@sumisu3@mastodon.beer
@sumisu3@mastodon.beer avatar

sumisu3

@sumisu3@mastodon.beer

My main home is on mastodon.nz https://mastodon.nz/@sumisu3

Home brewer using Grainfather. Started with Williams Warn kit which was created by a couple of Kiwi brewers. I love decoction! Growing my own hops.

Sauna サウナ, wine, craft beer, 日本酒, BBQ, chilis, guitar, French Horn, jazz, Irish Setters, vinyl & books. 30+ yrs IT. Sabbatical for all of 2023. Finnish/German/Chicagoan in NZ via Japan.
Aotearoa, Tāmaki Makaurau, Matakana

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skinnylatte, to food
@skinnylatte@hachyderm.io avatar

Starting a thread on the different types of tofu and how to cook them. (Some of these are vegan, some are not. In Chinese cooking, tofu is not a vegan protein):

  1. Egg tofu

This is one of my fave tofus. It isn't vegan. It's made with soy beans AND eggs. It has a eggy taste that egg lovers will love; but that goes way entirely when it's panfried lightly.

And this is the egg tofu dish I always order at restaurants (and now make at home) https://www.youtube.com/watch?v=uthY_SuR_7w&pp=ygUec3BpY2VzIG4gcGFucyBzaXpsaW5nIGVnZyB0b2Z1

#Food #Tofu

a photo of egg tofu, sliced

sumisu3,
@sumisu3@mastodon.beer avatar

@skinnylatte been watching this thread all day. Had amazing DouHua in Iilan, Taiwan last week. I remember a place in Singapore in Gaylang that was really good but it has been many many years since I’ve been to that shop.

Of course, had a few rounds of different styles of chodofu last week too.

No mention of Japanese goma dofu yet?

And Japanese misozuke fermented tofu is a great variation from all the various Chinese fermented tofu.

The amazing world of tofu. Great thread!

sumisu3,
@sumisu3@mastodon.beer avatar

@skinnylatte I’ve had Japanese fermented tofu (dofuru) that was so like cheese that we had them with red wine. One of them was with grated yuzu and yet again a completely different taste experience. These were from Kyushu.

I have not had the chance to explore Korean variations of tofu but there must be many.

skinnylatte, to random
@skinnylatte@hachyderm.io avatar

I don’t understand people who are like ‘what’s the point of decaf / nonalcoholic beer’

I feel like the point of those is, people who really like those food groups (coffee! Beer!) but can’t have the other thing (caffeine! Alcohol!) for health reasons, who will choose to consume like black coffee and hazy IPA ‘without the point’, solely for the taste, is the point :)

It me

sumisu3,
@sumisu3@mastodon.beer avatar

@skinnylatte no kidding. My wife cannot handle caffeine. One regular coffee in the morning and she can’t sleep that night. I get decaf green coffee beans and roast them at home. The flat whites I make for her are better than average normal coffees outside. Decaf beans go stale very quickly so roasting small amounts and using quickly makes all the difference.

Non-alcohol beer can be fantastic and it is getting better all the time. Massively growing segment and happily so.

sumisu3, to beer
@sumisu3@mastodon.beer avatar

The more I brew and drink Czech pale lager the more it is pretty much the only thing I want to drink.

OK, the German lagers I’ve been brewing are also damn good. But there is something really different with a double or triple decoction and Saaz hops.

sumisu3,
@sumisu3@mastodon.beer avatar

@akrennmair definitely understand and agree with that. I don’t bother brewing NZ pale ale / IPA. Massive choice and quality for those, not to mention two award winning brewers 10 minutes from my house, and shelves full of those beers at the local grocery store.

skinnylatte, to Malaysia
@skinnylatte@hachyderm.io avatar

I’m a child, but I take a photo of this sign every time I walk by Boo Bee Road

sumisu3,
@sumisu3@mastodon.beer avatar

@skinnylatte 😂 what does Boo Bee actually mean?

sumisu3, to beer
@sumisu3@mastodon.beer avatar

Equinox Märzen underway. Just a few days late due to kids’ school activities schedules.

Dan Gordon of Gordon-Biersch recipe again.

Next brew in a few weeks will be the Vienna Lager recipe from @akrennmair again. That was sublime and I need another keg of it.

akrennmair, to beer
@akrennmair@mastodon.beer avatar

In a bit of a change of tone, here's me lamenting about my recent frustrations about liquid yeast and what consequences I'm drawing from it. https://dafteejit.com/2024/03/liquid-yeast-why-do-i-even-bother/

#beer #homebrewing

sumisu3, (edited )
@sumisu3@mastodon.beer avatar

@akrennmair I see White Labs will release dry WLP860. Lately my favorite lager yeast, and what I’m going to use in my next Vienna Lager. If I can get in dry form in NZ then I will switch to that instead of harvesting and managing liquid yeast.

