#buy fermented foods online

[organicpowderpure99]

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[honeytonedhottie]

embodying the wellness girlie aesthetic⋆.ೃ࿔*:･🎀

i rly love the pink pilates princess aesthetic so i thought i'd make a post on some habits that i've incorporated that rly fit this aesthetic. and improve my wellness in general.

THE PLAYLIST : for the pink pilates princess aesthetic i rly love to listen to music that makes me feel like a doll~ so the playlist aspect of this post is totally customizable and just suited to however u wanna feel. i listen to a lot of twice and sabrina carpenter when i work out. but listening to music just elevates the experience

THE NUTRITION : u dont have to do a complete 180 in the things that u consume, instead start implementing little by little, foods and drinks that'll improve ur health. bcuz u glow differently when ur glowing not only from the outside but the inside as well

kombucha - i totally recommend trying it if u haven't before. its kind of carbonated and u can get it in any flavors. kombucha in a nutshell is tea thats been fermented. it heals ur gut and contains lots of probiotics which are good for ur body in general

drink tea - drinking tea daily is so so so good for you. if ur a bit intimidated by tea start off with a tea 99% of people enjoy, spearmint/peppermint tea. idk many people who DONT like spearmint tea. its just an easy tea to enjoy and its RLY good for ur skin and ur body.

smoothies - look up smoothie recipes online! smoothies are so yummy and customizable so if u dont wanna directly consume ur veggies, you can get them in through a drink! its revolutionary. my go-to is strawberry and banana, bcuz its not only delicious and good for me, but its also pink which is the main reason

eat more salads, açai bowls, eat ur oats, drink ur smoothies and of course dont forget ur matcha

supplements - u can find wellness vitamins or supplements virtually anywhere. a brand that i rly recommend is ollie. im taking their hair skin and nails vitamins and they're lovely.

THE EXERCISE : if u go to youtube and look up follow along pilates workouts u can find SO many. use ur resources guys! if u try pilates and it isnt rly ur thing, try dance workouts or workouts for songs. try a workout challenge. working out doesn't have to be dull. the key is to find something that u enjoy doing and doing it consistently

SELF CARE : ofc the pink pilates princess prioritizes her self care time~ self care is just a good habit to incorporate period bcuz of the massive benefits on ur mental + physical + emotional state

do a face mask - hydrate ur skin guys

get ur nails done - the classic pink pilates princess nails are pale pinks and french tips

take a bubble bath - invest in a high quality bath bomb or bubble mixture that smells nice

invest in a gua sha

start oiling ur hair and putting in hair masks to keep ur hair healthy

write out what ur grateful for (self care isnt only physical)

GOING FOR WALKS : going for walks is amazing. walking improves cardiovascular health and reduces the chances of heart disease and strokes. i love to go for walks and listen to music or a podcast. just make sure that your walking in a safe space or with someone that u trust, especially if ur alone (stay safe <3) going for walks also helps clear ur thoughts!!

ATTIRE : buy clothes that make u feel cute and that make u feel good whilst working out! i like to wear a lot of pink when working out~ when i type pink pilates princess inspired outfits into pinterest i see a lot with leg warmers too! i think that having a cute outfit to workout in motivates u a lot to actually perform the actions and embody the wellness girlie aesthetic. cuz when u look the part -> u feel the part

and last but not least ENJOY urself and romanticize it, have fun <3

[najia-cooks]

[ID: A large bowl filled with rice noodles, julienned carrot and cucumber, piles of herbs, and grilled 'chicken' strips; a bowl of sauce with minced chili and garlic is to the side. End ID]

Bún sườn nướng chay (Vietnamese rice noodle salad)

This is a vegetarian ("chay") version of bún gà nướng, a Vietnamese rice noodle ("bún") salad with grilled chicken ("gà nướng"). Chewy rice noodles, fresh vegetables and herbs, and a tangy, slightly spicy sauce combine with grilled or pan-seared 'chicken' to create a rich, flavorful, well-rounded dish. A marinade of lemongrass, sugar, garlic, and vegetarian fish sauce caramelizes around the 'chicken' as it sears, creating a sweet-and-savory crispy coating that perfectly complements the bright, herbacious salad. This dish can be made with Vietnamese sườn non chay, or with any meat substitute you have on hand.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the nước chấm (dipping sauce):

1/2 cup water

Juice of 1 lime (2 Tbsp)

2 Tbsp rice vinegar

1/4 cup vegan fish sauce

3 Tbsp sugar

1 red chili (de-seeded and sliced)

3 cloves garlic, minced

Fish sauce doesn’t take “like” fish, merely fermented and intensely salty. You can buy a bottle of ready-made vegan fish sauce from a Southeast Asian brand such as Au Lac, or you can make your own by combining the following ingredients:

For the vegan fish sauce (nước mắm):

3 Tbsp liquid from a jar of fermented bean curd

1 Tbsp white miso paste

1 Tbsp light soy sauce

1/4 tsp salt

For the chicken (gà):

300g vegan chicken substitute (I used Gardein), or 100g sườn non chay

2 cloves garlic

1 stalk lemongrass (or substitute lemon zest or a bit of preserved lemon pulp)

Juice of 1 lime (2 Tbsp)

1 Tbsp vegan fish sauce

1 Tbsp vegetarian oyster sauce

1 Tbsp Vietnamese soy sauce

2 tsp vegetarian 'chicken' broth concentrate, or bột nêm chay (optional)

2 Tbsp brown sugar

1 Tbsp neutral oil

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian (“chay”) versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

For the salad:

300g vermicelli rice noodles

2 cups bean sprouts

1 large carrot (julienned)

1 seedless cucumber (julienned)

6 leaves romaine lettuce (julienned)

1 bunch fresh cilantro

1 bunch fresh rau răm (Vietnamese mint), or mint

2 stalks green onion, sliced

Handful of peanuts

Fresh Vietnamese herbs can be found in the refrigerator section of an Asian grocery store, particularly one that specializes in southeast Asian food. You can also experiment with whatever leafy herbs you have on hand.

Instructions:

For the chicken:

1. (If using sườn non chay:) soak meat slices in cool water until rehydrated. Squeeze out excess water and cut each slice in half along its shortest dimension, to get two blocks of the original height and width.

2. Slice lemongrass. Peel away any tough, dry outer leaves to reveal the yellow-green leaves within. Remove the root end of each stalk, as well as the tough green portion at the top of each stalk (reserve this latter to boil in stocks). Thinly slice the tender yellow portion of each stalk.

