Moonshine. The second season

Well, precious friends, we're back.And returned, as practice shows, much more powerful, interesting and prokurennye.As a minimum, because with us now you. So, School Moonshiners. High school.

Our shelter on Wednesday became BarO'Beer bar, a place many of my colleagues are familiar.Well, for me, is a cult, because it is Irish-Tatar in the name of your humble servant. First in my experience, the pub, which I came up with the name. However, this is not important. What is important is that we are really started, and in a very interesting and intricate.

So, the first theme of the second season was "Brew, which drink in the world." You know, we just could not such a smart ground floor.

Actually, isn't so. Whiskey (in all its diversity), rum, cognac (and brandy), tequila, brandwine and schnapps, raki and ouzo, tequila and Pisco, is all, in essence, that moonshine. Or rather, a distillate made from various raw materials. And if to put on minus the inaccessibility of a raw material and local prejudices at home in the kitchen or in the walls of the suburban baths any of these drinks can be prepared easily. Would cane molasses, or an extract of the blue agave juice.

In General, this time on our table was the following drinks: exhibited project Alcolab classic wheat polugar, gin Dutch style and welded on a Swedish model of akvavit, whiskey, made by brewers and distillers of the project The Twins, Calvados from the famous master of the moonshine genre Titarova — winner of "Battle of barley and wheat distillates," and cranberry liqueur our good friend and colleague of Konstantin Zenkov made also, you know, on the basis of the Russian moonshine. In other words, a full international.

It was about the history of drinks, about what each of them are delicious to snack on technological features of production, and each author presents his product independently. Well, finally very nice to degustarte classic Sambuca, which is traditionally cooked for a while, until there was a conversation and tasting.

Summarizing, I can say that the event took place. The season is open. Tentative date for the next class — October 20.

Which is nice: we, those who are interested in home distilling, a lot. Only at this meeting, more than three dozen people Vinokurov and sympathizers gathered!
https://serh.livejournal.com/842932.html
#of skolimovska, #barobeer, #bootleggers