temporarily suspended'''<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:30<br />
|self organized session<br />
|hands on workshop<br />
|120 minutes<br />
|15x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Arnd|Arnd]]<br />
|-<br />
|Day 3<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|}<br />
<br />
===[[37c3_temporary|Temporary Section]]===<br />
<br />
Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.<br />
<br />
===[[37c3_review|Overview of the event]]=== <br />
<br />
Here you can pir find reflextions about the event afterwards</div>Algoldorhttps://foodhackingbase.org/index.php?title=Fhb_37c3&diff=5150Fhb 37c32023-12-26T19:18:34Z<p>Algoldor: /* List of FHB Events and Workshops */</p>
<hr />
<div>[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]<br />
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]<br />
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]<br />
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]<br />
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]<br />
<br />
This page is dedicated to Food Hacking Base (fhb) presence at '''37c3 Unlocked''' in Hamburg, Germany, from 27th till 30th of December 2023.<br />
<br />
==[[37c3_crowdsourcing|Crowdsourcing Campaign]]==<br />
<br />
Please have a look and support [[37c3_crowdsourcing|our crowdfunding campaign]]! <br />
<br />
===Location/Contact===<br />
The location of our assembly has not been set yet and we are currently (13/12/2023) still not officially registered (we have missed the deadline). We are in touch with orga and hopefully we should have a nice spot with running water, drainage and electricity of around 100 m2.<br />
<br />
You can call us on our dect phone, FHB0 (3420).<br />
<br />
===Goals===<br />
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.<br />
<br />
===Guidelines===<br />
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).<br />
<br />
===[[37c3_departments|FHB Departments]]===<br />
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.<br />
<br />
===[[37c3_workshops|Workshops]]===<br />
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.<br />
<br />
===[[37c3_projects|FHB Projects]]===<br />
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].<br />
<br />
===[[37c3_budget|FHB Budget]]===<br />
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!<br />
<br />
===[[37c3_wish_list|FHB Gear, Tools and Ingredients]]===<br />
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).<br />
<br />
===[[37c3_loe|List of FHB Events and Workshops]]===<br />
Daily schedule<br />
<br />
{|class="wikitable sortable"<br />
<br />
!Day<br />
!Starting time<br />
!Event name<br />
!Event type<br />
!Duration<br />
!Max number of participants<br />
!Place<br />
!Venue<br />
!Funding<br />
!Coordinator<br />
|-<br />
|Day 1<br />
|14:00<br />
|[[Kefir_making_37c3|Kefir Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 1<br />
|18:30<br />
|[[Cidre_flows_37c3|Cider Flows]]<br />
|hands on workshop<br />
|120 minutes<br />
|30x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|14:00<br />
|[[Kimchi_making_37c3|Kimchi Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|16:00<br />
|[[tetrapak_wallet_37c3|Making wallet from Tetra Pack]]<br />
|hands on workshop<br />
|60 minutes<br />
|15x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Kolja|Kolja]]<br />
|-<br />
|Day 2<br />
|18:30<br />
|[[cidre_season_37c3|Traditional cidre season]]<br />
|presentation&tasting<br />
|120 minutes<br />
|40x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|Day 2<br />
|21:00<br />
|[[beer_tasting|Beer Tasting]]<br />
|presentation&tasting<br />
|120 minutes<br />
|20x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Arnd|Arnd]]<br />
|-<br />
|Day 3<br />
|14:00<br />
|[[probiotic_cooking_37c3|Probiotic making&cooking]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:30<br />
|[[gimbab_making_37c3|Traditional Gimbab (김밥)(Korean norimaki sushi) Making]], '''Temporarily suspended'''<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:30<br />
|self organized session<br />
|hands on workshop<br />
|120 minutes<br />
|15x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Arnd|Arnd]]<br />
|-<br />
|Day 3<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|}<br />
<br />
===[[37c3_temporary|Temporary Section]]===<br />
<br />
Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.<br />
<br />
===[[37c3_review|Overview of the event]]=== <br />
<br />
Here you can pir find reflextions about the event afterwards</div>Algoldorhttps://foodhackingbase.org/index.php?title=Beer_tasting&diff=5149Beer tasting2023-12-26T19:17:55Z<p>Algoldor: Created page with "<<<Back to fhb at 37c3 main page>>> Here will be more info about beer tasting."</p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
Here will be more info about beer tasting.</div>Algoldorhttps://foodhackingbase.org/index.php?title=Fhb_37c3&diff=5148Fhb 37c32023-12-26T19:17:23Z<p>Algoldor: /* List of FHB Events and Workshops */</p>
<hr />
<div>[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]<br />
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]<br />
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]<br />
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]<br />
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]<br />
<br />
This page is dedicated to Food Hacking Base (fhb) presence at '''37c3 Unlocked''' in Hamburg, Germany, from 27th till 30th of December 2023.<br />
<br />
==[[37c3_crowdsourcing|Crowdsourcing Campaign]]==<br />
<br />
Please have a look and support [[37c3_crowdsourcing|our crowdfunding campaign]]! <br />
<br />
===Location/Contact===<br />
The location of our assembly has not been set yet and we are currently (13/12/2023) still not officially registered (we have missed the deadline). We are in touch with orga and hopefully we should have a nice spot with running water, drainage and electricity of around 100 m2.<br />
<br />
You can call us on our dect phone, FHB0 (3420).<br />
<br />
===Goals===<br />
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.<br />
<br />
===Guidelines===<br />
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).<br />
<br />
===[[37c3_departments|FHB Departments]]===<br />
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.<br />
<br />
===[[37c3_workshops|Workshops]]===<br />
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.<br />
<br />
===[[37c3_projects|FHB Projects]]===<br />
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].<br />
<br />
===[[37c3_budget|FHB Budget]]===<br />
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!<br />
<br />
===[[37c3_wish_list|FHB Gear, Tools and Ingredients]]===<br />
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).<br />
<br />
===[[37c3_loe|List of FHB Events and Workshops]]===<br />
Daily schedule<br />
<br />
{|class="wikitable sortable"<br />
<br />
!Day<br />
!Starting time<br />
!Event name<br />
!Event type<br />
!Duration<br />
!Max number of participants<br />
!Place<br />
!Venue<br />
!Funding<br />
!Coordinator<br />
|-<br />
|Day 1<br />
|14:00<br />
|[[Kefir_making_37c3|Kefir Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 1<br />
|18:30<br />
|[[Cidre_flows_37c3|Cider Flows]]<br />
|hands on workshop<br />
|120 minutes<br />
|30x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|14:00<br />
|[[Kimchi_making_37c3|Kimchi Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|16:00<br />
|[[tetrapak_wallet_37c3|Making wallet from tetra pack]]<br />
|hands on workshop<br />
|60 minutes<br />
|15x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Kolja|Kolja]]<br />
|-<br />
|Day 2<br />
|18:30<br />
|[[cidre_season_37c3|Traditional cidre season]]<br />
|presentation&tasting<br />
|120 minutes<br />
|40x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|Day 2<br />
|21:00<br />
|[[beer_tasting|Beer Tasting]]<br />
|presentation&tasting<br />
|120 minutes<br />
|20x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Arnd|Arnd]]<br />
|-<br />
|Day 3<br />
|14:00<br />
|[[probiotic_cooking_37c3|Probiotic making&cooking]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:30<br />
|[[gimbab_making_37c3|Traditional Gimbab (김밥)(Korean norimaki sushi) Making]], '''Temporarily suspended'''<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:30<br />
|self organized session<br />
|hands on workshop<br />
|120 minutes<br />
|15x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Arnd|Arnd]]<br />
|-<br />
|Day 3<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|}<br />
<br />
===[[37c3_temporary|Temporary Section]]===<br />
<br />
Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.<br />
<br />
===[[37c3_review|Overview of the event]]=== <br />
<br />
Here you can pir find reflextions about the event afterwards</div>Algoldorhttps://foodhackingbase.org/index.php?title=Tetrapak_wallet_37c3&diff=5147Tetrapak wallet 37c32023-12-26T19:12:56Z<p>Algoldor: Created page with "<<<Back to fhb at 37c3 main page>>>"</p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]</div>Algoldorhttps://foodhackingbase.org/index.php?title=Fhb_37c3&diff=5146Fhb 37c32023-12-26T19:12:30Z<p>Algoldor: /* List of FHB Events and Workshops */</p>
<hr />
<div>[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]<br />
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]<br />
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]<br />
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]<br />
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]<br />
<br />
This page is dedicated to Food Hacking Base (fhb) presence at '''37c3 Unlocked''' in Hamburg, Germany, from 27th till 30th of December 2023.<br />
<br />
==[[37c3_crowdsourcing|Crowdsourcing Campaign]]==<br />
<br />
Please have a look and support [[37c3_crowdsourcing|our crowdfunding campaign]]! <br />
<br />
===Location/Contact===<br />
