Podcasts about fermenter

Send us a textFaith Canter is a Foodie, Farmer, Forager, Fermenter and a formerly Plant-Based to a currently Animal-Based Holistic Nutritionist, Herbalist, Health Coach, Author & Trauma Informed Therapist.Faith enjoys living a simple, seasonal, local and sustainable life, learning that the future of health and happiness is going away from our more ancestral ways of eating and living. Now, Faith feels much more connected to our food, community, this planet, our own cycles and the cycles of life, and she is passionate about returning to our true nature as human beings.Faith is the author of five books written when she was plant-based, plus a few other books that she has written since being animal-based. She is working on two new books, one called Simple, Seasonal & Primal Living and Returning to Our True Nature. Her most recent book is titled The Homesteaders Journal. She has also written several eBooks, including Freedom from Fatigue, Trauma, Tension & Nervous System Regulation, and Raising Happy & Healthy Chickens.Find Faith at-www.faithcanter.comIG- @plant_based_to_animal_basedYT- @Faith CanterFind Boundless Body at- myboundlessbody.com Book a session with us here!

How's your Summer going, my friend? I hope it's been good and full of delicious craft beer. Thank you for joining us again for another episode of our Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A NOT SO […]

Howdy, friend! It's been a wet and humid Summer down here in central Texas but at least we aren't burning in triple digit temperatures…yet. Regardless, it is that time for yet another episode of our Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything […]

Yo, Homebrewer! Buckle up and get ready for another fun filled jam packed show because it's time for the Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A NOT SO SUBTLE REMINDER: If you appreciate the things we do […]

Salut, Bienvenue à tous dans cet épisode de "Bière et Moustache" le podcast qui parle de bière mais pas que . Je suis ravi de vous offrir aujourd'hui une expérience unique, les conférences enregistrée lors de la convention organisée par Microbrasseur.com en partenariat avec Brewtools dont le boss Øyvind avait fait le déplacement depuis la Norvège. Au cœur de cette convention animée par la passion de la brasserie artisanale, nous avons eu le privilège d'assister à des échanges enrichissants, de découvrir les dernières tendances du monde brassicole et d'explorer les techniques les plus innovantes. Un grand merci aux organisateurs pour avoir orchestré cet événement exceptionnel qui célèbre la créativité et le savoir-faire des micro-brasseurs. Pour le second épisode de cette série de conférences captivante, je vous propose d'écoutez le copain David de la chaîne BnB Brewers vous parler de pourquoi et comment fermenter sous pression. La version vidéo est disponible sur la chaîne YouTube du copain Arthur Crazy Panda Brew. Alors, installez-vous confortablement, armez-vous d'une bonne bière et laissez-vous emporter par cet épisode ou chaque gorgée est une invitation à l'aventure et où chaque conversation est un hommage à la passion brassicole. Si vous souhaitez collaborer avec ce podcast n'hésitez pas à me contacter et pour nous soutenir de relayer nos épisodes sur vos réseaux sociaux ou auprès de vos proches. Les rediffusions des lives sont disponibles sur:Youtube :Bière et MoustacheTwitch :Bière et Moustache Foncez vous abonnez à notre compte instagram Si vous souhaitez nous soutenir on vous laisse le lien vers le Tipeee , vous pouvez sponsoriser un épisode et faire connaitre votre marque pour cela contactez nous à biereetmoustache@gmail.com N'hésitez surtout pas à nous faire un retour sur l'épisode, laisser un commentaire et 5 étoiles sur votre application de podcast préférée. Un grand merci à nos tipeurs: Sylviane, Jb et les enfants, Mathieu, Gaëtan, Louis, Xu, Chloé, Apolline, Maxence, Raphael, Ludovic, Philippe, Sébastien, Charlotte et Alex Des bisous

Laughers, get ready to crack open the tap on good vibes in this episode with the master of malts, the sultan of suds, the one and only Shawn Gatesman, owner and brewmaster of The Friendly Fermenter! Known for its great beer and lousy parking, tune it to hear Shawn's journey from utilizing two-liter soda bottles to running a beloved nano brewery in Harrisonburg. From his family roots in hard work, we veer through a lively discussion on facing life's challenges with a pint half full. We'll be tasting a flight of topics, from Shawn's commitment to environmental conservation to his not-so-secret sauce for creating a community hub where beer meets cheer. Relish in the tales of his unique beers, including the Bees Knees and the Breakfast Blonde Coffee Stout, and the intriguing plan to infuse the tap with seltzers and themed cocktails. Discover how Shawn managed to create a space that's both a brewery and a nexus for social interaction despite the hurdles of marketing and the shifts in post-pandemic behavior. Plus, stick around as we ponder the world with or without Bob Ross – spoiler alert, it's better with him. So, charge your glasses, find the best (or any) parking spot you can, and tune in for a hearty dose of laughter and libations. And don't forget to grab your nut-free snack discount from our local gourmet popcorn sponsor, and stay tuned to Virginia Is For Laughers for your regular fix of laughs and charm! Cheers! The Friendly Fermenter - Great Beer & Lousy Parking Physical Location: 20 S Mason St Suite B10, Harrisonburg, VA 22801 Website: www.friendlyfermenter.com Instagram: @thefriendlyfermenter Facebook: The Friendly Fermenter Facebook Group: Following the Friendly Fermenter Laughers, enjoy the award-winning delicious PrePOPsterous Gourmet Popcorn! Physical Location: 400 N Main St, Bridgewater, VA  Website: https://www.prepopsterous.com/  Discount promo code: LAUGH15  This podcast's website: virginiaisforlaughers.com To learn more about X2 Comedy & Buy Tickets visit: https://www.x2comedy.com/ Facebook & Instagram: @x2comedy

Episode 6 of We Flew Off The Page features songwriter, vocalist, instrumentalist and producer Kris Delmhorst! Intro (0:00) Opening Interview with Kris (2:32) Song #1 (29:06) Song #2 (41:45) One Cool Thing (1:01:18) Farewell and Links (1:05:47) Links! Anders Parker and “The Black Flight” M7's Personal Kris Delmhorst Spotify Playlist Weathervane on Bandcamp 92nd St. on Bandcamp Sandor Katz and wild fermentation Kris Delmhorst Website Patreon Bandcamp Spotify Instagram Facebook Twitter We Flew Off The Page Join the Patreon WFOTP Guest Songs Spotify Playlist All links Muhammad Seven All links

Basierend auf einer Nachricht von Carsten geht es in dieser Sendung um Kahm_Hefen, Flor und Biofilme. Was finden sich für Mikro-Organismen in diesen Filmen? Und was kann ich tun, wenn ich so was im Fermenter finde?

