BEGIN:VCALENDAR VERSION:2.0 PRODID:-//39th Chaos Communications Congress//events in Food Hacking Base CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:events in Food Hacking Base BEGIN:VEVENT SUMMARY:Probiotic drinks making @ FHB DTSTART:20251227T130000Z DTEND:20251227T150000Z DTSTAMP:20260421T003452Z UID:9762c357-edf7-43e3-84b4-58bf95c32c99 CATEGORIES: DESCRIPTION:[To secure spot on this workshop please sign in here.](https:/ /dud-poll.inf.tu-dresden.de/pdm_39c3/)\n\nThis an introductory workshop in to probiotic brewing\, everybody is welcome no one turned away for lack of funds. LOCATION:Food Hacking Base URL:https://events.ccc.de/congress/2025/hub/event/detail/probiotic-drinks- making-fhb END:VEVENT BEGIN:VEVENT SUMMARY:Cider Flows @ FHB DTSTART:20251227T170000Z DTEND:20251227T190000Z DTSTAMP:20260421T003452Z UID:2dc5fbcf-c327-4df4-95ab-7f9e18f42155 CATEGORIES: DESCRIPTION:[To secure spot on this guided tasting workshop\, session I. p lease sign in here.](https://dud-poll.inf.tu-dresden.de/cf1_39c3/)\n\n[To secure spot on this guided tasting workshop\, session II. please sign in h ere.](https://dud-poll.inf.tu-dresden.de/cf2_39c3/)\n\n[[Image:Cider_selec tion_and_snacks_faa2017.jpg|thumb|Cider tasting at [https://voidwarranties .be/ Voidwarranties]\, Antwerpen 2017\, the cider selection got much bette r since then]]\n[[Image:Algoldor workshop 27122019.jpg|thumb|Cider worksho p at 36c3]]\n[[Image:Specific_density_ld032020.jpeg|thumb|Measuring specif ic density of cider]]\n[[Image:Pressage_nettoyage_faa102019.jpg|thumb|Clea ning of apples before pressing]]\n[[Image:Apple_crasher_hereford_cider_mus eum_faa_1600_082018.jpg|thumb|Old apple crasher\, [http://www.cidermuseum. co.uk/ Cider Museum Hereford] ]] \n[[Image:800px-Moi nuren 1600 faa0512201 9.jpg|thumb|Pressing apples with a friend]]\n[[File:Cider_apples_distance_ ferme_du_vastel_faa112016.jpg|thumb|Cider apples\, [http://www.lafermeduva stel.net/ Ferme du Vastel] ]]\n[[Image:Pressage_pressoir_mout_faa102019.jp g|thumb|Pressing the moût]]\n\nThis event is dedicated to cider\, cidre\, sidra or how ever you would like to call beverage prepared by fermentatio n of apple juice. This event is run by František [[User:Algoldor|Algoldor ]] Apfelbeck and is one of the activities of the [https://cidreriejara.com /wiki/Main_Page Cidrerie Jara/Kvasírna Jara] project which is a commercia l one. \n\n'''Aims&Selection'''\nThe aim of this event is to educate peopl e about cider in a nice and socially friendly environment. It is guided ta sting with short foreword and then after opening first bottle just continu ing with other ones when talking on the subject of cider and it's making. We provide a high quality selection of ciders focusing on "typical" produc ts\, plus we add some really special samples depending what we have availa ble. At the core of the tasting are French ciders\, especially from Norman die region and partly Bretagne. From the geographical point of view we gen erally have at least one sample from North of Spain\, Andalusia or Basque. There is cider from England\, because of strong connections to Czech Repu blic we try to have there one from there and generally we include at least one [https://en.wikipedia.org/wiki/Apfelwein German Apfelweine]\, the res t depends what interesting samples we get. From the point of view of style of production we are selecting mostly the more "complex" "natural ciders" made from cider apples\, if possible without any additives\, unfiltered a nd secondary fermented in the bottle (prise de mousse naturelle). That wou ld be the highest end. It is however hard to make whole tasting in quality like this so we also get small scale bio/organic production. These are go od quality ciders which may be for example filtered\, some enzymes