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TEOMCROTE = TEOTWAWKI on steroids! The End Of Mankind's Current Reign Over The Earth takes into account that our ancestors were neither suicidal, stupid, nor our genetic inferiors but still wound up getting wiped off the Earth. Whereas CSER [cser.org: Centre for Study of Existential Risk] tries to PREVENT this dispensation from coming to an end, TEOMCROTE works from the eventuality/possibility/probability that the end our age takes place and what to do then

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fermented beverages


Healthfood guru ]Daniel Vitalis suggests this amazing book, and Herbal Healing Beers by Stephen Harrod Buhner, which explains much about 'beers' i had no idea of but appears to be very important indeed. The thing is that 'beer' can be utterly nutritional and because of this it is more than a quaint interest. A good fermented brew contains just about every vitamin there is, including all amino acids. The term "liquid bread" doesn't even cover how much it offers. The micro organisms that convert the sugars to alcohol produce enzymes and make the parts of the process that feed us, which is the whole point of such 'drinks'. And the alcohol in such brews, usually much less than commercial beers to begin with, can actually be HEALTHY to the body, including the liver, in stark contrast to the limited products full of unhealthy extreme alchohol we have come to expect from commercial products.

The most important matter appears to be that the 1516 'Beer Purity Act' made healthy beers illegal, much like the Codex Alimentarius is going to try to make all kinds of healthy things illegal in our time.
According to ]GMO [sign in to see URL]:
"Beer making is an ancient process that traditionally uses only three ingredients: water, malted barley, and hops. The malt is the carbohydrate source, and the hops add flavour and act as a preservative. The beer purity act decreed in Bavaria in 1516 is still observed by German breweries today and restricts brewers to these three ingredients. Another important ingredient in beer is yeast. Although not originally added in the beer making process, it was always present and is responsible for converting sugars to alcohol. Beer makers now use yeast cultures custom tailored to specific types of beer."

So beer makers will tell you a "beer" has to contain hops or it's not a 'beer', which is actually a legal idea that, unfortunately, after centuries of suppression is assumed by almost everyone to be something inherently connected with beer.
The truth of the matter is that many healthy fermented drinks used to be produced but have become almost unknown in the West because of this ancient political contrivance. Fact of the matter is that fermented drinks like beer can be extremely nutritional and beneficial to health but most people will never even have tasted such brews. Which is why i took Daniel Vitalis' knowledge seriously and ordered the book by the herbalist Mr. Buhner.

It's basically false to speak of "beer" when referring to all these interesting brews because "beer", by law, contains only certain ingredients, among which the very estrogenic hops. The "beer purity act" of 1516, according to some (conspiricy buffs...) was about taking a healthy invigorating drink and bringing it down to a drink with one of the most estrogenic herbs in the world [hops] that makes those who drink it docile, sleepy, and less vigorous (including sexually).

Making these healthy fermented drinks is actually not hard at all and i'll be presenting interesting recipes here on the forum from the book i bought, though thousands can be had ]online, and what you need to make them.
Below just a little idea of what you could make:

Mead, honey beer
Pulque, agave beer
Tiswin, Saguaro beer
Chicha, corn beer
Tesquino, germinated corn beer
cornstalk beer
Surinam corn beer
Masato, manioc beer
Chang, beer of millet, barley, wheat, or rice
ad infinitum

Also see ]my post on alcohol

Last edited by TheLivingShadow, 3/19/2012, 11:52 am
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hops alternatives


]Ted's Homebrew Journal is just one of many homebrewers out there, not only brewing traditionally but also anciently; in this case, Ted even mentions Stephen Harrod Buhner's book. He therefore also mentions some hops alternatives.

Here's a list i've come up with so far:
Alfalfa pellets,
wormwood,
heather,
ti leaves,
oak leaves,
]nettles,
spruce tips,
parsley,
sage,
rosemary,
thyme,
alecost,
betony,
dandelion,
horehound,
milk thistle,
yarrow

Apparently many herbs, roots and barks can be added for flavour and medicinal properties, as well.

]Gruit is the name for a mixture [recipe] of herbs, commonly used before hops became mandatory in beer; ]Gruit Ale

]Here's a recipe for raw beer, according to the article gruit wasn't boiled like hops needs to be. GREAT ARTICLE!

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Tepache: pineapple skin beverage


Our Mexican cleaning lady just shared with me a recipe of her grandmother's:
Take the skins of pineapple, which you'd otherwise throw away, add water and sugar, and leave for 3 or 4 days, depending on the temperature obviously. For the soda effect, one can add some [quarter teaspoon or so] sodiumbicarbonate.

]Tepache:
Wash the pineapple thoroughly, remove the stem and cut the pineapple into large pieces, rind and all. Place the pineapple chunks in a large bowl and add 8 cups of the water, the sugar, cinnamon and cloves. Cover and let stand in a warm place for 48 hours. Strain the tepache and add 4 cups of water. Or if you prefer, add 1 cups of beer (lager) and let stand an additional 12 hours, then strain and add 3 cups of water.


