Drink Science With Team Lyan: Fermenting Drinks at Home
The White Lyan team shares recipes and advice for fermenting "wines" at home, which can be drunk on their own or incorporated into cocktails.
- story: Robin Honhold
- photo: Lizzie Munro
The White Lyan team shares recipes and advice for fermenting "wines" at home, which can be drunk on their own or incorporated into cocktails.
This dry berry ferment from London bar Scout combines seasonal blackberries with autumnal pine sprigs.
Your daily dose of news and happenings from around the drink-o-sphere: - Imbibe offers a brief history of the Cuba Libre cocktail, the close relative of the Rum & Coke. - In…
Pushing their studies in fermentation a step further, London's award-winning bar, White Lyan, has created a line of remarkably convincing "wines" through a combination of unorthodox ingredients and techniques. Tyler…
An ancient, subtly alcoholic Eastern European beverage—generally made from fermented beets or bread—kvass has slowly made its way into American bars and restaurants. Chris Crowley explores the DIY world kvass…
Savory, sour and effervescent, kvass has been a subtly alcohol beverage enjoyed by Eastern Europeans for over a thousand years. Its most famous form is yeasty, malty bread kvass, made…
(n. or v.): A term referring to either grains that have been sprouted and then dried, or the process of drying these germinated grains. This practice helps to convert the…
(n.): An alcoholic beverage produced by the distillation of any fermented product, including fruits, grains and vegetables. The alcohol content of liquor is typically higher than it is for wine…
On different sides of the world, two bartenders are using everything from champagne yeast to koji, a mold used in the production of miso and sake, to ferment cocktail ingredients.…
Tepache, a rustic Mexican street beverage—traditionally made from fermented pineapple and spices—has found an unlikely home in America's craft cocktail bars. Emma Janzen explores the growing world of DIY tepache.