Just before I started my brew kit cleaning and sanitisation routine tonight, I started cold brewing some cacao nibs and chestnut flour..

This may or may not be a standard practice in brewing for one of those ingredients (not being coy, I genuinely don’t know) but for the other shrug .. it seems to me to be a likely step in nut milk creation so makes sense (again, no nut milk recipes were consulted).. I quite probably have the liquid to solid ratios completely askew..

..but this is the type of brewer I want to become, somewhat experimental but with these leaps being grounded in my understanding of many years of cooking.. I can’t believe that my nervous, unprepared answer in Japanese in my recent interview regarding why I want to make beer and not whisky (asked because you know, I’m Scottish) is actually a guiding principle..

It’s going to be interesting one way or the other..