Sublime

vermouth cassis.

Beer’s eventual predominance stems from the preservative effect of hops. Ale, whatever its strength or herb flavour, has a short shelf life, a couple of weeks at best, and much less if the weather is hot. Beer will keep successfully for many months, however. From a commercial point of view this is clearly a major benefit, allowing large-scale produ

in making an off-dry wine, fermentation is stopped, usually by giving the wine a small dose of SO2 (sulfur dioxide), which kills the yeasts before they have converted all the sugar to alcohol.

Parched wheat and pine pollen make a fine meal vine flowers and salted bamboo make a tasty dish when I’m exhausted I think of nothing else let others become buddhas or immortals