#and its unexpectedly peppery

[bigsoftmarshmallow]

How would the Ganondorfs (Wind Waker, Ocarina of Time, Twilight Princess, Hyrule Warriors, and Tears of the Kingdom) & Demise react to eating pizza? What would be their favorite topping(s)?

Pizza, with its variety of toppings and flavors, would provoke unique reactions from each Ganondorf and Demise. Their different personalities would influence their preferences, especially when it comes to toppings. Here’s how they might react and what their favorite toppings could be:

Wind Waker Ganondorf (Wake):

Wake, being more thoughtful and nostalgic, might appreciate pizza’s simplicity, but he would also have a preference for something that reflects his connection to the sea.

Reaction: Wake takes a moment to observe the pizza in front of him. The melted cheese and the aroma of baked dough catch his interest, and though he's not one to indulge often, he takes a bite. His eyes narrow in contemplation before he nods, slowly chewing. "This is... oddly satisfying," he muses. While simpler than the foods he’s used to, the combination of flavors appeals to his practical side.

Favorite Topping: Anchovies. Given his seafaring background, Wake would enjoy the briny, salty taste of anchovies on his pizza, reminding him of his past on the Great Sea.

Ocarina of Time Ganondorf (Bandit):

Bandit would likely approach pizza with skepticism, but his raw, primal nature would be drawn to bold flavors that reflect his no-nonsense attitude.

Reaction: Bandit picks up a slice with suspicion, giving his SO a sidelong glance before taking a bite. The explosion of flavors—sauce, cheese, crust—hits him unexpectedly, and for a moment, his stern expression softens. He finishes the slice quickly, licking his fingers, though he’d never admit he enjoyed it. "Hmph. It’s... acceptable," he mutters, grabbing another slice almost immediately.

Favorite Topping: Spicy sausage and jalapeños. Bandit would be drawn to strong, bold, and spicy flavors. The heat from the jalapeños and the meatiness of the sausage would resonate with his fiery personality and appetite for strength.

Twilight Princess Ganondorf (Noctis):

Noctis, with his calm and pragmatic demeanor, would approach pizza practically. He would appreciate it as a reliable and satisfying meal but wouldn’t indulge in excessive toppings.

Reaction: Noctis observes the pizza without much emotion, taking a slice with calculated precision. He bites into it and nods slowly, his stoic expression unchanged. "It fulfills its purpose," he says, appreciating the balance between taste and nutrition. He finishes the slice quietly, not particularly excited but acknowledging its value as sustenance.

Favorite Topping: Mushrooms and spinach. Noctis would go for a more subdued but earthy combination of toppings. He’d appreciate the subtle flavors and the natural, grounded taste, reflecting his pragmatic nature.

Hyrule Warriors Ganondorf (Hedony):

Hedony would love pizza. His indulgent and extravagant personality would have him gravitate towards rich, flavorful, and luxurious toppings, enjoying every bite as if it were a feast.

Reaction: Hedony takes one look at the pizza and laughs, intrigued by the idea of something so rich and customizable. He bites into a slice, his eyes lighting up with pleasure. "Ah! This is a dish fit for a king!" he declares, enjoying the gooey cheese and the perfect combination of flavors. He devours another slice with enthusiasm. "Bring me more of this marvelous creation!"

Favorite Topping: Prosciutto and arugula with truffle oil. Hedony would enjoy high-end toppings that reflect his taste for luxury. The saltiness of the prosciutto combined with the peppery arugula and the richness of truffle oil would perfectly match his desire for decadence.

Tears of the Kingdom Ganondorf (Vendettas):

Vendettas would likely see pizza as too simple for his tastes, but after trying it, he’d develop a grudging appreciation for its versatility and sustaining qualities. He’d prefer something hearty and robust.

Reaction: Vendettas picks up the slice of pizza with clear disdain, not expecting much from such a humble dish. But as he takes a bite, the combination of flavors catches him off guard. He chews slowly, his face remaining stern but with a flicker of interest. "Hmph," he grumbles. "It is not without merit." He finishes the slice, clearly intrigued despite himself.

Favorite Topping: Pepperoni and black olives. Vendettas would prefer a combination that’s classic yet strong. The pepperoni’s bold flavor combined with the slight bitterness of the olives would appeal to his intense nature without being too flashy.

Demise:

Demise, with his overwhelming presence and thirst for power, would likely approach pizza as just another form of fuel for his body. He wouldn’t be too concerned with taste, but he would prefer something that reflects his strength and dominance.

Reaction: Demise stares at the pizza with a hint of disdain, wondering why he, the great Demon King, would need to eat such a dish. However, after taking a bite, he’s surprised by its richness. He chews slowly, processing the flavor, and finally growls, "It is acceptable. For now." Though he would never admit it openly, the combination of flavors would win him over, and he’d silently devour the entire pizza.

Favorite Topping: Meat Lover’s (pepperoni, sausage, bacon, ham). Demise would crave a pizza loaded with various meats, symbolizing power, strength, and dominance. The more meat, the better, as it would resonate with his appetite for conquest and raw strength.

In summary:

Wind Waker Ganondorf: Anchovies.

Ocarina of Time Ganondorf: Spicy sausage and jalapeños.

Twilight Princess Ganondorf: Mushrooms and spinach.

Hyrule Warriors Ganondorf: Prosciutto, arugula, and truffle oil.

Tears of the Kingdom Ganondorf: Pepperoni and black olives.

Demise: Meat Lover’s pizza.

Each Demon King’s choice reflects their personalities, from simple and practical to bold and extravagant.

[ariannawilliamsblog]

Fried Chicken and Wine: The Best Pairings for a Delicious Meal

Fried chicken, with its crispy exterior and juicy interior, is a versatile dish that pairs wonderfully with a range of wines. The key to a successful pairing lies in balancing the rich, savory flavors of the fried chicken with complimentary wine profiles. Here are some of the best wine pairings to elevate your fried chicken experience and enhance the flavors of this beloved dish.

1. Chardonnay

Chardonnay is a classic choice for pairing with fried chicken, especially if you prefer a white wine. The wine’s buttery, oaky notes complement the rich flavors of the fried chicken, while its crisp acidity helps cut through the greasiness. A full-bodied Chardonnay with a touch of creaminess and hints of vanilla or citrus will balance well with the crispy coating and savory meat. Opt for a Chardonnay with moderate oak influence to avoid overpowering the dish.

2. Sauvignon Blanc

If you’re looking for a white wine with a bit more acidity to counterbalance the fried chicken’s richness, Sauvignon Blanc is an excellent option. This wine is known for its bright acidity and citrusy flavors, which can help cleanse the palate between bites. The wine’s zesty notes of lime, green apple, and grass complement the flavors of fried chicken, especially if it’s served with tangy sides like coleslaw or pickles. Sauvignon Blanc also pairs well with spicy fried chicken due to its refreshing qualities.

