[foodhackingbase] brew tasting and beer brewing workshop at 31c3

[Ingo Weidauer]

Hi,

concerning the signup.
I can do it again with https://dudle.inf.tu-dresden.de
The only thing is, that we can't set a maximum number of people signing 
up. IMO I think this isn't a problem when we communicate, that the first 
x people will attend the workshop.

Creating an account and signing in with the 31c3 isn't a good option, as 
we had a lot of problems with the wiki.
Shortly before the event I would like to make a copy of the 31c3 wiki 
and bring all information to our wiki as a backup. Then we can easily 
switch if we keep it up to date during the event.

For the beer tasting I would prefer the second or third day if everyone 
is fine with that. The beer brewing workshop can be on the third or 
fourth day. I just want to have it after the tasting if people are 
interested. We can name it homebrew tasting and make two 
sessions(beer/wine). If one session is on another day it would be fine 
as well.
(I have some honey wine, which I made last year. Maybe I have some 
sparkling honey wine too. The first batch I bottled too early and I 
forgot it in the basement... ;))

If you are not sure about the cheese, we could do it on the second day 
and then let people taste on the third day, too. Then the homebrew 
tasting could be done on the third day.

Sincerely,
Ingo

Am 06.12.2014 04:27, schrieb Frantisek Algoldor Apfelbeck:
> Hi to all,
> quick answers in the text as ### concerning the tastings it is bit 
> longer, sorry for that
>
> ### I suggest to set up times for tasting events during this weekend 
> so we do not go through that too long (we can always change it if 
> necessary later on, peferably not).
>
> On 2014-12-06 04:04, Marcel van der Peijl wrote:
>> I have a bottle of hacker-brew cider made from freshly juiced apples
>> (which apparently is alcoholic but not bubbly) and a bought bottle of
>> smoky oak barreled cider. Who knows I might bring prison hooch :). So
>> count me in for the homebrew tasting session.
>
> ### completely forgot on this, please do bring ciders, any, all just 
> bring them. It is an amazing craft to make cider which I want to learn 
> and which I consider hughly underated. Would go well with wine tasting 
> and other fruite wines (which many people love) I would say? I agree 
> with Ingo, space will be limited and also wine/fruite wines and beers 
> may be better separated. At least I would vote for separation. 
> Probiotic drinks may be done as tasting during "less prominent times" 
> like before 18:00 or 19:00 etc.
>
>> Sine we have one evening of cheese tasting, one evening of whiskey
>> tasting and one evening of homebrew tasting, all evening are booked,
>> we just have to decide who picks what evening. Frantisek had some
>> preference for the cheese, Ingo has some preference, I don't care when
>> the whiskey evening is.
>
> ### I actually do not have personal preference for any, as long as I 
> can make it to all :-) I'm just trying to help to find the best 
> solution on this one. Before my thinking goes on, shortly: Evening day 
> one whiskey tasting, evening day two beer tasting and wine 
> tasting/separate session and evening day three cheesestings (events on 
> the day 2 and 3 could me exchanged). My thinking goes like this: 
> cheeses will be brought before and during the congress definitely 
> during the day 1, maybe even the day 2. It is highly likely going to 
> be again the biggest tasting event requiering most work, so because of 
> that I would say that day 2 or 3 would be good, but also we will not 
> eat everything there, so it would be good to have some time to snack 
> and distribute the cheeses around - they make a good impression, which 
> makes evening of the day 2 best timing from my point of view, again 
> evening of day 3 would work too I think but not as good because of 
> eating it up (and they also take place in the fridge). ... Ingo would 
> prefer do the beer tasting on the evening before the workshop and I 
> would assume that day 4 is not his favorite as is for neither of us 
> (and no evening there). So would you Ingo and others into this be OK 
> for beer tasting on the day 1 or day 2? Seems to me bit too early for 
> day one ... Maybe really evening of day 2 for the beer tasting/wine 
> tasting, separate sessions and day 3 cheesetasting? Could be the best, 
> and whiskey tasting evening day 1? Lets get hammered stright away? Not 
> me anyway ...
>
>> We do have to get some sign-up schedule going so we know how many in
>> each session, so we can double sessions if required. (I need to get my
>> haggis and black pudding in Amsterdam before I leave for congress, so
>> I'd like to know how many participants)
>
> ### I definitely agree on the booking system, at least for some events 
> to get basic idea what is the interest, we can and should I think 
> leave some extra spots empty. Ingo did this worked last year, you set 
> it up didn't you?
>
> https://dudle.inf.tu-dresden.de/30c3_fhb_d1_makgeolli/
>
> ### I'm not sure how much we used this option. Maybe at the end of the 
> day we should ask the people who really want to come to create an 
> account on 31c3 wiki and sign in in the form which we make for the 