What in the world is scrumpy cider? Close out Cider Week New York 2023 with a history lesson from Elizabeth Ryan, fermenter, pomologist, cider maker, and NY State Cider Pioneer at Hudson Valley Farmhouse Cider's Breezy Hill Orchard; and also Fee Doyle, bartender, beertender, cider drinker, beer writer, folk musician, and Beer Witch ambassador.With Cider Week coming to a close, this episode is a great accounting of all things cider: Growing apples, making, selecting, and selling cider, and general scrumpy education! Learn about Elizabeth's farms, and get the lowdown on cider's evolution from Fee, who's been dishing the stuff out to fermented-apple-beverage lovers for years. Plus, get down with some folk music chit chat!Tune in and get scrumpy!Photos Courtesy of Monika Davis IG: @hopslingingslasher.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Welcome to another episode of Spooky Gay Bullsh!t, our new weekly hangout where we break down all of the hot topics from the world of the weird, the scary, and issues that affect the LGBTQIA2+ community!This week, we cover: when fan gifts go too far, a powerful AI resource for those wanting to be better allies/supports to the trans community, a boss hires a fake priest to get workplace confessions from their staff, a Sushi restaurant mystery that's thoroughly unappetizing, and one woman's invitation to slay while she decays.See you next Friday for more Spooky Gay Bullsh!t!Join the Secret Society That Doesn't Suck for exclusive weekly mini episodes, livestreams, and a whole lot more! patreon.com/thatsspookyGet into our new apparel store and the rest of our merch! thatsspooky.com/storeCheck out our website for show notes, photos, and more at thatsspooky.comFollow us on Instagram for photos from today's episode and all the memes @thatsspookypodWe're on Twitter! Follow us at @thatsspookypodDon't forget to send your spooky gay B.S. to thatsspookypod@gmail.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tack för att du gick med, hembryggare! That's Swedish for “Thanks for joining us, homebrewers!” and I mean it! It's time for another episode of our weekly Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A NOT SO SUBTLE […]

Pläne für die BJCP. Was ist in Kessel und Fermenter. Kühe auf Drogen...und dann auch noch ein gefährlicher Weizendoppelbock

Botanical Hotel chef Rabih Yanni talks about his range of heat-and-serve meals; Fermenter Sharon Flynn speaks about her home-made limoncello; and John from the Queen Victorian Market provides a fresh produce update .With presenters Cam Smith and Matt Steadman.Website: https://www.rrr.org.au/explore/podcasts/eat-itCam Smith on Instagram: https://www.instagram.com/camsmith_eat_it/Twitter: https://www.twitter.com/eatitrrrFacebook: https://www.facebook.com/EatItRRR/

Zwei Restaurants stehen heute im Mittelpunkt. Jonas Merold und sein Restaurant Merold in Neukölln. Jonas und sein Team haben gerade den Preis für Nachhaltigkeit bei der Gala-Eröffnung des Feinschmeckerfestivals erhalten. Zu Recht. Denn hier wird von Roots bis Table nachhaltig gedacht und gearbeitet. Das Merold hat sogar einen eigenen Fermenter hauptberuflich - Paul, und der berichtet nicht nur von seiner Arbeit als Fermenter, er hat auch Tips für die Hörer von Paetzolds Kitchen parat. Auch Arne Anker - wie Jonas Merold - hochgepriesener Koch in Berlin mit vielen wichtigen Stationen, hat sein eigenes Restaurant eröffnet, das Brikz in Charlottenburg. Er berichtet, was man alles aus einem Fisch und einer Karotte rausholen kann, viel mehr als Grillen oder zu Püree verarbeiten. Und dann meldet sich als musikalischer Gast Loyle Carner. Der Londoner Rapper und Word Poet hat gerade sein neues Album Hugo veröffentlicht und hat einst einen Track für Londons Starkoch Yotam Ottolenghi komponiert und getextet. Für wen möchte Loyle Carner einmal kochen? Die überraschende Antwort gibt es in Paetzolds Kitchen. https://paetzoldskitchen.de https://www.youtube.com/watch?v=asK5Qu_UC9c https://www.eat-berlin.de https://restaurant-merold.de https://restaurantbrikz.com

Hey friend! Welcome back to another episode of our weekly Homebrew Happy Hour podcast… the home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! Not […]

On today's ID the Future, Stairway to Life co-author Rob Stadler and host Eric Anderson delve deeper into Challenge to Origin of Life: Energy Harnessing, the latest video in the Long Story Short intelligent design video series. Could the first cell have been much simpler than any current cell, making it easier for it to emerge through blind natural forces on the early Earth? Stadler and Anderson surface one big problem with that idea: in experiments to make relatively simple cells even simpler, the cells inevitably become less robust and adaptable. These simpler cells must be coddled to survive. But the first cell on earth would have been anything but coddled. It would have had no source of glucose and Read More › Source

James adds new equipment to his arsenal and provides some homebrewing updates. Meanwhile, Shannon shares what her next homebrew adventure will be. Plus, tune in to find out who took a beer shower. 

Biologicals sind ein wachsender Markt in der Pharmabranche. Was genau versteht man unter Biologicals?

On this episode I sit down with my friend and long time Fermenter, Kyle Robinson, who is the host of the new podcast, Amplified Silence. We discuss how his podcast series takes aim at overincarceration in America, the multitude of flaws in the criminal justice system, and the more philosophical questions of who deserves a … Continue reading S06E08: On Redemption with the Amplified Silence Podcast

Howdy, friend! It's time for another episode of our weekly Homebrew Happy Hour podcast… the home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! Not […]

An update on how my transition to larger fermenters and new brewing equipment has been going and what I would like to change if I were to design my own symbiosis fermenter. Let's connect! livingfullkombucha@gmail.com livingfullkombucha.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

ENVISIONing natural aspects of community living and all its shapes and possibilities with Steve Tsilimos, a naturalist and fermenter, a former college athlete at the University of Chicago. He left the States to look for a better way to live and ended up spending a long time living and working at Punta Mona, a center for regenerative design and botanical studies in Costa Rica.--*On 25'45" Steve mentioned Landmark Forum as part of his training, Landmark is a company that offers personal development programs. We are not affiliated, associated, authorized, endorsed by, or in any way connected with the brand he mentioned.--Steve's FB page   |   IG : justeve022

