2022-07-15T10:03:19Z

Jeti: Created page with "{{Session |Has session tag=fermentation |Is for kids=No |Has description=Advanced brewing (fermentation) workshop/discussion |Has website=https://foodhackingbase.org/wiki/Adva..."

{{Session
|Has session tag=fermentation
|Is for kids=No
|Has description=Advanced brewing (fermentation) workshop/discussion
|Has website=https://foodhackingbase.org/wiki/Advanced_brewing_mch2022
|Has session type=Workshop
|Has session keywords=drink
|Processed by village=Village:FoodHackingBase
|Is organized by=Algoldor
|Held in language=en - English
|Has orga contact=algoldor@foodhackingbase.org
}}
{{Event
|Has start time=2022-07-25T14:00:00.000Z
|Has duration=120
|Has session location=Village:FoodHackingBase
}}
[[Fhb_mch2022|<<<Back to fhb at MCH2022 main page>>>]]

[https://dud-poll.inf.tu-dresden.de/advanced_brewing/ To secure spot on this workshop please sign in here.]

[[Image:Kefir_grain_frantisek_2017.jpg|thumb|right|Kefir grain, workshop la Cherche, Cherbourg.]]

If you are into the brewing and you have been fermenting some time this workshop is exactly for you, however if you are a beginner but really interested and it seems like there are some spots left well pop in too. Depending on who turns up preferably it is less a workshop and rather discussion and sharing experience. You should already know a bit what is going on, sugars are being broken down 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 for '''you''', like opening over-pressured 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], cidre and I believe we will have also some fermented snacks. Of course with a wide range like this any help in organization and beverage preparation is most appreciated and please do bring some of the treasures of yours, it is gold don't hide it in your cellars and fridges, let it shine (or stink, what ever)!

As with other workshops I lead it is donation based, '''no one turned away for lack of funds'''. During the years I've found out that if people donate between €5 to €15 in average per person it is fine, if you can more well don't be shy :-) Some of the beverages will be part of our [[Pde_mch2022|Probiotic drinks everywhere project (pde)]] and therefore available at our beverage fridge for donation.

Some resources:

[https://www.wildfermentationforum.com/ Fermentation Support Forum at Wildfermentation]

[https://groups.google.com/forum/#!forum/cider-workshop Cider Workshop Forum]

Session:FHB:Chips&Crisps

2022-07-15T09:50:25Z

Jeti: Created page with "{{Session |Is for kids=No |Has description=Tasting Chips&Crisps |Has website=https://foodhackingbase.org/wiki/Chips_crisps_mch2022 |Has session type=Other |Has session keyword..."

{{Session
|Is for kids=No
|Has description=Tasting Chips&Crisps
|Has website=https://foodhackingbase.org/wiki/Chips_crisps_mch2022
|Has session type=Other
|Has session keywords=food
|Processed by village=Village:FoodHackingBase
|Is organized by=Algoldor
|Held in language=en - English
|Has orga contact=algoldor@foodhackingbase.org
}}
{{Event
|Has start time=2022-07-24T16:00:00.000Z
|Has duration=90
|Has session location=Village:FoodHackingBase
}}
[[Village:FoodHackingBase|<<<Back to fhb at MCH2022 main page>>>]]

I ([[User:Algoldor|Algoldor]]) was after organizing event like this for years and it is here! Not sure what would be best way how to take care about it, the core idea is to get home made and commercial chips&crisps of high quality and as many varieties and flavours into one spot at same time and taste them. Below are suggestions how could we do it.

