Article on 10,000 year old beer recipe

[TexasTea]

From China-Zhejiang province- No Malt per se, but uses grasses, herbs, tubers, acorns etc. Interesting read. https://www.msn.com/en-us/foodanddr...1&cvid=68c035d0dbbe45d1a91f1c7ebc78f9b1&ei=76

 

[Miraculix]

From China-Zhejiang province- No Malt per se, but uses grasses, herbs, tubers, acorns etc. Interesting read. https://www.msn.com/en-us/foodanddr...1&cvid=68c035d0dbbe45d1a91f1c7ebc78f9b1&ei=76

I'm having some of the original funghi-yeast ball starters from the Nepal Himalaya at home . These ones came from some farmers from the Mustang area.

Going to make some rice wine with it and some chang.

 

[hungupdown]

My beer, is lucky to last 10 weeks. Apart from my imperial stout recipe.

 

[TexasTea]

I'm having some of the original funghi-yeast ball starters from the Nepal Himalaya at home . These ones came from some farmers from the Mustang area.

Going to make some rice wine with it and some chang.

I still have 2 jars of those red yeast rice balls left. I get mine either in Katy TX (large chinese-american population out there) or at Hong Kong market in Spring TX. They are imported from China. I'm running low on glutinous rice though, need to pick up some more.