added\, sulfur etc. We generally include one classic big scale commercial cider f or comparison. To increase a bit of spectrum of what can be done we like t o have some flavoured ciders\, like raspberry cider\, honey cider etc. We do like to include one or two [https://fr.wikipedia.org/wiki/Poir%C3%A9 po irés (perry)] into the selection. It happens quite often that it is the f irst poiré which people had in their life and if you are not in the regio n or you don't have next to you really good alcohol shop it is really hard to get a high quality one. To finish the tasting we have at least one or two cider related products like pommeau\, calvados or vinegar.\n\n'''Style '''\nThis tasting workshop is based on "donation at your will no one turne d away for lack of funds" creed. However please keep in mind that samples and ingredients for this event will be around 150-200 eu and ending up in a decent plus would help covering costs related to my\, [[User:Algoldor|Al goldor]]\, presence at this event. This is a guided tasting. During the pr esentation we talk about the cider in general as mentioned above. At the b eginning of the tasting it is explained how to taste and evaluate the prod uct properly. We talk about the proper shape of glasses\, temperature of s erving\, preparing the pallet and so on. We discuss also the colour\, diff erence of astringency\, bitterness and acidity\, levels of sparkliness and more. Concerning the products we start with the extra-bruts and we go in the direction of increasing sweetness towards bruts\, demi-secs and douce. We try to make a list of ciders which we taste at the event with the cont act details so you can get them if you like. At the end of the event we of fer [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara's ciders] and o ther products for sale for suggested donation in a legal manner so you can get a receipt\, the taxes are paid. However we are trying to avoid "comme rcialization" of the CCC events\, so it is rather about getting a bottle o r two and buying more later on through delivery\, inviting us to do cider tasting at your place or getting stock of bottles stocked for your local h ackerspace. Part of the funds which we got from this event goes to fhb and the larger part to [[User:Algoldor|Algoldor]] covering costs for particip ation and also using it for fermentation projects and day to day life expe nses.\n\n\n'''Most Frequent Candidates'''\nHere you can find some basic ti ps for nice ciders which I either liked or are introduced at the tastings. Not all of them are always "on" but several of them are core members. It changes of course with time to reflect the seasonality and the specificity of the product.\n\n'''List of Ciders'''\n{| class="wikitable sortable"\n! Cidre Name\n! Producer\n! Amount\n! Country of origin\n! Person Trafficki ng it\n! Notes\n|-\n|Opiédumur Lemasson\n|[http://www.cidre-lemasson.fr/ Cidrerie Lemasson]\n|Le Vaucher\, 50570 Cametours\, Normandie\, France\n|7 5 cl\n|[[User:Algoldor|Algoldor]]\n|Top batch of the year\, 5% alc. brewer Damien Lemasson\, produced at la Ferme du Vaucher\, bottle fermented.\n|- \n|Le Grosse Brute\n|[https://www.lafermeduvastel.net/ La Ferme du Vastel] \n|6 Le Hameau Vastel\, Tuerthéville-Bocage\, 50630\, France \n|75 cl\n| [[User:Algoldor|Algoldor]]\n|Cidre which reminds by style old traditional farmer's cidre which is hard to come by these days with slide acetic volat ile\, 5% alc\, bottle fermented millésime 2020. \n|-\n|Cidre du Pays de Quimperle\n|[https://www.desbouteillesalamere.bzh/ Des Bouteilles à l'Àm ère] \n|Marc Frocrain & Isabelle Richard\, Vieux village du Kérou\, 29 3 60 Clohars-Carnoët\, France\n|75 cl\n|[[User:Algoldor|Algoldor]]\n|Reall y nice cider from Bretagne\, Finistère\, small high quality production.\n |-\n|Brut\n|[[User:Algoldor|Algoldor]]\, [https://cidreriejara.com/wiki/Ma in_Page Cidrerie Jara]\n|Val de Saire\, Valcanville\, France\n|75 cl\n|[[U ser:Algoldor|Algoldor]]\n|Brut\, organic\, hand picked\, wild fermentation \, millésime 2019\, 2020 and 2022 bottle fermented.\n|-\n|Black Fox Cider \n|[https://www.dunkertonscider.co.uk/ Dunkertons Organic Cider]\n|London Rd\, Charlton Kings\, Cheltenham GL52 6UT\, United Kingdom\n|500 ml???\n|[ [User:Algoldor|Algoldor]]\n|Medium dry\, sparkling\, 7% alc. winner of our cidre flows at EMF2018 in UK.\n|-\n|Bio sidro allo Zenzero e mela\n|[http s://bauernladen.it/it Floribunda]\n|Strada Principale 78\, 39025 Naturno - Alto Adige\, Italia\n|75 cl\n|[[User:Algoldor|Algoldor]]\n|I would say br ut\, with very nice flavour of ginger\, added honey\, 6% alc. no sulphates added\, bottle fermented.\n|-\n|Poiré Domfront\n|[http://pacory.eu/ Paco ry\, Ferme des Grimaux]\n|Les Grimaux\, 61350 Mantilly\, Basse Normandie\, France\n|75 cl\n|[[User:Algoldor|Algoldor]]\n|Fourth generation of cider and poiré makers\, Domfront regional poiré (one of my favourits). 4% alc \, bottle fermented.\n|-\n|Cidronoix\n|[https://www.calyce-cider.com/produ it/sydra-maison-rouge/ Maison Rouge]\n|Mathias Faurie\, Molières\, Périg ord\, France\n|75 cl\n|[[User:Algoldor|Algoldor]]\n|Interesting cider from South of France with marination of walnuts.\n|-\n|Guillevic\n|[https://ww w.maisoncidricoledebretagne.bzh/earl-du-ienen/ Cidrerie du Pays d'Auray]\n |Yves Maho\, Lieu dit Kervihern\, 56550 Locoal Mendon\, France\n|75 cl\n|[ [User:Algoldor|Algoldor]]\n|Nice\, sweeter style of guillevic\, prise de m ousse naturelle.\n|-\n|Cidre mielé\n|[[User:Algoldor|Algoldor]]\, [https: //cidreriejara.com/wiki/Main_Page Cidrerie Jara]\n|Val de Saire\, Valcanvi lle\, France\n|75 cl\n|[[User:Algoldor|Algoldor]]\n|Brut with addition of 5% honey\, organic\, hand picked\, wild fermentation\, millésime 2019\, b oottle fermented.\n|-\n|Kliment Cidre Brut 2019\n|[http://cidrerie.cz/ Cid rerie Kliment]\n|Cidrerie Kliment Všenory\, Na Návsi 37\, 252 31\, Praha -západ\, Czech Republic\n|75 cl\n|[[User:Algoldor|Algoldor]]\n|French sty le of cidre made from Czech aples\, +-5.5% alc\, bottle fermented.\n|-\n| Euskal Sagardoa\n|[http://www.bereziartuasagardoa.com/en/ Bereziartuasagar doa]\n|Bere-Aran Extea - Ipparalde Bidea 16\, 20115 - Astigarraga (Gipuzko a)\, Spain\n|75 cl\n|[[User:Algoldor|Algoldor]]\n|Sidra natural\, made 100 % from apples from Basque County\, volatile acidity: 1.5-2\, 6% alc.\n|-\n |Stassen Cider\n|[http://www.stassen.be/site/index.php Stassen] \n|Stassen SA\, Rue de Kan 7\, 4880 Aubel\, Belgium \n|75 cl\n|[[User:Algoldor|Algol dor]]\n|Big producer in Belgium\, 5% alc.\n|-\n|Odnasilder Rosé 2017\n|[h ttps://siidritalu.ee/ Siidritalu]\n|Tori Siidritalu\, Jõesuu\, 86802 Pär nu maakond\, Estonia\n|75 cl\n|[[User:Algoldor|Algoldor]]\n|Cidre rosé wi th [https://en.wikipedia.org/wiki/Aronia Aronia]\, 5.8% alc.\n|-\n|Suchý Cider\n|[https://www.tatuvsad.cz/ Tátův Sad]\n|V Líšnici 17\, Praha – západ\, PSČ 56184 (probably)\, Czech Republic\n|500ml\n||[[User:Algo ldor|Algoldor]]\n|Polosuchý cider\, 6.2% alc.\n|}\n\n'''Interesting Cidre Related Pages'''\n\nhttp://www.cider.org.uk/ pages of specialist Andrew L ea\n\nhttp://www.ciderroute.co.uk/cider-producers/ places to visit around Hereford.\n\nhttps://herefordcamra.org.uk/cider.htm#list list of ciders in Hereford region.\n\nhttps://www.cambridgebeerfestival.com/products/cbf4 4-cider/ famous UK beer festival which also offers some ciders.