Today's episode is with Chef, Fermenter, Food Scientist, Photographer, and New York Times best-selling author David Zilber. David is the former Director of Fermentation for “NOMA” Copenhagen; known as one of the most coveted restaurants on the planet, and co-author of the New York Times best-selling book, “The Noma Guide to Fermentation”. In this episode, he shares how the power of a nudge can unlock a world of unlimited possibilities, and trusting biological processes beyond instant gratification.   We explore David's multicultural upbringing growing up in Toronto, Canada, along with topics that range from connecting fermentation to everyday life, how photography allows him to tether his curiosity for science and fermentation, and ultimately how he's been able to bloom in the midst of chaos. David's story is one filled with invaluable gems and speaks to the power of leaning into curiosity.  Things mentioned https://www.theworlds50best.com/the-list/1-10/Noma.html ("NOMA", Copenhagen restaurant) https://www.jwst.nasa.gov/ (James Webb Space Telescope) https://www.nasa.gov/audience/forstudents/5-8/features/nasa-knows/what-is-the-hubble-space-telecope-58.html (Hubble Space Telescope) https://en.wikipedia.org/wiki/Lagrange_point (Lagrange point) What to read https://bookshop.org/books/the-noma-guide-to-fermentation-including-koji-kombuchas-shoyus-misos-vinegars-garums-lacto-ferments-and-black-fruits-and-vegetables/9781579657185 (The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables) by David Zilber and René Redzepi https://davidzilber.medium.com/inbetweeners-78b194dbb3f8 (Inbetweeners: On the meaning of (re)mediation in mycelial and human worlds) by David Zilber https://www.sciencefriday.com/articles/ferm-excerpt/ (Why Fermentation Is So Important To One Of The World's Best Restaurants) https://bookshop.org/books/essays-in-love/9781531871918 (Essays in Love) by Alain de Botton https://bookshop.org/books/the-dawn-of-everything-a-new-history-of-humanity/9780374157357 (The Dawn of Everything) by David Graeber and David Wengrow https://bookshop.org/books/living-planet-the-web-of-life-on-earth-9780008477868/9780008477820 (The Living Planet) by David Attenborough https://bookshop.org/books/on-the-origin-of-evolution-tracing-darwin-s-dangerous-idea-from-aristotle-to-dna/9781633887053 (On the Origin of Evolution: Tracing 'Darwin's Dangerous Idea' from Aristotle to DNA) by John Gribbin and Mary Gribbin https://bookshop.org/books/a-natural-history-of-the-future-what-the-laws-of-biology-tell-us-about-the-destiny-of-the-human-species/9781541619302 (A Natural History of the Future: What the Laws of Biology Tell Us about the Destiny of the Human Species) by Rob Dunn  https://bookshop.org/books/the-anthropocene-reviewed-essays-on-a-human-centered-planet-9780593412428/9780525556534 (The Anthropocene Reviewed: Essays on a Human-Centered Planet) by John Green https://bookshop.org/books/being-a-human-adventures-in-forty-thousand-years-of-consciousness-9781250855404/9781250783714 (Being a Human: Adventures in Forty Thousand Years of Consciousness) by Charles Foster What to listen to https://open.spotify.com/track/0jNTJSaktLVy8iAi7KY2zB (Too Hot) by Kool & The Gang https://open.spotify.com/track/0nyrltZrQGAJMBZc1bYvuQ (Get Up Offa That Thing) by James Brown https://open.spotify.com/track/2grjqo0Frpf2okIBiifQKs (September) by Earth, Wind & Fire Who to follow Follow David Zilber on https://www.instagram.com/david_zilber/ (IG @david_zilber) You can also find his photography https://www.instagram.com/d_c_j_z/ (here). This conversation was recorded on February 3rd, 2022. Host https://www.instagram.com/dario.studio/ (Dario Calmese)  Producer https://www.instagram.com/carmendharris/ (Carmen D. Harris)   Production Assistant: https://www.instagram.com/holly_woodco/ (Coniqua...

Howdy, friend! Welcome back to another episode of our weekly Homebrew Happy Hour podcast… the #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! Not only will […]

Das sind die ecozentrisch Wochenchampions in der 15. KW:Heliox entwickelt Ladesystem für E-Fähren in der NordseeLadesysteme für Elektro-Fähren in der Nordsee:Die Firma Heliox Energy wird Partner bei der Elektrifizierung des Fährverkehrs zwischen Norddeich und der Insel Norderney. Damit wird Heliox einer von 19 europäischen Partnern Teil eines EU-Projektes zu diesem Zweck. Ziel ist es, Ladeinfrastruktur für E-Fähren zu standardisieren, batteriebetriebene Boote zu entwickeln und den Fährbetrieb nachhaltiger und schneller zu machen. Das holländische Unternehmen soll ein Ladesystem für Fähren mit einer Leistung von 2 Megawatt entwickeln. Auch Hafenfahrzeuge sollen diese Ladeinfrastruktur nutzen können.https://www.ee-news.ch/de/article/48426/nachhaltiger-fahrbetrieb-nach-norderney-heliox-gewinnt-im-europaischen-hypobatt-projekt-auftrag-uber-ladesystem-fur-e-fahren?utm_source=feedly&utm_medium=feed&utm_campaign=feedAudi übertrifft CO2-Flottenziele für 2021 Deutlich übertroffener CO2-Flottenwert bei Audi:Der Autobauer hat seine CO2-Ziele für die Europäische Union, Norwegen und Island im Jahr 2021 deutlich erfüllt. Das zeigen vorläufige Werte für das vergangene Jahr. Der gesetzlich vorgegebene Zielwert liegt bei 129 Gramm Co2 pro Kilometer. Der Flottenwert der Marke Audi lag jedoch nur bei 122 Gramm pro Kilometer. Auch der Wert des gesamten Volkswagenkonzerns lag unter den gesetzlichen Anforderungen. Größten Einfluss für diese Entwicklung hat die deutlich beschleunigte Anzahl an ausgelieferten Elektroautos. So kann das Unternehmen eine Steigerung von 49,8 Prozent bei der Auslieferung von vollelektrischen Modellen verzeichnen. So ist beispielsweise der Audi e-tron das meistverkaufte voll-elektrische Fahrzeug im Premium-SUV-Segment. https://www.umweltdialog.de/de/wirtschaft/mobilitaet/2022/Audi-erreicht-2021-CO2-Flottenziele-fuer-Europa-deutlich.phpNeue Wasserstoff-Produktionsanlage von WPD und LhyfeWasserstoff-Großprojekt in Schweden geplant:Der Windkraftanlagen-Entwickler WPD und der Hersteller von grünem Wasserstoff Lhyfe wollen gemeinsam eine Wasserstoff-Produktionsanlage im Großformat installieren. Die Anlage für 600 Megawatt soll in Schweden entstehen. Vor Ort sollen täglich bis zu 240 Tonnen grüner Wasserstoff hergestellt werden. Das Projekt soll ab 2025 umgesetzt werden und wird nach Fertigstellung eines der größten in ganz Europa sein. Die Produktionsanlage entsteht nahe des Offshore-Windparks Storgrundet. Verwendet werden soll der entstehende grüne Wasserstoff in der Industrie und im Verkehrssektor. https://www.unendlich-viel-energie.de/presse/branchenmeldungen/wpd-und-lhyfe-kooperieren-fuer-wasserstoffgrossprojekt-mit-600-mw-%C2%A0Krajete will Fermenter zur Gaserzeugung in Privathaushalten entwickelnBiogas im privaten Haushalt herstellen:Dazu entwickelt jetzt die Firma Krajete Fermentationsanlagen für den Hausgebrauch. Mit Haushalts-Abfällen soll qualitativ hochwertiges Bio-Gas in attraktiven Mengen herstellbar sein. Möglich wird das durch eine spezielle Bio-Booster-Technologie. Dabei wird nachhaltig hergestellter Wasserstoff in den Fermenter eingespeist. Damit werden die Fermentationsprozesse angeregt.Außerdem wird eine bestimmte Mikroben-Art verwendet, die reines Methan aus CO2 und Wasserstoff herstellen können. Der Fermenter im Familienhaushalt soll dann bis zu 1.000 Kilo Küchenabfälle verwerten und bis zu 1.000 Kilowattstunden Gas in guter Qualität herstellen. https://www.ee-news.ch/de/article/48425/fermenter-fur-den-familienhaushalt-gas-aus-rube-rucola-und-rasenschnitt-statt-aus-russland?utm_source=feedburner&utm_medium=feed&utm_campaign=feedRecycelte Trendfarben von LifocolorSchicke Farben aus recyceltem Material:Die Firma Lifocolor aus Lichtenfels stellt ihre jährliche Trendfarbenserie Colour Road vor. Das besondere hierbei ist, dass diese erstmals auf der Basis von vollständig recyceltem Polypropylen entwickelt wurde. Es handelt sich um 12 Blau- und Grüntöne sowie Rot-Akzente. Damit wird man auch veränderten Anforderungen an Farbstoffe für zirkuläre Kunststoffe gerecht. Zur so entstandenen Hauptlinie für Kunststoffe will das Unternehmen außerdem spezielle Farben für die Kosmetik-Industrie für das kommende Jahr herausbringen. Auch dafür will man einige Farbtöne auf der Basis von vollständig recyceltem Polypropylen herstellen. https://www.kunststoffweb.de/technologie-news/lifocolor_trendfarben_auf_recycling-basis_tn104640Mattel setzt erneuerbare Polymere von Sabic für Spielzeugautos einErneuerbare Polymere für den Einsatz bei Kinderspielzeug:Mattel will bei der Produktion seiner Produkte zertifizierte erneuerbare Polymere nutzen. Die ersten Spielsachen mit dem Werkstoff Sabic PP werden bereits in diesem Jahr erhältlich sein. Geplant sind Produkte in den Linien Mega und Matchbox. Begonnen wird mit dem Produkt Mega Bloks Green Town, das sich damit den Titel der ersten kohlenstoffneutral zertifizierten Spielzeugproduktlinie sichert. Aber auch die bekannte Marke Matchbox wird einbezogen. Hier plant man, dass bis 2030 alle Matchbox Druckguss-Autos, Spielsets und Verpackungen aus vollständig recyceltem, recyclebarem oder biobasiertem Material bestehen. https://www.digital-engineering-magazin.de/nachhaltigkeit-kinder-spielen-bald-mit-autos-aus-erneuerbaren-polymeren/ALDI: Verzicht auf brasilianisches RindfleischKein Rindfleisch aus Brasilien mehr im Angebot:Aldi will ab Sommer 2022 entsprechende Produkte aus dem Sortiment nehmen. Als Grund gibt der Discounter an, dass man nicht indirekt die Zerstörung des Regenwaldes in dem südamerikanischen Land unterstützten will. Denn durch die Ausdehnung von Futter- und Weideflächen geht der Regenwald immer weiter zurück. Daher will man sich noch stärker auf Produkte aus Deutschland oder der jeweiligen Region konzentrieren. Aldi verkauft rund 85 Prozent seiner Frischfleischprodukte aus deutscher Produktion. Auch bei Futter-Sojabohnen wird bereits darauf geachtet, dass diese aus entwaldungsfreiem Anbau stammen. https://www.watson.de/nachhaltigkeit/gute%20nachricht/377331757-schutz-des-regenwaldes-aldi-kauft-kein-rindfleisch-mehr-aus-brasilien-einUnsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Okay, so ... not all agaves are created equal. Some have fewer sugars than others. Like Bruto. So they add pulque to start the fermentation. But, wait ... that pulque is also made from Bruto. So ... how does the pulque ferment? Chava freestyles his science-like ideas in a car in Miami to try to explain what's going on in this episode of Agave Road Trip!Find extra photos and related links at agaveroadtrip.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Agave Road Trip by becoming a member!Agave Road Trip is Powered by Simplecast. 

