We squeeze past the crush of people in the entryway and snag two seats at the end of the bar at Colita. This is how we usually eat there—take a drive on Penn Avenue, slow down at 54th Street, assess the regular chaos (is that a new crowd or the six o’clock crowd finishing up?) … [ Read more]
Change Agents: A series of fermentation projects at Colita is making old cocktails taste fresh and new
How to Make Homemade Kombucha
In the spirit of this fermentation issue, our Homebrew Recipe goes off the beaten path to the land of homemade kombucha By Michael Dawson Photos by Emma Christensen Citizens, like the beer you usually see formulated and brewed in this column, kombucha is a fermented beverage, but instead of malted grain it uses sugar-sweetened tea … [ Read more]
The Art of Fermentation: Fermented Foods with Sandor Katz
Bringing Anerobic Metabolism to the Masses By John Garland Most beer drinkers have some understanding of fermentation. They know that carefully selected microbes work to transform hop-flavored sugar water into the brews we know and love. Fermentation is when the magic happens, when carbohydrates become ethyl alcohol and carbon dioxide. But alcohol isn’t the only … [ Read more]