tag:blogger.com,1999:blog-7529903.post974008732330418662..comments2024-03-07T11:39:09.758+11:00Comments on Will Type For Food: How to ferment everything from your moustache to the flatulence of a goat to the next-door neighbour's babyTimThttp://www.blogger.com/profile/10333303180015967125noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7529903.post-61079424451962252232013-08-18T18:19:50.062+10:002013-08-18T18:19:50.062+10:00He has a list of fermentation techniques ('Pit...He has a list of fermentation techniques ('Pit fermentation.... I have not tried this') so "chew, spit, brew" is probably mentioned. I probably should have looked that up to see if it *is* mentioned. <br /><br />Today's fermentation experiment here at Lalor: making mead with wild yeast from fruit, and making Bappir cakes, for use in brewing a Sumerian ale. I'll let you know how it all goes :)TimThttps://www.blogger.com/profile/10333303180015967125noreply@blogger.comtag:blogger.com,1999:blog-7529903.post-42206122895129505752013-08-18T08:58:58.504+10:002013-08-18T08:58:58.504+10:00I assume that a guy like that would mention the &q...I assume that a guy like that would mention the "chew, spit, brew" method for making alcoholic drinks?<br /><br />Interesting discussion in the context of sake here:<br /><br />http://bostonsake.com/2012/04/02/brewing-and-chewing-the-origins-of-sake/Stevehttps://www.blogger.com/profile/04108945551064939734noreply@blogger.com