Tags » Pasteurization

Hogun’s Mace Robust Porter Tasting Notes

Original Post: Sour Porter
Style: Robust/American Porter
Brew Date: August 20, 2013
Tasting Date: September 19, 2014
ABV: 7.2%
IBUs: 32

First of all, I’m breaking my own rule of doing tasting notes in the time it takes to drink a twelve ounce bottle of beer because I only have this beer in larger bottles. 570 more words


Hogun’s Mace (Accidentally Sour) Robust Porter

I made reference to this beer yesterday.  It was days away from being bottled when fermentation seemed to be kicking back up.  Steamtoberfest had recently become infected and it looked like this was going the same direction.  1,023 more words


Pickling experiment - the results are in!

In case you missed it, a few weeks ago I wrote a post about two ways that you can keep your pickles good and crispy when making quick pickles. 645 more words


What does FDM stand for?

If we bother to have a look and examine a piece of cheese by microscope we might see that all milk ingredients necessary are already there in a concentrated form. 831 more words


More on Pasteurization and other processes

Nevertheless, despite pasteurization there are still outstanding cheeses produced today; otherwise we would simply have to dismiss industrially produced Edam or Gouda, to put just two well-known examples. 376 more words

Cheese Production Methods

Many cheeses today are still produced according to traditional methods and recipes, even if the processing has become easier with the help of machines. The cheese maker continues to play an important role. 672 more words