The location of our assembly has not been set yet and we are currently (13/12/2023) still not officially registered (we have missed the deadline). We are in touch with orga and hopefully we should have a nice spot with running water, drainage and electricity of around 100 m2.<br />
<br />
You can call us on our dect phone, FHB0 (3420).<br />
<br />
===Goals===<br />
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.<br />
<br />
===Guidelines===<br />
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).<br />
<br />
===[[37c3_departments|FHB Departments]]===<br />
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.<br />
<br />
===[[37c3_workshops|Workshops]]===<br />
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.<br />
<br />
===[[37c3_projects|FHB Projects]]===<br />
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].<br />
<br />
===[[37c3_budget|FHB Budget]]===<br />
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!<br />
<br />
===[[37c3_wish_list|FHB Gear, Tools and Ingredients]]===<br />
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).<br />
<br />
===[[37c3_loe|List of FHB Events and Workshops]]===<br />
Daily schedule<br />
<br />
{|class="wikitable sortable"<br />
<br />
!Day<br />
!Starting time<br />
!Event name<br />
!Event type<br />
!Duration<br />
!Max number of participants<br />
!Place<br />
!Venue<br />
!Funding<br />
!Coordinator<br />
|-<br />
|Day 1<br />
|14:00<br />
|[[Kefir_making_37c3|Kefir Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 1<br />
|18:30<br />
|[[Cidre_flows_37c3|Cider Flows]]<br />
|hands on workshop<br />
|120 minutes<br />
|30x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|14:00<br />
|[[Kimchi_making_37c3|Kimchi Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|16:00<br />
|[[tetrapak_wallet_37c3|Making wallet from tetra pack]]<br />
|hands on workshop<br />
|60 minutes<br />
|15x<br />
|FHB assembly<br />
|workshop venue I.<br />
|donation based<br />
|[[User:Kolja|Kolja]]<br />
|-<br />
|Day 2<br />
|18:30<br />
|[[cidre_season_37c3|Traditional cidre season]]<br />
|presentation&tasting<br />
|120 minutes<br />
|40x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|Day 3<br />
|14:00<br />
|[[probiotic_cooking_37c3|Probiotic making&cooking]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:30<br />
|[[gimbab_making_37c3|Traditional Gimbab (김밥)(Korean norimaki sushi) Making]], '''Temporarily suspended'''<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|}<br />
<br />
===[[37c3_temporary|Temporary Section]]===<br />
<br />
Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.<br />
<br />
===[[37c3_review|Overview of the event]]=== <br />
<br />
Here you can pir find reflextions about the event afterwards</div>Algoldorhttps://foodhackingbase.org/index.php?title=37c3_temporary&diff=514537c3 temporary2023-12-26T08:06:08Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
Here live things which are in the "grey zone". <br />
<br />
[[Image:Cch_water_connect_sink_faa26122023.jpeg|thumb|right|CCH water connection for our sink.]]<br />
We are missing connection from the hose to the main outlet, it should be 3/4 inch male/male, some teflon tape would come handy, the cup next to it is closure.<br />
We also need around 1 m max of drainage pipe, the one which is in the sink is 3.5 to 4 cm diameter.<br />
===Arrivals===<br />
<br />
{|class="wikitable sortable"<br />
<br />
!User name<br />
!Arrival time<br />
!Departure<br />
!Travels from<br />
|-<br />
|[[User:Algoldor|Algoldor]]<br />
|23rd of December evening<br />
|31th of December<br />
|Kout na Šumavě, Czech Republic<br />
|-<br />
|[[User:Jglauche|Jennifer (jglauche)]]<br />
|26th of December<br />
|30th of December<br />
|<br />
|-<br />
|[[User:Jaga|Jaga]]<br />
|26th of December evening<br />
|30th of December<br />
|<br />
|-<br />
|You<br />
|<br />
|<br />
|<br />
|-<br />
|}</div>Algoldorhttps://foodhackingbase.org/index.php?title=File:Cch_water_connect_sink_faa26122023.jpeg&diff=5144File:Cch water connect sink faa26122023.jpeg2023-12-26T08:03:23Z<p>Algoldor: </p>
<hr />
<div></div>Algoldorhttps://foodhackingbase.org/index.php?title=Fhb_37c3&diff=5143Fhb 37c32023-12-25T16:16:15Z<p>Algoldor: /* List of FHB Events and Workshops */</p>
<hr />
<div>[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]<br />
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]<br />
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]<br />
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]<br />
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]<br />
<br />
This page is dedicated to Food Hacking Base (fhb) presence at '''37c3 Unlocked''' in Hamburg, Germany, from 27th till 30th of December 2023.<br />
<br />
==[[37c3_crowdsourcing|Crowdsourcing Campaign]]==<br />
<br />
Please have a look and support [[37c3_crowdsourcing|our crowdfunding campaign]]! <br />
<br />
===Location/Contact===<br />
The location of our assembly has not been set yet and we are currently (13/12/2023) still not officially registered (we have missed the deadline). We are in touch with orga and hopefully we should have a nice spot with running water, drainage and electricity of around 100 m2.<br />
<br />
You can call us on our dect phone, FHB0 (3420).<br />
<br />
===Goals===<br />
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.<br />
<br />
===Guidelines===<br />
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).<br />
<br />
===[[37c3_departments|FHB Departments]]===<br />
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.<br />
<br />
===[[37c3_workshops|Workshops]]===<br />
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.<br />
<br />
===[[37c3_projects|FHB Projects]]===<br />
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].<br />
<br />
===[[37c3_budget|FHB Budget]]===<br />
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!<br />
<br />
===[[37c3_wish_list|FHB Gear, Tools and Ingredients]]===<br />
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).<br />
<br />
===[[37c3_loe|List of FHB Events and Workshops]]===<br />
Daily schedule<br />
<br />
{|class="wikitable sortable"<br />
<br />
!Day<br />
!Starting time<br />
!Event name<br />
!Event type<br />
!Duration<br />
!Max number of participants<br />
!Place<br />
!Venue<br />
!Funding<br />
!Coordinator<br />
|-<br />
|Day 1<br />
|14:00<br />
|[[Kefir_making_37c3|Kefir Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 1<br />
|18:30<br />
|[[Cidre_flows_37c3|Cider Flows]]<br />
|hands on workshop<br />
|120 minutes<br />
|30x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|14:00<br />
|[[Kimchi_making_37c3|Kimchi Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|18:30<br />
|[[cidre_season_37c3|Traditional cidre season]]<br />
|presentation&tasting<br />
|120 minutes<br />
|40x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|Day 3<br />
|14:00<br />
|[[probiotic_cooking_37c3|Probiotic making&cooking]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:30<br />
|[[gimbab_making_37c3|Traditional Gimbab (김밥)(Korean norimaki sushi) Making]], '''Temporarily suspended'''<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|}<br />
<br />
===[[37c3_temporary|Temporary Section]]===<br />
<br />
Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.<br />
<br />
===[[37c3_review|Overview of the event]]=== <br />
<br />
Here you can pir find reflextions about the event afterwards</div>Algoldorhttps://foodhackingbase.org/index.php?title=Fhb_37c3&diff=5142Fhb 37c32023-12-25T16:15:59Z<p>Algoldor: /* List of FHB Events and Workshops */</p>
<hr />
<div>[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]<br />
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]<br />
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]<br />
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]<br />
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]<br />
<br />
This page is dedicated to Food Hacking Base (fhb) presence at '''37c3 Unlocked''' in Hamburg, Germany, from 27th till 30th of December 2023.<br />
<br />
==[[37c3_crowdsourcing|Crowdsourcing Campaign]]==<br />
<br />
Please have a look and support [[37c3_crowdsourcing|our crowdfunding campaign]]! <br />
<br />
===Location/Contact===<br />
The location of our assembly has not been set yet and we are currently (13/12/2023) still not officially registered (we have missed the deadline). We are in touch with orga and hopefully we should have a nice spot with running water, drainage and electricity of around 100 m2.<br />
<br />
You can call us on our dect phone, FHB0 (3420).<br />
<br />
===Goals===<br />
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.<br />
<br />
===Guidelines===<br />
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).<br />
<br />
===[[37c3_departments|FHB Departments]]===<br />
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.<br />
<br />
===[[37c3_workshops|Workshops]]===<br />
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.<br />
<br />
===[[37c3_projects|FHB Projects]]===<br />
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].<br />
<br />
===[[37c3_budget|FHB Budget]]===<br />
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!<br />
<br />
===[[37c3_wish_list|FHB Gear, Tools and Ingredients]]===<br />
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).<br />
<br />
===[[37c3_loe|List of FHB Events and Workshops]]===<br />
Daily schedule<br />
<br />
{|class="wikitable sortable"<br />
<br />
!Day<br />
!Starting time<br />
!Event name<br />
!Event type<br />
!Duration<br />
!Max number of participants<br />
!Place<br />
!Venue<br />
!Funding<br />
!Coordinator<br />
|-<br />
|Day 1<br />
|14:00<br />
|[[Kefir_making_37c3|Kefir Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 1<br />
|18:30<br />
|[[Cidre_flows_37c3|Cider Flows]]<br />
|hands on workshop<br />
|120 minutes<br />
|30x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|14:00<br />
