https://foodhackingbase.org/index.php?action=history&feed=atom&title=Advanced_brewing_ccccamp2019Advanced brewing ccccamp2019 - Revision history2026-05-05T15:08:10ZRevision history for this page on the wikiMediaWiki 1.39.12https://foodhackingbase.org/index.php?title=Advanced_brewing_ccccamp2019&diff=3458&oldid=prevAlgoldor at 16:51, 1 September 20192019-09-01T16:51:58Z<p></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td></tr>
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<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[https://www.wildfermentationforum.com/ Fermentation Support Forum at Wildfermentation]</ins></div></td></tr>
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</table>Algoldorhttps://foodhackingbase.org/index.php?title=Advanced_brewing_ccccamp2019&diff=3374&oldid=prevAlgoldor at 15:05, 8 July 20192019-07-08T15:05:12Z<p></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Kefir_grain_frantisek_2017.jpg|thumb|right|Kefir grain, workshop la Cherche, Cherbourg.]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Kefir_grain_frantisek_2017.jpg|thumb|right|Kefir grain, workshop la Cherche, Cherbourg.]]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages at least on basic level, in other words you kind of know what is going on, sugars are being broken by microbes on different compounds like lactic acid, carbon dioxide, alcohol and so on. We will be doing decent amount of tasting including milk kefir based cultures, water kefir, kombucha but lets hope also for some more exotic ones like [http://www.jejuweekly.com/news/articleView.html?idxno=2667 shindary] - non alcoholic version of [https://en.wikipedia.org/wiki/Makgeolli magkeolli] both made from [https://en.wikipedia.org/wiki/Nuruk nuruk])(Japanese versions would be [https://en.wikipedia.org/wiki/Amazake amazake] and [https://en.wikipedia.org/wiki/Sake sake] made from ipku/koji ''Aspergillus oryzae''), [https://es.wikipedia.org/wiki/Atole atole] and more, comparing therefore variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like [https://en.wikipedia.org/wiki/Makgeolli magkeolli], young cidre and more. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages at least on basic level, in other words you kind of know what is going on, sugars are being broken by microbes on different compounds like lactic acid, carbon dioxide, alcohol and so on. We will be doing decent amount of tasting including milk kefir based cultures, water kefir, kombucha but lets hope also for some more exotic ones like [http://www.jejuweekly.com/news/articleView.html?idxno=2667 shindary] - non alcoholic version of [https://en.wikipedia.org/wiki/Makgeolli magkeolli] both made from [https://en.wikipedia.org/wiki/Nuruk nuruk])(Japanese versions would be [https://en.wikipedia.org/wiki/Amazake amazake] and [https://en.wikipedia.org/wiki/Sake sake] made from ipku/koji ''Aspergillus oryzae''), [https://es.wikipedia.org/wiki/Atole atole] and more, comparing therefore variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like [https://en.wikipedia.org/wiki/Makgeolli magkeolli], young cidre and <ins style="font-weight: bold; text-decoration: none;">hopefully </ins>more. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td></tr>
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</table>Algoldorhttps://foodhackingbase.org/index.php?title=Advanced_brewing_ccccamp2019&diff=3373&oldid=prevAlgoldor at 15:04, 8 July 20192019-07-08T15:04:28Z<p></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Kefir_grain_frantisek_2017.jpg|thumb|right|Kefir grain, workshop la Cherche, Cherbourg.]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Kefir_grain_frantisek_2017.jpg|thumb|right|Kefir grain, workshop la Cherche, Cherbourg.]]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages at least on basic level, in other words you kind of know what is going on, sugars are being broken by microbes on different compounds like lactic acid, carbon dioxide, alcohol and so on. We will be doing decent amount of tasting including milk kefir based cultures, water kefir, kombucha but lets hope also for some more exotic ones like [http://www.jejuweekly.com/news/articleView.html?idxno=2667 shindary] - non alcoholic version of [https://en.wikipedia.org/wiki/Makgeolli magkeolli] <del style="font-weight: bold; text-decoration: none;">(in Japan </del>[https://en.wikipedia.org/wiki/<del style="font-weight: bold; text-decoration: none;">Amazake amazake</del>] <del style="font-weight: bold; text-decoration: none;">and </del>[https://en.wikipedia.org/wiki/<del style="font-weight: bold; text-decoration: none;">Sake sake</del>]<del style="font-weight: bold; text-decoration: none;">) both made from </del>[https://en.wikipedia.org/wiki/<del style="font-weight: bold; text-decoration: none;">Nuruk nuruk</del>]), [https://es.wikipedia.org/wiki/Atole atole] and more, comparing therefore variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like [https://en.wikipedia.org/wiki/Makgeolli magkeolli], young cidre and more. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages at least on basic level, in other words you kind of know what is going on, sugars are being broken by microbes on different compounds like lactic acid, carbon dioxide, alcohol and so on. We will be doing decent amount of tasting including milk kefir based cultures, water kefir, kombucha but lets hope also for some more exotic ones like [http://www.jejuweekly.com/news/articleView.html?idxno=2667 shindary] - non alcoholic version of [https://en.wikipedia.org/wiki/Makgeolli magkeolli] <ins style="font-weight: bold; text-decoration: none;">both made from </ins>[https://en.wikipedia.org/wiki/<ins style="font-weight: bold; text-decoration: none;">Nuruk nuruk</ins>]<ins style="font-weight: bold; text-decoration: none;">)(Japanese versions would be </ins>[https://en.wikipedia.org/wiki/<ins style="font-weight: bold; text-decoration: none;">Amazake amazake</ins>] <ins style="font-weight: bold; text-decoration: none;">and </ins>[https://en.wikipedia.org/wiki/<ins style="font-weight: bold; text-decoration: none;">Sake sake</ins>] <ins style="font-weight: bold; text-decoration: none;">made from ipku/koji ''Aspergillus oryzae''</ins>), [https://es.wikipedia.org/wiki/Atole atole] and more, comparing therefore variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like [https://en.wikipedia.org/wiki/Makgeolli magkeolli], young cidre and more. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td></tr>
</table>Algoldorhttps://foodhackingbase.org/index.php?title=Advanced_brewing_ccccamp2019&diff=3372&oldid=prevAlgoldor at 15:01, 8 July 20192019-07-08T15:01:58Z<p></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 15:01, 8 July 2019</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Kefir_grain_frantisek_2017.jpg|thumb|right|Kefir grain, workshop la Cherche, Cherbourg.]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Kefir_grain_frantisek_2017.jpg|thumb|right|Kefir grain, workshop la Cherche, Cherbourg.]]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages at least on basic level, in other words you kind of know what is going on, sugars are being broken by microbes on different compounds like lactic acid, carbon dioxide, alcohol and so on. We will be doing decent amount of tasting including milk kefir based cultures, water kefir, kombucha but lets hope also for some more exotic ones like [http://www.jejuweekly.com/news/articleView.html?idxno=2667 shindary] - non alcoholic version of [https://en.wikipedia.org/wiki/Makgeolli magkeolli] (in Japan [https://en.wikipedia.org/wiki/Amazake amazake] and [https://en.wikipedia.org/wiki/Sake]) both made from [https://en.wikipedia.org/wiki/Nuruk nuruk]), [https://es.wikipedia.org/wiki/Atole atole] and more, comparing therefore variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like [https://en.wikipedia.org/wiki/Makgeolli magkeolli], young cidre and more. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages at least on basic level, in other words you kind of know what is going on, sugars are being broken by microbes on different compounds like lactic acid, carbon dioxide, alcohol and so on. We will be doing decent amount of tasting including milk kefir based cultures, water kefir, kombucha but lets hope also for some more exotic ones like [http://www.jejuweekly.com/news/articleView.html?idxno=2667 shindary] - non alcoholic version of [https://en.wikipedia.org/wiki/Makgeolli magkeolli] (in Japan [https://en.wikipedia.org/wiki/Amazake amazake] and [https://en.wikipedia.org/wiki/Sake <ins style="font-weight: bold; text-decoration: none;">sake</ins>]) both made from [https://en.wikipedia.org/wiki/Nuruk nuruk]), [https://es.wikipedia.org/wiki/Atole atole] and more, comparing therefore variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like [https://en.wikipedia.org/wiki/Makgeolli magkeolli], young cidre and more. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td></tr>
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</table>Algoldorhttps://foodhackingbase.org/index.php?title=Advanced_brewing_ccccamp2019&diff=3371&oldid=prevAlgoldor at 15:01, 8 July 20192019-07-08T15:01:20Z<p></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Kefir_grain_frantisek_2017.jpg|thumb|right|Kefir grain, workshop la Cherche, Cherbourg.]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Kefir_grain_frantisek_2017.jpg|thumb|right|Kefir grain, workshop la Cherche, Cherbourg.]]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages at least on basic level, in other words you kind of know what is going on, sugars are being broken by microbes on different compounds like lactic acid, carbon dioxide, alcohol and so on. We will be doing decent amount of tasting including milk kefir based cultures, water kefir, kombucha but lets hope also for some more exotic ones like [http://www.jejuweekly.com/news/articleView.html?idxno=2667 shindary] (<del style="font-weight: bold; text-decoration: none;">japanese version is called </del>[https://en.wikipedia.org/wiki/Amazake amazake]<del style="font-weight: bold; text-decoration: none;">) (non alcoholic version of </del>[https://en.wikipedia.org/wiki/<del style="font-weight: bold; text-decoration: none;">Makgeolli magkeolli</del>] both made from [https://en.wikipedia.org/wiki/Nuruk nuruk]), [https://es.wikipedia.org/wiki/Atole atole] and more, comparing therefore variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like [https://en.wikipedia.org/wiki/Makgeolli magkeolli], young cidre and more. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages at least on basic level, in other words you kind of know what is going on, sugars are being broken by microbes on different compounds like lactic acid, carbon dioxide, alcohol and so on. We will be doing decent amount of tasting including milk kefir based cultures, water kefir, kombucha but lets hope also for some more exotic ones like [http://www.jejuweekly.com/news/articleView.html?idxno=2667 shindary<ins style="font-weight: bold; text-decoration: none;">] - non alcoholic version of [https://en.wikipedia.org/wiki/Makgeolli magkeolli</ins>] (<ins style="font-weight: bold; text-decoration: none;">in Japan </ins>[https://en.wikipedia.org/wiki/Amazake amazake] <ins style="font-weight: bold; text-decoration: none;">and </ins>[https://en.wikipedia.org/wiki/<ins style="font-weight: bold; text-decoration: none;">Sake</ins>]<ins style="font-weight: bold; text-decoration: none;">) </ins>both made from [https://en.wikipedia.org/wiki/Nuruk nuruk]), [https://es.wikipedia.org/wiki/Atole atole] and more, comparing therefore variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like [https://en.wikipedia.org/wiki/Makgeolli magkeolli], young cidre and more. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td></tr>
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</table>Algoldorhttps://foodhackingbase.org/index.php?title=Advanced_brewing_ccccamp2019&diff=3370&oldid=prevAlgoldor at 14:59, 8 July 20192019-07-08T14:59:17Z<p></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Kefir_grain_frantisek_2017.jpg|thumb|right|Kefir grain, workshop la Cherche, Cherbourg.]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Kefir_grain_frantisek_2017.jpg|thumb|right|Kefir grain, workshop la Cherche, Cherbourg.]]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages. We will be doing decent amount of tasting including milk kefir based cultures, water kefir, kombucha but lets hope also for some [http://www.jejuweekly.com/news/articleView.html?idxno=2667 shindary] (non alcoholic version of [https://en.wikipedia.org/wiki/Makgeolli magkeolli] both made from [https://en.wikipedia.org/wiki/Nuruk nuruk]), [https://es.wikipedia.org/wiki/Atole atole] and more, comparing therefore variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like [https://en.wikipedia.org/wiki/Makgeolli magkeolli], young cidre and more. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages <ins style="font-weight: bold; text-decoration: none;">at least on basic level, in other words you kind of know what is going on, sugars are being broken by microbes on different compounds like lactic acid, carbon dioxide, alcohol and so on</ins>. We will be doing decent amount of tasting including milk kefir based cultures, water kefir, kombucha but lets hope also for some <ins style="font-weight: bold; text-decoration: none;">more exotic ones like </ins>[http://www.jejuweekly.com/news/articleView.html?idxno=2667 shindary] <ins style="font-weight: bold; text-decoration: none;">(japanese version is called [https://en.wikipedia.org/wiki/Amazake amazake]) </ins>(non alcoholic version of [https://en.wikipedia.org/wiki/Makgeolli magkeolli] both made from [https://en.wikipedia.org/wiki/Nuruk nuruk]), [https://es.wikipedia.org/wiki/Atole atole] and more, comparing therefore variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like [https://en.wikipedia.org/wiki/Makgeolli magkeolli], young cidre and more. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td></tr>
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</table>Algoldorhttps://foodhackingbase.org/index.php?title=Advanced_brewing_ccccamp2019&diff=3369&oldid=prevAlgoldor at 14:56, 8 July 20192019-07-08T14:56:58Z<p></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Kefir_grain_frantisek_2017.jpg|thumb|right|Kefir grain, workshop la Cherche, Cherbourg.]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Kefir_grain_frantisek_2017.jpg|thumb|right|Kefir grain, workshop la Cherche, Cherbourg.]]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages. We will be doing decent amount of tasting, comparing variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like <del style="font-weight: bold; text-decoration: none;">(</del>[https://en.wikipedia.org/wiki/Makgeolli <del style="font-weight: bold; text-decoration: none;">Magkeolli</del>] <del style="font-weight: bold; text-decoration: none;">(non alcoholic version is shindari both made from [https://en.wikipedia.org/wiki/Nuruk nuruk]) </del>and more. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages. We will be doing decent amount of tasting <ins style="font-weight: bold; text-decoration: none;">including milk kefir based cultures, water kefir, kombucha but lets hope also for some [http://www.jejuweekly.com/news/articleView.html?idxno=2667 shindary] (non alcoholic version of [https://en.wikipedia.org/wiki/Makgeolli magkeolli] both made from [https://en.wikipedia.org/wiki/Nuruk nuruk]), [https://es.wikipedia.org/wiki/Atole atole] and more</ins>, comparing <ins style="font-weight: bold; text-decoration: none;">therefore </ins>variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like [https://en.wikipedia.org/wiki/Makgeolli <ins style="font-weight: bold; text-decoration: none;">magkeolli</ins>]<ins style="font-weight: bold; text-decoration: none;">, young cidre </ins>and more. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td></tr>
