Thanks for the info. I had never heard of them before. Are they closed now?

Totally agree. The website is an incredible resource. And, like you say, the 6 pathways is one of those concepts that is so obscure until someone proposes it but seems so obvious in hindsight. I have to get him back on to have a chat again.

If you do, please dive more into the plant-based amylolytic process and the over ripening process. I am still a bit fuzzy on the last one, especially, because I don't understand the difference from fermentation of fruit sugars done for making wine and country wine. Like, is it that you are converting starch into usable sugars by ripening? Seems to be the case for unripe bananas/plantains. But then when you use ripe ones, you get banana wine? I know there's a distinction between banana wine and beer, so I'd like to settle this confusion. Also, what's special about chestnut, sago pith, taro, and algarrabo starch contents that they are more fit for this pathway? For the algarrabo, it because they have fruity pulp and sugars in their skins that help kickstart the process?

He's a total inspiration. Good point on the colony. Big slip on my part 🤦‍♂

Sounds worst to be honest. They seem top have taken the definition of beer from the German Purity Laws but I don't think Germany imposes different taxes does it?

@@BeoirFest I find it laughable that you can not brew a milk stout in Bavaria but you can brew a sorry state lager made with the most bottom malts and hops and matured for very little time

Great to see a fellow country man follow his dream abroad.

Cuz this quote is a method to trick you! Stoobid

I believe Kofi is from Ghana

Glad you enjoy it!

Haven't had the pleasure of trying any of them yet. Hope to get back there some day soon and then I'll tour a few breweries. Hopefully this chat gives you some more ideas of where to go and how the scene is changing