Sentences with phrase «fermented sour beer»

His team folds delicate pikake flowers, sometimes used in leis, into 808 Imperial IPA that's hopped with tropical fruit hops and infuses the island's iconic drink, POG (passionfruit, orange and guava juice), into a spontaneously fermented sour beer.

Not exact matches

Exploring sour beer styles means diving into the world of Belgian - style fruit lambic, also known as kriek, a spontaneously fermented beer brewed with fruit.

Fermented with fruits like peaches, raspberries, nectarines, and grapes, his blended sour beers can appeal to the wine crowd, the «I'll just have a margarita,» crowd, and the beer crowd simultaneously.

Sour beer is a type of beer that is fermented with yeast and bacteria.

If you are allergic to yeast, you must avoid all foods that contain yeast or molds... • Brewer's yeast • Breads, pastries and other raised bakery goods • Cheeses and prepared foods that contain cheese • Milk, buttermilk, sour cream, and sour milk products (some individuals tolerate fruit - free, sugar - free yogurt) • Condiments, sauces and vinegar - containing foods (mustard, ketchup, monosodium glutamate; steak, barbecue, chili, shrimp and soy sauces; pickles, pickled vegetables, relishes, green olives, sauerkraut, horseradish, mince meat and tamari; vinegar and vinegar - containing foods such as mayonnaise and salad dressing) • Malt products (malted milk drinks, cereals and candy) • Processed and smoked meats (sausages, hot dogs, corned beef, pastrami, smoked fish) • Mushrooms and other edible fungi • Peanuts and pistachios • Dried and candied fruit • Melons (watermelon, honeydew and cantaloupe are prone to being contaminated with mold) • Fruit juices (canned, bottled or frozen) • Fermented beverages (alcohol, root beer and cider) • Coffee and tea • Leftovers

Sometimes the slurry is allowed to drain and ferment further to form a gel - like substance that is wrapped in banana leaves, making a convenient and nutritious energy bar that can easily be carried into the fields and consumed without further preparation.7 Often sour porridges are consumed raw as «sorghum beer» a thin, slightly alcoholic slurry that provides lactic acid and many beneficial enzymes.8