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Brewing and Fermentation Science Short Course

Posted on by Karen Blakeslee

Brewing short courseThe Brewing and Fermentation Science short course is a 3-day program held January 8-10, 2024, in which hobbyists, professional brewers, and other participants will have the opportunity to learn and experience the fundamentals in brewing science, brewing technology, safety, and sensory analysis. Participants will gain valuable industry insight from the professionals at Manhattan Brewing Company, as well as instruction from faculty at Kansas State University and other industry professionals on the brewing process and the science behind it.

The short course will be held at Manhattan Brewing Company’s Taproom and Brewery in Manhattan, Kansas, where participants can get a hands-on experience and apply what they learn. The curriculum includes all facets of the brewing process including raw ingredients, brewing technology and techniques, fermentation, safety, packaging, and tasting of the finished product. This short course covers basics in brewing, cellaring, packaging, raw ingredients, safety practices, beer styles, and sensory analysis. 21+ to enroll.

Information and registration

 

Making Sourdough Starter

Posted on by Karen Blakeslee
Sourdough Starter
Sourdough starter
Photo: Colorado State University Extension

Want to learn how to make a sourdough starter? Fermentation is a combination of art and science. It also takes time, proper temperature, moisture, acidity, nutrients, and production of carbon dioxide.

Best practices to remember include:

  • Safe food handling methods such as clean hands and equipment plus using quality ingredients.
  • Flour is a raw food! Do not taste raw sourdough starter.
  • Wild yeasts are inactive on their own, but activate with water. Traditional sourdough starter does not use commercial yeast.
  • Take care of your starter to survive and grow. This helps stabilize microbial volume and improve the metabolic process.

Source: Food Smart Colorado

From Cabbage to Sauerkraut

Posted on by Karen Blakeslee

Cabbage is popular in the spring, so try turning it into sauerkraut! But how do you know when fermentation in complete?

Fermentation naturally stops as acids accumulate to the extent that further growth of desirable bacteria cannot take place. The bubbling ceases and the color should have changed from green/white to tan. It should be tart but still have a firm texture. The brine should not be cloudy.

If mold is present, has a slimy texture, or has a bad odor, do not eat. Fully fermented sauerkraut can be stored in the refrigerator, canned or frozen.

Source: https://extension.psu.edu/lets-preserve-fermentation-sauerkraut-and-pickles

 

Honey Fermented Garlic May Be Risky

Posted on by Karen Blakeslee

Fermenting garlic cloves in raw honey is thought to prevent colds and flu, particularly in children.

But this is risky for many factors. Garlic is a low acid plant food, and honey varies from low to high acidity. The water activity of honey is low due to high sugar content. But when the two are combined, what is the final water activity? It depends on the ratio of garlic to oil, plus other factors.

Other concerns are the risk of botulism, due to the fact that botulism has occurred in garlic in oil. Honey can also be a source of infant botulism in children under age one.

Source: Dr. Ben Chapman, NCSU Extension and Dr. Don Schaffner, Rutgers University, Risky or Not? Podcast #46

 

New Ball® Fermentation Kit

Posted on by Karen Blakeslee
Photo @ 2019 Newell Brands Inc.

If you are thinking about trying food fermentation, the new Ball® Fermentation Kit can help you succeed. This kit is an all-in-one solution to help the beginner or experienced fermenter.

The kit includes one wide mouth quart jar, one fermentation lid with a vent to keep oxygen out of the jar, one stainless steel spring to keep the food submerged under the brine during fermentation, pickling salt, and a step-by-step recipe book. Start with fresh ingredients. Do not alter ingredient proportions or fermentation time.

Recipe ideas for this kit can be found at www.freshpreserving.com/recipes-0?f%5B0%5D=blog_category%3AFermentation. All recipes are stored in the refrigerator up to six months.

 

What is Kombucha?

Posted on by Karen Blakeslee
Kombucha Photo courtesy Pixabay

Originally from Ancient Asia, kombucha is now a modern beverage. While many cite a variety of health claims, the clinical science to back those claims is lacking. Excess consumption can lead to chemical acidosis.

Kombucha is a fizzy, cider-like beverage made from fermented sweet tea. A starter culture, called SCOBY (Symbiotic Colony of Bacteria and Yeast), is the key to fermentation and looks like a jelly pancake in the kombucha liquid. The SCOBY is affected by climate, geography, culture, and wild microorganisms making each batch of kombucha unique.

When making kombucha at home, care must be taken to use safe, hygienic practices to keep a clean environment and minimize contamination. In general, kombucha is considered non-alcoholic. But if the alcohol level exceeds 0.5 percent alcohol by volume, then the sugar or yeast concentration is too high or it was fermented too long. In general, home fermentation is around three days.

Pregnant women or those with immune-compromised health conditions should not consume kombucha. Improperly made kombucha can contain pathogens or have unsafe concentrations of organic acids.

Sources: https://bit.ly/2uW7gTF; Food Technology, March 2019; Food Protection Trends, Sept/Oct 2018

 

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University