\n\nhttp:/ /cfppa.le-robillard.fr/ french research and educational cidre institute l e Robillard LOCATION:Food Hacking Base URL:https://events.ccc.de/congress/2025/hub/event/detail/cider-flows-fhb END:VEVENT BEGIN:VEVENT SUMMARY:FHB Cheese Rendezvous 1 DTSTART:20251227T193000Z DTEND:20251227T213000Z DTSTAMP:20260421T003452Z UID:1107113b-60b2-488a-b1a8-af10051c9c36 CATEGORIES: DESCRIPTION:[To secure spot on the Session I. (Day 1\, SAT 20h30) please s ign in here](https://dud-poll.inf.tu-dresden.de/cheese1_39c3/)\n\n[To secu re spot on the Session 2. (Day 3\, MON 20h30) please sign in here.](https: //dud-poll.inf.tu-dresden.de/cheese2_39c3/)\n\nEach cheese tasting session is open to 25 people max\, please do sign in advance\, you can just show up before the event but we are very likely going to be full for this one ( like three times overbooked). If you can bring cheese which you made by yo urself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes\, good quali ty olives\, mustards\, wine all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk us ed\, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Sti ll please sign in in advance! FHB will be getting some high quality cheese s to offer basic selection with other samples surrounding it plus some bas ic condiments. Note that due to the interest in previous years we are goin g to run two sessions\, each one lasting for about two hours or bit over.\ n\nThis event is based on donation at your will no one turned away for lac k of funds.\n\nSo lets meet all together again enjoying these lovely creat ions! Here you can find cheeses which are going to be present\, please do add your ones and keep in mind that good half of the cheeses will be not l isted here\, they will just appear and they are worth of your attention!\n \n[A full overview of cheeses you can get here](https://foodhackingbase.or g/wiki/FHB@39C3/Cheese_Rendezvous) LOCATION:Food Hacking Base URL:https://events.ccc.de/congress/2025/hub/event/detail/fhb-cheese-rendez vous END:VEVENT BEGIN:VEVENT SUMMARY:Kimchi Making DTSTART:20251228T130000Z DTEND:20251228T150000Z DTSTAMP:20260421T003452Z UID:b614e83d-10ef-4923-ae0c-0f0f32ce08f9 CATEGORIES: DESCRIPTION:[To secure spot on this workshop please sign in here.](https:/ /dud-poll.inf.tu-dresden.de/kimchi_39c3/) - max 25 \n\n[Workshop manual is shared here.](https://foodhackingbase.org/wiki/Recipe:Traditional_Kimchi_ making_manual)\n\nThis is hands on workshop where your learn how to prepar e Korean 김치 (kimchi). You will do at least two types of kimchies based on wild/spontaneous fermentation. We will see what type of nice vegetable s we will get. Highly likely we will do cabbage kimchi (배추 김치) and then either radish\, topinambur or turnip kimchi.\n\nThe preparation of v egetable ferments in Korea\, called “kimchies”\, is an ancient ferment ation skill based on spontaneous fermentation (naturally occurring lactic acid producing bacteria among the others) and variety of ingredients added . This workshop is a hands-on experience that reviews the basics of Korean kimchi making and today's preparation styles. We will go through the main topics which are salt to vegetables and liquid ratio and when to apply it and how. This one is crucial. We will explain the importance of the effec t of ginger\, garlic and spicy pepper and their roles in preventing unwant ed microbial development. Part of this workshop is tasting of kimchi sampl es so you get idea what should your results taste like. You will be leavin g with jar of kimchi and knowledge how to make your own.