Join Justin and Andy this week as special guest Dan Hesler guides them on a Kombucha journey. Using his experience in home fermenting, Dan teaches the guys about how it's made as they try a table full of buchas. Along with the drinks, Dan made some sour dough and Justin picked up some kimchi and fermented carrots. Don't forget to call our voicemail and leave us a message at: 315-313-5456 You can follow us on Instagram, Facebook, Reddit , and Patreon . Also, check out our YouTube page! Music: "Affirmations" by Ketsa  License: https://creativecommons.org/licenses/by-nc-nd/4.0/

Howdy, Homebrewer! We're happy to have you back for another fun-filled episode of our Homebrew Happy Hour podcast… the podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! […]

Hey there, Homebrewer! We hope that you're doing well and we're very excited to welcome you back to our Homebrew Happy Hour podcast… the podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, […]

Howdy, Homebrewer! We hope you're doing well and we're excited to welcome you back to our Homebrew Happy Hour podcast… the podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our […]

Have you ever tried to order a special release beer from a brewery website and find it sold out in a matter of minutes?  Well, that my friends, is due to the secondary beer market, a mysterious shadow organization thwarting local beer drinkers at every turn.  Your favorite investigators Adam and Drew stumble over themselves trying to figure out the inner workings of the secondary beer market, and along the way give their opinions on being a parent during New Year’s Eve as well as recap their very first home brewing experiment! Featured Beers: Pixel. Baa Baa Brewhouse, Brookshire, TX.  NEIPA. 7.3% ABV.Final Sin. Baa Baa Brewhouse, Brookshire, TX.  NEIPA. 7.2% ABV. Collaboration with Beer Zombies Brewing Co., Las Vegas, NV. Other Mentioned Beers/Breweries:Northern Brewer - Home brew kit that we will be featuring on a future episodeHoly Ghost. Parish Brewing Co., Broussard, LAGhost in the Machine.  Parish Brewing Co., Broussard, LABourbon County Brand Stout.  Goose Island Beer Co.  Chicago, ILPliny the Elder. Russian River Brewing Company, Windsor, CA Other Shout-Outs:Mary Jo Peckham Park.  Katy, TXISO: FTHazeboiz (@hazeboiz) on Instagram - hilarious memeswww.mybeercollectibles.comHouston Craft Beer Society Facebook group On every episode, we rate beers on a scale from 0-5 using the Untappd App, 5 being the highest. Follow Beering Ain’t Easy on Facebook or Instagram, email us at beeringainteasy@gmail.com, or follow our beer quest on Untappd, usernames BeeringAintEasyAdam and BeeringAintEasyDrew.Find your official Beering Ain't Easy Gear at the following link!https://www.redbubble.com/shop/ap/66383392

Karen Palcho began gathering wild plants and turning them into potions as a child. Her first product Huckleberry Finn Water was created by soaking Wildberry Lifesavers in warm water. Today she makes and sells stoneware pottery and teaches classes in all kinds of fermentation, herbal lotion and potion making, continuing a lifetime rooted in a fascination of transforming earth-based raw materials into beautiful pottery; tasty vegetables, beer and bread, cheese and sauerkraut; and healing lotions and medicines. Earth Mother in our time. Find more information about Studio B Fine Art Gallery on our website: studiobbb.org, on Studio B's Facebook page, by contacting Jane Stahl, janeEstahl@comcast.net, 610-563-7879, or stopping by Studio B. And, remember, we welcome you to connect us with people, projects, and perceptions that inspire YOU to help us continue to B Inspired!

