Re: Re: fermentation, beer, meats/dairy,etc.

[Guest guest]

Idol wrote:

>

> Irene-

>

> Sounds like small beer, for which there's a recipe in NT. I read that

> farmers would often drink some with breakfast, and that the alcohol content

> was extremely low. I've never tried making it, and I'm unsure whether

> pregnant women should be consuming _any_ alcohol, but it's something to

> look into, and I'd imagine homemade unpasteurized small beer can be

> extremely rich in nutrients.

>

> >I was once told that

> >originally beer was a fermented grain berverage not ulike kvass that was

> >low in alcohol and very nutritious since the grain was predigested. That is

> >where the folklore came from that beer is good for pregnant women. I would

> >be interested in that kind of beer. It sounds like very much a NT food.

I've tried Sally's recipe for small beer. Unfortunately, so far all

I've been able to get from it was undrinkable swill. That could be

because I'm in Florida, and the temperatures and local flora are

different from what the recipe expects.

It's known that the ancient Egyptians would make beer by taking the

leftover loaves of bread from the day, and mashing them up with dates

and water. The resulting mash would take a couple of days to ferment,

and would then be served as beer. Often with breakfast. Probably _as_

breakfast. According to Zahi Hawass, " It was very low in alcohol, and

more like a rich soup. "

AP

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[Guest guest]

At 11:09 AM 9/15/2002 -0400, you wrote:

>I've tried Sally's recipe for small beer. Unfortunately, so far all

>I've been able to get from it was undrinkable swill. That could be

>because I'm in Florida, and the temperatures and local flora are

>different from what the recipe expects.

The only " low work " beer I've had success with is kefir-beer.

I put a kefir grain in a gallon jar with some apple cider (just

plain ol' store bought stuff), with a water lock, and let it

ferment dry (about a week). Then I boiled 2 cups of water with about 2 T

sugar and added it, then bottled it in EZlock bottles. It

made a really nice, low-key beer. If you added hops it

would be " real " beer. If you start with boiled barley

malt and hops it would definitely be beer! But I gave

some of my cider beer to a veteran beer drinker and

he loved it.

However, the kefir grain did not do well in the experience,

so you'd need " extra kefir grains " to work with.

When I get some water-kefir grains going I'll experiment

with those: maybe we can create a " beer kefir strain " .

We have made lots of " homebrew " beer over the years

too: it is fun, but not terribly easy. The kefir beer has

potential: it seems to be a lot more rugged than the

traditional beer-yeast and more forgiving. I didn't

sterilize anything and it is keeping just fine.

Heidi

[Guest guest]

Alan-

>That could be

>because I'm in Florida, and the temperatures and local flora are

>different from what the recipe expects.

That could well be. I remember reading about some brewers (in Belgium, I

think) who'd been in the same place for decades, maybe longer, and were

famous for their beer. Business picked up and finally they decided to move

to new, larger digs. Unfortunately, as soon as they did, their beer went

to hell, and they realized that much of their success depended on the

particular mix of yeasts in the air at their original location, so they had

to pick up and move back.

-

[Guest guest]

Heidi-

>I didn't

>sterilize anything and it is keeping just fine.

Kefir seems to be like the terminator compared to everything else. I've

now given up trying to make raw-dairy yoghurt with summer milk and

cream. The native microbes just overwhelm the yoghurt cultures and it

doesn't come out. Kefir, however, rolls right over it, and comes out great

every time.

-

[Guest guest]

At 01:39 PM 9/15/2002 -0400, you wrote:

>Kefir seems to be like the terminator compared to everything else. I've

>now given up trying to make raw-dairy yoghurt with summer milk and

>cream. The native microbes just overwhelm the yoghurt cultures and it

>doesn't come out. Kefir, however, rolls right over it, and comes out great

>every time.

:

I agree. I think the cultures in commercial yogurt are wimps:

they get this nice sterilized milk and live in a nice sterile

(except for them) environment and they have no fighting

spirit! They are the Athenians.

Whereas the kefir cultures are true Spartan warriors:

competing against each other constantly and wiping out

everyone else in their path.

Heidi

[Guest guest]

>>>>I agree. I think the cultures in commercial yogurt are wimps:

they get this nice sterilized milk and live in a nice sterile

(except for them) environment and they have no fighting

spirit! They are the Athenians.

Whereas the kefir cultures are true Spartan warriors:

competing against each other constantly and wiping out

everyone else in their path.

-------------->i just wanted to say this is a wonderful metaphor heidi! i

didn't know programmers could write such creative prose

Suze Fisher (ducking and hiding from the programmer contingent...)

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

At 07:13 AM 9/16/2002 -0400, you wrote:

>Whereas the kefir cultures are true Spartan warriors:

>competing against each other constantly and wiping out

>everyone else in their path.

>

>

>-------------->i just wanted to say this is a wonderful metaphor heidi! i

>didn't know programmers could write such creative prose

Hee hee. You should see my " comment lines " in my

programs :-)

Heidi Schuppenhauer

Cabrita Software

heidis@...