|[[Kimchi_making_37c3|Kimchi Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|18:30<br />
|[[cidre_season_37c3|Traditional cidre season]]<br />
|presentation&tasting<br />
|120 minutes<br />
|40x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|Day 3<br />
|14:00<br />
|[[probiotic_cooking_37c3|Probiotic making&cooking]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:30<br />
|[[gimbab_making_37c3|Traditional Gimbab (김밥)(Korean norimaki sushi) Making]]'''Temporarily suspended'''<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|}<br />
<br />
===[[37c3_temporary|Temporary Section]]===<br />
<br />
Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.<br />
<br />
===[[37c3_review|Overview of the event]]=== <br />
<br />
Here you can pir find reflextions about the event afterwards</div>Algoldorhttps://foodhackingbase.org/index.php?title=Gimbab_making_37c3&diff=5141Gimbab making 37c32023-12-25T16:15:19Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[To secure spot on this workshop please sign in here (not active yet).]<br />
<br />
[[Image:gimbab_js2021.jpeg|thumb|right|Gimbab and samgak gimbab, JS.]]<br />
<br />
'''This event has been at least temporarily suspended'''. We do not have proper rice cooker and we are missing person who would help out who is doing kimbab/norimaki on regular bases, I, [[User:Algoldor|Algoldor]] feel bit rusty. If someone shows up and we sort out the rice preparation then we will do it.<br />
<br />
This workshop will be hands on preparation of Korean [https://en.wikipedia.org/wiki/Gimbap gimbab]/norimaki sushi. We will make the basic rice mix, cut wide varieties of ingredients and roll it in. It will be more about "lets do it" and eat it, than talking about the history of the preparation, variety of options etc. In South Korea, gimbab is omnipresent dish which you can get in the morning at your local supermarket made by the family running the place as your breakfast or morning snack for $2 each or at variety of stands offering mandu/damplings, fried stuff to quite fancy restaurants. Simple, tasty and healthy but keep an eye on "expiration date", it doesn't last very long and it is really best when eaten fresh. If in mood and the times allows we could also make [https://openverse.org/image/320ab9d1-a220-402d-92f0-00ead5100d9c?q=samgak samgak kimbab] (삼각김밥) which is compact triangular version of the same.<br />
<br />
This workshop is based on "donation at your will no one turned away for lack of funds". Part of the workshop benefits goes towards fhb budget and hopefully larger part towards [[User:Algoldor|Algoldor's]] pocket to cover participation costs at 37c3 event and if some extras are accumulated, then towards current and future fermentation projects.</div>Algoldorhttps://foodhackingbase.org/index.php?title=Gimbab_making_37c3&diff=5140Gimbab making 37c32023-12-25T16:14:42Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[To secure spot on this workshop please sign in here (not active yet).]<br />
<br />
[[Image:gimbab_js2021.jpeg|thumb|right|Gimbab and samgak gimbab, JS.]]<br />
<br />
'''This event has been at least temporarily suspended'''. We do not have proper rice cooker and we are missing person who would help out who is doing kimbab/norimaki on regular bases, I, [[User:Algoldor|Algoldor]] feel bit rusty. If someone shops up and we sort out the rice preparation then we will do it.<br />
<br />
This workshop will be hands on preparation of Korean [https://en.wikipedia.org/wiki/Gimbap gimbab]/norimaki sushi. We will make the basic rice mix, cut wide varieties of ingredients and roll it in. It will be more about "lets do it" and eat it, than talking about the history of the preparation, variety of options etc. In South Korea, gimbab is omnipresent dish which you can get in the morning at your local supermarket made by the family running the place as your breakfast or morning snack for $2 each or at variety of stands offering mandu/damplings, fried stuff to quite fancy restaurants. Simple, tasty and healthy but keep an eye on "expiration date", it doesn't last very long and it is really best when eaten fresh. If in mood and the times allows we could also make [https://openverse.org/image/320ab9d1-a220-402d-92f0-00ead5100d9c?q=samgak samgak kimbab] (삼각김밥) which is compact triangular version of the same.<br />
<br />
This workshop is based on "donation at your will no one turned away for lack of funds". Part of the workshop benefits goes towards fhb budget and hopefully larger part towards [[User:Algoldor|Algoldor's]] pocket to cover participation costs at 37c3 event and if some extras are accumulated, then towards current and future fermentation projects.</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cidre_flows_37c3&diff=5137Cidre flows 37c32023-12-22T09:03:17Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cidre_37c3/ To secure spot on this guided tasting workshop please sign in here.]<br />
<br />
[[Image:Cider_selection_and_snacks_faa2017.jpg|thumb|Cider tasting at [https://voidwarranties.be/ Voidwarranties], Antwerpen 2017, the cider selection got much better since then]]<br />
[[Image:Algoldor workshop 27122019.jpg|thumb|Cider workshop at 36c3]]<br />
[[Image:Specific_density_ld032020.jpeg|thumb|Measuring specific density of cider]]<br />
[[Image:Pressage_nettoyage_faa102019.jpg|thumb|Cleaning of apples before pressing]]<br />
[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thumb|Old apple crasher, [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]] <br />
[[Image:800px-Moi nuren 1600 faa05122019.jpg|thumb|Pressing apples with a friend]]<br />
[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg|thumb|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]<br />
[[Image:Pressage_pressoir_mout_faa102019.jpg|thumb|Pressing the moût]]<br />
<br />
This event is dedicated to cider, cidre, sidra or how ever you would like to call beverage prepared by fermentation of apple juice. This event is run by František [[User:Algoldor|Algoldor]] Apfelbeck and is one of the activities of the [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara/Kvasírna Jara] project which is a commercial one. <br />
<br />
'''Aims&Selection'''<br />
The aim of this event is to educate people about cider in a nice and socially friendly environment. It is guided tasting with short foreword and then after opening first bottle just continuing with other ones when talking on the subject of cider and it's making. We provide a high quality selection of ciders focusing on "typical" products, plus we add some really special samples depending what we have available. At the core of the tasting are French ciders, especially from Normandie region and partly Bretagne. From the geographical point of view we generally have at least one sample from North of Spain, Andalusia or Basque. There is cider from England, because of strong connections to Czech Republic we try to have there one from there and generally we include at least one [https://en.wikipedia.org/wiki/Apfelwein German Apfelweine], the rest depends what interesting samples we get. From the point of view of style of production we are selecting mostly the more "complex" "natural ciders" made from cider apples, if possible without any additives, unfiltered and secondary fermented in the bottle (prise de mousse naturelle). That would be the highest end. It is however hard to make whole tasting in quality like this so we also get small scale bio/organic production. These are good quality ciders which may be for example filtered, some enzymes added, sulfur etc. We generally include one classic big scale commercial cider for comparison. To increase a bit of spectrum of what can be done we like to have some flavoured ciders, like raspberry cider, honey cider etc. We do like to include one or two [https://fr.wikipedia.org/wiki/Poir%C3%A9 poirés (perry)] into the selection. It happens quite often that it is the first poiré which people had in their life and if you are not in the region or you don't have next to you really good alcohol shop it is really hard to get a high quality one. To finish the tasting we have at least one or two cider related products like pommeau, calvados or vinegar.<br />
<br />
'''Style'''<br />
This tasting workshop is based on "donation at your will no one turned away for lack of funds" creed. However please keep in mind that samples and ingredients for this event will be around 150-200 eu and ending up in a decent plus would help covering costs related to my, [[User:Algoldor|Algoldor]], presence at this event. This is a guided tasting. During the presentation we talk about the cider in general as mentioned above. At the beginning of the tasting it is explained how to taste and evaluate the product properly. We talk about the proper shape of glasses, temperature of serving, preparing the pallet and so on. We discuss also the colour, difference of astringency, bitterness and acidity, levels of sparkliness and more. Concerning the products we start with the extra-bruts and we go in the direction of increasing sweetness towards bruts, demi-secs and douce. We try to make a list of ciders which we taste at the event with the contact details so you can get them if you like. At the end of the event we offer [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara's ciders] and other products for sale for suggested donation in a legal manner so you can get a receipt, the taxes are paid. However we are trying to avoid "commercialization" of the CCC events, so it is rather about getting a bottle or two and buying more later on through delivery, inviting us to do cider tasting at your place or getting stock of bottles stocked for your local hackerspace.<br />
<br />
<br />
'''Most Frequent Candidates'''<br />
