Please excuse the extreme lateness of this release. So much going on.

This time we discuss in brief ancient fermented rice drinks and how these drinks came to be as well as how they are made. We touch on the beer brewing process as a comparison to the saké brewing process. We also take note of a couple other fermented rice drinks from Asia.

Still working on consistent scheduling and footing of content. We'll get there.

 

Show Notes

AB INBEV/ Keurig home alcohol machine?

Craft Beer sales growth slows in supermarkets

TTB eases tax requirements for brewers and cidermakers

AB INBEV funded Craft Beer review site article

AB INBEV Craft Beer review site

 

Sources

Uncorking the Past - Dr. Patrick McGovern

The Saké Handbook - John Gaunter

 

Reach me on Twitter, Instagram and email at beerofages at gmail dot com