> events. However keep in mind, last year the 31c3 wiki went down 
> completely for over a day, that may happen again, I've been worned 
> from several people based on their previous experience. Still it may 
> be the most easy solution if no disaster happens.
>
>> Marcel
>
>
> ### Continuing commenting on Ingo's post
>
>> -----Original Message----- From: Ingo Weidauer
>> Sent: Friday, December 5, 2014 5:50 PM
>> To: Food Hacking Base mailing list
>> Cc: Arnd ; Machtelt Garrels ; Daan Uttien ; martin at hupf.de ; 
>> salomonderossi
>> Subject: Re: [foodhackingbase] brew tasting and beer brewing workshop 
>> at 31c3
>>
>> Hi,
>>
>> I think we should seperate between beer/wine and non-alcoholic 
>> beverages.
>> At the end we were a lot of people drinking and disussing about beer.
>> (some strawberry wine was also included)
>> Bringing more drinks into account might be too much depending on the
>> size of the space we have.
>
> ### I personally agree as quated above, so one tasting session for 
> beers, one tasting sessionfor  whiskeys, one tasting session for wine, 
> fruit wines, rice alcoholic beverages and other alcoholic beverages 
> (maybe done on the same evening as beers or even better on the cheese 
> tasting evening but not simultanously - before or after) and one 
> tasting probiotic drinks done during the day before the evening. How 
> does it sound?
>
>> I already told Frantisek, that I would like to organise a Demo workshop
>> explaining the principles of brewing + making a mesh.
>> I did this last time as a demo on the tables for people passing by.
>> I made a mesh and every 10-20minutes I bottles some liquid from the 
>> mesh.
>> So everyone was able to taste the whole process and a lot of them were
>> interested how the "sugar comes out of the grain".
>> Furthermore I had different sorts of malt and hop.
>
> ### Sounds good we should talk about expected expenses, how much 
> should fhb cover, how much you expect from the workshop etc.
>
>> My idea for this year is:
>> Making a mesh during the workshop and tell people about the process of
>> beer brewing. Having all the ingredients and different kind of beers for
>> tasting e.g. malty/strong/IPA....
>
> ### Very good idea, we should either bring  then variety of beers 
> covering it by yourselves or we should use the budget, second may be 
> better/or combine which is generally the case - back bone covered by 
> the budget so we can plan and relay on it, rest bring and share. How 
> much do you think we should put asside for this if we use the budget? 
> For the sample beers I mean.
>
>> Is there anyone else who would like to participate??
>> Has anyone a good idea?
>
> ### I need to start to brew my beer this year as soon as possible so 
> I'm definitely in.
>
>> @Frantisek: What do you think is the best time for that.
>> I would prefer having the beer tasting the evening before.
>
> ### Answered/suggested above.
>
>> Sincerely,
>> Ingo
>
> ### Lets sort out when we taste what during the weekend?
>
> ### Sincerely,
>
> ### FAA
>
>>
>>
>> Am 30.11.2014 05:56, schrieb Frantisek Algoldor Apfelbeck:
>>> Hi to all,
>>> the "brew tasting session" which we organized at the last 30c3 was 
>>> lovely and people are asking if we want to continue with it at the 
>>> 31c3. I do believe that the answer is yes? Also beer brewing 
>>> workshop is being requested.
>>>
>>> I would like to know who would volunteer for organizing the brew 
>>> tasting and beer workshop so it can happen and what would be the 
>>> ideas about the organization. I remember that the beer was the main 
>>> article for tasting last time with already quite a full table of 
>>> people so kind of at our max capacity to discuss it. Do you think it 
>>> would be good idea to do some splitting like beer tasting + 
>>> discussion as one session and wine&mead&other alcoholic + non 
>>> alcoholic brews other session (or non alcoholics completely separe)? 
>>> If done at fhb assembly we are limited to 20-25 participants for 
>>> tasting&discussion max taking whole workshop section - if we do not 
>>> manage to get few tables extra next to us for tasting and sitting 
>>> down (like we did last time but you can remember that for 
>>> cheesetasting which we did in workshop area we were completely full 
>>> and had to repeat the event).
>>>
>>> Please think about that and who ever is willing to take this on 
>>> please do so! I believe Ingo is already considering doing a beer 
>>> brewing workshop I believe right? I remember that last time Arnd, 
>>> Phil, Ingo, Martin and Machtelt were involved + more.
>>>
>>> Below I've started to add info about our planned activities at 31c3
>>>
>>> https://foodhackingbase.org/wiki/Fhb_at_31c3_-_preparation
>>>
>>> please do remember that we should organize them as "self-organized 
>>> sessons" so we fit into the CCC orga muster, however the form is 
>>> still not active and I'm failing to find anyone to move this forward 
>>> ...
>>>
>>> Talk to you all soon,
>>>
>>> Sincerely,
>>>
>>> FAA
>>>
>>> PS You may consider to start to use our IRC channel bit more for 
>>> organization purposes: IRC channel #foodhackingbase at irc.oftc.net
>>>
>>
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