The American brewing industry reached another milestone at the end of June, with more than 3,000 breweries operating for all or part of the month 3,040 to be precise. Although precise numbers from the 19th century are difficult to confirm, this is likely the first time the United States has crossed the 3,000 brewery barrier since the 1870s. Wieren 1995 notes that the Internal Revenue Department counted 2,830 “ale and lager breweries in operation” in 1880, down from a high point of 4,131 in 1873.
Depending on who you ask you will get dramatically different reactions to ripe pu’erh. Ripe pu’erh, also shu, shou, or cooked pu’erh, is preferred by many as an easy, smooth drink. It is also often shoved aside by tea people as an inferior or simply uninteresting tea. In Zhang Jinghong’s fantastic Puer Ancient Caravans and Urban Chic she draws the analogy between raw/ripe (cooked) pu’erh and raw/cooked food. In this analogy the wo dui process that ripe pu’erh undergoes is the cooking process and the aging of raw pu’erh can be likened to naturally slow cooking cooking the tea. Freshly pressed raw pu’erh is simply uncooked (and has even been classified by many as not pu’erh!). This article will explore some intermediate level concepts of ripe pu’erh and examine common variations in the “cooking” process of ripe pu’erh and how it might affect your cup.
At the heart of the wild fruit cave is a coolship termed a koelschip in Flemish used to cool fresh wort, gradually, in open air. It is a large, shallow, square, stainless steel tub that has no cover. The coolship sits in its own room with windows on either side; these are left open to slowly cool the wort and allow wild yeasts from the outdoors to find their way in. Such cooling of the wort in this manner usually happens overnight, and during cooler months of the year. The ceiling above the coolship is a combination of concrete and exposed wooden beams and slats that increases the room’s humidity and collects moisture, making for a ready home to microorganisms essential to this type of brewing.
The idea for WineGlass came while Lindsay and his brother were staring baffled at a wine menu in a Moscow restaurant — “eyes glazed over with anxiety and shame,” the developer writes. “Like many poor saps whose wine knowledge consisted of a preference for white, or possibly red, the natural instinct was simply to choose the second cheapest. How are we normals ever supposed to know what the hell “Coche-Dury Auxey-Duresses, Cote de Beaune” means? Is it a red, or a white?”Lindsay resolved to democratize knowledge about the fruit of the vine.