Think about the classic white shaker on every restaurant table. Most of the time we look right past it or ignore the invisible flavor in the small packets stacked next to the pepper. But stop for a moment, and consider salt’s history and presence — how far it traveled, what form it originally started in, how many people were involved just to get it to your table. It gets more interesting. Salt has inspired wars, funded the Great Wall of China, it’s been considered divine, it’s the name of cities, it has been used as currency. Today, it has over 14,000 uses and is considered a luxury in some parts of the world, while Americans just consume about a teaspoon and a half a day.
Shared: The Dark Secrets of Stout
The most famous stout in the world uses a liquid extract, called Guinness Flavor Essence (GFE), to convert pale lagers and ales brewed by licensed Guinness producers around the world into Guinness Foreign Stout. GFE, reportedly a mixture of roasted barley extract and special beer, is only made in Dublin and is used by breweries in the Caribbean, Africa and Asia.
Shared: What can 1 gallon carboys be used for?
What can 1 gallon carboys be used for?
When I drain my kettle after whirlpooling, there’s always a gallon or two of gunk down there. I siphon it into a one gallon jug or two, pop it in the fridge, let the gunk settle out, then use the wort for starters. You can freeze it in ziploc bags or chiney foo soup containers. I also use my one gallon jugs for starters, test batches, or experiments with oak, fruit, or dry hops.