@patto1ro.bsky.social
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Lover of beer and numbers. And cachaca and whisky. And every other alcoholic drink. Visit my bookstore: https://www.lulu.com/spotlight/andrewsblag Or my blog, Shut up About Barclay Perkins: https://barclayperkins.blogspot.com
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I see you went for the large breakfast.
I wasn't even 24 hours in Maidstone. Just a quick archive run.
Just back from a sneaky night in Maidstone. Very useful.
Not really. Probably some type of invert.sugar. That can come in hard lumps.
Flaked maize and sugar are not "adulterants".
I'm happy to spread the word a little. It's a wonderful festival. And a wonderful brewing tradition.
Kveik gets to work very quickly. The photos show it immediately after being added to wort and 20 minutes later. The bowl was placed on the rim of the firepit, presumably to keep it nice and warm.
@kornolfest.bsky.social
A bowl of wort with kveik immediately after adding to wort. No activity, just lumps of kveik floating on the surface. A bowl of wort with kveik 20 minutes later with a head formed from fermentation.
The @kornolfest.bsky.social at the weekend was fascinating. I learned so much. It's a whole new world. Something genuinely different to every other beer festival.
And held in amazingly beautiful place.
A like in Norway. In the foreground is a small jetty. On either side of the lake are steep slopes, mostlly covered in trees.
Something genuinely new to me. And the brewer is a lovely chap.
Fascinating how many breweries in Asia make Milk Stout.