3. Mix all marinade ingredients in a large bowl. Marinate chicken for 20-30 minutes while you prepare the nước chấm and vegetables.

4. Remove the chicken from the bowl, leaving any excess marinade behind. Heat a couple teaspoons of oil on medium in a large pan then sear the chicken, turning once, until deeply golden brown on both sides (or use a charcoal grill). (If using a pan) filter marinade to remove lemongrass slices, then pour extra marinade over the chicken and cook, stirring often, until coated.

5. Cut chicken into strips, or as desired.

For the nước chấm:

1. Mix vinegar, lime juice, fish sauce, sugar, and water in a small saucepan. Heat, stirring, until the sugar has dissolved.

2. Remove from heat and add minced garlic and chili. Pour into a bowl and allow to cool.

For the salad:

1. Boil the vermicelli according to package directions. Drain and rinse with cool water to halt cooking. Toss with a little bit of neutral oil to avoid sticking.

2. Roast peanuts in a dry pan on medium-low, stirring often, until golden brown and fragrant.

3. Julienne carrot, cucumber, and lettuce. Roughly chop herbs.

4. Plate vermicelli followed by vegetables, herbs, chicken, and peanuts. Spoon some nước chấm over the salad and set remainder to the side to serve.

[wanghousekoreancafe]

What Makes Kimchi and Kimchi Ramen So Fascinating?

Introduction

One standout creation is Spicy Kimchi Ramen, which combines the bold flavors of kimchi with the comforting essence of ramen, creating a unique and unforgettable meal. The surge in popularity of this dish reflects a broader global fascination with Korean food. In this blog, we’ll delve into the history of kimchi, explore the traditional kimchi recipe, and highlight the rise of Kimchi Ramen, along with other mouth-watering dishes that incorporate this ancient delicacy.

The Origins of Kimchi: A 2,000-Year Journey

One of the most celebrated traditions surrounding kimchi is "Kimjang," where families prepare large batches of kimchi during the cold months to ensure a year-round supply. This practice was key in preserving the traditional kimchi recipe, which has been passed down through generations. From its humble beginnings as a pickled side dish, kimchi has grown into a vital symbol of Korean culinary heritage and identity.

Kimchi in Modern Culture

Kimchi has become a symbol of Korean pride and is one of the key reasons behind Korea's recognition as a nation of bold, flavorful food. From breakfast to dinner, kimchi is served with nearly every meal in Korea. Globally, it has gained a reputation as a superfood, celebrated for its probiotic and antioxidant properties. As more people embrace healthy, fermented foods, kimchi’s presence in the global culinary scene continues to grow, finding its way into restaurants, food trucks, and even fine dining menus.

The popularity of kimchi has also led to the rise of various fusion dishes like Kimchi Ramen Bowls, which combine traditional flavors with modern appeal. With the growing demand for convenient options, many people are looking to buy kimchi ramen online or explore instant kimchi ramen for a quick and flavorful meal at home. For those searching for the best kimchi ramen to buy, this dish has become an essential part of the global food market, making it more accessible than ever.

The Rise of Kimchi Ramen: A Global Trend

Kimchi Ramen blends traditional Korean flavors with the convenience and global appeal of ramen. While ramen originated in Japan, Korean variations have flourished, and Kimchi Ramen has become a favorite for its rich, spicy broth. The tangy kimchi adds depth, and the spice brings heat, creating an unforgettable fusion of textures and flavors.

For those curious about this popular dish, knowing how to make kimchi is essential, as the preparation of this ingredient plays a key role in the flavor profile of the ramen. Additionally, the fermented kimchi benefits contribute to its growing popularity, highlighting its health advantages.

Kimchi Ramen is now widely available in various formats, from Korean restaurants and street food markets to instant kimchi ramen that can be enjoyed at home. The trend of Kimchi Ramen has exploded, with many seeking the best options available. Whether you’re looking to find kimchi ramen for sale or explore the kimchi ramen price, this dish appeals to foodies eager for bold flavors and a taste of Korean culture.

Dishes Related to Kimchi

Kimchi’s versatility allows it to be incorporated into a variety of dishes, adding its distinctive flavor to both traditional and modern cuisines. Here are a few popular dishes that revolve around this iconic ingredient:

Kimchi Jjigae (Kimchi Stew)

A hot and comforting stew made with authentic Korean kimchi, tofu, pork, or other proteins. Often served in a bubbling pot, the fermented kimchi adds depth and heat, making it perfect for cold weather.

Kimchi Bokkeumbap (Kimchi Fried Rice)

This quick and flavorful dish combines leftover rice with stir-fried kimchi. It’s often topped with a fried egg and can include other ingredients like vegetables, meat, or seafood. For those interested in preparing this at home, easy kimchi at home can enhance the flavors of this classic dish.

Kimchi Pancakes (Kimchijeon)

A savory pancake made from kimchi, flour, and other ingredients like scallions and seafood. These crispy, spicy pancakes are a popular snack or appetizer in Korea. You can use the best kimchi in India to bring an authentic taste to your pancakes.

Kimchi Udon

A Japanese-Korean fusion dish featuring thick udon noodles paired with spicy kimchi broth. This creates a satisfying and hearty meal that highlights the unique flavors of kimchi.

Kimchi Grilled Cheese

A modern twist on the classic grilled cheese sandwich, incorporating kimchi for an added layer of flavor and spice. The tangy kimchi cuts through the richness of the cheese, making it a perfect comfort food.

Kimchi Tacos

A fusion dish that has gained popularity in street food culture, where kimchi is paired with taco fillings like beef, pork, or tofu for a fresh, zesty kick.

For those who love kimchi ramen, consider ordering kimchi ramen online or exploring where to buy kimchi ramen to enjoy these dishes at home.

The Impact of Kimchi and Kimchi Ramen on Modern Culture

Kimchi has not only found its way into kitchens worldwide but has also made a significant impact on pop culture. Korean dramas, K-pop, and Korean food trends have reshaped global cuisine, with Kimchi Ramen emerging as a trendy, Instagram-worthy dish. Foodies and influencers frequently highlight kimchi-based dishes in their culinary adventures, further fueling its popularity.