Pressurized Fermentation Q&A Part 2 - Fermentasaurus, Fermzilla, fermenter King JRSecond Q & A video about pressurized fermentation. This Time I´m answering questions from Patrons and channel members. In the next Q & A video, I will start to go through the form.Sorry about the microphone noises.Ask your questions about pressurized fermentation here: https://forms.gle/2BEnqSQqnCxPiZij9 Liked the video? Buy me a beer! https://bit.ly/ByMEaBEER Gear I Use and recommend over at Amazon: http://bit.ly/drhanssf Visit my website for my free ebook: http://bit.ly/DrHans DrHans Brewery Oktoberfest beer kit: http://bit.ly/oktofestkit Butterfly style knife opener: https://amzn.to/33Eg01y  If you enjoy my content, consider supporting on Patreon. Even $2 a month helps me out making more and better content for you. Recipes and Vlog on Patreon: https://bit.ly/2V5Zsgz Also consider becoming a channel member for more content: https://bit.ly/3fVQav7Putting out these videos is hard work, please support my channel by donating on Paypal: https://paypal.me/pools/c/8g2VIfgrYC************************************Video links: Guten 70L unboxing and first thoughts: https://youtu.be/CV6Dvk-rkVY Pressurized Fermentation Q&A part 1 https://youtu.be/-gyZOD-6x9s Clear beer with gelatine: https://youtu.be/vhDxu-ARhKA Dry hop under pressure: https://youtu.be/S76ZckzcSxM Spundit 2.0 https://youtu.be/BzLTVsa6910 Sealed transfer: https://youtu.be/TA7htNy2XUw Philly Sour video: https://youtu.be/zjfB7-Fh9fg 3 day lager https://youtu.be/dt_kQtdj_Qs 5 day lager https://youtu.be/0oZOBGevyf8Using Tilt under pressure: https://youtu.be/S6Gpdg8vCCQ************************************Want to send beer mail for review? Contact me on: drhansbrewery@gmail.com DrHans Merch Store (Awesome T-shirts): https://bit.ly/2UHiiv9***************************Cheers and thanks for watching /DrHans *DISCLAIMER: This description contains affiliate links. That means that if you click on one of the product links, I’ll receive a small commission if you decide to buy anything (to no extra cost to you of course). This helps support the channel and allows me to continue to make videos. Thank you for your support!

This week in Episode "Halfway to 500", Mary and Chris bring on long time friend and fellow fermenter/Brooklynite Joe Kirchhoff to talk all things bread and home baking. From sourdough starters, injera, boules and bagels...this episode celebrates patience and rise. Cheers to Joe's friends and homebrew clubs The Brooklyn Brewsers and The Brewdies!Image courtesy of Joe Kirchhoff.Fuhmentaboutit!  is powered by Simplecast.

Back in the early days of homebrewing, it was customary for brewers to transfer their beer out of the primary fermentation vessel into a secondary vessel for a period of conditioning before packaging, though nowadays it's common to ferment in primary only. For some, this means extending the time the beer spends on the trub, which has been purported to lead to certain issues. In this episode, contributor Jake Huolihan sits down with Marshall to talk about the impact leaving beer in the primary fermenter can have on beer as well as the results of fascinating xBmt on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Impact Of Extended Time In Primary xBmt

Pressurized Fermentation Q&A - Fermentasaurus, Fermzilla, fermenter King JRSince I've started brewing under pressure for a few years ago I have released a ton of content on the subject pressurized fermentation. That has also led to a lot of questions from my viewers. In this video, I try to answer a lot of them.Check out BrewGoat http://bit.ly/BrewGoat Gear I Use and recommend over at Amazon: http://bit.ly/drhanssf Visit my website for my free ebook: http://bit.ly/DrHans If you enjoy my content, consider supporting on Patreon. Even $2 a month helps me out making more and better content for you. Recipes and Vlog on Patreon: https://bit.ly/2V5Zsgz Support my channel by donating on Paypal: https://paypal.me/pools/c/8g2VIfgrYC VIDEO LINKS:Brewing the Perfect Session NEIPA: https://youtu.be/CjWqiMRMSOIMajor changes by Kegland to the Ferzilla: https://youtu.be/AroHpTbOI_sDishwashing my Fermzilla: https://www.youtube.com/watch?v=mIyK7J33RwE&t=1sPressurized fermentation playlist: https://www.youtube.com/playlist?list=PLy-V1XECAyC7OgkO-ZLfcm3RoTKZBTfLPFermenter King JR ( Cheap plastic kegs) https://youtu.be/haTKwd550PIFermzilla the new seal: https://youtu.be/8Z5sa0GgpawFermzilla leaking lid: https://youtu.be/vYcJer9g_VwI´m Returning the Fermzilla video: https://youtu.be/kv9FAx4l7VYDry hopping with the Fermzilla video with no oxygen. This is a fantastic idea: https://youtu.be/KfIx61tW7zwFermzilla VS Fermentasaurus video: https://youtu.be/wtasPJXMjhYFermenstasaurus 1 year experiment video: https://youtu.be/scFs9lspIqoHow to dry hop and not in a pressurized fermenter: https://youtu.be/S76ZckzcSxMPRODUCT LINKS: Glas used in this video: https://amzn.to/3cCXvOBMust have Tool for Fermzilla and Fermentasaurus: https://amzn.to/367A382Fermzilla https://ebay.to/35ImmgqFermzilla Pressure kit: https://ebay.to/2nYci22Fermentasaurus: https://amzn.to/32moc4MFermentasaurus pressure kit https://amzn.to/2pzqGhpFermentasaurus Snub noose: https://ebay.to/31oSWk0Carbonation Cap: https://amzn.to/32s6xZeMy favorite spunding valve the Spundit: https://ebay.to/32pzBAO************************************Want to send beer mail for review? Contact me on: drhansbrewery@gmail.com DrHans Merch Store (Awesome T-shirts): https://bit.ly/2UHiiv9***************************Cheers and thanks for watching /DrHans*DISCLAIMER: This description contains affiliate links. That means that if you click on one of the product links, I’ll receive a small commission if you decide to buy anything (to no extra cost to you of course). This helps support the channel and allows me to continue to make videos. Thank you for your support!

In the previous interview with Austin Durant (see Episode 1), the founder of Fermenters Club and I chatted about :How soon can the risk of suicide show up after a concussion? Why can one concussion indicate the potential of having future concussions?Why is it urgent that people who’ve never had a concussion subscribe and download information about concussions through these episodes?It was an eye-opening episode where I became perhaps a little too vulnerable about my experiences. If you didn’t have a chance to listen yet, I would highly recommend that you download Episode 1.In Part 2 of our interview with the founder of Fermenter’s Club, Austin Durant shares the exciting new notions of science that there may be be a connection between gut and brain health. Why would this be important to concussion survivors? Because when there has been a brain injury, we need to nurture our brain tissue as well as we can. Additionally, as many concussion survivors know, depression or anxiety after a concussion can  be one of the unpleasant side effects of a concussion. What I love about this interview is that Austin shares details about the new science that is starting to show that a healthy gut can help with depression and anxiety. He talks about psychobiotics that can have positive support mechanisms for our moods - even for people who haven’t sustained a concussion. It’s truly exciting stuff!  And guess what? He even shares an easy recipe that can help. So, let’s listen in!You can reach out to Austin Durant at:Blog: http://www.FermentersClub.comFB: http://www.Facebook.com/FermentersInstagram: http://www.Instagram.com/FermentersClubAs always, seek the advice of your care provider before making any adjustments to your life after a concussion.And many thanks to Aakash Gandhi who composed and performed the song, “Twinkle in the Night,” which blesses our intro and outro to the podcast!

