Fermentation - Made in 1h -

Recordings with contact mic of sourdough bubbles

sourdough fermentation

In this episode of BierTalk, Markus Raupach interviews Yvan De Baets, co-founder and brew master of Brasserie de la Senne in Brussels. Yvan shares his journey into brewing, from his early inspiration at Cantillon Brewery to co-founding Brasserie de la Senne, which played a key role in reviving Brussels' brewing scene. He also discusses the values that drive his work, such as sustainability and quality, and the social aspects of beer. Yvan explains the importance of traditional brewing techniques, the influence of Belgian beer history, and his passion for creating balanced, characterful beers like their flagship Zinnebir and session beer Taras Boulba...

BierTalk English 34

Today, we’re thrilled to introduce you to a man with what might be one of the most intriguing jobs in the brewing industry – yeast hunter Juan Ignacio Eizaguirre. Born in Buenos Aires, Argentina, with roots in the Basque Country, Juan has traveled the world in search of wild yeast, uncovering the secrets of fermentation. From the forests of Patagonia to ancient beer caves in Germany, he has dedicated his career to exploring the biological foundations of beer and pushing the boundaries of brewing science. Currently based in Bavaria at the world-renowned Weihenstephan, Juan is part scientist, part adventurer, and a true pioneer in discovering how yeast shapes the beers we love.

In this episode, Juan takes us on a journey through his work and passion – mapping yeast diversity, uncovering the mysteries of ancient strains like Saccharomyces eubayanus, and transforming his findings into innovations for brewers worldwide. He also shares his experiences in Argentina's thriving craft beer scene, his adventures in South America, and what it’s really like to hunt for yeast in some of the most remote and historic locations on the planet. So grab your favorite beer and join us as we delve into the incredible stories, science, and spirit of the yeast hunter, Juan Ignacio Eizaguirre...

BierTalk English 35

"THE ROLE OF PASTEURIZATION IN NON-ALCOHOLIC BEVERAGES: ENSURING TASTE AND SAFETY"
Article Release for Brewmasters and Beverage Makers, sponsored by PRO Engineering / Manufacturing Inc.

Article Excerpt:
“Pasteurization stands as a pivotal factor in the realm of non-alcoholic beverages, intricately weaving together elements of taste and safety. Through this process, a delicate dance ensues where flavors are preserved, and harmful pathogens are eradicated. 

However, the complexities of pasteurization delve beyond mere sterilization; they hold the key to unlocking a world of nuance and subtlety in every sip. Let’s explore how this age-old technique not only safeguards our drinks but also elevates their essence to unparalleled heights, tantalizing our palates with each drop…”

Click for the full article:
https://prowm.com/beverage-manufacturing/role-of-pasteurization-in-non-alcoholic-beverages-taste-and-safety/

Click to have our experts answer any questions you have or give you a quote on a customized pasteurizer to fit your needs:
https://prowm.com/request-pro-engineering-manufacturing-tunnel-pasteurizer-info/two/

Check out the latest industry news and trends:
https://prowm.com/latest-industry-news/

PRO Engineering / Manufacturing Inc.
11175 W Heather Ave., Milwaukee, WI 53224
414-362-1500
sales@prowm.com
https://prowm.com

Tunnel Pasteurizers:
https://prowm.com/tunnel-pasteurizers/

Batch Pasteurizers:
https://prowm.com/tunnel-pasteurizers/

Tunnel Pasteurizer Retrofit Services:
https://prowm.com/re-engineering-refurbishment/

Previous Post: 
https://www.linkedin.com/feed/update/urn:li:activity:7231736141467508736

ABOUT PRO ENGINEERING / MANUFACTURING INC.
Trusted | Knowledge | Quality
We have been involved in pasteurizers since 1977. 

PRO Engineering / Manufacturing Inc. has developed a range of small, medium, and large-sized tunnel & batch pasteurizers to fit the needs of BrewMasters and Beverage Makers.

When our customers asked for more compact as well as full-size tunnel pasteurizers, PRO developed models to fit our customers’ needs. Then our customers needed a batch pasteurizer. We now provide batch pasteurizers; PRO is a business that continually innovates to meet customer needs.

For more than 40 years, we have been delivering solutions for beverage product shelf stability and consumption safety.

Edward A. Michalski CEO
Ed Michalski started his career in the beverage industry by designing stainless steel, higher flow, spray headers for Pabst Brewing. Along with the header design he also developed a process to produce the new headers. 

Ed, along with his brother David, formed PRO Engineering / Manufacturing Inc. Based on what they learned by re-designing and refurbishing other manufacturers’ pasteurizers, Ed and PRO started to offer the pasteurizer marketplace superior new pasteurizers.

PRO Engineering / Manufacturing Inc. has been designing and manufacturing great pasteurizers for over four decades. 
For more information on tunnel and batch pasteurization contact PRO Engineering / Manufacturing, Inc. at sales@prowm.com or call (414) 362-1500 and ask for Ed Michalski, CEO.
Partner with a PRO!... PRO Engineering / Manufacturing Inc.

Social Channels:
GMB: https://pro-engineering-manufacturing.business.site/
FB: https://www.facebook.com/PartnerWithPRO
Twitter: https://twitter.com/daveone1
YouTube: https://www.youtube.com/channel/UCizF9v7dVwMEfY1Qu_E4MPg
LinkedIn: https://www.linkedin.com/company/pro-engineering-and-mfg-inc/
SoundCloud: https://soundcloud.com/pro-engineering-milwaukee
SlideShare: https://www.slideshare.net/KelleyDaniels2/pro-engineering-manufacturing-inc-tunnel-pasteurizer-414-3621500
Blogger: https://pasteurizationsolutions.blogspot.com/

"THE ROLE OF PASTEURIZATION IN NON-ALCOHOLIC BEVERAGES: ENSURING TASTE AND SAFETY"

This conversation delves into the fascinating world of fermentation, exploring its definition, historical significance, and biological processes. The speakers discuss the origins of life on Earth, the role of anaerobic processes, and the evolution of multicellular organisms. They highlight the importance of fermentation in human health, its various methods, and its cultural significance across different societies. The conversation also touches on the dangers of improper fermentation and the science behind alcohol metabolism, particularly the differences between genders.

Fermentation - Essence of Science

Proxies

Discover how Beet Kvass naturally enhances health with probiotics and nutrients. Learn more about this fermented superfood's benefits!
https://gardengoddessferments.com/

Fermentation Revolution: Boost Your Health with Beet Kvass

this week, we are deep diving into one of the spin-offs of Night of the Living Dead: The Return of the Living Dead.  John A. Russo and George A. Romero amicably decided to make their own sequels to the classic 1968 horror movie, and this is Russo's wild-ass sequel.  We can guarantee that if you are new to this movie, you will never see what happens coming.  From naked girls to zombies learning how to use radio systems, this movie keeps you on your toes and laughing.  This movie is nothing short of iconic, and the only thing better than its soundtrack (yes, it's 80s synth) is Frank's acting (robbed of an Oscar).  Join as we do Toxic As Fuck shots and discuss sentient zombies, pubes, and how bodies should decay. 
Rate!  Review!  Follow!
Check out our website toasttoromcoms.com
Follow us on Instagram and Letterboxd @toastyhorror
Email us at toasttoromcoms@gmail.com

The Return of the Living Dead

In a small gastro studio selling fermented products, a biological revolution takes place. The good bacteria stop working and no more products turn sour. Danilas, the manager of the tannery, who has spent his whole life among the bacteria, suddenly hears their voice. They are angry. Bacteria are fed up with exploitation, want equal rights, and threaten the world: "People need bacteria, and we don't need people."

The fermentation process is vital for humans, but the rights of bacteria sound absurd. Will Danilas be able to make people sympathize with another species – an alien species – and its needs? First he will have to convince two members of the tannery syndicate, Fatima and Jie, who take a much more pragmatic view of the crisis. This story is a test of empathy for humans.

Tickets: https://www.bilietai.lt/lit/renginiai/teatras/lndt--premjera-laurynas-adomaitis-fermentacija--rez-antanas-obcarskas-456362/

Video: https://youtu.be/v0noBKf-HNo?si=DIYDt95Qpto2agMM

Music written & produced by: Vidmantas Čepkauskas, Phlipp Lauer
Mixed & mastered by: Lopazz
P & C: 2025 LTP

V x Lauer - Fermentation

More on the 706th weekly Disquiet Junto project, Tile One On — The Assignment: Make the most of your bathroom — at https://disquiet.com/0706/

Bathroom Bubbler Meets Rungler (disquiet0706)

As a similar story to Putrefaction, this was the second song I had ever written for LIMINAL. I was still testing the waters and seeing what I could do to work with what had been given to me at the time. I wasn't quite proficient in other genres quite yet.
Once again, similar to Putrefaction, when I handed this song to Rowan, he immediately knew where it was going to be used, and he used it very well in the trailer for RESUBSTANTIATION
I would love to indulge in the story aspect of why this song is so dark and ominous, and why it wasnt changed in the slightest since its first revision (funny enough, the both Fermentation and Putrefaction were made in the same Cubase file), but doing so would completely spoil the story. Instead, I'll leave you with this ominous quote:

That is his function.

