Fermentation Quotes

Spain is a bottle of beer and I am the cork. When that comes out, all the liquid inside will escape, God knows in what direction.

When I blow the head off a glass of Guinness or eat a slice of white bread, there are so many bubbles!

Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer.

I've been brewing my own beer with this ex-army bloke.

At Andretti Winery, I'm not the winemaker.

Wine is wont to show the mind of man.

Fermentation and civilization are inseparable.

Age is something that doesn't matter, unless you are a cheese.

I have respect for beer.

The art of bread making can become a consuming hobby, and no matter how often and how many kinds of bread one has made, there always seems to be something new to learn.

Sometimes a manuscript is like bread dough. You have to abuse it.

Wine gives a man nothing... it only puts in motion what had been locked up in frost.

Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.

Kogi changed what a generation eats, introducing people to fermentation and different vegetables and flavors.

Fairly early in my career, I had a passion for wine just as a consumer, and I started to learn about the whole process, starting with a piece of raw ground, and ending up with a work of art in a bottle.

In the course of the 1920s and 1930s, great progress was made in the study of the intermediary reactions by which sugar is anaerobically fermented to lactic acid or to ethanol and carbon dioxide.

I love a good miso soup: it's fermented. It really helps with the immune system. I'll add tofu, carrots and seaweed.

I admit it, I do like pickled red onion. I made some the other day. You just slice up the onion, pull it apart and you get these petals and you make a pickling liquid, I make mine sweet and sour.

The flow of Guiness into the studio was inspirational as well as nutritive.

Wine has class. I love wine. The drier, the better. But beer? I just can't do it.

I produce schnapps on my farm but I'm not fond of drinking it.

There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.

I've never had beer. It smells so disgusting.

Wine brings to light the hidden secrets of the soul, gives being to our hopes, bids the coward flight, drives dull care away, and teaches new means for the accomplishment of our wishes.

Anything that is stifled will eventually ferment or explode.