Origin Chocolate Event

Although cocoa has always been a luxurious good and chocolate in its current (western) form is a highly esteemed delicacy, it feels like high-end chocolate is currently being re-invented. More and more bean-to-bar chocolate makers start to produce better and better chocolates, often by systematically questioning, testing, and improving the individual steps of chocolate making1.

Origin Chocolate Event 2014 in Amsterdam - Diego Badaró from AMMADiego Badaró from AMMA at the Origin Chocolate Event 2014 in Amsterdam

Footnotes
  1. I introduced the different steps of chocolate making in another blog post. []

Amsterdam is not yet Portland

Yesterday I learned more about the rapidly growing local microbrewery scene at Pakhuis de Zwijger. This ‘Brewery Special’ was organized by Indie Brands and mainly consisted of 5 presentations by different local breweries to introduce themselves and tell something about what they do, why they do it and additional anecdotes (the featured breweries were Amsterdam Brewboys, De Vriendschap, De Prael, Oedipus, and Browerij t’IJ). Naturally, this was followed by a beer tasting…

Indie Brands Brewery Special - Amsterdam microbreweries Selection of local craft beers at the ‘Indie Brands Brewery Special’

ArtiChoc – hints of flavor

When I started blogging about Amsterdam’s chocolate world I really had in mind to cover it as completely as possible. Somehow I never finished the list I initially had in mind. Time to catch up I guess.
One place I haven’t mentioned so far in more detail is ‘ArtiChoc‘ located south of Vondelpark in one of the traditionally richer areas of Amsterdam.

Arti Choc - Amsterdam chocolatier Bonbon selection at ‘Arti Choc’, an Amsterdam chocolatier south of Vondelpark.

First time Cider Making

When I found myself picking apples in a beautiful south-German orchard in early September, I wondered what could all be done with the large amounts of organic, delicious apples. Eating, sure. Baking, yes. But wouldn’t Cider be the ideal way to refine the apples’ potential? Only problem: I had never done Cider or anything alike by myself. Normally I use my kitchen (besides ‘normal’ cooking) to experimente with confectionery recipes. Now it’s cider as well…

First time Cider Making - apples from the south German orchard First time Cider Making – Hand-picked apples from the south German orchard I took along to Amsterdam for first cider making trials.

Amsterdam Microbrewing

There are two interesting events for people that want to learn (and taste) more about Amsterdam microbreweries in the next two weeks. The ‘Local Goods market’ and beer lectures and beer tasting in Pakhuis de Zwijger. But first let me start with a confession: As a German that moved to the Netherlands I was as arrogant as most Germans when it comes to beer. ‘German beer is the best’ is beyond dispute. So why even try other beers… well, maybe to find out that German is indeed often pretty OK. But also a bit boring. Pils, Weizen, some dark beers. That’s it…1

Beer brewing infographic Brewing process (beautiful infographics taken from this site).

Footnotes
  1. Jaja, I know, there is also Bockbier and Doppelbock and so on… but in most bars you will find only 2 or 3 rather ‘normal’ (aka boring) beer types. []

Microbiome hype and online courses

Dear regular followers of my blog1,
I know that it must appear as if I am currently obsessed with my microbial cohabitants. Soon, I will return to more candy and chocolate stuff. Promised!
But for now: back to my microbes….

The microbiome topic is increasingly hyped in the media. The microbiome topic is increasingly hyped in the media. ‘Redefining human’ is the catchy title for a planed film project. The picture is based on a screenshot from their website (website of ‘redefine human’)

Footnotes
  1. In case there are some… []