3. Pinot Noir

For those who prefer red wine, Pinot Noir is a great choice. Its light to medium body and bright red fruit flavors create a pleasant contrast with the savory, crispy fried chicken. Pinot Noir’s subtle tannins and earthy undertones enhance the flavors of the chicken without overwhelming it. This wine works particularly well with fried chicken dishes that include mushroom or herb-based seasonings. The wine’s acidity also helps balance the richness of the fried coating.

4. Zinfandel

Zinfandel is another excellent red wine choice that pairs beautifully with fried chicken, especially if the dish is seasoned with bold spices or served with barbecue sauce. This wine is known for its robust fruit flavors, peppery notes, and higher alcohol content, which complement the savory and spicy elements of fried chicken. The wine’s rich, jammy characteristics and hints of black pepper and spice enhance the flavors of the chicken and create a harmonious pairing.

5. Sparkling Wine

Sparkling wine, such as Champagne or Prosecco, is an unexpectedly delightful pairing for fried chicken. The bubbles in sparkling wine provide a refreshing contrast to the fried chicken’s crispy texture, while its acidity helps to cleanse the palate. The wine’s subtle fruit flavors and effervescence complement the dish’s savory flavors, making it a versatile choice for various types of fried chicken, from classic to spicy. Sparkling wine is also a festive option that adds a touch of elegance to the meal.

Conclusion

Pairing fried chicken with the right wine can elevate your meal. Chardonnay complements the richness, Sauvignon Blanc offers refreshing acidity, Pinot Noir provides a light, fruity contrast, Zinfandel enhances bold flavors, and sparkling wine adds a festive touch. Riesling works well with sweet or spicy variations. For local inspiration, explore fried chicken in Mattoon, IL, and find the perfect wine pairing for your next meal.

[weblink-india40]

Chaat Masala: A Classic Indian Spice

Indian food has an unparalleled burst of flavor and aroma. Chaat masala is the secret ingredient that takes Indian street food to the next level and enhances its flavor. This simple, yet incredibly powerful combination of spices is a staple of the street food scene in India. Read on to find out why chaat masala is so popular in Indian cooking.

Chaat Masala: Delightful

Chaat masala is not just a spice but a blend of alluring aromas. Its flavor is the perfect balance of sour, peppery and savory. Chaat masala is a common ingredient in many Indian snacks, fruit salads and street foods.

Chaat Masala’s ability to seduce the palate with its subtle and balanced flavors is the secret to its appeal. It makes for a delicious fusion that goes well with a wide variety of foods. It combines the zing of amchur (dried mango powder), the heat of roasted cumin seeds and the punch of black salt.

Bhan Spices 100gm Chaat Masala Powder is a must-try. Its authenticity, aroma and taste of chaat will elevate your meal.

Suitable for masala chaat

The unique Chaat Masala is what sets it apart. It can be sprinkled on a variety of foods and is not limited to one cooking method. Besides chaat, chaat masala is used in curries, rice dishes and snacks. The variety of flavors is its main appeal.

Chaat Masala is appealing not just for its distinct flavor but also for its capacity to enhance umami, the fifth basic flavor. Umami is a savory, meaty, and incredibly delicious flavor. The three umami-rich components of Chaat Masala—black salt, amchoor, and hing (asafoetida)—work their magic. 

You may also use it to season your potato fries for a delicious snack. Sprinkle it over sliced fruits like pineapples and apples to make a delectable fruit chaat. 

Owing to its extensive popularity, Chaat Masala is a favored dish for both home cooks and chefs. They prefer to have contact with chaat masala powder 100gm suppliers as it will ensure the spices do not rot and are always in supply. 

Quality is Important

Quality is crucial when looking for the best Chaat Masala Powder.  You may use the masala with confidence knowing that it will enrich your cuisine and taste true to itself. In the business, Bhan Spices 100gm Chaat Masala Powder is a household name. They are renowned for providing high-quality spice mixtures. Both home cooks and chefs frequently utilize their brand. 

The Advantages of Chaat Masala for Health

Unexpectedly, chaat masala has health advantages beyond its delicious taste. One of the main ingredients, amchoor, has a lot of vitamin C, which is necessary for a robust immune system. Additionally, black salt—an additional ingredient in Chaat Masala—is said to offer digestive benefits and might lessen bloating. Hence, indulging in the delicious treats infused with Chaat Masala also means providing your body with additional nourishment. Visit your chaat masala powder 100gm suppliers to enjoy the benefits of this tasty Indian spice. 

Conclusion 

Indian cuisine enthusiasts love Chaat Masala because it takes meals to a whole new level. Chaat Masala is the spice that gives your taste senses a fun twist. It is used while preparing food or even if you grab something to eat from the street. Owing to its umami-rich flavor, health advantages, and adaptability, it is an essential ingredient in Indian cooking.

[cleolinda]

(It might truly not be a perfume)

Not A Perfume Superdose, Juliette Has A Gun (2019)

(newly-arrived “discovery set” sample)

Point the first: I wrote about Not A Perfume (2010) the other day, so this is a comparative follow-up.

Point the second: I think this time it really is just one aromachemical, probably. Maybe two, tops. Three?

The whole premise here is that Not A Perfume was “just” cetalox, and so Not A Perfume Superdose is “just” “more” cetalox. Going back to that Fragrantica article, the one talking about how Not A Perfume is in no way One Single Elegant Base Note and is, in fact, three white musks in a hedione trenchcoat:

Let’s say, if in Not A Perfume, the focus was on the smell of the ambergris block, then the Superdose version pushes it aside and instead of the flying and rather invasive white-flowered hedione, it offers us an even more invasive ambrocenide — a cold, even burning ambergris material. Our bed linen is hung out on the street not in summer, but on a winter morning.

Over to the Perfumer’s Apprentice, ambrocenide: what it do?

Powerful and long-lasting top to base booster; lends power to woody and ambery accords; gives radiance and enhances citrus and aldehydic notes at low use levels; propels musk notes to be perceived in the top notes; gives volume and strength to floral heart notes.

(istg someday I’m just gonna order a vial of Cetalox [or Ambroxan, or WHATEVER] and some perfumer’s alcohol and find out what the Single Elegant Base Note would actually smell like)

So, in practice, what Juliette Had A Gun did was remove the secret additional notes and call it super. Reading the reviews for Superdose, however, you start to understand why the original Not A Perfume was sweetened up with some user-friendly laundry musks in the first place. Over at the Fragrantica user reviews, gone are the pears and the fairies and the ghosts and the blood. Now we get (deep breath)

ambergris, a woodshop, sea salt, animal musk, iso e super, lemon, laundry, spice, pencil shavings, Le Labo’s Another 13, paperbacks, rubbing alcohol, plastic bags, a heater turning on, damp fur, cat urine, vodka, whipped cream, body odor, burning plastic; it’s “peppery and harsh”; it’s “mouthwateringly juicy”; it’s “so disturbingly evil”; “this perfume smells like what doing whippets feels like.”