For a taste of authentic Korean flavor in a convenient format, try Wang Ramen Korean Style Instant Noodles. Known for its rich, spicy broth and satisfying texture, this instant noodle packet offers the perfect solution for a quick meal that doesn’t compromise on quality. Whether you’re craving a late-night snack or a hearty lunch, Wang Ramen delivers the bold flavors of traditional Korean cuisine right to your bowl. You can easily find Wang Ramen on popular platforms like Amazon and Flipkart, or visit our online store to purchase directly. Enjoy the convenience of Korean street food from the comfort of your home with Wang Ramen!

Whether you’re looking for kimchi ramen near me, the best kimchi in India, or exploring options like vegan kimchi and instant kimchi ramen, the influence of kimchi on modern cuisine is undeniable, highlighting its role in both global food trends and personal health.

How to Make Kimchi

Making kimchi at home is a rewarding process that allows you to enjoy this spicy Korean kimchi at its freshest. To start, you'll need napa cabbage, radishes, garlic, ginger, and a mix of spices, including Korean chili flakes (gochugaru).

Prepare the Cabbage: Slice the napa cabbage and soak it in a saltwater solution to soften and draw out moisture.

Make the Spice Paste: Blend garlic, ginger, and gochugaru to create a spicy paste. You can adjust the spice level according to your preference for a more or less intense flavor.

Mix Ingredients: Combine the spice paste with chopped radishes, green onions, and any additional vegetables you like.

Pack and Ferment: Pack the mixture tightly into a jar, ensuring it’s submerged in its juices. It is to ferment at room temperature for several days before placing it in the refrigerator.

Kimchi is not just a tasty addition to meals; it also offers benefits like kimchi for gut health, thanks to its probiotic properties. It's a versatile ingredient that pairs well with many kimchi side dishes.

For those curious about the differences between fermented foods, kimchi vs sauerkraut shows that while both are fermented vegetables, kimchi’s distinctive spices and ingredients set it apart. Enjoy making your kimchi and savoring its unique flavors and health benefits!

Conclusion

Kimchi and Kimchi Ramen have made a lasting impact on global food culture, celebrated for their bold flavors and health benefits. From their ancient roots in Korea to their modern adaptations worldwide, these dishes showcase the versatility and richness of Korean cuisine. Whether you're enjoying a bowl of spicy Korean kimchi ramen at a street food cafe or preparing kimchi Ramen at home, these dishes offer a delicious taste of Korea’s culinary history.

The popularity of kimchi for gut health has further fueled interest in these traditional foods, blending both indulgence and wellness. As you explore the world of Korean cuisine, you may find yourself comparing kimchi vs sauerkraut, discovering the unique qualities that make kimchi stand out. For those seeking to experience these flavors, options to order kimchi ramen online or find kimchi ramen near me make it easier than ever to enjoy authentic Korean dishes. Embrace the rich, spicy flavors and the health benefits that come with them, and savor every bite of these global culinary treasures.

[zerofuckingwaste]

Hey y'all, here's my suggestion for a great low waste, healthy, flavorful alternative to soda: kombucha! Not the stuff you buy at the health foods store that costs like $6 a bottle, no- the stuff you make at home.

Materials: a large glass container with a decently wide mouth (a pitcher, a jug, etc), a cloth (linen or cotton or whatever, a tea towel works), rubber bands, a wooden spoon, a ladle, green tea leaves, sugar, water, and a Scoby; you can buy the latter online, or you can find one locally with a little sleuthing, or you can make your own- just use an unflavored or 'original flavor' premade kombucha from the store.

Boil 4 cups of water, let cool 1 minute, and steep 3 tbsp green tea in it for 7-10 minutes. Remove the tea (don't press on it, you'll release tannins) and mix in 1 cup of sugar. Add in 8 cups of ice water to cool it, then pour that into your glass container. Ensure that it's room temperature, then add your Scoby. Seal the container with the cloth and rubber bands, and let sit 7-30 days, depending on how you like yours to taste.

You can drink it as is, or you can do a second fermentation to add carbonation; get some swing top or otherwise resealable glass bottles, and leave 1 inch of headroom when adding the booch. You can flavor it with a few tablespoons of whatever you want. I just did a batch of pinecone booch this week. I did lemon and charcoal last week, and hibiscus rose passion fruit the week before. The more sugar, the more carbonation. Seal it and let it sit for a few days at room temperature. Don't open them at room temp though, refrigerate for at least 3 hours before opening so you don't have an explosion.

To make your next batch, simply reserve the pellicle (the weird white thing that will appear on the top of your brew) and a cup of the liquid, and that's your Scoby for next time! You don't technically even need the pellicle- if it gets too thick, you can always toss it in the compost and just use the liquid, or you can make a fruit leather out of it, or even dog treats.

Anyhow, the cost of having a constant supply of kombucha flowing is simply the cost of water, green tea, and sugar, and about five minutes of your time every so often. It's easy, it's fun to experiment, and it's a great way to avoid soda while drinking something technically good for you.

But hey, kombucha isn't for everyone. And things can go wrong, it can be frustrating sometimes. All this is is a suggestion if you're looking for a more sustainable alternative to kick a soda habit!

PS- if you're disabled, look into getting a glass punch dispenser, it negates the need for a ladle, just ensure that the spout is not a reactive metal. You can find them at thrift stores, and they're always on sale at big box stores!

[crevicedwelling]

How do you handle your bug provider infrastructure? You talk about leaf litter consumption and fermented wood and stuff and I barely know anything about proper bug keeping

the leaf litter is for my isopods and to a lesser extent my millipedes. I harvest it in late fall or early spring, after they’re totally brown and dry and rainwater has soaked off some of the tannins but before the earthworms wake up and eat it all.

it’s a bit like haying a field for big livestock, but not exactly. I go out and rake up a pile, sort it into smaller piles, soak them for 3 days, rinse them once more, and then dry them in sheets to make them easy to store. I much prefer to harvest my own leaf litter since I live in a place with a lot of tasty maple trees. commercially sold magnolia litter and oak are very hard and not well liked by the isopods.

fermenting wood is a process of turning pellets of oak wood intended for grilling supplies into a yeast-fermented rotten wood product which is the main food of many millipedes. I’m also interested in growing mushrooms for a similar purpose, since wild millipedes adore Armillaria-rotted wood. I don’t keep enough animals that need wood to ferment my own though, I can get by on my stockpiles of wood I collected when some local dead trees were cut down.

both are a bit more intensive than I think most people care for. you can just buy leaf litter or wood/flake soil online. tbh I am extremely cheap and would rather do a bit of work to feed my bugs for free though

