Popcorn and Hard Cider II

Popcorn and Hard Cider II

For this edition of Popcorn and Hard Cider, I took the Zippy Pop pan out of the cupboard and went about crafting a new sweet recipe and a new savory recipe. Of course, I pair them with hard ciders for your next episode of movie or show binge watching. I am still a huge fan … Continue reading Popcorn and Hard Cider II

Yeast DNA

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Saccharomyces Cerevisiae: DNA Sequenced in 1996 Saccharomyces cerevisiae was the first eukaryotic to have its DNA sequenced(1). It all started in 1992 when the first chromosome (III) was sequenced and published. 15 more chromosomes followed between 1994 and 1996 completing all 16 chromosomes found in the yeast. This effort was accomplished through a collaborative effort … Continue reading Yeast DNA

Pizza and Hard Cider – Part V

Pizza & Hard Cider - Part V

In this version of my pizza and hard cider pairings, I’m keeping with the theme of unique crusts and using that as my inspiration for toppings. Like I do for some of my hard ciders, I have been pushing myself to think outside of the box. However, I have been developing some foundational building blocks. … Continue reading Pizza and Hard Cider – Part V

Piqûre Acroléique

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Acrolein Pathway Piqûre Acroléique... If you are like me, you may still be wondering how that is pronounced. Then, you might be wondering what it is and what it has to do with apples or hard cider. Piqûre Acroléique is the creation of 3-hydroxypropionaldehyde (3-HPA) from glycerol, which is created by a lactic acid bacteria … Continue reading Piqûre Acroléique

Popcorn and Hard Cider

Popcorn and Cider

While I really like pizza and hard cider, there is another pairing I thoroughly enjoy. That is popcorn and hard cider. One of the reasons I really enjoy pairing these together is because of the diversity you can achieve with both products. Popcorn can be made savory or sweet. You can veer it towards salty … Continue reading Popcorn and Hard Cider

Pizza and Hard Cider – Part IV

Pizza Cider IV

It’s pizza and cider time! If you didn’t know that I like pizza and hard cider, or you need some more inspiration for some wonderful pizzas, you should also check out my other three posts: Part I, Part II, and Part III. For Part IV, the unique crust flavors continue and are becoming a major … Continue reading Pizza and Hard Cider – Part IV

Making “American Cider” (a.k.a Apple Juice)

American Cider - Apple Juice

If you are American or grew up in the US, you learned that cider doesn’t mean an alcoholic beverage. Cider meant this cold cloudy drink you would get with doughnuts when visiting an orchard or farm stand. It seem mystical or at least in your memory it is. There must be a special recipe for … Continue reading Making “American Cider” (a.k.a Apple Juice)

Pizza and Hard Cider – Part III

Pizza and Hard Cider Part III

I warned you that we really liked sourdough pizza and hard cider. In my last pizza post, I mention some expanded crust varieties like chocolate and basil. These pizzas have an augmented crust, which made us push our creativity. However, the results were all exceptionally delicious. I would encourage you to replicate them and see … Continue reading Pizza and Hard Cider – Part III

Making Sunrise Cider

Making Sunrise Cider

Sunrise Cider: Apricot and Apple There is an apricot tree at the apple orchard I frequent and it normally produces a huge crop of apricots. You can see where this is going. Sunrise Cider combines acidic culinary apples with fresh apricots. In my book, The Art & Science of Cider, I provided this cider recipe … Continue reading Making Sunrise Cider

Grafting: Lessons Learned

Grafting Lessons

Whether you are making your first hard cider or grafting your first scion to a rootstock, everyone who has done it hundreds or even thousands of times had their first attempt at some point. Maybe that attempt resulted in a great outcome but my guess is that nobody, success or failure, is using the same … Continue reading Grafting: Lessons Learned