In traditional brewing, juniper infusion replaces water for all purposes, like cleaning, mashing, etc etc. In Norwegian it’s usually called "einerlåg" or "sprakalåg". So the first thing we had to do was to start the fire under the kettle, fill it with water, then take some juniper branches and put them in. Carlo says it’s important to also take a branch and split it lengthwise, so that we extract juices from the core of the wood. When asked why he shrugged in a vaguely embarrassed way, and said "I was told this is important, but not why."
Coffee can be a deeply personal ritual, which is why discussing what one considers “good coffee” is inherently fraught, like religion or sports. But, at the upper echelons of the coffee industry, it typically means coffee from beans that are high-quality, roasted freshly and skillfully, and interesting—perhaps they’re from a particular farm, like Aida Batlle’s Finca Kilimanjaro in El Salvador, which Kelefa Sanneh profiled in the magazine
<p style=”text-align: center;”><a href=”http://www.singlehopproject.com/post/67663534236/simcoe-single-hop”><img alt=”" src=”http://liquidagnostic.com/wp-content/uploads/2013/11/tumblr_mwm75l73aU1s5oj22o1_1280.png” /></a></p>
Cool project to list all hops, their characteristics and allow anyone to hang a hop on the wall.
Check it out at: single hop.
Coffeehouses were platforms for innovation in the world of business, too. Merchants used coffeehouses as meeting rooms, which gave rise to new companies and new business models. A London coffeehouse called Jonathan’s, where merchants kept particular tables at which they would transact their business, turned into the London Stock Exchange. Edward Lloyd’s coffeehouse, a popular meeting place for ship captains, shipowners and traders, became the famous insurance market Lloyd’s.
“For thousands of years, all beer had sour notes to it,” Jeffries says. “It was refreshing and crisp because people didn’t understand how to keep things clean.