[lactodebillus-bulgaricus]

yo so like this is my most favourite thing that I’ve ever written it’s probably the best thing that I’ll ever write it’s like my magnum opus I love this so much that I wanna share it with u guys

25/04/2020 - this is the day I wrote this on and posted it on fanfic dot net, it’s the first chapter of my (still unfinished, as I’m posting this) fanfic called bulgarian yogurt takes over the world here are some links

https://archiveofourown.org/works/31859650

https://www.fanfiction.net/s/13564222/1/bulgarian-yogurt-takes-over-the-world

it’s pure crack and parody, anyways now let’s get to the point:

.

one day, bulgaria was sitting in his home all alone (coronavirus be damned!) and was about to eat yogurt. it was one of the few things that kept him happy in the current situation. he couldn't even go for a walk in the forest, dang it!

was it homemade yogurt? idk he can consider any brand of bulgarian yogurt homemade yogurt bc it's produced in his country i guess whatever now let's go back to the story

the world hadn't been going well recently. a pandemic on top of all the problems it had to deal with, like wars, oppression, humanitarian crises, hunger, epidemics, corruption, demographic catastrophes and tension between many countries... seriously?

anyways bulgaria had been working from home for most of the time. he would usually contact his boss by videochat and do paperwork online. he would rarely go out and he did it mostly to buy natural bio milk (other milks suck and can't be used in yogurt-making), so he could make homemade yogurt. now, he was just about to open the just-fermented yogurt jar. he could already feel the taste in his mouth. the only thing in his mind now was yogurt. yogurt. YOGURT.

bulgaria put his hand on the jar lid, grasping it gently yet firmly, and twisted it around, opening the jar. immediately, the ambrosial scent of yogurt filled the air, invading bulgaria's nostrils and from there, his entire being. he could almost feel tantalizing electric shocks striking his tongue while its taste buds were anticipating the most heavenly gift on earth: BULGARIAN YOGURT.

its sourness, its sweetness and its aroma were indescribable. soon, bulgaria was going to be united with the most wonderful dairy product- no, the most wonderful food on earth. he was going to enter this transient nirvana, when the time around seems to stop. before picking up a spoon and scooping into the yogurt, he decided to shortly enjoy how pristine it was. bulgaria held the yogurt jar in his hands and gazed at it with tender eyes. finally, after what felt like an entire eternity while it lasted and seemed like a flash after it had ended, he spoke. "omg yogurt i love you so much" he said.

"i love you too, mr bulgaria"

then bulgaria FRIGGIN SCREAMED, THREW THE YOGURT AT THE WALL AND RAN AWAY

[keto-fx-gummies-germany]

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[boissonsaumiel]

Mead Making for the Blithe and Erratic: A Tutorial

For a One Gallon Batch:

Ingredients ($20USD+):

~3lbs (48oz, 1.5L) raw, unprocessed honey

~2.5quarts (2.4L) drinking water

1 packet of dry yeast

Supermarkets typically sell honey in 1lb/16oz containers or smaller. You can find 3lb containers if you order online. Make sure to buy raw, unprocessed honey. The pasteurization process may destroy the anti-bacterial enzymes that protect your batch from contamination during the initial stages of the brewing process.

If you trust your tap water enough to drink it you can use that, otherwise you can buy a gallon of whatever bottled spring water you prefer (just don't use mineral water or distilled water).

Wine yeast is preferred, but bread yeast works too; the resulting mead will have slightly lower alcohol content if made with bread yeast. Note: mead with higher alcohol content is more shelf-stable.

Equipment ($10USD+):

1 gallon carboy set (includes 1gal./3.8L glass brewing vessel plus drilled rubber stopper w/ airlock; sold as a unit for $15 on amazon)

brewing siphon (about $5+ on amazon; DO NOT get a petrol siphon; product must be made with food safe materials)

optional: 1gal. airtight drink dispenser with spigot** (see footnotes)

If you'd rather not pay for a glass carboy, you can instead use any empty plastic gallon-sized milk/juice jug you have lying around. You'll still need to get an airlock ($2+ on amazon). Punch a hole through the lid of your plastic jug to attach the airlock (borrow your neighbor's drill), then seal off any potential air leaks with food-safe cling wrap, Elmer's glue, or some other non-toxic sealant.

Steps:

Add honey* to the brewing vessel + enough lukewarm drinking water to fill it 85% full.

Let the honey fully dissolve in the water. Stir it, or screw on the lid and shake it.

Add 1 tsp yeast.

Kill the remainder of the yeast packet in half a cup of boiling water (you can nuke it in the microwave) and add that too. It gives the yeast some extra nutrients to help it ferment.**

Add a little more water until your fermenting vessel is 85-90%full.

Put in the rubber stopper/airlock.

Store the carboy somewhere room temperature. Ideal fermenting temperatures vary depending on the yeast. Wine-strength mead ages well at room temperature (64-75º F). Mead with a lower alcohol level should be aged at slightly cooler temperatures.

Swish the liquid in the carboy around once a day for the first 5 days, to make sure the honey really is fully dissolved and not settling to the bottom.

Wait for fermentation to finish (usually 3 or 4 weeks but it may take longer) -> when air bubbles stop coming out of the airlock, it's done fermenting (give it a couple weeks after it seems to have stopped to be extra sure).

Your mead will still be cloudy at this point. Remove any solids you might have put in the brew like fruit or spices (you can use a metal sieve, or cheese cloth, or a coffee filter, or whatever you have on hand to strain it), and seal off the container (be SURE fermentation has stopped, because you can EXPLODE your container if you seal it off when fermentation is still going.***

Wait for the mead to clear. All the yeast/particulates from the honey will slowly settle to the bottom of the container now that it has completed fermentation. This might take several weeks, or even several months**** depending on which honey you used.

Transfer the cleared mead into a new container(s), leaving behind any particulates and dead yeast that have settled to the bottom of the container.

At this point (3-4 months after you started the batch) you can go ahead and drink it, OR if it doesn't taste good yet, you can continue to let it age for up to 2 years in an airtight container***** in a temperature controlled root cellar/wine cellar/wine fridge.

Best served cold. Chill before drinking.

.

*If the honey is too thick to pour directly into the carboy, warm a half gallon of water in a large pot pot (no hotter than 95°F/35°C, which is the internal temperature of a beehive -> DO NOT boil) and let the honey dissolve in it before adding it to carboy.