How, ideas:

* two bags of at least 75 g per sample, photo of package taken and necessary info uploaded to identify it later (make sample table with first five provided by fhb)
* keep a track at least a bit on who is bringing what so we don't have some samples like ten times
* limit the amount of samples to 30 or so
* provide five samples as fhb so there is some base of high quality selection

Session:FHB:Cider Flows

2022-07-15T09:27:14Z

Jeti:

{{Session
|Has session tag=vegan, vegetarian, fermentation
|Is for kids=No
|Has description=Cider tasting
|Has session type=Other
|Has session keywords=drink
|Processed by village=Village:FoodHackingBase
|Is organized by=Algoldor
|Held in language=en - English
|Has orga contact=algoldor@foodhackingbase.org
}}
{{Event
|Has start time=2022-07-23T21:00:00.000Z
|Has duration=120
|Has session location=Village:FoodHackingBase
}}
[[Village:FoodHackingBase|<<<Back to fhb at MCH2022 main page>>>]]

[https://dud-poll.inf.tu-dresden.de/cider_flows/ To secure spot on this session please sign in here].

[[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]]
[[Image:Algoldor workshop 27122019.jpg|thumb|Cider workshop at 36c3]]
[[Image:Specific_density_ld032020.jpeg|thumb|Measuring specific density of cider]]
[[Image:Pressage_nettoyage_faa102019.jpg|thumb|Cleaning of apples before pressing]]
[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thumb|Old apple crasher, [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]]
[[Image:800px-Moi nuren 1600 faa05122019.jpg|thumb|Pressing apples with a friend]]
[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg|thumb|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]
[[Image:Pressage_pressoir_mout_faa102019.jpg|thumb|Pressing the moût]]

The origins of cider are lost in the mists of our ancient history. We know it has been around since Roman times for sure, however it was poiré, fermented alcoholic drink made from pears which they preferred. The are notes over the pre-medieval medieval texts about alcoholic drinks prepared from apples in Iberian peninsula, in Frank Reich made by monks from wild apples and tree saps, developing later on especially in France around 12th and 13th century in to a well organized activity which in it's peak, around 18th and 19th century was over passing production of wine and beer in many regions. So what should we consider cider these days? It is an alcoholic beverage prepared from apple juice (moût) fermented by variety of indigenous yeast (traditional way). There are many different varieties and styles of ciders depending on the region of origin, for example in France we have various regions in Normandie versus the different regions in Bretagne, which differ considerably. The brews are specific depending on blend of different apples or more rare mono varietal ciders, traditionally fermented in oak or chestnut barrels (tonneau) or later on after first world war in the bottle (la prise de mousse naturelle) and we could go on and on. I [[User:Algoldor|Algoldor]] am into the ciders for nearly two decades, it is my favourite alcoholic beverage. I decided to make cider as a profession, moving to cider production region of Normandie in France for five years, where I also got formed as cidrie on the institute [https://cfppa.le-robillard.fr/formation/certificat-de-specialisation-production-cidricole/ le Robillard] and I'm going to apply the experience which I gathered so far to make this tasting as good as possible. Please be aware time is limited so is therefore the amount of theory which I can share with you at this occasion. We will talk about history of cidre making, today's situation, it's future and of course we will taste variety of high and also few lower quality products to get the spectrum right. This session will walk you through the basics. You will learn what you should be focusing on when tasting the beverage, what to expect based on what do you read on the label on the bottle - sweetness, bitterness/tardiness, acidity, pasteurization etc. depending on the region et cetera. If you have some special sample to share, your own make or something else please get in touch with me in advance so we can plan for it.

Please note that you are going to drink at least half liter or rather over a liter of 4-6% beverages in an average (plus some specials) so you will feel it. We will have around fifteen basic samples and after that we will go on if we wish (so far we always wished ...). We will have something to eat during the session so that should help, however you are not driving any motorized form of transport afterwards that is for sure. We will document most of the ciders on the table so you will be able to track them down, I will write half of them or so down in advance the rest during or after the event. Still taking notes during the session is recommended. This 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 not offend me at all because it would help me to cover costs related to my presence at this event. I'll have some extra quantity of my ciders for the ones who are especially devoted, they will be for suggested donation or exchange.

