The King of Fermentation walks among you!
I did productive things all weekend, and now it's 11:20 on Sunday night and I'm exhausted and drinking Filipino gin and tonics. I just finished starting a five gallon batch of Munich style lager, and have the wort cooling in a mini-fridge. It will be cold-brewed. I am having fun brewing beer, and the differences between making beer and wine are interesting. What if I started experimenting by merging techniques, and making a fruit beer? Has anyone ever tried this? I have tasted some of the new flavored sakes and they are this sort of hybrid, as is Smirnoff ice. I have a recipe for a beer brewed with cherries, and perhaps I'll try that.
Filipino gin is made from sugar cane and is ridiculously cheap in the Philippines. When I was there I bought a case for a party, and when I paid the equivalent of 50 cents/bottle, I was suspicious. They call it Ginebra, but it's real gin. It's untaxed because the powerful families that make the stuff control the Government.
Filipino gin is made from sugar cane and is ridiculously cheap in the Philippines. When I was there I bought a case for a party, and when I paid the equivalent of 50 cents/bottle, I was suspicious. They call it Ginebra, but it's real gin. It's untaxed because the powerful families that make the stuff control the Government.