Here you can find some basic tips for nice ciders which I either liked or are introduced at the tastings. Not all of them are always "on" but several of them are core members. It changes of course with time to reflect the seasonality and the specificity of the product.<br />
<br />
'''List of Ciders'''<br />
{| class="wikitable sortable"<br />
! Cidre Name<br />
! Producer<br />
! Amount<br />
! Country of origin<br />
! Person Trafficking it<br />
! Notes<br />
|-<br />
|Opiédumur Lemasson<br />
|[http://www.cidre-lemasson.fr/ Cidrerie Lemasson]<br />
|Le Vaucher, 50570 Cametours, Normandie, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Top batch of the year, 5% alc. brewer Damien Lemasson, produced at la Ferme du Vaucher, bottle fermented.<br />
|-<br />
|Le Grosse Brute<br />
|[https://www.lafermeduvastel.net/ La Ferme du Vastel]<br />
|6 Le Hameau Vastel, Tuerthéville-Bocage, 50630, France <br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Cidre which reminds by style old traditional farmer's cidre which is hard to come by these days with slide acetic volatile, 5% alc, bottle fermented millésime 2020. <br />
|-<br />
|Cidre du Pays de Quimperle<br />
|[https://www.desbouteillesalamere.bzh/ Des Bouteilles à l'Àmère] <br />
|Marc Frocrain & Isabelle Richard, Vieux village du Kérou, 29 360 Clohars-Carnoët, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Really nice cider from Bretagne, Finistère, small high quality production.<br />
|-<br />
|Brut<br />
|[[User:Algoldor|Algoldor]], [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]<br />
|Val de Saire, Valcanville, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Brut, organic, hand picked, wild fermentation, millésime 2019, 2020 and 2022 bottle fermented.<br />
|-<br />
|Black Fox Cider<br />
|[https://www.dunkertonscider.co.uk/ Dunkertons Organic Cider]<br />
|London Rd, Charlton Kings, Cheltenham GL52 6UT, United Kingdom<br />
|500 ml???<br />
|[[User:Algoldor|Algoldor]]<br />
|Medium dry, sparkling, 7% alc. winner of our cidre flows at EMF2018 in UK.<br />
|-<br />
|Bio sidro allo Zenzero e mela<br />
|[https://bauernladen.it/it Floribunda]<br />
|Strada Principale 78, 39025 Naturno - Alto Adige, Italia<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|I would say brut, with very nice flavour of ginger, added honey, 6% alc. no sulphates added, bottle fermented.<br />
|-<br />
|Poiré Domfront<br />
|[http://pacory.eu/ Pacory, Ferme des Grimaux]<br />
|Les Grimaux, 61350 Mantilly, Basse Normandie, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Fourth generation of cider and poiré makers, Domfront regional poiré (one of my favourits). 4% alc, bottle fermented.<br />
|-<br />
|Cidronoix<br />
|[https://www.calyce-cider.com/produit/sydra-maison-rouge/ Maison Rouge]<br />
|Mathias Faurie, Molières, Périgord, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Interesting cider from South of France with marination of walnuts.<br />
|-<br />
|Guillevic<br />
|[https://www.maisoncidricoledebretagne.bzh/earl-du-ienen/ Cidrerie du Pays d'Auray]<br />
|Yves Maho, Lieu dit Kervihern, 56550 Locoal Mendon, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Nice, sweeter style of guillevic, prise de mousse naturelle.<br />
|-<br />
|Cidre mielé<br />
|[[User:Algoldor|Algoldor]], [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]<br />
|Val de Saire, Valcanville, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Brut with addition of 5% honey, organic, hand picked, wild fermentation, millésime 2019, boottle fermented.<br />
|-<br />
|Kliment Cidre Brut 2019<br />
|[http://cidrerie.cz/ Cidrerie Kliment]<br />
|Cidrerie Kliment Všenory, Na Návsi 37, 252 31, Praha-západ, Czech Republic<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|French style of cidre made from Czech aples, +-5.5% alc, bottle fermented.<br />
|-<br />
|Euskal Sagardoa<br />
|[http://www.bereziartuasagardoa.com/en/ Bereziartuasagardoa]<br />
|Bere-Aran Extea - Ipparalde Bidea 16, 20115 - Astigarraga (Gipuzkoa), Spain<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Sidra natural, made 100% from apples from Basque County, volatile acidity: 1.5-2, 6% alc.<br />
|-<br />
|Stassen Cider<br />
|[http://www.stassen.be/site/index.php Stassen] <br />
|Stassen SA, Rue de Kan 7, 4880 Aubel, Belgium <br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Big producer in Belgium, 5% alc.<br />
|-<br />
|Odnasilder Rosé 2017<br />
|[https://siidritalu.ee/ Siidritalu]<br />
|Tori Siidritalu, Jõesuu, 86802 Pärnu maakond, Estonia<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Cidre rosé with [https://en.wikipedia.org/wiki/Aronia Aronia], 5.8% alc.<br />
|-<br />
|Suchý Cider<br />
|[https://www.tatuvsad.cz/ Tátův Sad]<br />
|V Líšnici 17, Praha – západ, PSČ 56184 (probably), Czech Republic<br />
|500ml<br />
||[[User:Algoldor|Algoldor]]<br />
|Polosuchý cider, 6.2% alc.<br />
|}<br />
<br />
'''Interesting Cidre Related Pages'''<br />
<br />
http://www.cider.org.uk/ pages of specialist Andrew Lea<br />
<br />
http://www.ciderroute.co.uk/cider-producers/ places to visit around Hereford.<br />
<br />
https://herefordcamra.org.uk/cider.htm#list list of ciders in Hereford region.<br />
<br />
https://www.cambridgebeerfestival.com/products/cbf44-cider/ famous UK beer festival which also offers some ciders.<br />
<br />
http://cfppa.le-robillard.fr/ french research and educational cidre institute le Robillard</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cidre_flows_37c3&diff=5136Cidre flows 37c32023-12-22T08:16:55Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cidre_37c3/ To secure spot on this tasting workshop sessions 1 please sign in here.]<br />
<br />
[[Image:Cider_selection_and_snacks_faa2017.jpg|thumb|Cider tasting at [https://voidwarranties.be/ Voidwarranties], Antwerpen 2017, the cider selection got much better since then]]<br />
[[Image:Algoldor workshop 27122019.jpg|thumb|Cider workshop at 36c3]]<br />
[[Image:Specific_density_ld032020.jpeg|thumb|Measuring specific density of cider]]<br />
[[Image:Pressage_nettoyage_faa102019.jpg|thumb|Cleaning of apples before pressing]]<br />
[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thumb|Old apple crasher, [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]] <br />
[[Image:800px-Moi nuren 1600 faa05122019.jpg|thumb|Pressing apples with a friend]]<br />
[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg|thumb|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]<br />
[[Image:Pressage_pressoir_mout_faa102019.jpg|thumb|Pressing the moût]]<br />
<br />
This event is dedicated to cider, cidre, sidra or how ever you would like to call beverage prepared by fermentation of apple juice. This event is run by František [[User:Algoldor|Algoldor]] Apfelbeck and is one of the activities of the [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara/Kvasírna Jara] project which is a commercial one. <br />
<br />
'''Aims&Selection'''<br />
The aim of this event is to educate people about cider in a nice and socially friendly environment. It is guided tasting with short foreword and then after opening first bottle just continuing with other ones when talking on the subject of cider and it's making. We provide a high quality selection of ciders focusing on "typical" products, plus we add some really special samples depending what we have available. At the core of the tasting are French ciders, especially from Normandie region and partly Bretagne. From the geographical point of view we generally have at least one sample from North of Spain, Andalusia or Basque. There is cider from England, because of strong connections to Czech Republic we try to have there one from there and generally we include at least one [https://en.wikipedia.org/wiki/Apfelwein German Apfelweine], the rest depends what interesting samples we get. From the point of view of style of production we are selecting mostly the more "complex" "natural ciders" made from cider apples, if possible without any additives, unfiltered and secondary fermented in the bottle (prise de mousse naturelle). That would be the highest end. It is however hard to make whole tasting in quality like this so we also get small scale bio/organic production. These are good quality ciders which may be for example filtered, some enzymes added, sulfur etc. We generally include one classic big scale commercial cider for comparison. To increase a bit of spectrum of what can be done we like to have some flavoured ciders, like raspberry cider, honey cider etc. We do like to include one or two [https://fr.wikipedia.org/wiki/Poir%C3%A9 poirés (perry)] into the selection. It happens quite often that it is the first poiré which people had in their life and if you are not in the region or you don't have next to you really good alcohol shop it is really hard to get a high quality one. To finish the tasting we have at least one or two cider related products like pommeau, calvados or vinegar.<br />
<br />
'''Style'''<br />
This tasting workshop is based on "donation at your will no one turned away for lack of funds" creed. However please keep in mind that samples and ingredients for this event will be around 150-200 eu and ending up in a decent plus would help covering costs related to my, [[User:Algoldor|Algoldor]], presence at this event. This is a guided tasting. During the presentation we talk about the cider in general as mentioned above. At the beginning of the tasting it is explained how to taste and evaluate the product properly. We talk about the proper shape of glasses, temperature of serving, preparing the pallet and so on. We discuss also the colour, difference of astringency, bitterness and acidity, levels of sparkliness and more. Concerning the products we start with the extra-bruts and we go in the direction of increasing sweetness towards bruts, demi-secs and douce. We try to make a list of ciders which we taste at the event with the contact details so you can get them if you like. At the end of the event we offer [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara's ciders] and other products for sale for suggested donation in a legal manner so you can get a receipt, the taxes are paid. However we are trying to avoid "commercialization" of the CCC events, so it is rather about getting a bottle or two and buying more later on through delivery, inviting us to do cider tasting at your place or getting stock of bottles stocked for your local hackerspace.<br />
<br />
<br />
'''Most Frequent Candidates'''<br />
Here you can find some basic tips for nice ciders which I either liked or are introduced at the tastings. Not all of them are always "on" but several of them are core members. It changes of course with time to reflect the seasonality and the specificity of the product.<br />
<br />
'''List of Ciders'''<br />
{| class="wikitable sortable"<br />
! Cidre Name<br />
! Producer<br />
! Amount<br />
! Country of origin<br />
! Person Trafficking it<br />
! Notes<br />
|-<br />
|Opiédumur Lemasson<br />
|[http://www.cidre-lemasson.fr/ Cidrerie Lemasson]<br />
|Le Vaucher, 50570 Cametours, Normandie, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Top batch of the year, 5% alc. brewer Damien Lemasson, produced at la Ferme du Vaucher, bottle fermented.<br />
|-<br />
|Le Grosse Brute<br />
|[https://www.lafermeduvastel.net/ La Ferme du Vastel]<br />
|6 Le Hameau Vastel, Tuerthéville-Bocage, 50630, France <br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Cidre which reminds by style old traditional farmer's cidre which is hard to come by these days with slide acetic volatile, 5% alc, bottle fermented millésime 2020. <br />
|-<br />
|Cidre du Pays de Quimperle<br />
|[https://www.desbouteillesalamere.bzh/ Des Bouteilles à l'Àmère] <br />
|Marc Frocrain & Isabelle Richard, Vieux village du Kérou, 29 360 Clohars-Carnoët, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Really nice cider from Bretagne, Finistère, small high quality production.<br />
|-<br />
|Brut<br />
|[[User:Algoldor|Algoldor]], [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]<br />
|Val de Saire, Valcanville, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Brut, organic, hand picked, wild fermentation, millésime 2019, 2020 and 2022 bottle fermented.<br />
|-<br />
|Black Fox Cider<br />
|[https://www.dunkertonscider.co.uk/ Dunkertons Organic Cider]<br />
|London Rd, Charlton Kings, Cheltenham GL52 6UT, United Kingdom<br />
|500 ml???<br />
|[[User:Algoldor|Algoldor]]<br />
|Medium dry, sparkling, 7% alc. winner of our cidre flows at EMF2018 in UK.<br />
|-<br />
|Bio sidro allo Zenzero e mela<br />
|[https://bauernladen.it/it Floribunda]<br />
|Strada Principale 78, 39025 Naturno - Alto Adige, Italia<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|I would say brut, with very nice flavour of ginger, added honey, 6% alc. no sulphates added, bottle fermented.<br />
|-<br />
|Poiré Domfront<br />
|[http://pacory.eu/ Pacory, Ferme des Grimaux]<br />
|Les Grimaux, 61350 Mantilly, Basse Normandie, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Fourth generation of cider and poiré makers, Domfront regional poiré (one of my favourits). 4% alc, bottle fermented.<br />
|-<br />
|Cidronoix<br />
|[https://www.calyce-cider.com/produit/sydra-maison-rouge/ Maison Rouge]<br />
|Mathias Faurie, Molières, Périgord, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Interesting cider from South of France with marination of walnuts.<br />
|-<br />
|Guillevic<br />
|[https://www.maisoncidricoledebretagne.bzh/earl-du-ienen/ Cidrerie du Pays d'Auray]<br />
|Yves Maho, Lieu dit Kervihern, 56550 Locoal Mendon, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Nice, sweeter style of guillevic, prise de mousse naturelle.<br />
|-<br />
|Cidre mielé<br />
|[[User:Algoldor|Algoldor]], [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]<br />
|Val de Saire, Valcanville, France<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Brut with addition of 5% honey, organic, hand picked, wild fermentation, millésime 2019, boottle fermented.<br />
|-<br />
|Kliment Cidre Brut 2019<br />
|[http://cidrerie.cz/ Cidrerie Kliment]<br />
|Cidrerie Kliment Všenory, Na Návsi 37, 252 31, Praha-západ, Czech Republic<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|French style of cidre made from Czech aples, +-5.5% alc, bottle fermented.<br />
|-<br />
|Euskal Sagardoa<br />
|[http://www.bereziartuasagardoa.com/en/ Bereziartuasagardoa]<br />
|Bere-Aran Extea - Ipparalde Bidea 16, 20115 - Astigarraga (Gipuzkoa), Spain<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Sidra natural, made 100% from apples from Basque County, volatile acidity: 1.5-2, 6% alc.<br />
|-<br />
|Stassen Cider<br />
|[http://www.stassen.be/site/index.php Stassen] <br />
|Stassen SA, Rue de Kan 7, 4880 Aubel, Belgium <br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Big producer in Belgium, 5% alc.<br />
|-<br />
|Odnasilder Rosé 2017<br />
|[https://siidritalu.ee/ Siidritalu]<br />
|Tori Siidritalu, Jõesuu, 86802 Pärnu maakond, Estonia<br />
|75 cl<br />
|[[User:Algoldor|Algoldor]]<br />
|Cidre rosé with [https://en.wikipedia.org/wiki/Aronia Aronia], 5.8% alc.<br />
|-<br />
|Suchý Cider<br />
|[https://www.tatuvsad.cz/ Tátův Sad]<br />
|V Líšnici 17, Praha – západ, PSČ 56184 (probably), Czech Republic<br />
|500ml<br />
||[[User:Algoldor|Algoldor]]<br />
|Polosuchý cider, 6.2% alc.<br />
|}<br />
<br />
'''Interesting Cidre Related Pages'''<br />
<br />
http://www.cider.org.uk/ pages of specialist Andrew Lea<br />
<br />
http://www.ciderroute.co.uk/cider-producers/ places to visit around Hereford.<br />
<br />
https://herefordcamra.org.uk/cider.htm#list list of ciders in Hereford region.<br />
<br />
https://www.cambridgebeerfestival.com/products/cbf44-cider/ famous UK beer festival which also offers some ciders.<br />
<br />
http://cfppa.le-robillard.fr/ french research and educational cidre institute le Robillard</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cheese_rendezvous_37c3&diff=5135Cheese rendezvous 37c32023-12-21T17:05:49Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_1_37c3/ To secure spot on the Session I. (Day 2, 20h30) please sign in here.]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_2_37c3/ To secure spot on the Session 2. (Day 3, 20h30) please sign in here.]<br />
<br />
Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. 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/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.<br />
<br />
This event is based on '''donation at your will no one turned away for lack of funds'''.<br />
<br />
So 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 good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!<br />
<br />
'''List of possible candidates'''<br />
<br />
Please fill out the table as complete as you can, as it can help people with allergies. <br />
<br />
Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.<br />
{| class="wikitable sortable"<br />
!Cheese Name<br />
!Amount<br />
!Country of origin<br />
!Type <br />
!Consistency<br />
!Age<br />
!Milk<br />
!Fat <br />
!Vega <br />
!Cost<br />
!User<br />
!Notes<br />
|-<br />
|[https://cs.wikipedia.org/wiki/Niva_(s%C3%BDr) Niva]<br />
|400g<br />
|Czech Republic<br />
|blue cheese<br />
|soft<br />
|<br />
|Cow<br />
|<br />
|<br />
| '''€'''<br />
|[[User:Algoldor|Algoldor]] <br />
|Famous Czech blue or rather green mold cheese, copy of Roquefort.<br />
|-<br />
|[https://cs.wikipedia.org/wiki/Eidam Eidam]<br />
|360g<br />
|Czech Republic<br />
|gouda<br />
|Semi-hard<br />
|<br />
|Cow<br />
|30<br />
|<br />
|<br />
|[[User:Algoldor|Algoldor]]<br />
|This cheese is Czech version of Dutch Edammer.<br />
|-<br />
|}</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cheese_rendezvous_37c3&diff=5134Cheese rendezvous 37c32023-12-21T17:05:11Z<p>Algoldor: </p>
<hr />
<div>[[Kefir_making_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_1_37c3/ To secure spot on the Session I. (Day 2, 20h30) please sign in here.]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_2_37c3/ To secure spot on the Session 2. (Day 3, 20h30) please sign in here.]<br />
<br />
Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. 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/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.<br />
<br />
This event is based on '''donation at your will no one turned away for lack of funds'''.<br />
<br />
So 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 good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!<br />
<br />
'''List of possible candidates'''<br />
<br />
Please fill out the table as complete as you can, as it can help people with allergies. <br />
<br />
Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.<br />
{| class="wikitable sortable"<br />
!Cheese Name<br />
!Amount<br />
!Country of origin<br />
!Type <br />
!Consistency<br />
!Age<br />
!Milk<br />
!Fat <br />
!Vega <br />
!Cost<br />
!User<br />
!Notes<br />
|-<br />
|[https://cs.wikipedia.org/wiki/Niva_(s%C3%BDr) Niva]<br />
|400g<br />
|Czech Republic<br />
|blue cheese<br />
|soft<br />
|<br />
|Cow<br />
|<br />
|<br />
| '''€'''<br />
|[[User:Algoldor|Algoldor]] <br />
|Famous Czech blue or rather green mold cheese, copy of Roquefort.<br />
|-<br />
|[https://cs.wikipedia.org/wiki/Eidam Eidam]<br />
|360g<br />
|Czech Republic<br />
|gouda<br />
|Semi-hard<br />
|<br />
|Cow<br />
|30<br />
|<br />
|<br />
|[[User:Algoldor|Algoldor]]<br />
|This cheese is Czech version of Dutch Edammer.<br />
|-<br />
|}</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cheese_rendezvous_37c3&diff=5133Cheese rendezvous 37c32023-12-21T17:04:11Z<p>Algoldor: </p>
<hr />
<div>[Kefir_making_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_1_37c3/ To secure spot on the Session I. (Day 2, 20h30) please sign in here.]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_2_37c3/ To secure spot on the Session 2. (Day 3, 20h30) please sign in here.]<br />
