On saturday evening with temperatures around or below 0°C and rain, with streets slippery as hell, 15 people got together at FabLab St. Pauli to experience off-flavours in beer first hand. The bad parts: we should have tasted the beer warmer. The hall at FabLab was rather cold and…
We have been planning this for the Foodhackingbase at 33c3 but didn't do it, because the weather was rather bad and we couldn't close up the tent because of the wind. But now we'll do it! The off-flavour tasting is scheduled for saturday, the 7th of january at 8pm. The…
Recently we're experimenting with logging solutions at work. We'd like to have an indication of what our current setup is capable of handling in terms of log volume. My first idea was to whip up a quick Perl script that simply uses Sys::Syslog to dump Shakespeare's works into the…
At this years Foodhackingbase I was attending a nice workshop on making tempeh. After the foodhacking event was over, Algoldor handed me some nice tempeh. I never tried tempeh before that. I read on the internet that some people use it to make vegetarian bacon -- I'm not a vegetarian…
Letztes Wochenende war ich bie Jochen Lichtenberg in der Tischlerakademie und durfte am Grundkurs Klassische Handerwerkstechniken teilnehmen. Das Format des Kurses umfasste zwei mal sechs Stunden, jeweils Samstag und Sonntag. Die Atmosphähre war entspannt, in der Werkstatt haben wir uns geduzt. Das Publikum war gemischt, aber der Anteil der Leute…
I had some mixed experiences with Buddelship. 'Bügge' is served at the galopper and I didn't like that one. This is an IPA. It pours a slightly amber color, minimal haze. Long lasting, large head. Big, fresh hop smell. Taste of mango and orange. Slight sweet light caramel. The bitterness…
A colleage asked me, how do you get rustique, nicely browned pizza? It's simple. You need sugar in the dough, because sugar browns. How do you get sugar? It's easy. Enzymes convert starch to sugar (brewers know this). How do you get enzymes? Easy. Yeast produces them or you could…
The first that came to mind, when I thought about American Pilsener was: nah, no way. This ought to be boring. I remember tasting at least one different beer by Sierra Nevada, but wasn't blown away. Nooner however is different. Very lightly carbonated, thin temporary head. Golden colour. Mostly bitter…
This weeks visit to the local bottle shop brought a german Gose into my fridge. The label reads, among the usual suspects, coriander, sea salt and lactic acid. It doesn't however list wheat as an ingredient. The bottle overcarbonated. Great head. Smells like coriander. Very funky taste, slight clove aroma.…
I had a guest on sunday and we usually sit there talking all day. Even if you're sitting all day you need an occasional snack to gorge on. My eyes were set on the Rillette from Modernist Cuisine. So on saturday I went to the butcher. I explained to him…