On me, Superdose smells like dryer sheets. Again. But this time, a used dryer sheet, gossamer thin and clinging to a fluffy towel, so it’s not as overwhelming to me as the original was. Yes: I am possibly the only person on earth who feels less whelmed by Superdose. (This is why I don’t try to officially “review” a fragrance and say it’s definitely good or bad, this or that, because it’s clearly so dependent on skin chemistry, before you even get to personal taste. I can’t judge my dryer sheet against your garbage fire.)

Ironically, it wasn’t the cetalox that bothered me the first time around, but the hedione; Superdose doesn’t have any, so it took a whole hour for the headache to set in this time. Honestly, I would be more likely to wear Superdose again than the original Not A Perfume, I think. I don’t know what it says about me that I got the blandest, goodiest-two-shoes results possible, but… no, actually, that checks out. I almost wish my skin chemistry had produced something edgier, but that’s a monkey’s paw wish if I ever heard one.

(Actually, what I have heard is that Superdose really earns its keep as a base for other perfumes you actually like, especially if they’re weak or wear off quickly. Time to get out the Demeter Fragrance samples, sounds like.)

Also in the Juliette Has A Gun set I got: Vanilla Vibes, Magnolia Bliss, Lipstick Fever, MMMM, Pear Inc., and Lili Fantasy. I’ll intersperse writeups of those, long covid willing, with other fragrances as we go. (I’ve already given Lipstick Fever a quick test, and it was unexpectedly fruit forward.) It’s a total toss-up as to what I’ll post about next, but maybe I’ll switch it up with something I actually wear regularly.

[il-papa-patata]

Not So Scary Mary

You wake up from a nightmare in Mary’s apartment. He’s unexpectedly helpful as you try to fall back asleep.

Mary Goore/gender neutral reader, nightmares, Freshly Washed Mary

T for language

You bolt awake.

The dream tumbles after you, the heat of it dissipating but lingering in the clamminess of your skin, the way your heart pounds. You search for anything – details about the dream, anything to grasp onto, to laugh at – you always laugh at your nightmares after they happen, or at least try to – but this one just lingers, vibrant red and sicking to your skin like sand in all the wrong places.

It's not your bed, and not your apartment, so when you spring awake, you can't reach to the same places you do normally, can't reach beside your bed for the old dog plush you got for your sixth birthday, with its flopsy ears worn down over the years and the nose almost gone. You can't take one of the old-man hard candies from your nightstand and suck it against your teeth until you feel its warm flavor all the way down your throat, some sort of normalcy in the face of terror.

You can, in this place, reach for Mary Goore.

Who is already awake.

He's already half-up, blearily wiping his eyes with the heel of his hand. You feel bad – the man barely sleeps as it is, and yet here you are waking him up with something like this-

You forget how pretty he is with all the makeup wiped off.

He looks up at you, hazel eyes almost silver in the darkness, face thin and sharp, lips full and parted. Despite your rude awakening, his expression's clear, face neutral and maybe even a little concerned.

“S-sorry,” you stutter, the heat of the dream clinging to you like spiderwebs, “Just a nightmare-”

“Hey,” he says, resting his long hand on your shoulder, “S'okay. You want some water?”

“Y-yeah.”

He dips over to his side of the bed and hands you a still mostly-full water bottle, crinkled along its edges. He pulls his knees up as you drink, resting his head on one, just watching you drink down some of the cool water. The night's chilled it a bit, and it eases some of the nightmare heat inside you.

You cap it again when you feel you've had enough and try to hand it back, but he just shakes his head, holding up a hand. You put it back on your side.

“You wanna talk about it?” he offers, reaching out and smoothing a hand over your lower back.

You do.

You do- but...

But what would there be to say? You can't even remember the dream – you could talk about how you sometimes just have these nightmares but it strikes you that Mary might think you're being a little bitch about it-

On the other hand, Mary is surprisingly good about this kind of thing. He always has been.

“I just... have nightmares. Sometimes.”

“Yeah?” he murmurs, still stroking your lower back, “Anything about?”

“N...no. I don't think so, anyway. It's just... red when I wake up.”

“Red?”

“The color of your eyelids when it's sunny out.”

“Hm,” he hums, reaching his arm around your waist and leaning his head against you. His hair is clean – you washed it yourself – and it's fluffy where it brushes against you, all soft and wiry. “S' a tough one. Are you scared after 'em?”

You swallow.

You don't want to tell him that his mattress is the only thing that feels safe right now, that you had shivered putting down the water bottle, like it was a raft in a great tumultuous sea, as though his hastily thrown-on sheets were going to keep you safe. That even the moonlight outside twists into something horrid, the lamp you've tripped on six hundred times, the display from the old cassette-clock he convinces you still works becoming something else entirely. You don't want to tell him how long it takes you to feel normal back home, how his apartment – no matter how familiar by daylight – is scaring you.

He doesn't say anything when you fall silent. Instead, he just wraps his arms around you and pulls you back down into the sheets, guiding your head down against his chest, your nose against his ribs and your browbone against his collarbone.

“Shh,” he hushes, so softly, “It's okay.”

“Mare-”

“Shh. I've got you. It's okay. Nothing's gonna get you while I'm here.”

...Oh.

How long have you been wanting to hear that?

To not only be soothed but protected. You don't doubt for a second if anything actually tried to hurt you that Mary would launch at it, ready to fight it off or even kill it.

You sag into his hold, worming your arms around his slim waist, pressing your face more fully into his chest. He's warm, and unexpectedly soft despite how bony he is, and he hushes you quietly, stroking your nape slowly.

“You're...” you mumble, “Surprisingly good at this.”

“Eh, yknow.”

“No, really- you're... good at calming people down. And- you're nice.”

Mary laughs. “Well, my reputation gets outta hand sometimes. People don't believe I can be this feral and nasty and still be nice.”

You try to look up at him, face clean, hair fluffy. You knew he was sweet – you wouldn't be dating him or cuddled into his chest in his apartment if you thought otherwise, but-

No. You see it, here in the dark. The warmth of Mary. The little patient smile.

“You like being nice?”

Mary purses his lips, looking up at the window. “Well, who doesn't?”

“A lot of people think you don't.”

“Do you think that?” he asks, burying his fingers in your hair.