Aaron Adams is the chef in charge of Farm Spirit and Fermenter in Portland Oregon. He's on a mission to make delicious food and feed it to you. It happens to be vegan, fermented and local, and he's not a jerk about it. Tune in to hear more about what he's working on in a place that's sometimes a literal caricature of itself, where he's doing great work and we can all learn a little something from him and his team.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Feast Yr Ears is powered by Simplecast.  

Between the latest online fads and the crazy media headlines, it’s easier than ever to get confused about your health. If you want to make better decisions about your health today so you can feel better and live longer, you’ve come to the right place. On this episode we’re taking a look at your gut and the fermented foods that are claiming to increase your overall health. Fermented foods can be good for your intestines, but some fermented foods are actually harmful to your health in certain situations. Oftentimes the fermented foods that are being sold in grocery stores are not the same foods that are being studied in research, and that can make it very difficult to know which fermented foods you should incorporate into your diet. I’m joined today by Summer Bock, a microbiologist with a thorough background in the fermented world who trains fermentationists and coined the term ‘gut rebuilding’. We’re going deep into all things fermented, including the time Summer got into a bathtub full of fermented foods. She explains the history of food fermenting, which fermented foods you should avoid at the grocery store, and the value of incorporating fermented foods into your diet for improved overall health. If you have been struggling with your gut health and aren’t sure what to try next, be sure to listen to my conversation about fermented foods with Summer Bock.   Key Takeaways: [1:10] Today’s topic is fermented foods — which ones are best for your gut health, which ones should you avoid, and how they can help improve your overall health. [2:18] Introducing Summer Bock, who explains why certain ferments should be avoided depending on your health concerns. [4:02] Examining the authenticity of one of the hottest fermented food products on the market today — kefir. [6:53] What is a SCOBY, where did it come from and how does it affect food fermentation? [10:29] Lactic acid is a healthy natural microbial most commonly found in yogurt. [12:08] How does leaky gut react to ingesting fermented foods? [14:58] Summer explains multiple reasons why you will want to avoid kombucha when dealing with digestive issues. [19:18] GMOs and natural fermented foods — is it possible for a natural food be patented, marketed and sold in grocery stores? [21:23] Understanding how foods fit together from a historical standpoint and multiple ways that fermented foods interact with your bodily functions. [23:22] Will you get sick if you try fermenting foods at home? Consider the sugar content, alcoholic content and smell of homemade fermented foods before drinking anything. [26:58] An overview of Summer’s gut health, chronic illness and functional ferment pairings charts. [28:12] How to avoid the pitfalls of making your own ferments at home, the value of watching someone else make a ferment in person, and why you should expect to fail at your first attempt. [30:52] The journey that led Summer to her work with fermented foods started with severe environmental allergies and led her to selling sauerkraut from her home. [37:44] Summer’s fermenting experiences, from fermenting mushrooms, tempeh, and beans to bathing in sauerkraut brine. [45:12] Digestive impairment and amino acids — are you protein deficient? [46:49] Do you have a topic you’d like me to cover? Contact me on Facebook or Instagram using #medicalmyths.   To learn more: www.drchristianson.com Comprehensive Thyroid Care Telemedicine Dr. Christianson on Instagram Dr. Christianson on Facebook Integrative Healthcare Summer Bock Living Probiotically Gut Rebuilding Functional Ferments Chart Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats by Sally Fallon Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Food

Colin from Hen House Brewing Company is our guest today on Brew Ha Ha with Steve Jaxon, Mark Carpenter and Herlinda Heras. We welcome our new sponsor, The Beverage People, Sonoma County’s fermentation headquarters since 1980. They invite beer geeks and home brewers alike to join their Fermenter’s Community Membership Program. It offers the best deals and high level support from their staff, store credit, discounts and a lot more. Visit beveragepeople.com for more details. They have all the materials for making beer, cider, cheese and many others. Colin points out that they will also give you a recipe for a Hen House brew that you can make at home and then compare to their product. Colin tells about how Hen House has grown over the last couple of years. They are tasting a new Hen House beer called Mattress Mafia. They came up with the name this way. It seems to him that there are too many mattress stores. So he wondered why there are so many of them. It is a fresh IPA, canned four days ago. They put a lot of effort into freshness. In October they will put on the Freshtival, where many brewers will bring beer that is less than 7 days old. It will be at Sonoma Mountain Village in Rhonert Park, on Saturday, October 12. There will be several famous and less well known brewers and all of it will be less than seven days old. They will also have some of the most popular local bands performing. They will write some new music so they will have fresh music to match the beer. Mark Carpenter says that Hen House is justly famous because they make good beer, in addition to their interesting labels. Colin tells how everybody pulls for beer quality. “Beer only matters when someone drinks it.” Everybody in production, sales, etc, knows that it is their job to make beer delicious. They may also have some fresh hop and wet hop beers, provided that they are less than 7 days old. This is the first year of the festival and they are focussed on beer. But in the future they may branch out into other foods. Hen House also has a brewery and distribution hub in Santa Rosa with a tasting room. They also have a barrel aging room in Petaluma, across from Lagunitas. This is only about a year old but it is growing. Colin tells about another Hen House beer, called Phantom Time, which alludes to the Council of Nicea with Pope Sylvester and the Byzantine Emperor Constantine    

Total Domination Wrestling has been down in the ratings, so for a boost they're producing an episode where every match is a title match! Who's going to make it out with some hardware tonight?Greg (He/Him) - GMAdam T. (He/Him): (Role Playing Exchange): Moonshiner Joe - The Monster: Wyatt-esque hillbilly. Drives the Fermenter, a monster truck. Wrestles for Real Pro Extreme.Matt (He/They): (The Drunk and the Ugly): Devastator - The Monster: Heel turned hero from another dimension. Wrestles for Disaster Universe.Micah: Shandy Isle - The Veteran: He and Steel Man Joe have finally made it back into the big time. Still feeling like he's on borrowed time, can Shandy continue to stay in the spotlight? Freelance wrestler.Noah (He/Him): (Role Playing Exchange, Maple Syrup, Blood Money): Smackwater Jack - The Hardcore: The man from the Bayou who's tired of wrestling gators. Wrestles for Real Pro Extreme.