'''List of Ciders'''
{| class="wikitable sortable"
! Cidre Name
! Producer
! Amount
! Country of origin
! Person Trafficking it
! Notes
|-
|[https://cidreriejara.com/wiki/Cider_2019#Assemblage_2 Extra Brut 2019, Assemblage 2]
|[https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]
|2x 750 ml
|Val de Saire, Normandie, France
|[[User:Algoldor|Algoldor]]
|extra brut, bio, hand picked, wild fermentation, season 2019
|-
|[https://cidreriejara.com/wiki/Cider_2019#Assemblage_1 Brut 2019, Assemblage 1]
|[https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]
|2x 750 ml
|Val de Saire
|[[User:Algoldor|Algoldor]]
|brut, bio, hand picked, wild fermentation, season 2019
|-
|[https://cidreriejara.com/wiki/Cider_2019#cidre_calvados Cidre Calvados 2019]
|[https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]
|2x 750 ml
|Val de Saire
|[[User:Algoldor|Algoldor]]
|brut, bio, hand picked, wild fermentation, season 2019
|-
|}

'''Interesting Cidre Related Pages'''

http://www.cider.org.uk/ pages of specialist Andrew Lea

http://www.ciderroute.co.uk/cider-producers/ places to visit around Hereford.

https://herefordcamra.org.uk/cider.htm#list list of ciders in Hereford region.

https://www.cambridgebeerfestival.com/products/cbf44-cider/ famous UK beer festival which also offers some ciders.

http://cfppa.le-robillard.fr/ french research and educational cidre institute le Robillard

Session:FHB:Kimchi making

2022-07-15T09:25:56Z

Jeti: Created page with "{{Session |Has session tag=vegan, vegetarian, fermentation |Is for kids=No |Has description=Kimichi making |Has website=https://foodhackingbase.org/wiki/Kimchi_making_mch2022..."

{{Session
|Has session tag=vegan, vegetarian, fermentation
|Is for kids=No
|Has description=Kimichi making
|Has website=https://foodhackingbase.org/wiki/Kimchi_making_mch2022
|Has session type=Workshop
|Has session keywords=food
|Processed by village=Village:FoodHackingBase
|Is organized by=Algoldor
|Held in language=en - English
|Has orga contact=algoldor@foodhackingbase.org
}}
{{Event
|Has start time=2022-07-24T14:00:00.000Z
|Has duration=120
|Has session location=Village:FoodHackingBase
}}
[[Village:FoodHackingBase|<<<Back to fhb at MCH2022 main page>>>]]

[https://dud-poll.inf.tu-dresden.de/kimchi_making/ To secure spot on this workshop please sign in here.]

[https://foodhackingbase.org/wiki/Recipe:Traditional_Kimchi_making_manual Workshop manual is shared here.]

[[Image:800px-Kimchi_panorama_mjon_ok_trip_faa2012.jpg|thumb|right]]

This workshop is dedicated to the traditional Korean [http://en.wikipedia.org/wiki/Kimchi 김치 (kimchi)] making. You will learn the bases by preparing at least one or two types of kimchies based on wild style fermentation. We will see what type of nice vegetables we will get, if possible we will try to be seasonal.

The preparation of vegetable ferments in Korea, called “kimchies”, is an ancient fermentation skill based on wild fermentation starter (naturally occurring lactic acid producing bacteria among the others) and variety of ingredients added. This workshop is a hands-on experience that reviews the basic history and theory of Korean kimchi making and today's preparation style. You will learn how to make probably radish kimchi, preparing it yourselves. Part of this workshop is of course tasting of kimchi samples so you get idea what should your results taste like. You will be leaving with swing top jar of kimchi and knowledge how to make your own.

This workshop is based on '''donation at your will no one turned away for lack of funds'''. The resources gained will be used to cover at least part of the costs of [[User:Algoldor|Algoldor's]] presence at MCH20022. Around 30% of profit will go towards fhb budget.