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</table>Algoldorhttps://foodhackingbase.org/index.php?title=Advanced_brewing_ccccamp2019&diff=3368&oldid=prevAlgoldor at 14:50, 8 July 20192019-07-08T14:50:49Z<p></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Kefir_grain_frantisek_2017.jpg|thumb|right|Kefir grain, workshop la Cherche, Cherbourg.]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Kefir_grain_frantisek_2017.jpg|thumb|right|Kefir grain, workshop la Cherche, Cherbourg.]]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages. We will be doing decent amount of tasting, comparing variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like ([https://en.wikipedia.org/wiki/Makgeolli Magkeolli]<del style="font-weight: bold; text-decoration: none;">) or it's </del>non alcoholic version shindari <del style="font-weight: bold; text-decoration: none;">(</del>both made from [https://en.wikipedia.org/wiki/Nuruk nuruk]) <del style="font-weight: bold; text-decoration: none;">et cetera</del>. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages. We will be doing decent amount of tasting, comparing variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like ([https://en.wikipedia.org/wiki/Makgeolli Magkeolli] <ins style="font-weight: bold; text-decoration: none;">(</ins>non alcoholic version <ins style="font-weight: bold; text-decoration: none;">is </ins>shindari both made from [https://en.wikipedia.org/wiki/Nuruk nuruk]) <ins style="font-weight: bold; text-decoration: none;">and more</ins>. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td></tr>
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</table>Algoldorhttps://foodhackingbase.org/index.php?title=Advanced_brewing_ccccamp2019&diff=3367&oldid=prevAlgoldor at 14:49, 8 July 20192019-07-08T14:49:25Z<p></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[https://dudle.inf.tu-dresden.de/abrewingcamp2019/ To secure spot on this workshop please sign in here.]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[https://dudle.inf.tu-dresden.de/abrewingcamp2019/ To secure spot on this workshop please sign in here.]</div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Image:Kefir_grain_frantisek_2017.jpg|thumb|right|Kefir grain, workshop la Cherche, Cherbourg.]]</ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages. We will be doing decent amount of tasting, comparing variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like ([https://en.wikipedia.org/wiki/Makgeolli Magkeolli]) or it's non alcoholic version shindari (both made from [https://en.wikipedia.org/wiki/Nuruk nuruk]) et cetera. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages. We will be doing decent amount of tasting, comparing variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like ([https://en.wikipedia.org/wiki/Makgeolli Magkeolli]) or it's non alcoholic version shindari (both made from [https://en.wikipedia.org/wiki/Nuruk nuruk]) et cetera. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td></tr>
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</table>Algoldorhttps://foodhackingbase.org/index.php?title=Advanced_brewing_ccccamp2019&diff=3365&oldid=prevAlgoldor at 14:41, 8 July 20192019-07-08T14:41:35Z<p></p>
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<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[https://dudle.inf.tu-dresden.de/abrewingcamp2019/ To secure spot on this workshop please sign in here.]</ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages. We will be doing decent amount of tasting, comparing variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like ([https://en.wikipedia.org/wiki/Makgeolli Magkeolli]) or it's non alcoholic version shindari (both made from [https://en.wikipedia.org/wiki/Nuruk nuruk]) et cetera. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>This workshop is for people who are already familiar with brewing probiotic beverages. We will be doing decent amount of tasting, comparing variety of cultures and flavours plus we will be discussing different brewing techniques, issues et cetera. I [[User:Algoldor|Algoldor]] would like to include this time some "fun" hands on activities like opening overpressured bottles etc. Please note that we will be going not only through non alcoholic drinks but also some alcoholic beverages like ([https://en.wikipedia.org/wiki/Makgeolli Magkeolli]) or it's non alcoholic version shindari (both made from [https://en.wikipedia.org/wiki/Nuruk nuruk]) et cetera. Of course with a wide range like this any help in organization and beverage preparation is most appreciated! </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>As with my other workshops it is donation based, no one turned away for lack of funds. Some of the beverages will be part of our [[Ccccamp_2019_pde|probiotic drinks everywhere project (pde)]] and also available at our [[Ccccamp_2019_bar|FHB bar]].</div></td></tr>
</table>Algoldor