**You can also buy commercial yeast nutrient. Or you can not add any nutrient and your mead will probably still come out fine, but it might take longer to ferment and require more aging to taste good.

***If your container is a conventional jar/jug, you will need to buy a brewing siphon for step 10. If, however, you use a jar/jug with an attached spigot, you will not need a siphon.

The spigot will allow you to pour off the cleared mead, while leaving behind any unwanted residue that has settled to the bottom of the container. Do TEST the spigot first to make sure it doesn't leak.

****I know I said you could us a plastic jug, but once the fermentation is complete you should transfer it to a glass container(s) to let it clear. You can buy additives to make it clear faster by searching for "brewing clarifiers" online. Or you can just drink it cloudy if it passes your personal taste test.

*****If you want it to have an oaky flavor, you can age it in an oak barrel, or you can get the same effect by adding oak chips to the batch before sealing it off in a glass container.

.

I see a lot of brewing guides tell you that yeast nutrient is absolutely necessary. My mead has always tasted fine without it. YMMV.

You can buy additional equipment to measure exactly how alcoholic your mead is and exactly what the pH is in your carboy etc., etc., but I just don't see the point unless you're a professional brewer making mead with intent to sell.

Some mead guides will tell you that you need to buy special sanitizer and use special gloves and build a special cleanroom to avoid contamination. Contamination risk is higher if you're doing a fruit mead using a fruit that rots easily like raspberries. But if you stick to basics, risk is low since both raw honey and the alcohol it is converted into have anti-fungal/anti-bacterial properties. Just wash & rinse your hands and your equipment with regular dish soap.

Honestly, as long as you don't let any NYC sewer rats piss directly in your carboy and you should be fine.

[roxanedrawing]

Here to add some hopefully helpful tips regarding the plant-eating here, and hopefully without offending anyone:

• if you live in North America, your day-to-day diet is very likely to have a lot of processed foods and sugar, as in, much of the food one can buy will have some form of sugar and flavour enhancers etc already added into it (not only North America of course, but I know how EASY they make it there).

• Add to that the fact that fresh produce is relatively expensive and time-consuming to make a nice dish with, I really understand how unappealing it can be to eat plants.

• nonetheless, good idea to eat plants. It's hard to get used to non-sweet flavouring, and instead savour bitterness or sourness or certain textures is a whole deal, and in my experience if your gut biome isn't accustomed to eating them, it'll take time to adjust and the adjustment might be physically uncomfortable.

• I used to hate preparing vegetables to eat because the end result would be so unappealing. Someone in the comments mentioned 'overcooked veg', someone else 'mushy'. As long we associate eating plants with this kind of disappointment then it's so hard to get into the habit.

So a few tips from my personal experience over the 20 years I've been cooking:

• if you are working hard and don't have the time or energy to cook healthy for yourself, but you CAN find healthy take away, do it. Don't beat yourself up about the expense, or your executive dys/function. How marvellous, humans have been buying their food from vendors for thousands of years, I shall keep the tradition alive. (*no, not deep fried foods)

• if you're cooking food yourself: veg generally doesn't need a lot, and boiling generally is not what it needs. I have a microwave steamer for steaming, oven for roasting, pan or airfryer for grilling or frying.

• Soup makers are an INCREDIBLE tool for I-have-no-time-but-want-something-nice (chop up veg, add water, 17 min later hey presto soup).

• if it is green: the brighter the green, the better (don't overcook the zucchini, chop brussels sprouts in half so they'll soften more quickly but retain some crunch, spinach truly only needs a few minutes)

• many cuisines have wonderful methods and recipes for preparing veggies. Mexican cooking, various Indian cuisines, Indonesian, Korean, Middle-Eastern, Eritrean, Ethiopian, Japanese, Chinese, etc.

• Italian and French too, though for IT it can be a faff to find delicious ingredients for the very simple seasonal dishes, and for FR it can be a faff full stop.

• Salt, pepper, olive oil, sesame oil, balsamico / different vinegars, pickles, soy sauce, tahini, oyster sauce, harissa, kochukaru, miso, shiokoji etc. Your veggies will taste best when combining with herbs, spices, other ingredients that have interesting flavour.

• Onion and garlic! Celery! Parsley, sage, rosemary and thyme! Chives, garlic stems. And dill, and tarragon, and basil, and cilantro/coriander (unless you have the soap gene), and lemon grass, curry, nutmeg, bay leaves, and ginger, and turmeric, and galangal/ laos, and lime, and lemon-- this is just what's available locally near me, depending on what shop you go to you may be blessed with other herbs. I've taken to googling recipes based on interesting looking ingredients.

• fermented things like miso and kimchi (and kombucha and cheese) can be good for the gut and will make veggies SO good, but take notice of how your bod reacts. I personally go through periods of deep craving and then periods of NO. If it upsets the tum, consider incremental increase or hold off.

• there's much to be found online. Start wherever. Ottolenghi's recipes are fun: unexpected flavours and textures, very pretty to look at, great combinations with dairy and/or meat but many stand-alone veg recipes https://ottolenghi.co.uk/recipes

• please note there's a difference between eating a vegetarian diet and eating vegetables. Plastic is also vegan, and you can eat strictly vegetarian and still get scurvy.

• find a parent or grandparent (possibly not your own) whose cooking you like and whose shoulder you might peer over and whom you might ask questions of. I never learned more than from my ex-boyfriend's parents who, with Creole and South-Asian backgrounds, cooked any and every veg with so much knowledge and talent and good taste that it was a joy to eat with them every time.

(feel free to DM me with food questions, I don't know everything but I can help with the things I do know.)

A lot of younger people have no idea what aging actually looks and feels like, and the reasons behind it. That ignorance is so dangerous. If you don’t want to “be old,” you aren’t talking about a number of years. I have patients in their late 80s who could still handily beat me in a race—one couple still runs marathons together, in their late 80s—and I lost someone who was in her early 60s to COPD last year. What you want is not youth, it is health.

If you want to still be able to enjoy doing things in your 60s and 70s and 80s and even 90s, what you want to do, right now, is quit smoking, get some activity on a regular basis (a couple of walks a week is WAY better for you than nothing; increasing from 1 hour a day of cardio to 1.5 will buy you very little), and eat some plants. That’s it. No magic to it. No secret weird tricks. Don’t poison yourself, move around so your body doesn’t forget how, and eat plants.