Session:FHB:Kefir Making

2022-07-15T09:18:23Z

Jeti:

{{Session
|Has session tag=vegetarian, fermentation
|Is for kids=No
|Has description=Kefir Making
|Has website=https://foodhackingbase.org/wiki/Kefir_making_mch2022
|Has session type=Workshop
|Has session keywords=food
|Processed by village=Village:FoodHackingBase
|Is organized by=Algoldor
|Held in language=en - English
|Has orga contact=algoldor@foodhackingbase.org
}}
{{Event
|Has start time=2022-07-23T14:00:00.000Z
|Has duration=120
|Has session location=Village:FoodHackingBase
}}
[[Image:Kefir_cake_faa26052017.jpg|thumb|right|Fermented Kefir Cake!]]
[[Image:Kefir_grain_photo.jpg|thumb|right|Milk kefir grain]]

[[Village:FoodHackingBase|<<<Back to fhb at MCH2022 main page>>>]]

[https://dud-poll.inf.tu-dresden.de/kefir_making/ To secure spot on this workshop please sign in here].

[https://foodhackingbase.org/wiki/Recipe:Kefir_making_manual_-_short_workshop_form Workshop manual is shared here].

At this workshop you will learn how to make your own [https://en.wikipedia.org/wiki/Kefir kefir] ferments using the kefir grain culture. We will explain basic concepts of probiotic, prebiotic and biofilm based polycultures and why it is good to consume foods “labeled” by these terms. You will prepare your own kefir culture, based on the [https://foodhackingbase.org/wiki/Recipe:Kefir_making_manual_-_short_workshop_form working manual] and take it with you so you will be ready to brew wherever you decide hopefully “positively infecting” your local hackerspace. This time we will also try to make at least as a demonstration a "kefir cake" and base for probiotic kefir drink, depending on how much time we will have.

We will demonstrate how to make a new batch of kefir and how to harvest the old one, you will than do it by yourself. The main aim of this workshop is for the participants to understand the principles behind the milk fermentation with kefir culture and not to be afraid to just do it. Combined with the practical experience which I provide you will be able to take care properly about your kefir culture which is the key for your successful long term fermentation adventures! Don't worry too much about loosing a batch or two, that happens from time to time, keeping the "mother culture" happy is the important part. As usually there will be tasters, cultures sharing, manuals and various hints how to use the products in alternative ways making for example probiotic drinks from whey, kefir cheese spreads, kefir cake et cetera. I can be also your troubleshooting help if you need it.

This workshop is donation based no one turned away for lack of funds.

Session:FHB:Cider Flows

2022-07-15T09:16:38Z

Jeti: Created page with "{{Session |Has session tag=vegan, vegetarian, fermentation |Is for kids=No |Has description=Cider tasting |Has session type=Other |Has session keywords=food |Processed by vill..."

{{Session
|Has session tag=vegan, vegetarian, fermentation
|Is for kids=No
|Has description=Cider tasting
|Has session type=Other
|Has session keywords=food
|Processed by village=Village:FoodHackingBase
|Is organized by=Algoldor
|Held in language=en - English
|Has orga contact=algoldor@foodhackingbase.org
}}
{{Event
|Has start time=2022-07-23T21:00:00.000Z
|Has duration=120
|Has session location=Village:FoodHackingBase
}}
[[Village:FoodHackingBase|<<<Back to fhb at MCH2022 main page>>>]]

[https://dud-poll.inf.tu-dresden.de/cider_flows/ To secure spot on this session please sign in here].

[[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]]
[[Image:Algoldor workshop 27122019.jpg|thumb|Cider workshop at 36c3]]
[[Image:Specific_density_ld032020.jpeg|thumb|Measuring specific density of cider]]
[[Image:Pressage_nettoyage_faa102019.jpg|thumb|Cleaning of apples before pressing]]
[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thumb|Old apple crasher, [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]]
[[Image:800px-Moi nuren 1600 faa05122019.jpg|thumb|Pressing apples with a friend]]
[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg|thumb|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]
[[Image:Pressage_pressoir_mout_faa102019.jpg|thumb|Pressing the moût]]