“No,” you say, “You love being nice. But-”

“But...”

“...oh. No, I get it now. The feralness is the niceness. It's-”

The desire to protect, to include, to be warm and to laugh – the violence and the trashiness and all that was that. A reflection, a complement to the kindness and the warmth and his barking laughter.

Mary smiles. His eyes glimmer slightly.

“Hmm,” he hums.

You tuck your head into his chest again, suddenly way too shy at that warm expression. It was usually a smile he smiled at you when he thought you weren't looking, but you'd never caught the full brunt of it, not from two inches away, and not with his arms around you and his legs tangled with yours.

“But yeah, I think you'll be okay.” He murmurs. “I had a lot of nightmares at one point too.”

He pulls you a bit closer, cocooning you against him. “Yeah?”

“Mmhm. Got out of a shitty life, but all of it chased me. Drank a lot to try and keep all of it away but it didn't really work. Anything I didn't deal with during the day, I dealt with at night.”

You breathe for a moment. You never know whether to ask more or not, when he talks about times before anyone here knew him, before he popped into the city covered in blood and screaming.

You choose to say nothing this time. If he tells you, he'll tell you.

“They'll fade. I make a mean cup of chamomile, though, if you can't get back to sleep.”

“Chamomile? You?”

“Yeh.”

He doesn't elaborate further, although you want to press it a bit.

But you figure you're wired as it is, and the proof's in the... tea, so you nod.

He helps you up, slowly – reaches over the side of his bed for a discarded hoodie which he drapes around your shoulders. It sits a little weird there, but it's comfortable, a nice protection against the chill of the night.

The two of you move into the kitchen, past his second-ish-hand couch. He has a stool obviously pilfered from some bar against his counter, and he perches you there as he goes puttering about.

You breathe deeply.

His house- well, his apartment- smells like him. Something old, something like dark hair warmed by the sun, the smell of smoke, this faint peppery thing. You never thought you'd get used to it – at its worst it's boldly organic, almost gross – but like this, settling around you and into your clothing and skin, it's pleasant.

Mary sets the kettle going – you didn't expect him to have one, and it's tiny, but it's enough for two cups of tea. He pulls down two mugs – one that looks like it's real china, a delicate porcelain thing, and the other a sturdy, obviously corporate mug for a bank.

You aren't sure which confuses you more.

“You worked in a bank?”

“Mhm,” he hums, spooning a bit of honey into it, “Kept the building running.”

“Don't you have an arrest record?”

“Didn't then. Helped pay for my first move.”

“Huh.”

He takes down a canister – it's beautiful, covered in intricate, sparkling cloth, a little thing. He pulls off the lid, and a second lid, and smells the contents. “Still fresh.”

He puts the leaves into two small steepers – both shaped like flowers – and covers them over with the freshly boiled water.

He leans back against the counter, humming quietly. You can't pick out the tune, but it's something kind of familiar. Most people knew his growl, but he had a perfectly nice voice when he sang.

He comes over to you, taking your hands in his and swaying your hands back and forth, humming softly. It's kind of weird – like he's playing with a puppet or trying to get you to dance – but you laugh anyway, bouncing your hands along with whatever he's singing, placid-faced and jaunty in his little galley kitchen.

“You're cute,” you tell him, and he sticks out his chin, frowning deeply while still playing with your hands.

“Am not.”

“Are too.”

“Nuh-uh.”

“Yuh-huh.”

“Imma kick your ass.”

“Try me,” you grin up at him, “You're the one singing love songs and dancing with me in your kitchen.”

He flushes, pouting slightly. “Whatever. Can't even hold my sweetheart's hands without someone accusing me of being cute?”

“You really calling me your sweetheart and trying to convince me you're not cute?”

“Shush.”

“Really though,” you say when he lets your hands go, settling your feet up on one of the bars on the stool, “You're such a contradiction sometimes.”

“Con-tro-dik-tee-on? Whazzat?”

“Don't play dumb,” you smirk, “You aren't stupid no matter how much you pretend. You read those academic texts like they're gonna disappear every time your friends bring them over.”

He purses his lips. “Hey, I'm a high-school dropout, you can't be mean to me.”

“What was the title of the last one? A Critique of Foucauldian Governmentality?”

“I'm frankly surprised you remembered that, but yes, and it was a very good article I will have you know.”

“You seemed super into it.”

“I am a slut for Foucault, so.”

You giggle.

He hands you the bank mug, scooping out the steeper with his fingers. He takes up the fine porcelain cup, and even though it's a bit of a contrast – its delicate, blush-pink glaze and gilt handle matching the still-slight flush on his cheeks and the warmth of his eyes in the quiet light of the kitchen – it's not a mismatch. Mary was like that, you think, just a collection of things that didn't seem to go together but felt natural when they were united.

You bump your ankle against his knee, and he shuffles over to you, standing in between your knees. You sip the tea as he does, commenting, “But I like it.”

“Like what?”

“That you're contradictory. Sweet and violent. Depraved but also-” you reach up with your free hand to stroke his jaw, chuckling when he sags into the touch like an eager street cat, “Surprisingly innocent.”

“You want me to show you that depravity?” he growls, grinning and fixing you with a stare that turns your guts to mush.

“Another time, maybe.”

The stare breaks and his expression melts into a little smile. “Aw, okay.”

“I mean, not that I don't want to fuck in your kitchen at 2:54am, and I don't think you're working tomorrow, but...” You shift, sipping more of the tea, “Still feeling kind of fragile.”

“S'okay, you don't gotta qualify why you're not up for it. All I need's the 'no'.”

He dips his head and rests his forehead against yours, closing his eyes and continuing to hum, the pretty, petal-like cup held close in his hands. You think you might want to lean up, to kiss his plush lips, but you don't. It's too late, and the chamomile is working, and your shoulders are slumping. You'd probably fall asleep kissing him.

Maybe another time for that, though. That sounds really nice.

He notices. Of course he does. And without complaint, he sets your cups on the counter and picks you up, cradling you against his shoulder. You feel like a kid again, passed out in the car, the same comfort of being brought inside and tucked in.

He sets you down again on the mattress, huffing a breath when he loses his grip on you. He gently pries the covers out from under you, settling them over your shoulders, batting away your hands when you try to help.

He climbs under the covers too, tugging his pillow closer and shimmying up alongside you, tucking his ankle against yours. You're drifting now, the chamomile and the quiet of his apartment and that familiar scent of him all lulling you back to sleep, but you still feel it when he gently kisses your forehead, smooths his fingers along your scalp, and murmurs, “No more bad dreams, now.”

[farzanatrading]

Why you should put these items on your grocery list

Asparagus

This scrumptious and protean veggie is easy to foam, caff

or repast, but what really sets it piecemeal is the ample antioxidants, folate and potassium it offers – all of which help to support heart health.