\n\nThis workshop is based on "donation at your will no one turned away for lack of funds". Part of the workshop benefits goes towards fhb budget and hopefully larger part towards Algoldor's pocket to cover participation costs at 39c3 event and if some extras are accumulated\, then towards current and future ferm entation projects. LOCATION:Food Hacking Base URL:https://events.ccc.de/congress/2025/hub/event/detail/kimchi-making END:VEVENT BEGIN:VEVENT SUMMARY:Whiskey Tasting DTSTART:20251228T193000Z DTEND:20251228T213000Z DTSTAMP:20260421T003452Z UID:26a63dec-8730-4c85-a20b-dc254828e725 CATEGORIES: DESCRIPTION:Signing list is available on foodhacking base\n\nA list of whi skeys will be published after the event here [Whiskey tasting @FHB site](h ttps://foodhackingbase.org/wiki/39C3_Whisky_Tasting) LOCATION:Food Hacking Base URL:https://events.ccc.de/congress/2025/hub/event/detail/whiskey-tasting END:VEVENT BEGIN:VEVENT SUMMARY:Probiotic making&cooking DTSTART:20251229T130000Z DTEND:20251229T150000Z DTSTAMP:20260421T003452Z UID:b5e54d90-ab24-42fc-ae6d-9ae16157845c CATEGORIES: DESCRIPTION:[To secure spot on this workshop please sign in here.](https:/ /dud-poll.inf.tu-dresden.de/pc_39c3/)\n\nProbiotic cooking is hands on wor kshop where we use high quality probiotic or by fermentation prepared ingr edients creating variety of dishes. There are two main topics. One is to " discover" how much better dishes can be when you are using really high qua lity ingredients. The other is to share recipes and tricks to make these a mazing dishes. Imagine for example making soup from kimchi\, kimchi jjigae (김치찌개) or kimchi-jeon 김치전\, dressing for salad using cidre vinegar aged for five years in oak barrel mixed with mirrabelle syrup made at 2019 ccc camp\, soy sauce infused at cold with shiso ...\n\nFhb will h ave a decent amount of good stock\, if you can bring something good please do so\, either for the workshop or for sharing and exchange.\n\nThis work shop is based on "donation at your will no one turned away for lack of fun ds". Part of the workshop benefits goes towards fhb budget and hopefully l arger part towards Algoldor's pocket to cover participation costs at 39c3 event and if some extras are accumulated\, then towards current and future fermentation projects. LOCATION:Food Hacking Base URL:https://events.ccc.de/congress/2025/hub/event/detail/probiotic-makingc ooking END:VEVENT BEGIN:VEVENT SUMMARY:FHB Cheese Rendezvous 2 DTSTART:20251229T193000Z DTEND:20251229T213000Z DTSTAMP:20260421T003452Z UID:c24f6a07-9b35-4260-81c1-f274224aa7be CATEGORIES: DESCRIPTION:[To secure spot on the Session I. (Day 1\, SAT 20h30) please s ign in here](https://dud-poll.inf.tu-dresden.de/cheese1_39c3/)\n\n[To secu re spot on the Session 2. (Day 3\, MON 20h30) please sign in here.](https: //dud-poll.inf.tu-dresden.de/cheese2_39c3/)\n\nEach cheese tasting session is open to 25 people max\, please do sign in advance\, you can just show up before the event but we are very likely going to be full for this one ( like three times overbooked). If you can bring cheese which you made by yo urself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes\, good quali ty olives\, mustards\, wine all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk us ed\, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). Sti ll please sign in in advance! FHB will be getting some high quality cheese s to offer basic selection with other samples surrounding it plus some bas ic condiments. Note that due to the interest in previous years we are goin g to run two sessions\, each one lasting for about two hours or bit over.\ n\nThis event is based on donation at your will no one turned away for lac k of funds.\n\nSo lets meet all together again enjoying these lovely creat ions! Here you can find cheeses which are going to be present\, please do add your ones and keep in mind that good half of the cheeses will be not l isted here\, they will just appear and they are worth of your attention!\n \n[A full overview of cheeses you can get here](https://foodhackingbase.or g/wiki/FHB@39C3/Cheese_Rendezvous) LOCATION:Food Hacking Base URL:https://events.ccc.de/congress/2025/hub/event/detail/fhb-cheese-rendez vous-1 END:VEVENT END:VCALENDAR