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Found 2 results

  1. TheMooseZeus

    Alcohol, bars and drinking culture...

    Australia is pretty well known for it's drinking culture. Alcohol is a weird one too. The world health organisation recently changed the "Safe" dosage of alcohol from 3 standard drinks to 0... It's pretty well known for it's poison to both the biological body, the mind and society. Bars are interesting - Take the alcohol out of the equation and there's not a lot left. making bars by nature a toxic environment. A friend recently pointed out that if a berry had the same effect as a high dosage of alcohol - The plant would immediately be classified toxic and no one would bother with it again... This to be fair isn't enough to stop her from drinking. I know many people who detest alcohol for it's negative qualities yet in a social situation fall back on it. I've become increasingly confused as to where the appeal in "going out Friday nights" lies, in the social environment or the substance. I occasionally have a few drinks to make things bearable when around others in such a lowered state of consciousness and it sure works a treat. I am able to join in on half assed conversation surrounding and praising the ego. More importantly - what are your thoughts on the topic? (This comes from a point of fear of becoming an outcast in society. This fear further proving how huge of an impact alcohol has on us as a society)
  2. ∂an

    chicha (corn beer)

    This summer past, I grew a crop of purple maize from a dried cob an argentinian friend gave me. This type of corn is not sweet at all and very hard, so cannot be readily prepared for eating through steaming or even boiling. Reading up on the traditional use of purple maize, it seems in peru at least it was mainly used to make a type of unfermented chicha that was sweetened with pineapple. This seems nice, but I would like to try and make a fermented corn beer similar to chicha de jora, that would normally use yellow or white corn. Does anyone know if the starch in purple corn can be converted to sugars using either the traditional (chewing in the mouth) or modern (mashing) techniques? I have soaked, sprouted and dried about 2kg of the kernels. I also have some malted barley and ale yeast, and was thinking about combing the corn and barley malt in a 1:1 ratio, and fermenting using a standard all grain procedure. Alternatively I could chew the 2kg of kernels (sounds like fun for a lazy sunday) and use something like sauerkraut juice for yeast, to make a more authentic chicha. Any ideas or tips? cheers!
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