Fermentation

CHEFS

Noma's Fermentation Genius is No Stranger to Bad Smells

We talked to David Zilber about what you might do with salmon kombucha and why everyone should start fermenting.
Hannah Keyser
11.1.18
Champagne

Why Champagne Hangovers Make You Want to Die a Thousand Deaths

This is why we have hangover cures.
Nick Rose
12.31.17
Music

This Korean Hot Sauce Is Fermented with Nonstop Classical Music

Many brewers and distillers claim that loud music is the secret ingredient to getting their products just right.
Jelisa Castrodale
9.20.17
Vinegar

We Need to Talk About Vinegar

“White distilled vinegar is the devil.”
Michael Harlan Turkell
8.30.17
hot sauce

How-To: Make Your Own Sriracha

Lisa Murphy of Sosu Sauces shows us her remarkably easy recipe for a spicy fermented sriracha sauce that packs way more of a punch than your typical rooster bottle.
Lisa Murphy
8.26.17
beer

Brewing Beer Has Always Been a Woman's Game

Women have been brewing beer since the days of ancient Egypt, and it was only after the Black Plague that it fell into the hands of men. Thankfully, women are now reclaiming an industry that was pretty much birthed by them.
Maya Oppenheim
3.8.17
Space

This Study Hopes to Determine Whether We Can Brew Beer on the Moon

Shotgunning beers and eating moon-yeast pizza might be part of everyday life for those who live on humanity’s first interplanetary outpost.
Nick Rose
1.23.17
CHEFS

Why I Decided to Close My Michelin-Starred Restaurant

Setting up a restaurant is a bit like creating an artwork: when it’s done, the artist doesn’t need to adjust anything...That's what I started to find annoying.
Kobe Desramaults
1.22.17
Copenhagen

MUNCHIES Presents: A Day In The Life Of Restaurant 108

For one day, MUNCHIES got to be a fly on the wall at restaurant 108 in Copenhagen.
Kristian Baumann
1.12.17
wine

Meet the Bartender Making Wine Without Grapes or a Vineyard

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.
Emily Steer
1.1.17
wine

This Is How to Turn Any Crappy White Wine Into Fancy Champagne

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!
Munchies Staff
12.19.16
Craft Beer

This Craft Brewery Infuses Its Beer with the Wu-Tang Clan

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.”
Dorian Geiger
12.12.16
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