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Jun, or Xun, is a fermented drink similar to kombucha, differing only in that its base ingredients are green tea and honey instead of black tea and cane sugar.Jun is brewed by fermenting green tea (which has been sweetened with honey) with a symbiotic culture of bacteria and yeast (). [1]
The oldest known recipe for mead was recorded in 1567 by the Swedish chronicler Olaus Magnus, who obtained it from a native of the Polish city of Gniezno. According to it, ten pounds of honey were to be boiled with forty pounds of water, flavoured with hops and fermented with beer yeast or bread starter.
The Hispanic-Roman naturalist Columella gave a recipe for mead in De re rustica, about 60 CE. Take rainwater kept for several years, and mix a sextarius [37] of this water with a [Roman] pound [38] of honey. For a weaker mead, mix a sextarius of water with nine ounces [39] of honey. The whole is exposed to the sun for 40 days and then left on a ...
Rabbit's Foot Meadery was founded in 1995 when Michael Faul of Sunnyvale, California began producing commercial versions of many historical recipes for brewing mead.Faul is credited with the expansion of the modern commercial mead making industry along with David Myers of Redstone Meadery in Boulder, Colorado.
Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii) [1] is a fermented, lightly effervescent, sweetened black tea drink. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast . [ 2 ]
Dragonmead is a U.S. microbrewery, meadery and brewpub founded by Earl Scherbarth, Larry Channell, and Bill Wrobel in January 1997. The small brewery produces many varieties of beer, wine, and mead, and has received awards including gold medals at the World Beer Cup.
The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in 1948. [1] The book is noteworthy for its witty, highly opinionated and conversational tone, [2] as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring ...
A SCOBY used for brewing kombucha Kombucha co-culture with SCOBY biofilm. Symbiotic culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast which arises in the preparation of sour foods and beverages such as kombucha. [1]
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