Fizz : the beginner's guide to making natural, non-alcoholic fermented drinks / Barbara Serulus and Elise van Iterson ; translation, Diane Schaap and Sara Butler.

Cover image for Fizz : the beginner's guide to making natural, non-alcoholic fermented drinks / Barbara Serulus and Elise van Iterson ; translation, Diane Schaap and Sara Butler.

ISBN:

9789063695446

Title:

Fizz : the beginner's guide to making natural, non-alcoholic fermented drinks / Barbara Serulus and Elise van Iterson ; translation, Diane Schaap and Sara Butler.

Author:

Serulus, Barbara, author.

Personal Author:

Serulus, Barbara, author.

Physical Description:

143 pages : colour illustrations ; 22 cm.

General Note:

Subtitle from cover.

Contents:

Contents note: Kombucha -- Water Kefir -- Milk Kefir -- Ginger Beer -- Bread Kvass -- Whey Kvass -- Mead -- Tepache -- Cocktails.

Subject Term:

Fermented beverages.

Fermentation.

Non-alcoholic beverages.

Non-alcoholic cocktails.

Added Author:

Iterson, Elise van,

Format:

Books

Publication Date:

2020

Publication Information:

Amsterdam, Netherlands :

BIS Publishers,

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.877 SER	Book	1	Standard shelving location	Searching... Unknown

Fermentation produces fantastic non-alcoholic drinks. Think of a fresh and tart kombucha, a thirst quenching water kefir, or an earthy beet kvass. They all fizz with healthy bacteria and they all surprise you with their complex taste. More and more, you'll see these drinks offered in top restaurants and cocktail bars. But you can also make them yourself. Fermented drinks, with their natural sparkle and slightly yeasty taste, are a great alternative to wine or beer. They are perfect for those who want to consume less alcohol and those who want to give a pro biotic boost to their body.

This book tells you everything you need to know to brew these healthy and alcohol-free drinks yourself. You will find accessible recipes with step-by-step illustrations, scientific background information on the fermentation process, and "juicy" anecdotes about the origin of these extraordinary drinks.

Author Notes

Barbara Serulus is a culinary journalist for Belgian magazines and newspapers such as De Standaard Magazine and Weekend Knack. On the side she works as a chef in Table Dance restaurant in Antwerp.

Elise van Iterson is an illustrator who works for various Dutch magazines and newspapers such as Vrij Nederland, ELLE Eten, Trouw and Hollands Maandblad. Besides that, she is employed as a chef in restaurant Bureau in Amsterdam.

Introduction	p. 5
Kombucha	p. 21
Water kefir	p. 37
Milk kefir	p. 51
Ginger beer	p. 67
Bread kvass	p. 83
Whey kvass	p. 97
Mead	p. 111
Tepache	p. 123
Cocktails	p. 137
About	p. 142

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