I still have a love/hate relationship with WLP800, recently using WLP802 instead. Tempted to switch to Mangrove Jack M84 for my Czech beers and just be done with liquid yeasts for those also.

Only remaining - WLP810 for Anchor Steam. Maybe will try M54

sumisu3,
@sumisu3@mastodon.beer avatar

@akrennmair that is concerning about your experiences with Mangrove Jacks. We also now have a local liquid yeast producer here in New Zealand, Froth Technologies. Just brewed a Czech Pale Lager with their Bohemian yeast, Budvar strain evidently, and it is approaching 30 days of lagering so I will be giving it a taste. Local, fresh and supporting a Kiwi business so if this brew turns out well I may use their yeast. They also have a German Lager yeast that I should try.

sumisu3, to beer
@sumisu3@mastodon.beer avatar

My Dortmunder Export is everything I hoped it would be.

60 days lagered. Patience pays off.

74% Pilsner malt
16% Vienna malt
8% Munich malt
2% Sauermaltz

Hallertau Mittelfrüher (and some Magnum) hops to 32 IBU

WLP833 yeast

skinnylatte, to animals
@skinnylatte@hachyderm.io avatar

Apparently Cookie’s breed of dogs was bred to sleep on beds with kings (hence their name), which means she has a strong preference for all the soft things, together

sumisu3,
@sumisu3@mastodon.beer avatar

@skinnylatte Sleeping on top of brother Miles also soft enough it seems. They are the ultimate love sponges


akrennmair, to coffee
@akrennmair@mastodon.beer avatar

"There‘s no reason for decaf not to be good."

https://youtu.be/yYTSdlOdkn0?si=W3jXNOj4UZ8Lvd0D

sumisu3,
@sumisu3@mastodon.beer avatar

@akrennmair I get a Columbia Popayan decaf bean for my wife that I roast at home. It is as good as the other beans I use myself, and it is way better than what she can get outside at a cafe. I think a big problem is that the decaf at cafes are not fresh.

skinnylatte, to random
@skinnylatte@hachyderm.io avatar

Every immigrant story starts with ‘I was just doing some light cooking why is the smoke alarm yelling?’

sumisu3,
@sumisu3@mastodon.beer avatar

@skinnylatte Goodness gracious great balls of fire

Like that auntie in Bangkok who makes those crab omelettes

skinnylatte, to random
@skinnylatte@hachyderm.io avatar

I was interested in going to the John Coltrane church in San Francisco coz I thought it would be fun, but after watching a video about them I’m concerned they are actually a cult. Everything is a damned cult here

sumisu3,
@sumisu3@mastodon.beer avatar

@skinnylatte I went once when I lived in the Bay Area, probably late 90s, and they were, I think, over somewhere near Fillmore and Gough. It was an amazing, very moving experience. Don’t know anything about it being cultish.

sumisu3,
@sumisu3@mastodon.beer avatar

@skinnylatte That does make sense and I can imagine it must be uncomfortable to be exposed to such in any form. As a Lutheran I kinda just go with the flow. Never intended to join their church but very respectfully attended a service and enjoyed the waves of Coltrane washing over me.

I usually do my yoga to A Love Supreme. When I was a kid I’m sure the pastor would have frowned some on yoga as some cultish thing and probably wouldn’t have understood Coltrane.

seanbala, to random
@seanbala@mas.to avatar

On Sunday, I received the news that my younger brother James Gurney passed away unexpectedly at the age of 27. James was immensely fun. The consummate performer - he loved people and he loved life. He also struggled with addiction and I am immensely proud of the fact that he had been in recovery and had made peace with himself and those around him. I wish I could have told him that before. Seems appropriate that today is All Souls when we remember those who have departed. Rest in Peace, Brother.

sumisu3,
@sumisu3@mastodon.beer avatar

@seanbala Sean, my condolences. I also lost my younger brother too soon, and he also struggled with addiction. For us it was expected, but at the same time unexpected because you always hope for them to turn the corner, then you accept that somehow they’ve found peace.