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chicha


Chicha is 'corn beer' [but it's not because the definition of "beer" is barley+hops].
Ancient chicha was a big deal, as was 'beer' in European societies. They say the pyramids were built on beer and onions and the documentary How Beer Saved the World says it all. According to some sources, the Aztec/Mayan empires were built on chicha, much like Chinese and Japanese were built on rice.
Brew Masters taught us that chicha was traditionally brewed by either chewing corn and allowing the saliva+corn mix to ferment, enzymes that are found in all female saliva but not all men's, btw, which is why brewing chicha is to-this-day traditionally a female occupation.

Another interesting tidbit my Mexican maid just told me is that the Europeans who ate corn did not fare well on it because they just cooked it whereas the locals boiled it WITH CHALK to draw out all of the minerals.
The maid said i had the corn the Peruvians use to make chicha with, which is the red one.
So there appears to be a lot to tell about corn indeed!
The ]Tarahumara who live on it are super athletes. It's best planted with a fish under every seed.
One more amazing trait of corn: the stalks are sweet, almost as sweet as sugar cane, and can be used for making sugar or beer as well.
,offset=0#post973]also see post on corn here

On ]this page they begin by stating "Most of the information and recipes on this page are taken in whole or in part from Stephen Harrod Buhner's Sacred and Herbal Healing Beers"
It states on corn/maize brews:
"Chicha" is beer made from corn. Any variety (or several varieties) of corn can be used - the color of the corn will impact the color of the beer. Traditionally, the chicha brewing process was begun by grinding the selected corn into meal, moistening the meal slightly with water, then rolling it into a ball. The meal balls were then placed in the mouth and worked with the tongue until completely saturated with saliva. This is the method chicha brewers traditionally used to convert the starches in the corn into fermentable sugars. After being worked in the mouth, the meal balls were then allowed to dry in the sun. To make the chicha, the meal balls are added to unmalted corn meal in a ratio of 2-to-1. Occasionally, pulp from the local squash or prickly pear cactus fruit was added. Finally, the mixture is boiled in a complex boiling process before being transferred to clay pots for spontaneous fermentation.
"Tesguino" is chicha made from malted maize rather than maize made from saliva-converted corn meal. Tesguino is brewed throughout Mexico and South America. To germinate corn, soak 2 pounds of corn in cold water for 24 hours, then transfer it to a colander for germination. Spray cold water on the corn and turn it in the colander twice a day to prevent it from drying out or getting moldy. Within 5 days, the corn should have germinated to the point that sprouts have reached 2 inches in length. When they do, remove the corn from the colander and allow it to dry in the sun or in the oven on its lowest setting. The following is a recipe for tesguino as brewed by the Tarahumara Indians of Mexico.
Ingredients:
•8 quarts water
•1 pound germinated corn
•2 cups brown sugar
•8 whole allspice or cloves
•ale yeast
Instructions:
[sign in to see URL] the corn coarsely then place it in the brewpot with the water and let it sit for 1 hour.
[sign in to see URL] the wort to a boil, then add the sugar.
[sign in to see URL] the heat and allow the wort to simmer for 3 hours stirring regularly.
[sign in to see URL] the spices at the and of the boil and allow the wort to sit for 1 hour.
[sign in to see URL] the wort into a fermenter once cool and pitch the yeast.
[sign in to see URL] at 65º-70ºF for 5 days, then rack to a secondary and allow to ferment for 2 more weeks.
[sign in to see URL] with 1 teaspoon corn sugar per bottle for priming and allow to condition for 2 weeks before drinking.
This is just one example of how to do it!


According to ]Atom Bergstrom corn is an exception to the rule of Vit. C and cooking. He says that the more you boil corn, and the more pressure you apply, the more Vit. C you get out of it.
This throws a different light on fermented drinks made from corn. Clearly, at least part of the corn used for such drinks should be boiled intensely (with the sodium/calcium/potassium hydroxide needed for nixtamalization). ,offset=0#post973]see more about corn at this SUPERFOOD post

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online / links


Dutch: [url=[sign in to see URL]

mead: ]GotMead .com

,offset=0]blogpost here on hive products and mead

]TEOTWAWKI wiki: Islam & alcohol

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gruit ale


So ale, one might say, is 'beer' before 'they' made hops mandatory...
A "gruit" is an herbal recipe for ale. According to Buhler's magnificent book [the more i read, the more i love it] gruit ales can obviously be made with all kinds of ingredients but 3 famous ones are:
- ]bog myrtle
- wild rosemary
- yarrow
These were either used as main ingredient, together with other herbs, and also as a combination of 3.
They 'empower' an ale, also making the alcoholic effect more pronounced, i.e. despite the lower percentage of alcohol in naturally brewed ales, they still give the desired punch.