<br />
Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. 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/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.<br />
<br />
This event is based on '''donation at your will no one turned away for lack of funds'''.<br />
<br />
So 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 good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!<br />
<br />
'''List of possible candidates'''<br />
<br />
Please fill out the table as complete as you can, as it can help people with allergies. <br />
<br />
Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.<br />
{| class="wikitable sortable"<br />
!Cheese Name<br />
!Amount<br />
!Country of origin<br />
!Type <br />
!Consistency<br />
!Age<br />
!Milk<br />
!Fat <br />
!Vega <br />
!Cost<br />
!User<br />
!Notes<br />
|-<br />
|[https://cs.wikipedia.org/wiki/Niva_(s%C3%BDr) Niva]<br />
|400g<br />
|Czech Republic<br />
|blue cheese<br />
|soft<br />
|<br />
|Cow<br />
|<br />
|<br />
| '''€'''<br />
|[[User:Algoldor|Algoldor]] <br />
|Famous Czech blue or rather green mold cheese, copy of Roquefort.<br />
|-<br />
|[https://cs.wikipedia.org/wiki/Eidam Eidam]<br />
|360g<br />
|Czech Republic<br />
|gouda<br />
|Semi-hard<br />
|<br />
|Cow<br />
|30<br />
|<br />
|<br />
|[[User:Algoldor|Algoldor]]<br />
|This cheese is Czech version of Dutch Edammer.<br />
|-<br />
|}</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cheese_rendezvous_37c3&diff=5132Cheese rendezvous 37c32023-12-21T16:58:17Z<p>Algoldor: </p>
<hr />
<div>[Kefir_making_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_1_37c3/ To secure spot on the Session I. (Day 2, 20h30) please sign in here.]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_2_37c3/ To secure spot on the Session 2. (Day 3, 20h30) please sign in here.]<br />
<br />
Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. 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/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.<br />
<br />
This event is based on '''donation at your will no one turned away for lack of funds'''.<br />
<br />
So 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 good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!<br />
<br />
'''List of possible candidates'''<br />
<br />
Please fill out the table as complete as you can, as it can help people with allergies. <br />
<br />
Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.<br />
{| class="wikitable sortable"<br />
!Cheese Name<br />
!Amount<br />
!Country of origin<br />
!Type <br />
!Consistency<br />
!Age<br />
!Milk<br />
!Fat <br />
!Vega <br />
!Cost<br />
!User<br />
!Notes<br />
|-<br />
|[https://cs.wikipedia.org/wiki/Niva_(s%C3%BDr) Niva]<br />
|400g<br />
|Czech Republic<br />
|blue cheese<br />
|soft<br />
|<br />
|Cow<br />
|<br />
|<br />
|[https://www.goudacheeseshop.com/nh-lutjewinkel-1916-spicy-and-creamy.html 10,50 500g '''€''']<br />
|[[User:Algoldor|Algoldor]] <br />
|Won super gold at world cheese awards<br />
|-<br />
|[https://www.kaasvanboerslob.nl/c/kruidenkazen/p/slob-pesto-pijnboompit-groen Slob Pesto Pinenut]<br />
|440g<br />
|Netherlands, South Holland<br />
|Gouda<br />
|Semi-hard<br />
|3 months <br />
|Cow<br />
|50<br />
|<br />
|3,50 200gr<br />
|[[User:Jeti|Jeti]]<br />
|Basil, garlic, pinenuts<br />
|-<br />
|}</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cheese_rendezvous_37c3&diff=5131Cheese rendezvous 37c32023-12-21T16:55:53Z<p>Algoldor: </p>
<hr />
<div>[Kefir_making_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_1_37c3/ To secure spot on the Session I. (Day 2, 20h30) please sign in here.]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_2_37c3/ To secure spot on the Session 2. (Day 3, 20h30) please sign in here.]<br />
<br />
Each cheese tasting session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one (like three times overbooked). If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. 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/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Still please sign in in advance! FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours or bit over.<br />
<br />
This event is based on '''donation at your will no one turned away for lack of funds'''.<br />
<br />
So 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 good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!<br />
<br />
'''List of possible candidates'''<br />
<br />
Please fill out the table as complete as you can, as it can help people with allergies. <br />
<br />
Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.<br />
{| class="wikitable sortable"<br />
!Cheese Name<br />
!Amount<br />
!Country of origin<br />
!Type <br />
!Consistency<br />
!Age<br />
!Milk<br />
!Fat <br />
!Vega <br />
!Cost<br />
!User<br />
!Notes<br />
|-<br />
|[https://www.lutjewinkel1916.nl Lutjewinkel1916 Spicy and Creamy]<br />
|680g<br />
|Netherlands, North Holland<br />
|Gouda<br />
|Hard<br />
|35-40 weeks<br />
|Cow<br />
|48+<br />
|<br />
|[https://www.goudacheeseshop.com/nh-lutjewinkel-1916-spicy-and-creamy.html 10,50 500g '''€''']<br />
|[[User:Jeti|Jeti]] <br />
|Won super gold at world cheese awards<br />
|-<br />
|[https://www.kaasvanboerslob.nl/c/kruidenkazen/p/slob-pesto-pijnboompit-groen Slob Pesto Pinenut]<br />
|440g<br />
|Netherlands, South Holland<br />
|Gouda<br />
|Semi-hard<br />
|3 months <br />
|Cow<br />
|50<br />
|<br />
|3,50 200gr<br />
|[[User:Jeti|Jeti]]<br />
|Basil, garlic, pinenuts<br />
|-<br />
|}</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cheese_rendezvous_37c3&diff=5130Cheese rendezvous 37c32023-12-21T16:41:45Z<p>Algoldor: </p>
<hr />
<div>[Kefir_making_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_1_37c3/ To secure spot on the Session I. (Day 2, 20h30) please sign in here.]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_2_37c3/ To secure spot on the Session 2. (Day 3, 20h30) please sign in here.]<br />
<br />
<br />
Each session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one. If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. 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/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours.<br />
<br />
This event is based on '''donation at your will no one turned away for lack of funds'''.<br />
<br />
So 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 good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!<br />
<br />
'''List of possible candidates'''<br />
<br />
Please fill out the table as complete as you can, as it can help people with allergies. <br />
<br />
Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.<br />
{| class="wikitable sortable"<br />
!Cheese Name<br />
!Amount<br />
!Country of origin<br />
!Type <br />
!Consistency<br />
!Age<br />
!Milk<br />
!Fat <br />
!Vega <br />
!Cost<br />
!User<br />
!Notes<br />
|-<br />
|[https://www.lutjewinkel1916.nl Lutjewinkel1916 Spicy and Creamy]<br />
|680g<br />
|Netherlands, North Holland<br />
|Gouda<br />
|Hard<br />
|35-40 weeks<br />
|Cow<br />
|48+<br />
|<br />
|[https://www.goudacheeseshop.com/nh-lutjewinkel-1916-spicy-and-creamy.html 10,50 500g '''€''']<br />
|[[User:Jeti|Jeti]] <br />
|Won super gold at world cheese awards<br />
|-<br />
|[https://www.kaasvanboerslob.nl/c/kruidenkazen/p/slob-pesto-pijnboompit-groen Slob Pesto Pinenut]<br />
|440g<br />
|Netherlands, South Holland<br />
|Gouda<br />
|Semi-hard<br />
|3 months <br />
|Cow<br />
|50<br />
|<br />
|3,50 200gr<br />
|[[User:Jeti|Jeti]]<br />
|Basil, garlic, pinenuts<br />
|-<br />
|}</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cheese_rendezvous_37c3&diff=5129Cheese rendezvous 37c32023-12-21T16:40:09Z<p>Algoldor: </p>
<hr />
<div>[Kefir_making_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_1_37c3/ To secure spot on the Session I. (Day 2, 20h30) please sign in here.]<br />
<br />
[/ To secure spot on the Session 2. (Day 3, 20h30) please sign in here.]<br />
<br />
<br />
Each session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one. If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. 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/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours.<br />
<br />
This event is based on '''donation at your will no one turned away for lack of funds'''.<br />
<br />
So 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 good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!<br />
<br />
'''List of possible candidates'''<br />
<br />
Please fill out the table as complete as you can, as it can help people with allergies. <br />
<br />
Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.<br />
{| class="wikitable sortable"<br />
!Cheese Name<br />
!Amount<br />
!Country of origin<br />
!Type <br />
!Consistency<br />
!Age<br />
!Milk<br />
!Fat <br />
!Vega <br />
!Cost<br />
!User<br />
!Notes<br />
|-<br />
|[https://www.lutjewinkel1916.nl Lutjewinkel1916 Spicy and Creamy]<br />
|680g<br />
|Netherlands, North Holland<br />
|Gouda<br />
|Hard<br />
|35-40 weeks<br />
|Cow<br />
|48+<br />
|<br />
|[https://www.goudacheeseshop.com/nh-lutjewinkel-1916-spicy-and-creamy.html 10,50 500g '''€''']<br />
|[[User:Jeti|Jeti]] <br />
|Won super gold at world cheese awards<br />
|-<br />
|[https://www.kaasvanboerslob.nl/c/kruidenkazen/p/slob-pesto-pijnboompit-groen Slob Pesto Pinenut]<br />
|440g<br />
|Netherlands, South Holland<br />
|Gouda<br />
|Semi-hard<br />
|3 months <br />
|Cow<br />
|50<br />
|<br />
|3,50 200gr<br />
|[[User:Jeti|Jeti]]<br />
|Basil, garlic, pinenuts<br />
|-<br />
