RBT's formulators have recently partnered with Master Brewers at PicoBrew to replace certain
existing grains used in the brewing process with RBT's new line of ProRyza ™ Brew ingredients.
Not exact matches
MLA also worked with The Coffee Club on its
existing steak sandwich — revamping the beef cut
used (opting for a 100 - day
grain fed rump steak which suited the kitchen equipment), replaced the bread with toasted sourdough and improved the flavour profile.
«We should not be
using public money to pay for faster and faster computers so that increasingly fine -
grained climate models can be subjected to ever larger numbers of simulations until we have got the data to test whether the predictions of
existing models are confirmed (or not disconfirmed) by the evidence.»