If you have trouble moving around now because of mobility limitations, bad news: you still need to move around, not because it’s immoral not to, but because that’s still the best advice we have. I highly recommend looking up the Sit and Be Fit series; it is freely available and has exercises that can be done in a chair, which are suitable for people with limited mobility or poor balance. POTS sufferers, I’m looking at you.

If you have trouble eating plants because of dietary issues (they cause gas, etc.) or just because they’re bitter (super taster with texture issues here!), bad news. You still want to find a way to get some plants into your body on a regular basis. I know. It sucks. The only way I can do it is restaurants—they can make salads taste like food. I can also tolerate some bagged salads. On bad weeks, the OCD with contamination focus gets so bad I just can’t. However, canned beans always seem “safe,” and they taste a bit like candy, so they’re a good fallback.

If you smoke and you have tried quitting a million times and you’re just not ready to, bad news. You still need to quit. Your body needs you to try and keep trying. Your brain needs it, too. Damaging small blood vessels racks up cumulative damage over time that your body can start trying to reverse as soon as you quit. I know it’s insanely, absurdly addictive. You still need to.

You cannot rules lawyer your way past your body’s basic needs. It needs food, sleep, activity, and the absence of poison. Those are both small things and big asks. You cannot sustain a routine based on punishment, so don’t punish your body. Find ways to include these things that are enjoyable and rewarding instead. Experiment. There is no reason not to experiment—you don’t have to know instantly what’s going to work for you and what won’t, you just need to be willing to try things and make changes when things aren’t working for you.

You will still age. Your body will stop making collagen and elastin. Tissues you can see and tissues you can’t see will both sag. Cushioning tissues under your skin will get thinner. You’ll bruise more easily. Skin will tear more easily. Accumulated sun damage will start to show more and more. Joints will begin to show arthritis. Tendons and ligaments will get weaker and get injured more easily, as will muscles. Bones will lose mass and get easier to break. You’ll get tired more easily.

But you know what makes the difference between being dead, or as good as, in your 60s vs your 90s? Activity, plants, and quitting smoking. And don’t do meth. Saw a 58-year-old guy this week who is going to have a heart attack if he doesn’t quit whatever stimulant he’s on. I pretended to believe it was just the cigarettes, and maybe it is, but meth and cocaine will kill you quicker. Stop poisoning yourself.

Baby steps; take it one step at a time; you don’t need to have everything figured out right now. But you do need to be working on figuring things out.

[charlotteswebbbbb]

What's the vibe? #73

The theme of the week is on accessibility.

The budget and how it affects Britons:

The new Labour government and its chancellor, Rachel Reeves has announced their first budget after 14 years of Tory austerity. Most important things in the budget include:

The confirmation that HS2 will start at London Euston and go to Birmingham.

Air passenger duty will increase by up to £2 for each economy short-haul flight - meaning a Ryanair flight will be a little more expensive.

Private jets will attract an extra 50% air passenger duty, up to £450 per passenger for a flight. - More for the extremely rich amongst us but a significant increase.

For house buyers, a reduction on discounts under the Right to Buy scheme. The discount was from 70% and now has decreased to 35% for houses and 50% for flats.

Next year the minimum wage will be raised to £12.11 and the government will try and close the gap between all age groups which will hopefully help Gen Alpha in financial stability.

More breakdown:

New laws:

Smoking is set to be banned outside of hospitals and schools. It was set to be banned also outside of bars and restaurants but has been panned.

In this bill also is the banning of vape advertising and stopping vape companies from becoming sponsors (ie football clubs etc etc)

Brat being the word of the year according to Collins Dictionary. Iconic. Symbolic of this moment of fading hedonism and musical richness.

Royalist meltdowns

I think between this austere environment in the UK and the Spanish floods in Barcelona and Valencia, what is needed is togetherness, the ability to gain resources to help other.

Right now, I'm not sure people like crude displays of wealth when they're close to their lowest. Which is why the King and Queen of Spain on Sunday the 3rd Nov 2024 were pelted with mud and accosted by the public. People want real solutions, not photo ops. This alongside the recent Dispatches report which speaks about the British Royal Family making money from charities and small businesses or even just essential ferry operations.

People are tired of insincerity. Gestures of the past that would have worked, no longer work because maybe we have as much knowledge as before. People in western countries are having to deal more and more often with aggressive climate change whilst their governments lack full and robust response. And the public is not used to that.

In those situations, people power and maintenance of the social fabric becomes important. Do we see the rise of traditional skills and skill sharing? DIY, electrics, food growing, making a fire, food fermenting? Does going to the countryside become more a place to learn old skills that are dying out? Learning from smaller countries who are more likely to be affected by climate change on how to adapt could be an option.

Niche Halloween

This years Halloween on social media was about the niche, really niche like almost "Have you seen that meme? Do you remember that tv show?"

How does one serve the aspirational luxury customer in the UK? Maybe Seasons by Next has the answer to the question. The online retailer will carry brands like Ganni, Coach and Marc Jacobs "— the majority of which are not available on the Next site."

"According to market research conducted by Next, 87 per cent of women outside of London feel underserved by the luxury sector." But that's just their research - this is also the aspirational customer, maybe lack of knowledge especially outside of London of what already exists. Or it could just be that the customer is truly underserved.

Their focus is on the regional customer / non-London woman who wants access to contemporary/mid level brands.

They're not looking to be compared to Flannels as their focus is on "the millennial woman who has a family and a very busy life" and . Flannels on the other hand caters to the more city, almost suburban Gen Z, Millenial customer who is looking at aspirational luxury as a step up from JD Sports. This is more a level of exploration of new brands in a space that caters to them with relevant cultural events.

Harvey Nichols also hired their first Creative Director, Kate Phelan so let's assume they are going to try a new marketing angle to get people into their stores.

This links to Lyst Index for Q3 2023 and its Top 10 products and this is probably one of the first times I've seen so many midlevel/contemporary brands here. If it's not them, then the products are continuations of hot luxury items ie the Miu Miu bag or the Alaia flats.

The Mystery of Two Shell

Decoys and different album versions - how can artists maintain mystery in a social media promotion world that is extremely open about everything?

Also they basically doxx Two Shell a little, but we can ignore that. The fun of the mystery is that I don't know or want to know who they are or what they look like because the antics are great. The investigation of the tidbits they leave behind is more interesting than knowing they are two guys from wherever, UK.

"He then tells me that “Two Shell is actually 25 people” – alluding to the large network required to maintain things like shell.tech, the ever-changing password-protected site through which they release new music – before conceding that, yes, the music part likely is just two guys.

