Hops and honey was originally used in the making of mead (or, Sima which is the Finnish version), a lightly-fermented, slightly-alcoholic season beverage. As honey became more expensive, white and brown sugars were substituted. Using hops and honey is worth every effort, creating a taste of tradition.
Did you know...
Pasteur referred to lactic-acid fermentation as “respiration without oxygen”.
—Pasteur Definition of Fermentation
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