Greetings fellow brewers,
It's great to see so much discussion and debate about new and alternative ways to tweaking the many arts of fermentation. I'm relatively new to fermenting, having only walked up the first step of home brewing by starting my own kombucha ferment about a year ago. My perspective of fermentation had broadened tremendously when I had picked up my first "cook book" titled "Cooked" by Michael Pollan. The fact that we are connected to a microscopic world unable to be seen with the naked eye and capable of creating compounds which not only taste good, are good for us, but also have the ability to alter consciousness had completely fascinated me.
My goal is to dabble around with all types of ferments at some point in my life, but first I'm starting off with the "duh" ferments. Kombucha, apple cider vinegar, mead, kimchi, and then to the more advanced ones like beer, wine, cheese, and kefir.
When I stumbled across this forum and saw the diverse interest in brewing I thought it would be the right place to ask a question of my nature.
I've recently returned from a trip to Central America where I had the opportunity of taking a fermentation workshop. Aside from learning about a handful of fermentations I had previously never even heard of, there was one in particular that had caught my eye. They call this one "Chicha" and it's a drink typically fermented or non-fermented through corn. The ferment that I had saw was made entirely different though. What I had saw was created by combing water, pineapple rinds, sugar, and time all together. The end product was a delicious but powerful elixir that took everybody who drank it by surprise speaking in terms of of taste and ABV. Has anybody else ever heard of concoctions similar to this one? Ferments that possibly produce the same results but use different ingredients rather than corn, pineapple etc? I appreciate any advice / feedback offered and send blessings to new brewers and advance brewers alike. :beard:
It's great to see so much discussion and debate about new and alternative ways to tweaking the many arts of fermentation. I'm relatively new to fermenting, having only walked up the first step of home brewing by starting my own kombucha ferment about a year ago. My perspective of fermentation had broadened tremendously when I had picked up my first "cook book" titled "Cooked" by Michael Pollan. The fact that we are connected to a microscopic world unable to be seen with the naked eye and capable of creating compounds which not only taste good, are good for us, but also have the ability to alter consciousness had completely fascinated me.
My goal is to dabble around with all types of ferments at some point in my life, but first I'm starting off with the "duh" ferments. Kombucha, apple cider vinegar, mead, kimchi, and then to the more advanced ones like beer, wine, cheese, and kefir.
When I stumbled across this forum and saw the diverse interest in brewing I thought it would be the right place to ask a question of my nature.
I've recently returned from a trip to Central America where I had the opportunity of taking a fermentation workshop. Aside from learning about a handful of fermentations I had previously never even heard of, there was one in particular that had caught my eye. They call this one "Chicha" and it's a drink typically fermented or non-fermented through corn. The ferment that I had saw was made entirely different though. What I had saw was created by combing water, pineapple rinds, sugar, and time all together. The end product was a delicious but powerful elixir that took everybody who drank it by surprise speaking in terms of of taste and ABV. Has anybody else ever heard of concoctions similar to this one? Ferments that possibly produce the same results but use different ingredients rather than corn, pineapple etc? I appreciate any advice / feedback offered and send blessings to new brewers and advance brewers alike. :beard:
