Beer culture is nearly as diverse and as rich as our human culture throughout the world. But, while it pains me to say this out loud, there really is more to life than just beer. When we look at all of fermentation, we can see how interconnected, yet diverse the world truly is.
As we have learned from previous episodes, the craft beer movement is not alone in our pursuit of better and more interesting flavors. In the past few decades, we have also seen a renaissance in other fermented products including bread, cheese, chocolate, wine, spirits, and saké. Saké is often referred to as rice wine, but the brewing process more closely resembles beer than wine.
If we consider flavor as a tool to create great experiences, then it really doesn’t matter where the flavor comes from. Even though this is a podcast about good beer and great experiences, having more tools in our toolbox just helps us to do our job even better. While beer professionals tend to focus solely on beer, my next guest is an Advanced Cicerone and beer educator who has also spent a great deal of time learning and teaching about saké.
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