What’s in the Glass?! I review a cherry-smoked saison I made a while ago, and wish had turned out just a little more like I expected. What’s in the Fermenter?! May 5, 2018, was the 2018 AHA Big Brew. My local club, the Menomonie Homebrewers’ Club, brewed 3  batches of beer at our local homebrew … Continue reading "SuperBrewers Podcast 051 – Getting in to Homebrewing"

Fermenter Fish Hook In Coordinated Illuminator Of Willy

The city of Austin, Texas is currently dealing with a “serial bomber.” This month, there have been four bombings in the city, killing two people and injuring four. The first three bombings were caused by packages left on neighbors doorsteps, while the last bombing involved an explosion left near a hiking trail that was triggered … Continue reading Fermenting Opinions S02E06: A Local Fermenter Reports on the Serial Bomber of Austin

In this episode of Brew Strong, Jamil and John Palmer discuss the issues surrounding brewers having to brew multiple batches to fill a single fermenter. Ideally, a brewer would simply have a kettle capacity that matched the fermenter being used. But what if you are having capacity issues, and you need to brew 2 or more batches to fill your largest fermenter for your flagship beer? When to pitch, when do you aerate, and how much yeast do you pitch? These are all issues that will affect the final beer flavor. And, for really large batches, economics are a big factor - time and costs of ingredients. Tune in as our experts walk through the many scenarios surrounding multiple fills, including what challenges you might face and how to work through them. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on FO we have an interview with a charter Fermenter, Lacey Rochester, who spent her weekend in Mobile, Alabama to canvass neighborhoods for the Doug Jones campaign.  Jones is the Democratic nominee in the Senate special election that is occurring on 12/12/2017. This race, which would normally be a republican landslide if it weren’t … Continue reading Fermenting Opinions SO1E17: Canvassing for Doug Jones

This week on a brand new episode of Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme jump start the show with a great recap of the Pride of Brooklyn Homebrew Festival and talk details regarding upcoming brewtastic events. Catching up with listeners after an amazing trip to Portland, Oregon for the Craft Brewers Conference, Chris and Mary discuss the state of the brewing industry via the conference’s keynote speaker. Mary also recently attended the New York State Brewers Association meeting and shares how well New York State is doing in the brewing realm. After the break, listen in as the Fuhmentaboudit! crew (including David Scharfstein) gives a great rundown of the many breweries visited and good eats had while in the Pacific Northwest. This program was brought to you by Rolling Press.

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In this short episode we discuss Conical fermenters and ManSkirt's dive into pro brewing!

This episode: Probiotics could help prevent folate deficiency! Download Episode (2.7 MB, 3 minutes)Show notes:Journal Paper Other interesting stories: Cyanobacteria could produce table sugar better than plants Temperature-controlled microbial biotech Ocean worm feeds on toxic stuff with bacterial help New system to treat wastewater and produce biofuels Massive amounts of old bacteria are frozen in Antarctic ice Post questions or comments here or email to bacteriofiles at gmail dot com . Thanks for listening! Subscribe at iTunes, check out the show at Twitter or SciencePodcasters.org

media.chelseagreen.com http://media.chelseagreen.com/the-art-of-fermentation/ The Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes From Around the World By Sandor Ellix Katz Foreword by Michael Pollan Pub Date: June 12, 2012 With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more… Fermentation revivalist Sandor Katz has inspired countless thousands to rediscover the ancient art of fermentation, and with The Art of Fermentation he offers the most comprehensive and definitive guide to do-it-yourself home fermentation ever published. Katz presents the history, concepts, and processes behind fermentation in ways simple enough to guide a reader through their first experience making sauerkraut or yogurt, yet in-depth enough to provide greater understanding and insight for experienced fermentos. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; fish; meat; and eggs, as well as growing mold cultures, and using fermentation in agriculture, art, and energy production, and commerce. The first-ever guide of its kind, Katz has written what will undoubtedly become a foundational book in food literature. “The Art of Fermentation is much more than a cookbook…Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world. Or rather, with several different worlds, each nested inside the other: the invisible world of fungi and bacteria; the community in which you live; and the industrial food system that is undermining the health of our bodies and the land. This might seem like a large claim for a crock of sauerkraut,

James and Chris Colby, editor of Brew Your Own magazine, go over the data from the experiment comparing different fermenter types.

Chris Colby, editor of Brew Your Own magazine, helps us launch the next collaborative experiment comparing the performance of different fermenters. Also, the roots of lager yeasts.

The Rat Pack crew processes the two tons of Pinot 2.0 Anderson Valley fruit. Watch how the sort and crush process works, and get initial reactions from the crew to the Wentzel Pinot Noir.

"CBR 30: Mixed Sixpack Show","We didn't have time to get beers of the same style to this week we are mixing it up a little bit with some beers out of the cellar. We had some skunking issues with two of the beers, but the other were a-ok. Beers Reviewed: Summit India Pale Ale - Summit Brewing Company (MN) Samuel Adams Imperial Pilsner 2005 Harvest - Boston Beer Company (MA) LaConner India Pale Ale - LaConner Brewing Company (WA) Loose Cannon - Clipper City Brewery (MD) Adam - Hair of the Dog Brewing Company (OR) Links: VOTE for us on Podcast Alley! Drinking joins smoking as cancer risk Distributors balk at racy beer label Ebay Auction for Naming Rights to a Fermenter. Wine Drinkers Buy Healthier Foods Trappist Brewery Photographs John Barleycorn Folk Song How Hangovers Work Gluten Free Beer in the Burgh Ranking: Jeff - 1. Adam, 2. Tuppers, 3. Sam Adams, 4. LaConner Greg - 1. Adam, 2. Tuppers, 3. LaConner, 4. Sam Adams What beer am I clues: I am a bock made with cocoa from Ghana. I am aged on a bed of chocolate. I am served in a 750 ml bottle and I am made by a sixth generation brewer. I am the third bock to be offered by this brewery, one of which came in a small corked bottle. "

"CBR 30: Mixed Sixpack Show","We didn't have time to get beers of the same style to this week we are mixing it up a little bit with some beers out of the cellar. We had some skunking issues with two of the beers, but the other were a-ok. Beers Reviewed: Summit India Pale Ale - Summit Brewing Company (MN) Samuel Adams Imperial Pilsner 2005 Harvest - Boston Beer Company (MA) LaConner India Pale Ale - LaConner Brewing Company (WA) Loose Cannon - Clipper City Brewery (MD) Adam - Hair of the Dog Brewing Company (OR) Links: VOTE for us on Podcast Alley! Drinking joins smoking as cancer risk Distributors balk at racy beer label Ebay Auction for Naming Rights to a Fermenter. Wine Drinkers Buy Healthier Foods Trappist Brewery Photographs John Barleycorn Folk Song How Hangovers Work Gluten Free Beer in the Burgh Ranking: Jeff - 1. Adam, 2. Tuppers, 3. Sam Adams, 4. LaConner Greg - 1. Adam, 2. Tuppers, 3. LaConner, 4. Sam Adams What beer am I clues: I am a bock made with cocoa from Ghana. I am aged on a bed of chocolate. I am served in a 750 ml bottle and I am made by a sixth generation brewer. I am the third bock to be offered by this brewery, one of which came in a small corked bottle. "

