Surprise surprise, a beer lover from Belgium
Hi all, my name is Sven and I live in Ghent, arguably one of the most hipster cities in our country. So making all sorts of funky stuff is in the requirements to live here
Most of my passions in life circle around food and drinks, mainly tea (I'm a tea sommelier) and all sorts of aromas. I've also studied wine making in a past life (or that's how it feels like). Funny enough I'm also a web developer, (and loving it) so that works out financially.
Recently I've upped my fermentation game and went from homebrew kombucha/kefir/... to making the more funky stuff like all sorts of koji-related products (soy sauce, sake, etc.) but also hot sauce. I've only started exploring beers/meads a few weeks ago and I can already see lots of characteristics that are related to wine making. So it's very interesting for me to do cross-overs or see how all of these products relate/differ from each other.
Anyway, I love learning a lot and for me anything goes, as long as it's tasty or at least you learned something from it in making it .
For now I'm very curious about special sorts of ancient/old recipes or silly (but tasty) ideas like lactomels.
Cheers!
Hi all, my name is Sven and I live in Ghent, arguably one of the most hipster cities in our country. So making all sorts of funky stuff is in the requirements to live here
Most of my passions in life circle around food and drinks, mainly tea (I'm a tea sommelier) and all sorts of aromas. I've also studied wine making in a past life (or that's how it feels like). Funny enough I'm also a web developer, (and loving it) so that works out financially.
Recently I've upped my fermentation game and went from homebrew kombucha/kefir/... to making the more funky stuff like all sorts of koji-related products (soy sauce, sake, etc.) but also hot sauce. I've only started exploring beers/meads a few weeks ago and I can already see lots of characteristics that are related to wine making. So it's very interesting for me to do cross-overs or see how all of these products relate/differ from each other.
Anyway, I love learning a lot and for me anything goes, as long as it's tasty or at least you learned something from it in making it .
For now I'm very curious about special sorts of ancient/old recipes or silly (but tasty) ideas like lactomels.
Cheers!