Sunday, November 2, 2014

Well Fall Sure Has Flown By, But I Took Some Pretty Pictures, At Least ¯\_(ツ)_/¯

Well, the time is really slipping away from me again. I have not the slightest clue where the month of October went, but I do know that I've been running around like a chicken with my head cut off, and am generally so exhausted that I couldn't be bothered to come up with a clever joke in place of the tired cliche "chicken with its head cut off." How many times have any of you actually seen a chicken minus its head, let alone one still able to run around? I'm surrounded by chickens on a fairly regular basis and I've never personally seen this occurrence. The whole thing just doesn't make sense. Anyway, I digress.

I've been awfully terrible at social media lately, and uh blogging too I guess, and I apologize sincerely to anyone who has emailed me and didn't get a response for like 10 days. In my defense, I am a terrible person. Further dampening my social media presence lately, I enjoy doing things like holing up in the woods of Vermont for 5 days like a crazy hermit. You'll be happy to know that I got a lot of writing done, though, which was the main goal. I did get to try a few of the local beers, as well.

How is the book going, you ask? Oh, well thank you for asking that. It turns out, writing a book is a lot of work! Like, an insane amount of work. So is a novelty diet of eating only fermented food for a year to provide a narrative backbone to, hypothetically, a book. Only two more months to go! I'm hoping a good chunk of the book will be written by the end of the year as well, as the plan is to turn in the first draft around spring time. I'm liking what I have down so far, though there are many days I stare into the void of Work Yet To Be Done and the very fabric of the universe opens up before me, a horrifying plateau spanning infinity, and I can see Time Itself. More than that I can't say, but I'm particularly happy with my chapter titles. If you'd like a preview of the book, an evening of fun tales of fermented shark meat, enriched by an "open bar" of sorts of my Bear Flavored creations, there's still time to sign up for the super special private reading event thing I'm going to have next spring.

Speaking of which, you also have a few more days to pre-order a signed copy of aforementioned book. Both fantastic and unbeatable deals end this week, so reserve your signed copy of The Fermented Man while you can. While extended exposure to the contents of The Fermented Man have not been shown to cure illness, aid digestion, prevent vomiting, or counteract insomnia, you will be hard-pressed to find much peer-reviewed evidence suggesting that it causes these issues, either.

Obviously, you may have noticed that I stopped doing reviews some time ago. I'm not going to bring those back, but I still do very much enjoy taking pretty pictures of pretty-looking beers and being all artsy and stuff. I'm considering every now and then just doing a beertography round-up similar to this post. Maybe with super short (couple sentence) thoughts about the beer. I don't know if, like, that's something you guys would be into.

Also coming up: lots of recipe posts I have to find the time to write, somehow. So many saisons, new yeast experiments, more single hop experiments, and this week, a maple strong ale. Plus much more exciting stuff further down the road.


  1. I was going to email you about the Wild Beer Company (I had bottles of Bliss and Somerset Wild just the other day, and kept some dregs from both bottles to try something similar), but being as you're on the wrong side of the pond I figured the chances of you being able to get your paws on the magical creations of a little known West Country brewery were probably slight! What did you think?

    1. Yeah, I was shocked when they started distributing here! We even had the Evolver IPA on tap at one of the bars in town here. That was really nice, and I'm actually drinking the Somerset Wild as I type this. Tasty stuff, but the character reminds me more of a mild Berliner Weisse than a spontaneous lambic. Lemony and bright, kind of zesty, not crazy sour or anything... almost kind of sourdough-culture-esque. I'm wondering if they sour mashed and just let that culture run through the whole fermentation.

      Bliss was interesting. A bit... heavier, I guess, than I would have guessed? It had a lot going on, but definitely... interesting.

    2. That's incredible. I live in London and there are only about two places that I know of in the centre of town where you can get their beers. Next time I think I might try the Ninkasi.

      I'm only just getting into sour/wild beers myself, so I couldn't really comment on the Somerset Wild. I enjoyed it - it was incredibly refreshing and almost reminded me of a bottle of fresh scrumpy, which might not be surprising seeing as the yeast came from a nearby orchard. I enjoyed Bliss too, but I got the feeling that the roasted apricots and spices were hidden or muddled by the Brett. I thought it might have benefited from a cleaner yeast.

      By the way, do you know if there's any risk of botulism in harvesting yeast dregs from bottles and storing them in sealed containers in the fridge?

  2. Your facebook, twitter RSS thingy on the side of the page is in the way of the text and I can't read your post. I am using IE 10 at work. Doesn't happen with Chrome.

  3. Looking forward to the Maple Strong Ale! Also this was a hilarious post, well done. I especially enjoyed the reference to peer reviewed evidence...

  4. Beautiful shots! Any chance you would be willing to give me a quick run down on how you set up for and processed the first and third (especially the first)?
    Dennis, Life Fermented Blog


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