|}</div>Algoldorhttps://foodhackingbase.org/index.php?title=Cheese_rendezvous_37c3&diff=5128Cheese rendezvous 37c32023-12-21T16:33:02Z<p>Algoldor: Created page with "<<<Back to fhb at CCC Camp 2023 main page>>> [https://dud-poll.inf.tu-dresden.de/B7l_BOvqNg/ To secure spot on the Session I. (Day 1, 19h30) please sign in here.] [https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_ccc2023/ To secure spot on the Session 2. (Day 4, 19h30) please sign in here.] Each session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one. I..."</p>
<hr />
<div>[[Fhb_ccc2023|<<<Back to fhb at CCC Camp 2023 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/B7l_BOvqNg/ To secure spot on the Session I. (Day 1, 19h30) please sign in here.]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_ccc2023/ To secure spot on the Session 2. (Day 4, 19h30) please sign in here.]<br />
<br />
<br />
Each session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for this one. If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. 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/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). FHB will be getting some high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions, each one lasting for about two hours.<br />
<br />
This event is based on '''donation at your will no one turned away for lack of funds'''.<br />
<br />
So 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 good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!<br />
<br />
'''List of possible candidates'''<br />
<br />
Please fill out the table as complete as you can, as it can help people with allergies. <br />
<br />
Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.<br />
{| class="wikitable sortable"<br />
!Cheese Name<br />
!Amount<br />
!Country of origin<br />
!Type <br />
!Consistency<br />
!Age<br />
!Milk<br />
!Fat <br />
!Vega <br />
!Cost<br />
!User<br />
!Notes<br />
|-<br />
|[https://www.lutjewinkel1916.nl Lutjewinkel1916 Spicy and Creamy]<br />
|680g<br />
|Netherlands, North Holland<br />
|Gouda<br />
|Hard<br />
|35-40 weeks<br />
|Cow<br />
|48+<br />
|<br />
|[https://www.goudacheeseshop.com/nh-lutjewinkel-1916-spicy-and-creamy.html 10,50 500g '''€''']<br />
|[[User:Jeti|Jeti]] <br />
|Won super gold at world cheese awards<br />
|-<br />
|[https://www.kaasvanboerslob.nl/c/kruidenkazen/p/slob-pesto-pijnboompit-groen Slob Pesto Pinenut]<br />
|440g<br />
|Netherlands, South Holland<br />
|Gouda<br />
|Semi-hard<br />
|3 months <br />
|Cow<br />
|50<br />
|<br />
|3,50 200gr<br />
|[[User:Jeti|Jeti]]<br />
|Basil, garlic, pinenuts<br />
|-<br />
|}</div>Algoldorhttps://foodhackingbase.org/index.php?title=Fhb_37c3&diff=5127Fhb 37c32023-12-21T16:30:46Z<p>Algoldor: /* List of FHB Events and Workshops */</p>
<hr />
<div>[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]<br />
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]<br />
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]<br />
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]<br />
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]<br />
<br />
This page is dedicated to Food Hacking Base (fhb) presence at '''37c3 Unlocked''' in Hamburg, Germany, from 27th till 30th of December 2023.<br />
<br />
==[[37c3_crowdsourcing|Crowdsourcing Campaign]]==<br />
<br />
Please have a look and support [[37c3_crowdsourcing|our crowdfunding campaign]]! <br />
<br />
===Location/Contact===<br />
The location of our assembly has not been set yet and we are currently (13/12/2023) still not officially registered (we have missed the deadline). We are in touch with orga and hopefully we should have a nice spot with running water, drainage and electricity of around 100 m2.<br />
<br />
You can call us on our dect phone, FHB0 (3420).<br />
<br />
===Goals===<br />
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.<br />
<br />
===Guidelines===<br />
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).<br />
<br />
===[[37c3_departments|FHB Departments]]===<br />
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.<br />
<br />
===[[37c3_workshops|Workshops]]===<br />
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.<br />
<br />
===[[37c3_projects|FHB Projects]]===<br />
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].<br />
<br />
===[[37c3_budget|FHB Budget]]===<br />
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!<br />
<br />
===[[37c3_wish_list|FHB Gear, Tools and Ingredients]]===<br />
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).<br />
<br />
===[[37c3_loe|List of FHB Events and Workshops]]===<br />
Daily schedule<br />
<br />
{|class="wikitable sortable"<br />
<br />
!Day<br />
!Starting time<br />
!Event name<br />
!Event type<br />
!Duration<br />
!Max number of participants<br />
!Place<br />
!Venue<br />
!Funding<br />
!Coordinator<br />
|-<br />
|Day 1<br />
|14:00<br />
|[[Kefir_making_37c3|Kefir Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 1<br />
|18:30<br />
|[[Cidre_flows_37c3|Cider Flows]]<br />
|hands on workshop<br />
|120 minutes<br />
|30x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|14:00<br />
|[[Kimchi_making_37c3|Kimchi Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|18:30<br />
|[[cidre_season_37c3|Traditional cidre season]]<br />
|presentation&tasting<br />
|120 minutes<br />
|40x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|Day 3<br />
|14:00<br />
|[[probiotic_cooking_37c3|Probiotic making&cooking]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:30<br />
|[[gimbab_making_37c3|Traditional Gimbab (김밥)(Korean norimaki sushi) Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|20:30<br />
|[[cheese_rendezvous_37c3|FHB Cheese Rendezvous]]<br />
|tasting event<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|to be decided<br />
|-<br />
|}<br />
<br />
===[[37c3_temporary|Temporary Section]]===<br />
<br />
Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.<br />
<br />
===[[37c3_review|Overview of the event]]=== <br />
<br />
Here you can pir find reflextions about the event afterwards</div>Algoldorhttps://foodhackingbase.org/index.php?title=Fhb_37c3&diff=5126Fhb 37c32023-12-21T16:24:24Z<p>Algoldor: /* List of FHB Events and Workshops */</p>
<hr />
<div>[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]<br />
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]<br />
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]<br />
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]<br />
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]<br />
<br />
This page is dedicated to Food Hacking Base (fhb) presence at '''37c3 Unlocked''' in Hamburg, Germany, from 27th till 30th of December 2023.<br />
<br />
==[[37c3_crowdsourcing|Crowdsourcing Campaign]]==<br />
<br />
Please have a look and support [[37c3_crowdsourcing|our crowdfunding campaign]]! <br />
<br />
===Location/Contact===<br />
The location of our assembly has not been set yet and we are currently (13/12/2023) still not officially registered (we have missed the deadline). We are in touch with orga and hopefully we should have a nice spot with running water, drainage and electricity of around 100 m2.<br />
<br />
You can call us on our dect phone, FHB0 (3420).<br />
<br />
===Goals===<br />
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.<br />
<br />
===Guidelines===<br />
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).<br />
<br />
===[[37c3_departments|FHB Departments]]===<br />
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.<br />
<br />
===[[37c3_workshops|Workshops]]===<br />
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.<br />
<br />
===[[37c3_projects|FHB Projects]]===<br />
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].<br />
<br />
===[[37c3_budget|FHB Budget]]===<br />
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!<br />
<br />
===[[37c3_wish_list|FHB Gear, Tools and Ingredients]]===<br />
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).<br />
<br />
===[[37c3_loe|List of FHB Events and Workshops]]===<br />
Daily schedule<br />
<br />
{|class="wikitable sortable"<br />
<br />
!Day<br />
!Starting time<br />
!Event name<br />
!Event type<br />
!Duration<br />
!Max number of participants<br />
!Place<br />
!Venue<br />
!Funding<br />
!Coordinator<br />
|-<br />
|Day 1<br />
|14:00<br />
|[[Kefir_making_37c3|Kefir Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 1<br />
|18:30<br />
|[[Cidre_flows_37c3|Cider Flows]]<br />
|hands on workshop<br />
|120 minutes<br />
|30x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|14:00<br />
|[[Kimchi_making_37c3|Kimchi Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|18:30<br />
|[[cidre_season_37c3|Traditional cidre season]]<br />
|presentation&tasting<br />
|120 minutes<br />
|40x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|14:00<br />
|[[probiotic_cooking_37c3|Probiotic making&cooking]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:30<br />
|[[gimbab_making_37c3|Traditional Gimbab (김밥)(Korean norimaki sushi) Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|}<br />
<br />
===[[37c3_temporary|Temporary Section]]===<br />
<br />
Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.<br />
<br />
===[[37c3_review|Overview of the event]]=== <br />
<br />
Here you can pir find reflextions about the event afterwards</div>Algoldorhttps://foodhackingbase.org/index.php?title=Probiotic_cooking_37c3&diff=5125Probiotic cooking 37c32023-12-21T16:20:51Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/probcooking/ To secure spot on this workshop please sign in here (not active yet).]<br />
<br />
Probiotic cooking is hands on workshop where we use high quality probiotic or by fermentation prepared ingredients creating variety of dishes. There are two main topics. One is to "discover" how much better dishes can be when you are using really high quality ingredients. The other is to share recipes and tricks to make these amazing dishes. Imagine for example making soup from kimchi, [https://en.wikipedia.org/wiki/Kimchi-jjigae kimchi jjigae (김치찌개)] or [https://en.wikipedia.org/wiki/Kimchi-buchimgae kimchi-jeon 김치전], dressing for salad using cidre vinegar aged for three years in oak barrel mixed with [https://en.wikipedia.org/wiki/Mirabelle_plum mirrabelle] syrup made at 2019 ccc camp, soy sauce infused at cold with [https://en.wikipedia.org/wiki/Shiso shiso] ... <br />