After their album is released, it becomes clear that some advance versions sent out to the press to review were totally different from the finished thing; two editors at Pitchfork each received their own versions, and those versions were different to the one sent to the writer assigned to review the album."

Exhibition of the week?

Please go to Sending My Love To You, Baby which features the work of Bernice Mulenga (featured on the blog before) and painter Joy Yamusangie. Opening is on the Thursday 7th November.

Archive Sales : So many and what do they mean for the brands?

I really believe that they're really great for the brands in talking to a customer, that maybe you don't really talk to many times before. The brand itself can have customer assistants talk to people about what they like about the brand, or the brand can observe what are the popular things that people buy or want from them.

Most recently the ones that have been seen are The Row in New York and Wales Bonner in London. I went to the latter, not for myself but to see what the space was like - it was at Young Space, a creative space run by the record label Young (formerly, Young Turks.)

If it's a personal archive sale, the purchasers are fans of the person's style, and most of the time, it's someone with great style - see Chloe Sevigny's Sale of the Century or Paloma Elsesser or Kim Gordon.

Fashion Neurosis by Bella Freud is an interesting set up slightly related to this idea as people hash out their relationship with fashion. The best ones are Kim Gordon and Rick Owens. (*Note: See the popularity of Bella Freud's collab with M&S...)

You can also see Mara Hoffman's collaboration with Vestiare Collective for when she/the brand shut down and wanted to sell stock. Mara Hoffman is a mid level brand based in New York and was quite popular during the time of its existence, worn by Beyoncé, Janelle Monae and Nichola Coughlan.

Also Tommy Hilfiger's official shop on Depop - selling vintage and mended Tommy.

Social media of the week:

New season at famous night club, Fabric announcement.

Also I really like this instagram and the way the user, Jasmina shows the product whilst browsing?

View this post on Instagram

A post shared by JASMINA (@jasmina.tv)

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[ratralsis]

Clocks winding down

A lot of people know this quote from Terry Pratchett's book "Reaper Man." It's the 11th novel in the Discworld series.

“No one is finally dead until the ripples they cause in the world die away, until the clock wound up winds down, until the wine she made has finished its ferment, until the crop they planted is harvested. The span of someone’s life is only the core of their actual existence.”

But I prefer this one, from the 14th novel, "Lords and Ladies."

“Then she wound up the clock. Witches didn’t have much use for clocks, but she kept it for the tick… well, mainly for the tick. It made a place seem lived in. It had belonged to her mother, who’d wound it up every day. It hadn’t come as a surprise to her when her mother died, firstly because Esme Weatherwax was a witch and witches have an insight into the future and secondly because she was already pretty experienced in medicine and knew the signs. So she’d had a chance to prepare herself, and hadn’t cried at all until the day afterward, when the clock stopped right in the middle of the funeral lunch. She’d dropped a tray of ham rolls and then had to go and sit by herself in the privy for a while, so that no one would see.”

It's fair to say that Pratchett was fond of remaking a point he'd made in an earlier novel if he thought he could do it better the next time around. A podcast I found recently, The Death of Podcasts, covers a Discworld book per episode and has a section where they count up cliches like "X happens to other people" and Pratchett's overuse of the adverb "gingerly." Pratchett wasn't a perfect writer, but he still wrote some of the best stuff around.

I needed to take some time to write out my thoughts when my cat Tina died in June. I'd had her in my life for over eighteen years, and it's not something I expect to ever fully be over. But there's work to be done, and I can't be having with spending time mourning a cat when the rest of the world insists on continuing.

At the end of every month, I had to order more cat food online, because Tina had kidney problems and needed a special diet to keep her going. Her kidneys are probably what killed her, based on the description I got from the vet who checked on her the morning before her death who told me that they could be felt through her skin and seemed like raisins. I always made sure to order enough so that I could have two months' worth when the new cans arrived. That way, if I couldn't order more one month for any reason, it would be alright.

The food came in boxes of 48, meaning I had to buy 24 days' worth at a time. When Tina died, I had 73 days' worth of food for her left. Two months and change.

Max could eat that food, too. So he did, at half the rate, because Tina wasn't there to help him. This meant that I had 146 days where Max was eating Tina's food. And that means that Tina's food ran out on October 29.

Now Max is probably happier with the food he gets. Now he gets to eat only his own special food, instead of the mix of his and Tina's that he'd been getting for the last fifteen months, since he went on his special food after his surgery last August. I talked to my vet about it before I started feeding him Tina's special kidney diet, don't worry. I talk to my vet about a lot of things. I spend a lot of money there, so they're generally very patient with me.

But as for me? I feel like the clock has wound down. The ripple has died away. It's one more way that Tina is gone from my life, even if I could cling to that little reminder of her for four and a half months after she was physically gone. And I did cry a little bit when that clock stopped ticking.

I still get little notifications on my phone reminding me of photos I took of her over the years, but because most of them are based on "Look back one year ago today" or something similar, I know that those, too, will taper off eventually. Life moves on. Memories fade. In much the same way that I don't talk about the cats I had before I adopted Tina, I'll someday stop talking about her, too.

Max just turned 15 years old last month. He's in good health. His teeth have some tartar on them, but they aren't decayed, and his gums are fine. He's a little chubby, but his vet tells me that it's better than being underweight at his age. He climbs and runs in circles to chase a laser pointer dot. The fact that he is anywhere from 76 to 83 in cat years, depending on which chart you check, clearly doesn't bother him any.

But the fact remains that he is very old. Tina made it to eighteen years and five months. She was at least 89 in cat years. I'll be surprised if Max makes it that long, but obviously I'd be grateful if he did. I have no interest in adopting another cat while Max is alive, and I think I'll need some time to get used to life without him before I go adopting another once he isn't.

This was a long weekend, partly because I didn't have anywhere to go and partly because of the time change making it one hour longer than every other weekend of the year. I've been thinking about this a lot, is my point, as I work on my novel and play video games.

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Celebrate Dussehra With A Classic Duo: Authentic Jalebi & Fafda Recipes

Dussehra is not just about the grand celebrations, vibrant processions, and the symbolic victory of good over evil—it's also about food! And when it comes to Dussehra, nothing beats the iconic combo of Jalebi and Fafda. Crispy, sweet jalebis paired with crunchy, savoury fafdas are a match made in heaven and a must-have on this festive day.