Pineapple

While pineapple is frequently allowed of as a summertime fave, you can start enjoying it as beforehand as April and May. analogous to asparagus, pineapple has ample potassium, a nutrient that helps lower blood pressure, along with fiber and vitaminC.

Artichokes

Outside of spinach and artichoke dip, this delicious thistle vegetable is frequently forgotten about, but not because it does n’t have an emotional quantum of vitamins and nutrients. In fact, artichokes generally contain nearly a quarter of your diurnal recommended quantum of fiber, and they ’re considered one the most antioxidant-rich vegetables. All of this, plus luteolin, an antioxidant that helps reduce cholesterol situations, makes artichokes extremely heart healthy!

  Radishes

This peppery and scrumptious root vegetable is most well-known for its bright red color – and unexpectedly, its high quantum of antioxidants, calcium, and potassium. In addition to these heart-boosting nutrients, radishes are also a great source of nitrates, which can be salutary for blood inflow.

Purchase fresh produce online from Farzana. Get huge discounts on organic fruits and vegetables online and delivered them right to your door.

[brandnewswastikas]

Top Strongest Hybrid Marijuana Strains

Most cannabis strains accessible in coffeeshops, dispensaries, and seedbanks are hybrids. Hybrids are the result of crossing one cannabis strain with another.

The two main marijuana strains are indica and sativa. Every one of the gatherings has its own qualities and desired outcomes. To defeat the two partitions, breeders have figured out how to crossbreed Indica and Sativa. That brought about another weed strain, alluded to as a hybrid.

Hybrids are cannabis strains that contain both indica and sativa genetics, and they offer a large number of impacts, from the notable indica body stone to the cerebral sativa high. Incredibly, hybrids are becoming well known because of their rich flavor profiles, welcoming fragrances, and numerous beneficial outcomes.

All hybrid marijuana strains are not alike. They shift in terpenes and impact while smoked, contingent upon the strain lineage. There are such countless decisions to make while picking the best hybrid, so all through this article, we will talk about the best hybrid strains!

Top Hybrid Cannabis Strains

It's time we delivered our rundown of the best 5 hybrid strains of the year now that 2022 is practically over. We realize that we have a ton of hybrid lovers out there, so we needed to take as much time as is needed with this one. Without further ado, let's get started:

Gorilla Glue

Gorilla Glue is a potent hybrid strain that likewise goes under the names Original Glue, Gorilla Glue #4, and GG4. It is a powerful weed; one of the assortments even has up to 30% THC content. And with that much THC, you can enter one more cosmic system with the powerful high it provides.

Gorilla Glue is made by crossing Chem's Sister, Sour Dubb, and Chocolate Diesel, which delivers a sour and gritty fragrance as you puff it.

Besides, after only one puff, you will feel the euphoric effects surging from head to toe in your body. It doesn't matter how much weed you've already smoked; you'll have a fantastic time with it.

It is almost certainly why Gorilla Glue is, for the most part, for veteran smokers. Learners should build up enough resistance to handle a strong high like GG weed.

This indica-dominant hybrid has the potency to deliver the relaxing effects that medical marijuana patients use to alleviate the symptoms of anxiety, stress, and chronic pain.

Chiquita Banana

This isn't the strain we would prescribe to beginner smokers. Chiquita Banana weed has sky-high THC, which can increase by 26% or more, thanks to an incredible combination of OG Kush and Banana.

The high delivered by this hybrid strain unwinds and calms you down for chilling. It is the reason veteran stoners save this weed for enjoying on weekends with their home slices.

Furthermore, due to its ability to grow both indoors and outdoors, the Chiquita banana can be harvested within 9 to 10 weeks of flowering.

Smokers of this hybrid weed have revealed an euphoric high that hits hard. It possesses a flavor like a sweet banana with a sweet lemony aroma. In general, you get a potent package that can give you a taste of what one of the most incredible hybrid marijuana strains feels like.

White Widow

White Widow is one more highly potent hybrid weed, highlighting the first spot on our list of the best hybrid marijuana strains for its prevalence and impacts. It has a head high with a loosening-up connotation from the indica part of this strain. It combines the best of the two sides, allowing stoners to relax and unwind while remaining cautious.

White Widow likewise has the best aroma and flavor profile, which makes smoking it very satisfying. It creates a sweet, sweet smoke with a citrusy and peppery fragrance joined by a lemony, persistent flavor.

Smokers ought to know about this strain's way of behaving when smoked. The smoke can extend unexpectedly, causing hacking. When THC and CBD are combined in this way, they lift each other, resulting in a strong, euphoric strain.

Blue Dream

Attempt Blue Dream to achieve a high you've only dreamed of! Blue Dream is made by crossing blueberries with haze. The strain conveys a reasonable high, with THC levels up to 26%. Regardless, as you puff it, a powerful euphoric high takes control of your body.

Toward the end of this wonderful inclination, you notice your worries dissolving and a profound relaxation that you need to experience again and again. To that end, most clients report that Blue Dream can likewise help with the side effects of depression and anxiety so that they feel significantly improved. Despite the fact that using marijuana for medical purposes is not advised, seek the advice of a specialist.

By and large, Blue Dream is one of the hybrid marijuana strains that can convey a smooth high that will dissolve your concerns and stress once you get into its euphoric high.

Cherry Pie

Need something sweet and flavorful? You'll get only that with this cannabis strain. Cherry pie is a hybrid that combines sweet and tart cherries. It's a hybrid of Breed Granddaddy Purple and Durban Poison.

Numerous marijuana users love this breed as it makes them laugh as they fly through an euphoric state. Cherry Pie is one of the most mind-blowing strains for recreational purposes because of its empowering and quieting impacts. The product has a moderate 16% THC content, but is now potent enough for fledgling cannabis clients.

Cherry Pie produces bright buds with orange hairs and a few purple flecks. Besides, the durable impacts can cause you to feel high for a few hours even after smoking a joint.

Final Words

The majority of the weed strains that you smoke are hybrids. In spite of the fact that we have quite recently featured a couple of the best hybrids, there are something else to browse.

Whatever cannabis strain you use, proper dosing is critical for experiencing powerful yet safe effects. To begin, you must determine your tolerance level so that you know exactly what is sufficient for you. It's alright to try until you track down your best spot. Simply remember that your metabolism is exceptional, implying that how your body responds to THC and CBD is unique in relation to different users'.

[prairiescotch]

I've had mixed results from the Isle of Jura distillery in the past, and the inclusion of a unicorn version of it is as good a reason as any to really dive into it!

