The art and science of brewing can be daunting at times as the more you learn, the more you find there is to learn. Here are some websites that both beginning and advanced brewers will find helpful.
Cider is becoming popular again with smaller craft cider makers producing real cider. Here are some websites that will appeal the aspiring and experienced cider maker with all the information you could ever want to know about how to make cider.
From Pinot Gris to Pinot Noir, Cabinet Sauvignon to Sauvignon Blanc, the world of wines is vast and creating your own wine can be complex, although it doesn't have to be. Here are some websites that both beginner and advanced winemakers may find helpful.
The art and science of distilling is vast with different types of stills and many different spirits that can be created. Here are some resources that both beginner and advanced distillers may find helpful.
From the sharpness of aged cheddar, to the creaminess of Camembert, or the nutty sweetness of a Swiss cheese; the variety of cheese is endless. Here you will find some websites that may assist you in your cheese making adventures.
Making your own yoghurt is not difficult and the benefits are great. Making your own yogurt means you can have fresh yoghurt free of preservatives, thickeners, and sugar. Here are some resources to assist you in making your own yoghurt.
Whether it be sauerkraut, kimchi, tofu, tempeh, or sourdough, fermented foods are back in vogue. Fermented foods have been around in many cultures for a very long time. Indeed there are many common foods you may not realise are fermented such as chocolate and tea.
Here are some resources to help you explore the world of fermented foods.
Kombucha is a tea based fermented drink that has become very popular in recent years for its supposed health benefits.
Kombucha is made by fermenting tea using a "symbiotic culture of bacteria and yeast" (SCOBY). The yeast component typically contains saccharomyces cerevisiae (instrumental in beer, wine, and bread making) as well as other species. The bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic and other acids. After water, acetic acid is the main component of vinegar and gives vinegar its distinctive flavour.
Here are some websites that provide further information on kombucha and how to make it at home.
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