Certified Saké Advisor Jeff Cioletti discusses the importance of lactic acid in the Saké making process.
Generic Brand Human 19 days ago
There are many variables when it comes to making Saké. In this video Certified Saké Advisor, and author of the forthcoming Drinkable Globe book, Jeff Cioletti discusses the importance of lactic acid and all it can do - when used correctly - to help you make the best Saké possible.
In Craft Beer & Brewing Magazine®’s online course, Introduction to Saké, join Certified Saké Advisor Jeff Cioletti as he walks you through the history and process of creating saké. In this course you'll learn about the types of saké, the brewing process, how to taste and important history to make you a more informed drinker. Sign up today!
Introduction to Cider Making with C Squared Ciders
Join C Squared Ciders Founder Andy Brown as he walks you through the ins and outs of making cider at home. Andy covers the basics and offers pro tips on selecting, pressing, and blending apples before taking you into fermentation, aging, and packaging.
Podcast Episode 29: Monkish Founders: The Techniques Behind Their IPAs
Our guests on this episode are Adriana and Henry Nguyen of Monkish Brewing in Torrance, California. Here, they discuss the patience and technique behind their IPA process (disproving any argument that hazy IPAs are rushed), and much more.
Proper Chilling and Heating Methods for Saké
Certified Saké Advisor Jeff Cioletti discusses the proper ways to chill or heat saké.