<br />
Fhb will have a decent amount of good stock, if you can bring something good please do so, either for the workshop or for sharing and exchange. <br />
<br />
This workshop is based on "donation at your will no one turned away for lack of funds". Part of the workshop benefits goes towards fhb budget and hopefully larger part towards [[User:Algoldor|Algoldor's]] pocket to cover participation costs at 37c3 event and if some extras are accumulated, then towards current and future fermentation projects.</div>Algoldorhttps://foodhackingbase.org/index.php?title=Probiotic_cooking_37c3&diff=5124Probiotic cooking 37c32023-12-21T16:18:54Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/ To secure spot on this workshop please sign in here (not active yet).]<br />
<br />
Probiotic cooking is hands on workshop where we use high quality probiotic or by fermentation prepared ingredients creating variety of dishes. There are two main topics. One is to "discover" how much better dishes can be when you are using really high quality ingredients. The other is to share recipes and tricks to make these amazing dishes. Imagine for example making soup from kimchi, [https://en.wikipedia.org/wiki/Kimchi-jjigae kimchi jjigae (김치찌개)] or [https://en.wikipedia.org/wiki/Kimchi-buchimgae kimchi-jeon 김치전], dressing for salad using cidre vinegar aged for three years in oak barrel mixed with [https://en.wikipedia.org/wiki/Mirabelle_plum mirrabelle] syrup made at 2019 ccc camp, soy sauce infused at cold with [https://en.wikipedia.org/wiki/Shiso shiso] ... <br />
<br />
Fhb will have a decent amount of good stock, if you can bring something good please do so, either for the workshop or for sharing and exchange. <br />
<br />
This workshop is based on "donation at your will no one turned away for lack of funds". Part of the workshop benefits goes towards fhb budget and hopefully larger part towards [[User:Algoldor|Algoldor's]] pocket to cover participation costs at 37c3 event and if some extras are accumulated, then towards current and future fermentation projects.</div>Algoldorhttps://foodhackingbase.org/index.php?title=Probiotic_cooking_37c3&diff=5123Probiotic cooking 37c32023-12-21T16:18:09Z<p>Algoldor: Created page with "<<<Back to fhb at 37c3 main page>>> [To secure spot on this workshop please sign in here (not active yet).] Probiotic cooking is hands on workshop where we use high quality probiotic or by fermentation prepared ingredients creating variety of dishes. There are two main topics. One is to "discover" how much better dishes can be when you are using really high quality ingredients. The other is to share recipes and tricks to make these amazing dishes. Imagine..."</p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[To secure spot on this workshop please sign in here (not active yet).]<br />
<br />
Probiotic cooking is hands on workshop where we use high quality probiotic or by fermentation prepared ingredients creating variety of dishes. There are two main topics. One is to "discover" how much better dishes can be when you are using really high quality ingredients. The other is to share recipes and tricks to make these amazing dishes. Imagine for example making soup from kimchi, [https://en.wikipedia.org/wiki/Kimchi-jjigae kimchi jjigae (김치찌개)] or [https://en.wikipedia.org/wiki/Kimchi-buchimgae kimchi-jeon 김치전], dressing for salad using cidre vinegar aged for three years in oak barrel mixed with [https://en.wikipedia.org/wiki/Mirabelle_plum mirrabelle] syrup made at 2019 ccc camp, soy sauce infused at cold with [https://en.wikipedia.org/wiki/Shiso shiso] ... <br />
<br />
Fhb will have a decent amount of good stock, if you can bring something good please do so, either for the workshop or for sharing and exchange. <br />
<br />
This workshop is based on "donation at your will no one turned away for lack of funds". Part of the workshop benefits goes towards fhb budget and hopefully larger part towards [[User:Algoldor|Algoldor's]] pocket to cover participation costs at 37c3 event and if some extras are accumulated, then towards current and future fermentation projects.</div>Algoldorhttps://foodhackingbase.org/index.php?title=Fhb_37c3&diff=5122Fhb 37c32023-12-21T16:17:59Z<p>Algoldor: /* List of FHB Events and Workshops */</p>
<hr />
<div>[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]<br />
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]<br />
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]<br />
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]<br />
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]<br />
<br />
This page is dedicated to Food Hacking Base (fhb) presence at '''37c3 Unlocked''' in Hamburg, Germany, from 27th till 30th of December 2023.<br />
<br />
==[[37c3_crowdsourcing|Crowdsourcing Campaign]]==<br />
<br />
Please have a look and support [[37c3_crowdsourcing|our crowdfunding campaign]]! <br />
<br />
===Location/Contact===<br />
The location of our assembly has not been set yet and we are currently (13/12/2023) still not officially registered (we have missed the deadline). We are in touch with orga and hopefully we should have a nice spot with running water, drainage and electricity of around 100 m2.<br />
<br />
You can call us on our dect phone, FHB0 (3420).<br />
<br />
===Goals===<br />
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.<br />
<br />
===Guidelines===<br />
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).<br />
<br />
===[[37c3_departments|FHB Departments]]===<br />
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.<br />
<br />
===[[37c3_workshops|Workshops]]===<br />
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.<br />
<br />
===[[37c3_projects|FHB Projects]]===<br />
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].<br />
<br />
===[[37c3_budget|FHB Budget]]===<br />
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!<br />
<br />
===[[37c3_wish_list|FHB Gear, Tools and Ingredients]]===<br />
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).<br />
<br />
===[[37c3_loe|List of FHB Events and Workshops]]===<br />
Daily schedule<br />
<br />
{|class="wikitable sortable"<br />
<br />
!Day<br />
!Starting time<br />
!Event name<br />
!Event type<br />
!Duration<br />
!Max number of participants<br />
!Place<br />
!Venue<br />
!Funding<br />
!Coordinator<br />
|-<br />
|Day 1<br />
|14:00<br />
|[[Kefir_making_37c3|Kefir Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 1<br />
|18:30<br />
|[[Cidre_flows_37c3|Cider Flows]]<br />
|hands on workshop<br />
|120 minutes<br />
|30x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|14:00<br />
|[[Kimchi_making_37c3|Kimchi Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 2<br />
|18:30<br />
|[[gimbab_making_37c3|Traditional Gimbab (김밥)(Korean norimaki sushi) Making]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|14:00<br />
|[[probiotic_cooking_37c3|Probiotic making&cooking]]<br />
|hands on workshop<br />
|120 minutes<br />
|25x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|Day 3<br />
|18:30<br />
|[[cidre_season_37c3|Traditional cidre season]]<br />
|presentation&tasting<br />
|120 minutes<br />
|40x<br />
|FHB assembly<br />
|workshop venue II.<br />
|donation based<br />
|[[User:Algoldor|Algoldor]]<br />
|-<br />
|}<br />
<br />
===[[37c3_temporary|Temporary Section]]===<br />
<br />
Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.<br />
<br />
===[[37c3_review|Overview of the event]]=== <br />
<br />
Here you can pir find reflextions about the event afterwards</div>Algoldorhttps://foodhackingbase.org/index.php?title=Kimchi_making_37c3&diff=5121Kimchi making 37c32023-12-21T16:14:54Z<p>Algoldor: </p>
<hr />
<div>[[Fhb_37c3|<<<Back to fhb at 37c3 main page>>>]]<br />
<br />
[https://dud-poll.inf.tu-dresden.de/kimchi_37c3/ To secure spot on this workshop please sign in here.]<br />
<br />
[https://foodhackingbase.org/wiki/Recipe:Traditional_Kimchi_making_manual Workshop manual is shared here.]<br />
<br />
[[Image:800px-Kimchi_panorama_mjon_ok_trip_faa2012.jpg|thumb|right]]<br />
<br />
This is hands on workshop where your learn how to prepare Korean [http://en.wikipedia.org/wiki/Kimchi 김치 (kimchi)]. You will do at least two types of kimchies based on wild/spontaneous fermentation. We will see what type of nice vegetables we will get. Highly likely we will do cabbage kimchi (배추 김치) and then either radish, topinambur or turnip kimchi.<br />
<br />
The preparation of vegetable ferments in Korea, called [https://en.wikipedia.org/wiki/Kimchi “kimchies”], is an ancient fermentation skill based on spontaneous fermentation (naturally occurring lactic acid producing bacteria among the others) and variety of ingredients added. This workshop is a hands-on experience that reviews the basics of Korean kimchi making and today's preparation styles. We will go through the main topics which are salt to vegetables and liquid ratio and when to apply it and how. This one is crucial. We will explain the importance of the effect of ginger, garlic and spicy pepper and their roles in preventing unwanted microbial development. Part of this workshop is tasting of kimchi samples so you get idea what should your results taste like. You will be leaving with jar of kimchi and knowledge how to make your own.<br />
<br />
This workshop is based on "donation at your will no one turned away for lack of funds". Part of the workshop benefits goes towards fhb budget and hopefully larger part towards [[User:Algoldor|Algoldor's]] pocket to cover participation costs at 37c3 event and if some extras are accumulated, then towards current and future fermentation projects.</div>Algoldor