Untersuchung der Reaktionszyklen von Chaperoninen aus Escherichia coli und Thermoplasma acidophilum mit Hilfe der Neutronenkleinwinkelstreuung Am Thermosom wurden bisher noch keine Komplexe untersucht. Hier war von großem Vorteil, daß bei SANS kein Strahlenschaden auftritt und damit Proben modifiziert und anschließend noch einmal gemessen werden konnten. a) b) c) Abbildung 5.2: schematische Darstellung verschiedener Thermosom-Konformationen: a) offenen Konformation, b) geschlossene Konformation c) Bullet-Konformation Ergebnisse Ergebnisse zu GroE - Zum Verständnis der allosterischen Wechselwirkungen innerhalb von GroEL wurde die Lösungsstruktur einer „single-ring“-Mutante von GroEL untersucht. Die Strukturen von apo-single-ring-GroEL und ADP-Komplexen aus protoniertem singlering- GroEL und protoniertem GroES unterscheiden sich nicht oder nicht meßbar von den entsprechenden Strukturen im Kristall. Bei einer Messung mit ADP-Komplexen aus unsichtbarem single-ring-GroEL und sichtbarem GroES wurde dagegen in der Lösungsstruktur eine im Kristall nicht vorhandene Konformationsänderung von GroES beobachtet. Dies bestätigt frühere mit wild-type GroEL durchgeführte Versuche. - Symmetrische Komplexe aus GroEL und GroES, sogenannte Football-Komplexe, werden als wichtiger Zwischenschritt im GroE-Reaktionszyklus diskutiert. In Anwesenheit von AMP-PNP konnten Football-Komplexe aus protoniertem, gematchtem GroEL und deuteriertem GroES nachgewiesen werden. In der Neutronenstreuung zeigen diese Komplexe eine charakteristische Hantelstruktur. Die beiden GroES-Moleküle haben einen Abstand von ca. 200Å (siehe Pfeil in Abb. 5.1c). Mit einer Titratonsreihe konnten wir die Dissoziationskonstante des zweiten GroES-Heptamers in diesen Komplexen mit einem Wert von 2×10-7M bestimmen. - Der Phage T4 hat ein Gen für ein eigenes Co-Chaperonin, GP31, das eine starke Analogie zu GroES aufweist. Wir verglichen die beiden Co-Chaperonine, um zu verstehen, warum GP31 lebenswichtig für den Phagen ist. Aus GroEL und GP31 wurden dazu in Anwesenheit von AMP-PNP Football-Komplexe gebildet. Bei diesen Komplexen ist das Co-Chaperonin etwa 5Å weiter vom Zentrum des Gesamtkomplexes entfernt, als im Fall der GroEL-GroES-Komplexe. Dieses Ergebnis unterstützt die These, GP31 sei nötig, um für die Faltung des Phagenproteins GP23 einen größeren Anfinsen-Cage zu schaffen. GP31 scheint unter vergleichbaren Bedingungen stärker zur Bildung von Football-Komplexen zu neigen als GroES. Bei der Bindung an GroEL ändern GP31 und GroES ihre Konformation. - In Verdrängungsversuchen wurde das Bindungsverhalten von GroES und GP31 an GroEL untersucht. Hierzu wurden mit Hilfe von ADP-Komplexen aus sichtbarem GroEL mit sichtbarem Co-Chaperonin vorgeformt. Das sichtbare Co-Chaperonin wurde dann mit unsichtbarem GroES verdrängt, so daß in den neugebildeten Komplexen nur noch GroEL ein Streusignal gab. Die beobachteten Zerfallsreaktionen mit Halbwertszeiten in der Größenordnung von Stunden lassen sich mit zwei Exponentialfunktionen beschreiben. Dies ist ein Indiz für das Auftreten von verschiedenen Populationen an GroEL-Co-Chaperonin-Komplexen. In allen Fällen waren die Dissoziationsraten bei den GroEL-GP31-Komplexe geringer als bei GroEL-GroES-Komplexen. Komplexe von GroEL mit GP31 sind also stabiler als solche mit GroES. - Bei einer Reihe von Versuchen mit GroEL und Substratprotein (MPB-Y283D) konnten unter anderem 1:2 Komplexe aus GroEL und Substrat und Trans-Komplexe aus GroEL, GroES und Substrat nachgewiesen werden. Diese Experimente zeigten übereinstimmend einen Abstand von 60Å des MPB zum Zentrum von GroEL. Wegen der notwendigen Denaturierung von MBP und anderen Substratproteinen wurden jedoch die Streukurven sehr häufig von Aggregaten gestört. SANS-Experimente mit Substratprotein sind daher wesentlich schwieriger als Versuche mit GroES oder GP31. Ergebnisse zum Thermosom - Die geschlossene Konformation von Thermosom in der Kristallstruktur rührt nicht von der Bindung von Mg-ADP-AIF3 her, sondern vom für die Kristallisation verwendeten Ammoniumsulfat . In Anwesenheit von ADP mit 2M Phosphat, schließt sich das Thermosom auch in physiologischem Puffer. Durch die hohe Phosphat- Konzentration ist davon auszugehen, daß sich in den Nukleotidbindungstaschen des Proteins neben ADP freie Phosphat-Ionen befinden. Die Konformation entspricht also dem Zustand unmittelbar nach der ATP-Spaltung. Wird die Probe auf 50°, die physiologische Temperatur von T. acidophilum, erwärmt, schließt sich das Thermosom in Anwesenheit von ATP. In Kombination mit den Messungen an anderen Thermosom-Nukleotid-Komplexen konnten damit Zwischenzustände im strukturellen Reaktionszyklus des Chaperonins charakterisiert werden. - Bei einer Reihe von Pufferbedingungen wurde die Bildung von Komplexen höherer Ordnung beobachtet. Von anderen Autoren war aufgrund von EM-Arbeiten vorgeschlagen worden, daß Thermosom kein Chaperonin, sondern ein Baustein des Cytoskeletts ist (Trent et al., 1997, 1998). Für die von uns gefundenen Strukturen sind Thermosom-Filamente jedoch keine befriedigenden Modelle. Da sich diese Komplexe höherer Ordnung in der Lösung außerdem bei einer Annäherung an physiologische Bedingungen auflösen, kann davon ausgegangen werden, daß sie in vivo nicht relevant sind. methodische Ergebnisse - Es wurde gezeigt, daß GroEL und GroES einen sehr homogenen Deuterierungsgrad haben, wenn die Bakterien vor der Reinigung unter gut kontrollierten Wachstumsbedingungen im Fermenter gezogenen werden. Das Protein erscheint dann in Kontrastausgleichsexperimenten im geeigneten Puffer, in unserem Fall nahe 99% D2O, als unsichtbar. - In einer Reihe von „stopped-flow“-Messungen wurde gezeigt, daß mit SANS (bei einer Aufsummierung von Daten mehrerer Messungen) grundsätzlich eine Zeitauflösung bis in den Sekundenbereich bei Experimenten an GroEL oder vergleichbar großen Molekülen möglich ist. Um biologisch relevante Ergebnisse erreichen zu können, ist jedoch weitere Arbeit an der Instrumentierung, speziell der Mischapparatur nötig.