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documentaries and shows


]Discovery Channel has a great new series called Masters.
Considering ]the amazing health benefits of (raw) brews of all kinds, this is terrific news indeed. The book [see link] on brewing one's own health foods is amazing, but seeing it in action is just FANTASTIC.
6 episodes:
- B!tches Brew
- Chicha
- Punkin and Portamarillo
- Grain to Glass
- Ancient Ale
- Three Beers for Batali

#main]This is a link to a torrent for How Beer Saved The World, a Discovery Channel documentary on a theory that brewing beer is the real reason civilization developed at all. Quaint theory and maybe partially true, though the documentary is full of mainstream bs, but nice to watch.
Brews are part of every long-lived culture on the planet because they offer us NECESSARY probiotics and enzymes. This is survival [sign in to see URL] stuff!

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wines


How to Make Dandelion Wine [[sign in to see URL] DtH6rigFXeQ]
Well-made 7:24 min. vid on dandelion wine:
- 2 quarts dandelion flower( top)s
- pour a gallon of boiling water over it
- leave for 3 days
- add 9 cups sugar
- juice of 4 oranges
- juice of 3 lemons
- ferment for about 6 weeks
Dandelion flowers are great to eat as well and are well-known as liver cleansers. This wine is therefore possibly great Spring support of the liver. (Only the yellow flowers in Spring are the Dandelions; other times of years they don't flower; the leaves of the Dandelion are great to eat, the other plants don't taste good at all).

wine

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brewing 1.01


Anything with sugar or starch can be fermented. There are a few practical matters to consider, however. Very few and very easy to deal with but important.

1: when your brew is finished, the alcohol will turn to vinegar. It must be closed off from the air by bottling.
For this purpose i buy 450cl beer with reclosable bottles and use these for when my brew is finished. Then i can enjoy it later 450cl at a time (which is a good amount, i find).
2: a water lock is just something that stops air from coming in but allows the gases to escape while fermentation is still taking place. While fermentation is very active, just keeping the liquid covered with a cloth would suffice since it pushes air away. At the end of fermentation, however, the pressure decreases so a water lock becomes truly necessary. Most brewers just use the water lock from the beginning.
3: before bottling, the fermentation needs to be finished or practically complete. Bottling a still (very) active liquid can either cause the bottle to explode or cause the top to pop off violently when you open the bottle.

That's it. People commonly whine about species of bacteria/yeast or hygiene. Whatever. Peoples all over the world have been brewing without chemical cleaners and there are yeast in the air even if you don't add any. I sometimes use bread yeast but prefer to throw in some grapes because there's a natural yeast on grape skin. I've made corn, wheat, barley, and honey brews,, all without cooking. I've also cooked corn, for making the nixtamal necessary for teguino. I boil water for the tea that i use for my brews but my raw brews work great. Haven't had a problem with them.

I find that brewing with honey is extremely easy and convenient so that's what i'm mainly about at this point in time. There's no sludge at the bottom so one doesn't need to syphon off the top clear liquid (since everything's clear). It's a good brew to start with.

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alcohol


Alcohol Kill Brain Cells?
[the scientific answer is: "No"]

In the modern global]* view of things, alcohol is 'bad'. Women make fun of men because they usually need alcohol to 'relax'. Having said that, men amongst each other accept that alcohol is part of life. Whatever the reasons, men can only find the kind of laid-back attitude that women apparently naturally enjoy, by consuming alcohol.

Having considered the matter objectively, i believe that men enjoy the same kind of relaxed attitude that women do by consuming alcohol. In other words, when men consume alcohol [without becoming drunk], they enjoy the same level of consciousness that women do constantly. In other words, women always enjoy the same level of consciousness as men do when they are intoxicated. However, women cannot enjoy the consciousness that men enjoy without alcohol by any means (that i know of).
I realize this is all terribly politically incorrect thinking...

So women envy men their ability to access knowledge and logic and make fun of them for needing alcohol to achieve the level of consciousness they enjoy as a matter of course. Having said that, if men were of the same consciousness as women (naturally) are, we'd all still be living in caves...

There's a good reason why alcohol has been a part of ALL cultures in ALL ages. It allows men to access what women enjoy so naturally. It liberates men without the need for women. This is likely another reason why women hate alcohol: it is a substitute for them; it is competition. Of course it is a poor substitute, but when alcohol liberates a man, he finds he no longer needs women like he did before, just like women enjoy a lack of need for men.
Women need men because otherwise they'd all be living in caves, but men need women because their logic disassociates them from the human/natural reality. As such, men actually need women far more than women need them, at least on a daily level. On the other hand, without men women would wallow away in meaningless/animalistic reality.

Alcohol relieves men of stress just like the presence of women does but without the baggage of having a woman who makes demands that don't suit the man.

Last edited by TheLivingShadow, 4/28/2015, 1:55 pm
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