The first time I tried a Jura it was the standard 10 year-old bottling, and it did not impress. It started on a down note with the nose, which hit largely with a strong alcohol burn; a little patience and caution brought out some prominent oak and soft cereal, a floral overtone and a hint of smokiness. The palate brought slightly more peat smoke up front than expected, with a very nice salty caramel and pepper balancing each other out. There’s some slight honey buried deep in the mix, and the finish is long and peppery and beautiful. It goes a long way from a nose-wrinkling introduction through a mild middle to a stunning ending; it’s not enough to make it an all-around stunner, though.

A friend had always spoken glowingly about the Superstition, Jura’s NAS peat-bomb version. It never really grabbed me though! Each time I’ve had it the nose has been largely one-note, mostly just pervasive campfire smoke with occasional wafting hints of caramel and fruit. There’s not much going on when it hits the tongue either: harsh alcohol sting despite carrying only a 43% ABV, very peaty (but more subtle than I remembered in subsequent tastings) and caramel. That’s it! It’s not very interesting!

The Prophecy is allegedly the real heavy-hitter when it comes to peat; I even tried it at a tasting event pitched as ‘The Monsters of Peat.’ And thank goodness I did, because it’s also the most complex and well-rounded, and frankly the best! The nose has a bit more going on, with honey, sea salt, and campfire marshmallows underpinning an unexpectedly light smoke. The palate is similarly sweet and smokey: honey, tropical fruit, and sugar cookie clashing with a very strong mix of ashy smoke and vegetal peat. The finish is exquisite and outstanding, running on forever with that mixture of sweet and smokey rolling over and over and over. 

Most recently I had a chance to try the 18 year-old expression, which paled in comparison to the company with which I tasted it. It was definitely the biggest outlier in the bunch, with an earthy and sweet nose that showcases the red wine influence of its finishing cask, with some slight smoke and spice rounding it out. The rest was not quite so impressive, with the palate laced with acrid wood and spices, sweet toffee, pepper, and of course some strong smoke. It crests with a bitter finish that was fairly unpleasant, although that’s a common complaint of mine with red wine finishes.

Aside from the Prophecy, I wouldn’t really recommend any of them, and sadly even the Prophecy costs well more than its worth. But the independently-bottled 20 year-old sitting in the 16th slot of the KWM advent is a thing of subtle beauty that serves as a great reminder of how important it is to branch out to independents and see how they serve the whisky differently.

It’s a finesse whisky to be certain, despite an elevated ABV at 48.2%. The nose is marked by sweetness, thanks to tropical fruits like pineapple and cantaloupe, toffee, honey, and Jolly Rancher candies. There’s an earthy note like freshly-fallen leaves, dusty oak, and tobacco. The palate is unexpectedly salty and nutty, with sesame seeds, honey-coated nuts of some type, leather, wood, and just a hint of vegetal peat smoke. The finish is similarly nutty, sweet, and salty. 

As seems to be the case with That Boutique-y Whisky Company, this really takes you on a journey. It really defies the standard Jura flavour profile and does it with a hefty body and a subtle elegance. I'm pretty sure it's also expensive as hell. Unlike the Prophecy, however, it might be worth it!

[johnboothus]

Homebrewing With Kveik the Fast-Fermenting High-Temperature Miracle Yeast

Two of homebrewers’ greatest woes are time and temperature. More specifically, the time it takes per batch for beer to ferment; and controlling the fermentation temperature during that time. This can be especially harrowing for nascent homebrewers — after all, few want to wait four weeks to taste their creation — and even more so when starting out, investing in the space and cost required for a temperature-controlled fermentation chamber is unlikely.

Meet kveik: an ancient yet trendy yeast whose unique characteristics reduce these major roadblocks of fermentation. Originating in Norway, kveik and its super-fast, super-clean, super-warm fermenting strains are catching on with homebrewers and professional brewers around the world.

Why kveik is unique

If a homebrewer mad scientist could design a special yeast in a lab, it might just be kveik. Genetically different from typical brewer’s yeast (saccharomyces cerevisiae), kveik is like Frankenstein’s monster for fermentation, seemingly built out of the best parts of other yeast strains. It has all the alcohol and heat tolerance of a Belgian yeast, with none of the off-flavors; the slightly fruity ester profile of American ale yeast, with a clean finish; plus a fermentation speed that brewers only dream of, and likely have never seen before.

“The fastest successful fermentation I’ve had [with kveik] was approximately 48 hours,” says homebrewer Chris Hunter, an active member of the Brewing with Kveik Facebook group. Fermentation speeds such as this mean it is possible to go from mash tun to pint glass in less than 10 days. Compare that to an average of 20 days before most homebrewed ales are ready to drink, and it’s easy to see the appeal of kveik.

At the same time, speed does not mean compromising quality. James Sheehan, of Yeast Side DC homebrew club, says his kveik beer was ready to drink in less than a week. “I brewed on Thursday and was drinking the beer on Sunday,” he says. “With that said, I’m usually not pushing speed for the sake of pushing it. Kveik beers are good and very drinkable right away, but they do get better after another week or two of conditioning.”

Kveik flavors and uses

Though kveik produces no smoky, spicy, or solvent-y off-flavors normally associated with fusel alcohols and phenols that occur at high fermentation temperatures, it still has a distinct flavor profile. Most strains of kveik are described as fruity, orange being mentioned the most.

This flavor profile lends itself perfectly to the ever-popular NEIPA, as well as other styles typically made with American ale yeast and citrusy hops. Sheehan has made a wide variety of styles using kveik strains, including both hoppy styles and classic styles such as cream ale, bière de garde, and altbier. The bière de garde was “on the darker side, malt-forward, no phenols, but with some moderate fruity esters that were really nice,” he says.

Carrie Soom, secretary of The Brewminaries homebrew club, based in New York City, believes kveik even works for tropical stouts. Soom says, “I made a chocolate orange stout with Voss kveik that was delicious.” She’s also used kveik for IPAs, blonde ales, and kettle sours.

Another strain of kveik, called Oslo, has been described by commercial distributors as having a clean, lager-like fermentation profile. Many homebrewers note that while Oslo does have the most subtle of kveik’s fruit characteristics, the flavor is a touch too pungent to convincingly replicate a lager.

Along with lager, styles that don’t quite jive with kveik include those that require spicy phenols — the signature clove flavor of German wheat beers, and the peppery zing that denotes a saison, for example, require their own specific yeast strains.

More benefits of kveik

Another factor that speeds up the process of fermenting with kveik is that very little wort chilling is required. Kveik ferments at around 85 to 100 degrees Fahrenheit, with some homebrewers even reporting successful fermentation up to 109 degrees. (Soom, for one, says, “I tend to pitch around 90 degrees and just let it rip!”). High-temperature fermentation eliminates the need for ice (often pounds of it) and time getting fresh wort to cool — making the journey from boil to sub-70 degrees before pitching much swifter. As Sheehan points out, this warm-fermenting yeast also saves water, and about $50 on a wort chiller, making homebrewing that much more affordable and sustainable.