The origins of cider are lost in the mists of our ancient history. We know it has been around since Roman times for sure, however it was poiré, fermented alcoholic drink made from pears which they preferred. The are notes over the pre-medieval medieval texts about alcoholic drinks prepared from apples in Iberian peninsula, in Frank Reich made by monks from wild apples and tree saps, developing later on especially in France around 12th and 13th century in to a well organized activity which in it's peak, around 18th and 19th century was over passing production of wine and beer in many regions. So what should we consider cider these days? It is an alcoholic beverage prepared from apple juice (moût) fermented by variety of indigenous yeast (traditional way). There are many different varieties and styles of ciders depending on the region of origin, for example in France we have various regions in Normandie versus the different regions in Bretagne, which differ considerably. The brews are specific depending on blend of different apples or more rare mono varietal ciders, traditionally fermented in oak or chestnut barrels (tonneau) or later on after first world war in the bottle (la prise de mousse naturelle) and we could go on and on. I [[User:Algoldor|Algoldor]] am into the ciders for nearly two decades, it is my favourite alcoholic beverage. I decided to make cider as a profession, moving to cider production region of Normandie in France for five years, where I also got formed as cidrie on the institute [https://cfppa.le-robillard.fr/formation/certificat-de-specialisation-production-cidricole/ le Robillard] and I'm going to apply the experience which I gathered so far to make this tasting as good as possible. Please be aware time is limited so is therefore the amount of theory which I can share with you at this occasion. We will talk about history of cidre making, today's situation, it's future and of course we will taste variety of high and also few lower quality products to get the spectrum right. This session will walk you through the basics. You will learn what you should be focusing on when tasting the beverage, what to expect based on what do you read on the label on the bottle - sweetness, bitterness/tardiness, acidity, pasteurization etc. depending on the region et cetera. If you have some special sample to share, your own make or something else please get in touch with me in advance so we can plan for it.

Please note that you are going to drink at least half liter or rather over a liter of 4-6% beverages in an average (plus some specials) so you will feel it. We will have around fifteen basic samples and after that we will go on if we wish (so far we always wished ...). We will have something to eat during the session so that should help, however you are not driving any motorized form of transport afterwards that is for sure. We will document most of the ciders on the table so you will be able to track them down, I will write half of them or so down in advance the rest during or after the event. Still taking notes during the session is recommended. This 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 not offend me at all because it would help me to cover costs related to my presence at this event. I'll have some extra quantity of my ciders for the ones who are especially devoted, they will be for suggested donation or exchange.

'''List of Ciders'''
{| class="wikitable sortable"
! Cidre Name
! Producer
! Amount
! Country of origin
! Person Trafficking it
! Notes
|-
|[https://cidreriejara.com/wiki/Cider_2019#Assemblage_2 Extra Brut 2019, Assemblage 2]
|[https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]
|2x 750 ml
|Val de Saire, Normandie, France
|[[User:Algoldor|Algoldor]]
|extra brut, bio, hand picked, wild fermentation, season 2019
|-
|[https://cidreriejara.com/wiki/Cider_2019#Assemblage_1 Brut 2019, Assemblage 1]
|[https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]
|2x 750 ml
|Val de Saire
|[[User:Algoldor|Algoldor]]
|brut, bio, hand picked, wild fermentation, season 2019
|-
|[https://cidreriejara.com/wiki/Cider_2019#cidre_calvados Cidre Calvados 2019]
|[https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]
|2x 750 ml
|Val de Saire
|[[User:Algoldor|Algoldor]]
|brut, bio, hand picked, wild fermentation, season 2019
|-
|}

'''Interesting Cidre Related Pages'''

http://www.cider.org.uk/ pages of specialist Andrew Lea

http://www.ciderroute.co.uk/cider-producers/ places to visit around Hereford.

https://herefordcamra.org.uk/cider.htm#list list of ciders in Hereford region.

https://www.cambridgebeerfestival.com/products/cbf44-cider/ famous UK beer festival which also offers some ciders.

http://cfppa.le-robillard.fr/ french research and educational cidre institute le Robillard

File:Kefir grain photo.jpg

2022-07-15T09:10:13Z

Jeti: