Food hacking

The aim of this project page is to colect all events and small projects related to Food hacking theme made by brmlab people or made as an events in brmlab hackerspace.

Even some of us had already knew kombucha drinks, first kombucha homebrewing evangelist was Frantisek Apfelbeck (our member for some time and also founder of Tastebridge group in San Francisco hackerspace)

Few Food Hacking events were organized all related to fermentation techniques. Kefir grain and honey based fermented drinks were also made.

You can ask some brmlab members (ruza, ata) for kombucha SCOBY (mother) to make your own.

For the people whose genome passed out DNA analysis and their SNP (Single-nucleotide_polymorphism) are known (ie using 23andme.com services) personalised dinner was presented at Denisa Kera: jsi co jíš, ale můžeš také jíst, co jsi event.

czestmyr tried to cook our own club mate. aim of that was trying to find exact taste of original ClubMate and also find some new flavours.

1. 1. pokus:
   • 0.5l vody o teplote cca 50C, zalito 4i lzicemi Mate Green. louhovano 10min
   • scezeno
   • pridano 15ml agavoveho sirupu, 15ml cukerneho sirupu, 1/8 lzicky kyseliny citronove
   • smichano 1:1 s perlivou vodou
   • vysledek cca 1l Mate
2. 2.pokus:
   • 0.5l vody o teplote cca 50C, 4 predchozi lzice Mate Green + 3 nove. louhovano 10min
   • scezeno
   • pridano 30ml agavoveho sirupu, 30ml trtinoveho sirupu, 1/2 lzicky kyseliny citronove
   • smichano 1:1 s perlivou vodou
   • Hodnoceni:
     • czestmyr: subjektivne OK
     • axtheb a pritelkyne: moc kysele, naredit
3. 3.pokus:
   • 0.5l vody o teplote cca 50C na 2 pouzite lzice Mate Green a 1 novou. louhovano 15min
   • scezeno
   • pridano 15ml agavoveho sirupu, 30ml trtinoveho sirupu, 1/3 lzicky kyseliny citronove
   • smichano 1:1 s perlivou vodou
4. 4.pokus:
   • zbytek Mate z 2.pokusu (tj, 4 lzice zalite potreti a 3 podruhe). louhovano 20min, 30ml trtinoveho sirupu (vysledek moc sladky)
   • zalite “pivem” Birell (0,5l).
   • scezeno, lahvovano

Stevko is brewing his own Kvass.

Beer brewing workshop is planned.

mix czech (domestic :)) rum with Club Mate

Stevko is making mead in the kitchen in the bottom shelf. Do not stir, do not shake, do not touch. Fermentation started: 2012-08-31. Expected duration of the first phase: 6 weeks.

Used honey: JSG blossom honey

The mead looks good enough after four and half weeks and will be drank at meetup (on 2012-10-02).

Variations to try next:

• shorter fermentation (sweeter)
• add sugar for sweeter taste while producing more alcohol (during longer fermentation)
• two phase fermentation
• different kinds of honey
• maybe some temperature variations
• when boiling water add few bags of tea or herbs before adding honey (try differend kinds of tea for different tastes and colours)

Ingredients:

• 1 box of yeasts
• 3 kg honey
• 8 l water

• Tastebridge group
• http://www.foodhacking.com/
• Food Hacking Base at CCCamp 2001