There’s a New Type of Tea Ceremony Brewing Up in China and Taiwan | MUNCHIES

“Duck Shit Aroma (or Ya Shi Xiang) is part of the revered Golden Phoenix family of teas that come from Phoenix Mountain in the Guangdong Province of China,” he begins. “Classically, teas from that mountain are plucked from a single grove or bush, producing hyper-local characteristics. Rumor has it that the farmer behind Duck Shit (which doesn’t truly smell or taste like duck waste) didn’t want anybody to discover the secret to his cultivation so he gave it an unattractive name (indeed, compared to ‘honey orchid,’ ‘orange blossom,’ or ‘almond’) and it stuck.”

via ‘Duck Shit’ Tea Is Taking the World by Storm – Forbes.

‘Duck Shit’ Tea Is Taking the World by Storm – Forbes

“I should make the point that the effect was demonstrated if you take pear juice before alcohol consumption. Once you have a hangover, there is no evidence that it will do you any good.”

via Scientists may have just discovered the best hangover cure yet |

Scientists may have just discovered the best hangover cure yet |

This miserable being in my glass was barely three years old yet the color was already a dull bronze. It smelled like camphor, wet dog and naphthalene (moth balls), yet each time I thought “This wine is unsound” I heard some young wine lover admonish me to stop being such a techno-dweeb, and that these were “terroir” aromas (they are not) and “soulful” aromas (only if your soul is a badly damaged place) and “natural” aromas (yes, just like the mildew smell of a shower curtain that needs to be cleaned), and when  thought and language are thus corrupted it makes me feel a kind of grief. I like natural wines and the people who make them, and the “movement” deserves better than the wine I was drinking. It needs a few wise elders to police around the perimeter and remind people that flawed wine isn’t some noble-savage form of atavism – it’s just flawed wine, no more virtuous than body odor.

via Musings On A Dubious Wine.- Terry Theise

Musings On A Dubious Wine

“The majority of our experiments we’ve conducted over the past thirty years have been successful,” Wheatley revealed. “We’ve experimented and released whiskies featuring unique recipes, oak barrels, entry proofs and more. Every once in a while, the experiments do not turn out as planned, and we’re not comfortable with releasing them if they do not need meet our standards.

“However, that doesn’t mean that we shouldn’t talk about our failures too, because that’s how we all learn, both as a company and as an industry as a whole,” he said.This barrel is part of more than 4,000 experimental barrels – or 80,000 cases – of whiskey ageing in the warehouses of Buffalo Trace Distillery, with variations including unique mash bills, types of wood, and different barrel toasts.

via Buffalo Trace ‘fails’ with 27-year Bourbon.

Buffalo Trace ‘fails’ with 27-year Bourbon

Understanding the basics of sours means understanding Brettanomyces. I’ve seen multiple pronunciation descriptors, but generally hear breh-tah-no-MY-sees. This particular resilient yeast strain, Lauren Salazar said, is the bridge between beer and wine. (Brett can come out in certain wines, especially red, and at certain levels it gives a distinct taste that can be pleasing albeit acquired. But too much and it causes faces to squish and glasses to be pushed aside.)

via Beer 101: A look at Brettanomyces in sour beers |

Beer 101: A look at Brettanomyces in sour beers |

“Uniquely, sahti production involves branches (and sometimes berries) of juniper, which adda spice flavour to the brew and have an antimicrobial effect. These branches lie on a filter bed composed of straw (rye typically) at thebottom of akuurna(a trough-shaped, aspen-hewnvessel) through which the sahti wort is filtered. The first wort prepared is the strongest and may be collected separately to the later wort. The weaker, sugar-poor wort was traditionally reserved for preparationof a mild table beer,while the stronger wort was used to ferment the full-strength sahti normally containing 7-8 % alcohol.Another unique feature of the process is the use of baker’s yeast, rather than brewing yeast, to carry out fermentation(3).”
Physicochemical characterization of sahti, an ‘ancient’ beer style indigenous to Finland (pre-print copy) – ResearchGate.


Sahti, an ‘ancient’ beer style indigenous to Finland

The bottle of Allsopp’s Arctic Ale, which was discovered in a box in a garage in Gobowen, Shropshire, had been commissioned to accompany an expedition to the north pole, led by Sir George Nares in 1875.

The attempt was unsuccessful, however the crew was able to map the coastlines of Greenland and Ellesmere Island, earning Nares the title of the first explorer to navigate through both land masses. The channel was later named Nares Strait in his honour.

Brewed in Burton-upon-Trent, the bottle was expected to reach £600 at the auction at Trevanion & Dean in Whitchurch, however it surpassed expectations by selling for £3,300.

via 140-year-old arctic beer sells for £3k.

140-year-old arctic beer sells for £3k

Why Big Beer is Struggling in the Age of Craft Beer – Forbes

Another significant point that distinguishes winter tea from spring tea, and this is the most important one, is that Winter teas have a more obvious aroma than spring tea thanks to the extreme climate condition and shorter sunshine exposure.  But this benefit does not come without sacrifice, Polyphenols and amino acids, which are the two key points in creating the sweetness and the body for oolong tea, will decrease dramatically in winter.  As a result, winter tea will tend to have a stronger aroma but a slightly thinner body than spring tea.

via A Guide to Appreciating Winter Harvest Oolong Tea from Taiwan – Taiwan Sourcing.

A Guide to Appreciating Winter Harvest Oolong Tea from Taiwan – Taiwan Sourcing