Although fermented foods can be an acquired taste, they are much more common than people think. Beer, cheese, wine (notably Champagne), and vinegar are all fermented foods. What we commonly think of as bread proofing is actually bread fermenting. Even cocoa, coffee, and vanilla beans are fermented to develop the unique flavors that we’ve come... Continue Reading →
Honey Mead
One of the earliest fermented beverages, and one that even predates beer, is honey wine (mead). In its most basic form, mead is an alcoholic beverage made by fermenting honey and water. 750 mL honey, raw* 3 L water, mineral Whisk water and honey until honey has dissolved. Cover with a towel and ferment... Continue Reading →
Buttery. Salted. Caramel. 