Take care

skinnylatte, to random
@skinnylatte@hachyderm.io avatar

An exceptionally small bowl of 滷味, a Taiwanese night market food where you go grab a bunch of diff noodles or rice and sides and they pour a delicious braise over it

Braised anything is one of my comfort foods. It goes especially well with taro rice and braised goose or duck, which is a Teochew combination that I’d get at any food market in Singapore or Bangkok.

sumisu3,
@sumisu3@mastodon.beer avatar

@skinnylatte Love that! My wife hardly lets me get it at the night markets because there are so many other things in the queue of what to eat. I haven’t been to Taiwan since before Covid so this really makes my mouth water.

Tonight she is making braised pork ribs and hard boiled eggs with noodles - the simple home equivalent.

akrennmair, to beer
@akrennmair@mastodon.beer avatar

"Czech Lager: The Art of the Addictive

Whether you want to brew a more convincing Czech-style lager, or you simply want to borrow a few tricks to shape the kind of beer that seems impossible to stop drinking, here are some elements to consider."

https://beerandbrewing.com/czech-lager-the-art-of-the-addictive

sumisu3,
@sumisu3@mastodon.beer avatar

@akrennmair Decoction mash, long lagering times, Lukr faucets. Best I can do to capture Czech beer style on the opposite side of the world. And it has been pretty damn good results.

Private
sumisu3,
@sumisu3@mastodon.beer avatar

@drinkswriter @drinkstodon I’m definitely a Domfrontais kinda guy. But any Calvados is always a good choice

timrichards, to random
@timrichards@aus.social avatar

Can't say I eat pears very often nowadays. You?

With pears 'the forgotten fruit' in supermarkets, struggling growers are pulling up trees - ABC News https://www.abc.net.au/news/2023-10-17/pears-out-of-favour-with-shoppers/102961848

sumisu3, (edited )
@sumisu3@mastodon.beer avatar

@timrichards We buy probably a half dozen every week. Kids have them in their lunch. My wife and kids like them crispy while I like them after they become a bit more soft and fragrant. Works out well in our house.

brewedculture, to beer

Tossing a question into the void:

Historical beers--recreated recipes/approximations from a specific time or place, not just an "old" style like gruit)--what's their role in modern beer?

Do they sell? Are they popular with customers? Do they have an impact?

sumisu3,
@sumisu3@mastodon.beer avatar

@seanbala @brewedculture @sumisu3 I’m not a commercial brewer but following @akrennmair recipe for the 1870 Vienna Lager resulted in a beer that was “mind blowing “ to a German friend and restauranteur from Berlin.

Can’t speak to commercial viability myself, but more traditional (not necessarily historical) methods seem to be going well for Dovetail in Chicago and brewers such as Zeelandt here in New Zealand.

brudibrau, to homebrewing German
@brudibrau@hostux.social avatar

BREWDAY!

Today I will make a Belgian Blond Ale. This is a significant style for me because it was really the first non-German beer style I drank and without that experience I probably would not brew so many Belgian styles today. It is often overshadowed by Tripel and Duvel but a perfect "gateway beer": Close enough to pale lagers to be approachable, yet "Belgian" enough to be interesting. The most common example would be Leffe Blond.

(A thread)

sumisu3,
@sumisu3@mastodon.beer avatar

@akrennmair @brudibrau Tell me about the Franconian Kellerbier. Sounds like something I want to try to brew (and drink!)

sumisu3,
@sumisu3@mastodon.beer avatar

@akrennmair @brudibrau I like this freedom. Sounds like a great way to experiment and still have a proper name for the “style” you end up with.

sumisu3, to beer
@sumisu3@mastodon.beer avatar

Clean your tap lines! I was overdue and I could tell my beer wasn’t at its best. Just poured my Budvar which I had yesterday and thought “oh, shit, I’m wasting a great beer by not having clean tap lines”. Much much better today.

Going to put it on my calendar to do fortnightly from now on

akrennmair, to Munich
@akrennmair@mastodon.beer avatar

Last night, I sampled all the Oktoberfestbiere of this year at a friend‘s (all from bottle). This is my personal ranking:

  1. Augustiner
  2. Hofbräuhaus
  3. Löwenbräu
  4. Paulaner
  5. Hacker-Pschorr
  6. Spaten

We also tried Giesinger Festbier, which is technically not an Oktoberfestbier, and I‘d rank it between 2 and 3.

sumisu3,
@sumisu3@mastodon.beer avatar

@akrennmair @kotrcka Was able to get (only) the Hofbräu and Paulaner here in NZ. The Paulaner has less malt and a bit more herbal bitterness, but not as full. The Hofbräu tastes a bit on the sweet side but I do like it more than the Paulaner. A local brewer down in Wellington, @southstarbrew made a Festbier that I think is better than these two.

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