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Posted by Toby A Inkster on 11/23/07 23:55
dorayme wrote:
> You cook and stuff Toby, so you might appreciate that my beer is made
> from the grain and like the Germans, with no cane sugar
I'm actually in the second fermentation stage of my latest batch of cider
right now. :-) (Sparkling cider is twice fermented: the first time's to
make it alcoholic, but the second time, in the bottle, makes it bubbly.
It's the same process as champagne.) I've added sugar though, and plenty
of it, as the apples from my parents' garden was very sour.
And since the 1980s, the Germans have been able to use whatever
ingredients they like in beer. (Well, any ingredients that are generally
approved for consumption -- they couldn't use strychnine for instance.)
They can't market it as a traditional German beer though -- in much the
same way as wines made outside the Champagne region can't be marketed as
"Champagne". Frankly, who needs champagne when Ridgeview is practically on
my doorstep? <http://www.ridgeview.co.uk/>.
--
Toby A Inkster BSc (Hons) ARCS
[Geek of HTML/SQL/Perl/PHP/Python/Apache/Linux]
[OS: Linux 2.6.17.14-mm-desktop-9mdvsmp, up 1 day, 4:34.]
It'll be in the Last Place You Look
http://tobyinkster.co.uk/blog/2007/11/21/no2id/
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