Comments on: Indulge 2009

By: beckel

beckel — Tue, 14 Jul 2009 03:32:02 +0000

cool, I’ll check it out. Heh, as far as beef jerky is concerned it’s so tasty frankly I’ll eat it regardless

By: Mark o'Pig

Mark o'Pig — Fri, 10 Jul 2009 17:00:19 +0000

Saw Pollin speak at the Galleria Barnes & Noble in Edina a couple months ago. They recorded it for MPR and played it at noon a few weeks ago. You can probably find it on the MPR archives if you’re interested.

I wonder if Pollin considers beef jerky to be food? Hmmm…

By: beckel

beckel — Fri, 10 Jul 2009 16:29:16 +0000

Interesting. Then perhaps I still have to find a proper cider one of these days. Pollin is a very interesting speaker maybe one of these days I'll get around to reading his books. The charismatic Garrett Oliver of Brooklyn Beer talks about the same line of thought in this nice little video I found a few months back. If only more people thought so much about what they produce and consume.

By: Mark o' Pig

Mark o' Pig — Thu, 09 Jul 2009 22:12:01 +0000

Unpasteurized cider will only last a few weeks, even refrigerated. Pasteurization will extend the shelf life by several times. Of course it destroys the character of it (in my opinion). Reminds me of a Michael Pollin truism. Real food decays and spoils. If it doesn’t decay and spoil, it ain’t real food.

By: beckel

beckel — Mon, 29 Jun 2009 22:28:07 +0000

Indeed there is plenty of sugar in the apples themselves as their Crispin Original surely proves. One interesting thing the honey addition does aside from flavor is produce a cloudy cider which according to the Crispin reps at the St. Paul Summer Beer Fest is a first for the industry. The methods they use to brew their cider seem first rate and further they should be moving production and resourcing of apples to Minnesota in the near future. Pasteurization is bad in almost all cases in my book so cheers and there’s nothing wrong with enjoying a good mixed beverage.

By: Mark o' Pig

Mark o' Pig — Mon, 29 Jun 2009 19:58:54 +0000

Honey Crisp cider brewed with honey? Hmmmm. I would think pressings from the Honey Crisp apple variety would be plenty sweet enough. But I don’t know jack about hard cider. Probably better to ferment it than pasteurize it. In my view, nothing beats unpasteurized Ski Hi with good rum and cinnamon, served warm.

Sorry, forgot this is a beer blog. Good one too!

By: My New Best Friend, The Newcastle DraughtKeg « Jeff Trio’s Blog

My New Best Friend, The Newcastle DraughtKeg « Jeff Trio’s Blog — Sat, 27 Jun 2009 02:25:00 +0000

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