Another benefit of fermentation temperatures this high is that the yeast cells can maintain the proper temperature simply from the heat put out by their own metabolism activities. This means there is no need for special cooling or heating equipment for fermentation, nor for finding the coolest possible place in the house for fermentation — essentially, you can stick the fermenter anywhere it will fit, and the wort will ferment without noticeable off-flavors.

The only time the temperature may need special attention is in the winter months — Soom, for example, says she may put a sweatshirt on her fermenter to insulate it slightly. Hunter, who posts regularly in the kveik Facebook group, says he ferments in an outdoor shed where temperatures can dip below 30 degrees, and a simple heating pad and a sweatshirt around his fermenter are enough to keep the wort in kveik-friendly conditions.

Setting kveik up for success

Kveik is largely self-reliant. Though kveik can take care of itself for the most part, there are a few things homebrewers can do to set up the yeast for the most successful fermentation. Because of its very high rate of activity, kveik performs better with more yeast nutrient than a typical saccharomyces cerevisiae.

“I would suggest that [first-time brewers] double the amount of yeast nutrients called for by nutrient manufacturers,” says Drew Jackson, who has been homebrewing for more than a decade.

Pitch rates are another element to consider: Brewers in kveik’s homeland of Norway traditionally pitch very low cell counts, or what brewers call “under pitching.” However, Hunter advises that brewers not severely under pitch for their first few fermentations with kveik. “Pitching less than normal rates is fine, but if you are going to do it, make sure to aerate your wort and add nutrients to avoid stalling or off-flavors,” he says.

Finally, kveik does best in high-gravity worts, or those that have lots of fermentable sugar and will end up with more than 5 percent alcohol. “Kveik really thrives with high-gravity beers,” says Soom, who admits her only kveik “fail” was with a batch that had a lower original gravity. “It may not have been super happy fermenting a 4 percent mead, even with all the yeast nutrient I gave it.” (She ended up adding American ale yeast to finish out the ferment.)

Session ales will end up too dry, and with a thin, watery body because of the speed and efficiency of attenuation (the conversion of sugars into alcohol and carbon dioxide via fermentation). For example, Sheehan says, “a cream ale I wanted to be 5 percent ended up being more like 6.5 percent.” Because of the over attenuation, the cream ale was unexpectedly dry and packed more of an alcoholic punch.

The keys to success when using fast-fermenting kveik are extra nutrient, not-too-low pitch rates, and a high-gravity wort to start. With these tips, kveik fermentation will be a success. For those ready to refine their kveik techniques, Lars Marius Garshol’s blog is a preeminent source for information on kveik used by many homebrewers.

The article Homebrewing With Kveik, the Fast-Fermenting, High-Temperature Miracle Yeast appeared first on VinePair.

Via https://vinepair.com/articles/kveik-yeast-homebrew/

source https://vinology1.weebly.com/blog/homebrewing-with-kveik-the-fast-fermenting-high-temperature-miracle-yeast

[ghjco]

Ten Ways to Top Your Rice Cake (V, GF)

Cake is suitable for most any occasion. Whether for breakfast, lunch, dinner, or midnight snack, the rice cake is most certainly the answer. Simple, nay sublime, on its own, the gluten free round reaches new realms of delicious when garnished. Let us present you ten sweet and savoury proofs:

1) I Pink You’ll Freak Oat Over This One: Greenhouse’s Blackcurrant, Maple + Cinnamon Overnight Oats, plus dried edible flower petals. Our newly enhanced Overnight Oats are strewn with vitamin C-rich dried currants; they also sport a new blush-coloured lid. Smooth two large dollops of our Breakfast Pot over your rice cake, sprinkle with dried edible petals for extra romance, and then present your frosted cake to whomever makes you blush.

2) Strawberry Fields Forever: Greenhouse’s Almond Butter Chia Pudding, strawberries, and a sprinkle of chia and hemp seeds. Wherever you consume this one—standing in the kitchen with only your hands as crumb-catchers, lazily in bed, frantically on the streetcar—we highly suggest pairing Greenhouse’s beloved Breakfast Pot with the melodic voices of John, Paul, George, and Ringo. Top with slices of fresh strawberry and a generous sprinkling of chia and hemp seeds. Don’t forget to sing along!

3) For the Secret Softie: Plant-based cream cheese (try this recipe!), and freshly sliced radishes. Sure, Pops acts all tough—sort of like the peppery, spicy root atop this cake—but he’s really a teddy bear at heart. In fact, he’s downright cheesier than the faux-cheese spread.

4) The Rice Cake Crêpe: Sliced strawberries and bananas, atop two scoops of peanut butter (or Nutella), and garnished with melted and shaved Greenhouse Chocolate. You’ll always have Paris with this sweet, crêpe-inspired treat. Oh la la. 

5) When Toast is Toast: Sliced avocado, drizzled with toasted sesame oil, and sprinkled with sea salt and black sesame seeds. Perhaps you’re out of bread or perhaps you’re keen to set trends. We’re calling it now—avocado rice cakes are 2018′s new superfood.

6) For The GOAT: A dreamy base of plant-based “goat cheese,” with sliced beets, olive oil, and sea salt to top. Give the Greatest of All Time this hoof-clicking savoury bite. 

7) Chocolate Dipped: A coating of melted Greenhouse Chocolate, garnished with chopped nuts and coarse sea salt. Melted chocolate is classic for a reason. Ensure your round is ricely coated, then finish with nutty garnish. Think of it like a sundae in rice cake form.

8) Must Love Coconuts: Rich, full-fat coconut yogurt—with crispy coconut flakes to top. You’ll heart the heart-healthy fats in this dreamy treat. Because too much of a good thing is just not possible when it comes to coconuts.

9) Savoury Cakes Are Cakes Too: A dollop of plant-based pesto, finished with broccoli sprouts and sundried tomatoes. We suggest making multiples of this one for an unexpectedly marvellous Mediterranean-inspired lunch or dinner. (Who has time to wait for pasta to boil?) 

10) After School Special: (Many!) scoops of smooth or crunch peanut butter, sliced banana, and a smattering of cinnamon and cacao nibs. When the bell rings, peanut butter awaits... Enjoy over homework. 

-Elena Mari and Nathan Legiehn for GHJC

[isaiahrippinus]

Homebrewing With Kveik, the Fast-Fermenting, High-Temperature Miracle Yeast

Two of homebrewers’ greatest woes are time and temperature. More specifically, the time it takes per batch for beer to ferment; and controlling the fermentation temperature during that time. This can be especially harrowing for nascent homebrewers — after all, few want to wait four weeks to taste their creation — and even more so when starting out, investing in the space and cost required for a temperature-controlled fermentation chamber is unlikely.

Meet kveik: an ancient yet trendy yeast whose unique characteristics reduce these major roadblocks of fermentation. Originating in Norway, kveik and its super-fast, super-clean, super-warm fermenting strains are catching on with homebrewers and professional brewers around the world.

Why kveik is unique

If a homebrewer mad scientist could design a special yeast in a lab, it might just be kveik. Genetically different from typical brewer’s yeast (saccharomyces cerevisiae), kveik is like Frankenstein’s monster for fermentation, seemingly built out of the best parts of other yeast strains. It has all the alcohol and heat tolerance of a Belgian yeast, with none of the off-flavors; the slightly fruity ester profile of American ale yeast, with a clean finish; plus a fermentation speed that brewers only dream of, and likely have never seen before.

“The fastest successful fermentation I’ve had [with kveik] was approximately 48 hours,” says homebrewer Chris Hunter, an active member of the Brewing with Kveik Facebook group. Fermentation speeds such as this mean it is possible to go from mash tun to pint glass in less than 10 days. Compare that to an average of 20 days before most homebrewed ales are ready to drink, and it’s easy to see the appeal of kveik.

At the same time, speed does not mean compromising quality. James Sheehan, of Yeast Side DC homebrew club, says his kveik beer was ready to drink in less than a week. “I brewed on Thursday and was drinking the beer on Sunday,” he says. “With that said, I’m usually not pushing speed for the sake of pushing it. Kveik beers are good and very drinkable right away, but they do get better after another week or two of conditioning.”

Kveik flavors and uses

Though kveik produces no smoky, spicy, or solvent-y off-flavors normally associated with fusel alcohols and phenols that occur at high fermentation temperatures, it still has a distinct flavor profile. Most strains of kveik are described as fruity, orange being mentioned the most.

This flavor profile lends itself perfectly to the ever-popular NEIPA, as well as other styles typically made with American ale yeast and citrusy hops. Sheehan has made a wide variety of styles using kveik strains, including both hoppy styles and classic styles such as cream ale, bière de garde, and altbier. The bière de garde was “on the darker side, malt-forward, no phenols, but with some moderate fruity esters that were really nice,” he says.

Carrie Soom, secretary of The Brewminaries homebrew club, based in New York City, believes kveik even works for tropical stouts. Soom says, “I made a chocolate orange stout with Voss kveik that was delicious.” She’s also used kveik for IPAs, blonde ales, and kettle sours.

Another strain of kveik, called Oslo, has been described by commercial distributors as having a clean, lager-like fermentation profile. Many homebrewers note that while Oslo does have the most subtle of kveik’s fruit characteristics, the flavor is a touch too pungent to convincingly replicate a lager.

Along with lager, styles that don’t quite jive with kveik include those that require spicy phenols — the signature clove flavor of German wheat beers, and the peppery zing that denotes a saison, for example, require their own specific yeast strains.

More benefits of kveik

Another factor that speeds up the process of fermenting with kveik is that very little wort chilling is required. Kveik ferments at around 85 to 100 degrees Fahrenheit, with some homebrewers even reporting successful fermentation up to 109 degrees. (Soom, for one, says, “I tend to pitch around 90 degrees and just let it rip!”). High-temperature fermentation eliminates the need for ice (often pounds of it) and time getting fresh wort to cool — making the journey from boil to sub-70 degrees before pitching much swifter. As Sheehan points out, this warm-fermenting yeast also saves water, and about $50 on a wort chiller, making homebrewing that much more affordable and sustainable.

Another benefit of fermentation temperatures this high is that the yeast cells can maintain the proper temperature simply from the heat put out by their own metabolism activities. This means there is no need for special cooling or heating equipment for fermentation, nor for finding the coolest possible place in the house for fermentation — essentially, you can stick the fermenter anywhere it will fit, and the wort will ferment without noticeable off-flavors.

The only time the temperature may need special attention is in the winter months — Soom, for example, says she may put a sweatshirt on her fermenter to insulate it slightly. Hunter, who posts regularly in the kveik Facebook group, says he ferments in an outdoor shed where temperatures can dip below 30 degrees, and a simple heating pad and a sweatshirt around his fermenter are enough to keep the wort in kveik-friendly conditions.

Setting kveik up for success

Kveik is largely self-reliant. Though kveik can take care of itself for the most part, there are a few things homebrewers can do to set up the yeast for the most successful fermentation. Because of its very high rate of activity, kveik performs better with more yeast nutrient than a typical saccharomyces cerevisiae.

“I would suggest that [first-time brewers] double the amount of yeast nutrients called for by nutrient manufacturers,” says Drew Jackson, who has been homebrewing for more than a decade.

Pitch rates are another element to consider: Brewers in kveik’s homeland of Norway traditionally pitch very low cell counts, or what brewers call “under pitching.” However, Hunter advises that brewers not severely under pitch for their first few fermentations with kveik. “Pitching less than normal rates is fine, but if you are going to do it, make sure to aerate your wort and add nutrients to avoid stalling or off-flavors,” he says.

Finally, kveik does best in high-gravity worts, or those that have lots of fermentable sugar and will end up with more than 5 percent alcohol. “Kveik really thrives with high-gravity beers,” says Soom, who admits her only kveik “fail” was with a batch that had a lower original gravity. “It may not have been super happy fermenting a 4 percent mead, even with all the yeast nutrient I gave it.” (She ended up adding American ale yeast to finish out the ferment.)

Session ales will end up too dry, and with a thin, watery body because of the speed and efficiency of attenuation (the conversion of sugars into alcohol and carbon dioxide via fermentation). For example, Sheehan says, “a cream ale I wanted to be 5 percent ended up being more like 6.5 percent.” Because of the over attenuation, the cream ale was unexpectedly dry and packed more of an alcoholic punch.

The keys to success when using fast-fermenting kveik are extra nutrient, not-too-low pitch rates, and a high-gravity wort to start. With these tips, kveik fermentation will be a success. For those ready to refine their kveik techniques, Lars Marius Garshol’s blog is a preeminent source for information on kveik used by many homebrewers.

The article Homebrewing With Kveik, the Fast-Fermenting, High-Temperature Miracle Yeast appeared first on VinePair.

source https://vinepair.com/articles/kveik-yeast-homebrew/ source https://vinology1.tumblr.com/post/619286922392682496

[carnivalcarriondiscarded]

im devastated. i got a microwaveable curry from costco and. its not good. Why