Moscato d’Asti — the wine that knows how to wait for summer While stern Auntie Autumn, in her heavy boots, kicks around the deck chairs nobody needs anymore and spreads melancholy, I suggest we give…
How to Split Fruit Low Wines in Samovar 7.00 and Keep an Aromatic Hearts Cut When working with fruit raw material, you do not always need to send all the low wines to deep rectification.…
What oak chips give a distillate, why they do not replace a barrel, and how to set up a small trial for spirit, brandy and whisky without made-up universal dosages.
Rye wash: recipes with malt and with enzymes When heated, rye easily turns into a sticky porridge. Stirring becomes harder, the bottom overheats, and after the yeast is pitched a thick foam can clog the…
Hokkaido Abashiri Beer: A Craft Brewery on the Shore of the Sea of Okhotsk Abashiri is not just a river and a brackish lake in eastern Hokkaido. It is the administrative center of the Okhotsk…
Preparing grain wash Grain does not contain ready-made sugar in the amount yeast needs. Most of the raw material is starch. That is why grain wash cannot be set up on the “water, grain and…
Hobgoblin: the legendary ale from the ancient Wychwood forest In the late 1980s, craft brewer Chris Moss received an unusual commission: a well-known lord asked him to brew a special ale for his daughter’s wedding.…
Ginger Beer and Cream Beer: From Colonial Spices to Creamy Ales Ginger beer is a drink with character. Sharp, spicy, lightly carbonated, with a ghost of sweetness. Its history began in the middle of the…
The Negroni and its offspring: the story of the cocktail that conquered the world From “Milano-Torino” to legend It all began not with gin. In the 1860s the Milanese bartender Gaspare Campari created an aperitif…
Barbaresco: The Queen of Piedmont A hilly, pastoral region in northwestern Italy, often foggy in autumn. Piedmont lies at the foot of the mountains. That, by the way, is the literal meaning of the name.…