In this blog, we'll walk you through the steps to make authentic Jalebi and Fafda at home using pure and chemical-free sugar to keep your festive treats clean and wholesome. So, whether you're celebrating with family or hosting friends, these two classic recipes will surely add sweetness (and crunch) to your day!

Why Use Pure, Chemical-Free Sugar?

The quality of sugar makes a huge difference, especially when you're making something as delicate as jalebis. Using pure, chemical-free sugar not only ensures a healthier treat but also gives you that perfect syrupy sweetness without any unwanted additives. Plus, for those looking to buy sugar online, make sure to choose trusted sources like Jivana, which offers high-quality, pure goods.

Recipe 1: How to Make Authentic Jalebi

Ingredients:

1 cup All-Purpose Flour (Maida)

2 tbsp Cornflour

½ cup Curd (Yogurt)

A pinch of Baking Powder

¼ tsp Turmeric Powder (for color)

Pure Sugar Syrup (see below for instructions)

Ghee or Oil for frying

For Sugar Syrup:

1 cup Pure Sugar – Get chemical-free sugar

½ cup Water

A few strands of Saffron

1 tsp Cardamom Powder

½ tsp Lemon Juice (to prevent crystallization)

Method:

Prepare the Batter: All-purpose flour, cornflour, curd, baking powder, and turmeric powder should all be combined in a mixing bowl. Add enough water to form a smooth, flowing batter. Allow it to ferment for six to eight hours, or overnight, covered.

Make the Sugar Syrup: Place the water, saffron strands, and pure sugar in a pan. Heat until the sugar dissolves completely. Add cardamom powder for flavor and a dash of lemon juice to avoid crystallization. Let it simmer until you get a sticky, single-string consistency.

Fry the Jalebi: Heat ghee or oil in a wide pan. Put the mix into a small-nozzle hold jar. Squeeze the batter in circular motions into the hot oil, forming spirals. Fry until crispy and golden.

Soak in Sugar Syrup: After the jalebis are fried, immediately enter them for a short while in the sugar syrup to fully absorb the sweetness. After removal, place them to rest for a while. 

Serve: Enjoy your homemade jalebis warm, with their perfect crispy texture and syrupy center!

Recipe 2: How to Make Authentic Fafda

Ingredients:

1 cup Besan (Gram Flour)

½ tsp Carom Seeds (Ajwain)

¼ tsp Baking Soda

½ tsp Turmeric Powder

Salt as per taste

Water to knead

Oil for frying

Method:

Make the Dough:Mix the baking soda, turmeric powder, carom seeds, besan, and salt in a bowl. Work into a smooth dough by gradually adding water. Soft but not sticky dough is what you want.

Shape the Fafda:Roll out a tiny bit of the dough to form a thin, even strip. You can do this with your hands or use a rolling pin.

Fry the Fafda: Heat oil in a pan. Fry the strips in batches, ensuring they turn crispy and golden. Remove the fafda and place them on tissue or paper towels so that the excess oil is soaked. 

Serve: Pair your freshly made fafdas with a tangy papaya chutney and, of course, some homemade jalebis on the side.

Why Jalebi and Fafda Are the Perfect Dussehra Duo

Jalebi and Fafda are now traditional Dussehra foods, particularly in Gujarat and other northern regions of India. The contrasting flavors—one sweet and syrupy, the other savory and crunchy—create a balance that’s nothing short of addictive. Plus, making them at home allows you to control the quality of ingredients, ensuring you use chemical-free and pure products like the ones available at Jivana.

Wrapping Up

This Dussehra, bring festive joy into your kitchen with this classic duo—Jalebi and Fafda. These are simple recipes that you can make with things you most likely already have in your pantry. Just make sure you use pure, chemical-free products to keep your treats healthy and delicious.

Therefore, don't forget to add some homemade jalebis and crispy fafdas to the festivities as you get ready to celebrate the festival with the best quality Jivana products. For more information check out Jivana for all your kitchen needs.

Wishing you all a sweet Dussehra!

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Craft Beer Culture: A Deep Dive for Passionate Beer Lovers

"Beer Lovers" refers to a passionate community of individuals who appreciate and celebrate the diverse world of beer. These enthusiasts go beyond casual drinking, embracing beer as a subject of study, a hobby, and often a lifestyle.

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Beer lovers are known for their curiosity about different beer styles, brewing techniques, and the history behind various brews. They enjoy exploring a wide range of flavors, from crisp lagers to complex sours, hoppy IPAs to rich stouts. Many engage in beer tastings, attend festivals, and seek out rare or limited-edition releases.

This group often includes homebrewers who experiment with creating their own unique beers, as well as those who collect beer memorabilia or travel to visit renowned breweries. Beer lovers appreciate the craftsmanship involved in brewing and often support local, independent breweries.

They're typically knowledgeable about beer and food pairings, the proper glassware for different styles, and the nuances of beer evaluation. Many participate in online forums, beer clubs, or social media groups dedicated to sharing their passion.

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For beer lovers, the beverage is more than just a drink—it's a subject of endless fascination, a social connector, and a celebration of creativity and tradition. Their enthusiasm contributes significantly to the vibrant and ever-evolving craft beer culture.

Gifts for beer lovers offer a wide range of options to delight enthusiasts of this popular beverage. Personalized beer glasses or steins make for thoughtful presents, allowing recipients to enjoy their favorite brews in style. For the more adventurous, craft beer subscription boxes provide regular deliveries of unique and hard-to-find beers.

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Homebrewing kits are perfect for those interested in creating their own beers, while beer-themed board games or books about brewing history cater to the intellectually curious. Practical gifts like bottle openers, coolers, or growlers are always appreciated.

For a more experiential gift, consider brewery tour tickets or beer tasting experiences. Beer-themed apparel, such as t-shirts or hats with clever slogans, appeal to those who wear their passion proudly.

These gifts not only celebrate the recipient's love for beer but also enhance their enjoyment and knowledge of this diverse beverage.

Gifts for beer brewers cater to hobbyists and professionals alike who are passionate about crafting their own brews. Essential items include high-quality brewing equipment like fermenters, kettles, or temperature controllers. For recipe development, ingredient kits or rare hop varieties are excellent choices. Books on advanced brewing

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techniques or beer history can expand their knowledge. Personalized items such as custom labels or bottle caps add a special touch to their creations. For hands-on learning, consider gifting brewing classes or workshop experiences. Digital tools like brewing software or precision scales can enhance their brewing process and consistency.