This blog will try to discuss everything to do with fermentations from the proffesional brewer to the craft natto maker.
Fermentation has existed long before man was lucky enough to discover it and probably is one of the most important discoveries; allowing some foods to be made edible and be stored for longer periods. I have long been fascinated by the process of fermentation not just the pleasures of alcoholic beverages but also the complex processes that are responsible for a lot of the food we take for granted every day.
Sure we all expect beer, wine, pickles and cheese to come from our beloved microbes. Most of us will also respect that great salami and fish sauce are gifts from these single celled wonders. However too few realise the less known facts such as chocolate is a delicious gift entirely dependent on microbes to ferment its flavour. Not to mention all the great enzymes and medicines produced commercially or in fact the microbes we farm and eat directly, oh yes glorious mushrooms.
I have studied in this field and had jobs in both the winemaking and brewing industry, whilst experimenting at home with other fermented foods such as cheeses vegetable fermentations and even the odd batch of tempeh. I hope to give to some tribute to the often forgotten microbes and share my experiences and recipies for which I am so grateful.