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We acknowledge the support of the Canada Council for the Arts.
#bringingtheartstolife


Original Score Composed by Beagle 36 for the Resubstantiation sequence of LIMINAL for A MAZE Berlin. Human Human Machine Award Nominee

Cover Art by Rowan Wood

Instagram: https://www.instagram.com/wandertheliminal

liminal-vr.com
wandertheliminal.com
theliminalvr.com

LIMINAL OST

Fermentation (From "LIMINAL")

Bread is more than just a staple food. It’s the cornerstone of countless meals around the world!
It’s a food that humans have been enjoying for millennia, with the earliest evidence of bread (https://bakerpedia.com/processes/bread/) dating back around 30,000 years ago. Today, it remains an immensely popular food item and a hugely important market segment for modern bakers.


In this episode of BAKED in Science, host Mark Floerke is joined by Aleksandra Bednarek. Aleksandra is Poland’s first certified bread sommelier (https://breadsommelier.com), who runs a bakery in California called Aleksandra’s Bakery, using her expertise in flour quality and fermentation to produce outstanding bread products. 


Baking Up A Passion For Bread

Some topics covered include:
How bread differs between Europe and North America
Freshly milled flour quality
The bread sommelier program
Educating consumers and artisanal bakers
Encouraging younger generations to become bakers
Translating Trevor J. Wilson’s Open Crumb Mastery to Polish

This podcast is brought to you by:

Brabender

This episode is brought to you by Brabender, A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com


EP103: Exploring Flour and Fermentation with a Bread Sommelier

Welcome to Essence Of! Here you will learn about medicine, science, history, and life, all by our favorite neurosurgeon, Dr. Hamid Abbasi.

Welcome to Garden Goddess Ferments, where we believe that true health and wellness begins in the gut. We are a team of passionate fermenters who create delicious, probiotic-rich foods that nourish the body and the soul.

Setting up shop where baking and science meet, this podcast is focused on all the technical aspects of the commercial baking industry. It covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the industry, talking on some of the hottest topics and trends, BAKED in Science is right in the midst of the mix!

Markus Raupach arbeitete als Fotograf, Journalist und Medienprofi schon bald nach der Gründung seiner Medienagentur 1998 für Brauereien, Hotels und Gastronomien. Seit 2005 erschienen zudem 40 Bücher aus der Feder des Bambergers, darunter auch Brauereiführer für Franken, Bayern, Sachsen, Thüringen und Berlin. Aus zahlreichen Veranstaltungen, die er seit 2006 organisierte, entstand schließlich die Idee einer BierAkademie, die er 2013 mit der Gründung der Deutschen BierAkademie verwirklichte, wofür er mit der “Goldenen BierIdee 2015” ausgezeichnet wurde. 2019 erhielt er diese Auszeichnung erneut, diesmal für die Realisierung seiner Idee eines “Walk of Beer” in Forchheim.

Markus Raupach ist Diplom Bier-, Edelbrand- und Käsesommelier, erfahrener Juror (u.a. European Beer Star, World Beer Cup, Brussels Beer Challenge, World Beer Awards, Brazilian Beer Contest, Champion Beer of Britain, Copa Cervezas de América, Meininger Craft Beer Award, Best Finish Beers Helsinki, Birra dell’Anno Rimini, KuBo Award Bozen, Rosglavpivo Beer Competition Moskau), Mitglied der British Guild of Beer Writers, der Master Brewers Association of Americas sowie Träger des Bamberger Bierordens, Vorstandsmitglied von Bierland Oberfranken und vom Verband der Bayerischen Edelbrandsommeliers. 2017 wählten Branchenvertreter Markus Raupach bei den TOP 50 Awards des Bier, Bars & Brauer Magazines zu einer der 50 bedeutendsten Bierpersönlichkeiten Deutschlands. Seit 2018 ist Markus Raupach zudem Dozent an der Genussakademie Bayern.

A podcast.  One of us loves horror while the other does not. Join us as we talk about horror movies and pair them with a themed cocktail.

Allison and Marie are two sisters who love to share a drink and a movie.

Noodle Twister is a sound artist in Northern England. Ambient, experimental and field recording are some of the current focus. 
NEW 'Altered Cage' A thirty minute mix available from Bandcamp below.

For over than 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. 

As leading innovators in post-fill pasteurization, our skilled team offers the best in high-quality pasteurization equipment. 

We offer a wide range of small, medium and high production sized pasteurizers that address a wide range of production requirements.

PRO Engineering & Manufacturing
11175 W Heather Ave Milwaukee, WI 53224
414-362-1500
https://prowm.com/

Some guy who makes music with the few tools he has.
Raindance, FIVARS, and A MAZE Berlin award nominee (https://theliminalvr.com/)

New tracks tagged #fermentation