Ryan Chetiyawardana of London’s White Lyan cocktail bar is making his own “wine” by fermenting herbs, tea, and fruit into an alcoholic drink that mimics the flavours of reds and whites—without grapes.
Looking to impress despite your sad empty bank account? Here are two different ways to turn a bottle of garbage Chardonnay or Pinot Grigio into magical bubbly!
Fortnight Brewing uses sonic vibrations to stress out yeast during the fermentation process with the purpose of altering the flavor, character, and complexion of a new beer, aptly dubbed “Bring da Ruckus.”
Satoru Furuta of the Imayo Tsukasa sake brewery thinks that the world would be a better place if everyone incorporated more fermented products into their lives.
"If you tour a meat factory in the future, it will look like a brewery—basically with big meat fermentors," says Bruce Friedrich of the Good Food Institute, an organization that helps to fund research and policy initiatives to develop cultured meat...
London picklemaker Freddie Janssen’s Mexican take on the traditional cured egg is spicy, smoky, and best served with tortilla chips and a cold beer.
I went to Kunming, in China’s southwestern Yunnan province, to find the city's famous version of stinky tofu, which turns deliciously sour and moldy after a few days' rest. But don't believe the haters, because stinky tofu doesn’t taste like farts.
Iowa State University professor Daniel Attinger, and self-professed “wine connoisseur” has developed what he calls a "micro winery” which can continuously ferment and produce wine at the rate of one milliliter per hour.
One Australian brewery has just taken it upon itself to embrace the inky abyss of the human abdomen by brewing a beer that actually utilizes the brewers' own belly button lint.
The rustic corn beer known as chicha de jora was once a sacred drink of the Incas, and it's still widely consumed in the Andean highlands, homebrewed by locals.
All bourbon-pickled okra requires is vinegar, bourbon (Pappy Van Winkle if you’re a baller), and two days in the fridge. Then, deep-fry and enjoy.
“You can pickle anything,” says Freddie Janssen, author of a new cookbook on fermenting vegetables—occasionally in bourbon and then deep-fried. “It makes something like okra, which people think of as slimy, really fucking crunchy and lovely.”