News kvas 2026 3 30: Difference between revisions
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During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. There is a higher chance that during the weekend people can join and give a hand. If you are considering participating and giving a hand please [[Jara|get in touch]]! | During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. There is a higher chance that during the weekend people can join and give a hand. If you are considering participating and giving a hand please [[Jara|get in touch]]! | ||
We continue inviting those, who would carry on activities during the event. The chance of the participation of [https://www.zkvaseno.cz/autor/qwerty Vladimír Sojka], who is active in [https://www.zkvaseno.cz/ Zkvašeno] seems promising. Currently he is devoting his time to the investigation of [https://www.zkvaseno.cz/kombuchova-historie-1-omyl-medusomyces-gisevii history of Kombucha] and [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi reviews of beverages] made with this culture, which you can get on Czech market. | We continue inviting those, who would carry on activities during the event. The chance of the participation of [https://www.zkvaseno.cz/autor/qwerty Vladimír Sojka], who is active in [https://www.zkvaseno.cz/ Zkvašeno] seems promising. Currently he is devoting his time to the investigation of [https://www.zkvaseno.cz/kombuchova-historie-1-omyl-medusomyces-gisevii history of Kombucha] and [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi reviews of beverages] made with this culture, which you can get on Czech market. His participation will be probably on these topics. We are also discussing involvement of [https://www.japonskaryze.cz/my-story/ Marek Ospalý], who is into import and processing of Japanese rice, soy sauces and on and on. Lately he is focusing on workshops on [https://en.wikipedia.org/wiki/Onigiri onigiri], Japonsko, Korean dish is called [https://en.wikipedia.org/wiki/Gimbap 김밥/gimbap]. | ||
Já [[User:algoldor|František Algoldor Apfelbeck]], zvažuji, že by jsme si mohli "střihnout" praktický workshop na lahvování, případně i s filtrací. Jednalo by se o techničtější záležitost. Dalo by se to přizpůsobit různým velikostem produkce, máme k dispozici tři různé lahvovačky, zátkovačku a korkovačku. | |||
To by bylo pro březen vše. Pokud by jste se chtěli podělit o své zkušenosti ať již nějakým povídáním či praktičtějším workshopem či demem, tak se nám prosím [[Jara|ozvěte]] například na "info (znáte symbol) cidreriejara.com, budeme rádi! | To by bylo pro březen vše. Pokud by jste se chtěli podělit o své zkušenosti ať již nějakým povídáním či praktičtějším workshopem či demem, tak se nám prosím [[Jara|ozvěte]] například na "info (znáte symbol) cidreriejara.com, budeme rádi! | ||
Revision as of 11:21, 30 March 2026
During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. There is a higher chance that during the weekend people can join and give a hand. If you are considering participating and giving a hand please get in touch!
We continue inviting those, who would carry on activities during the event. The chance of the participation of Vladimír Sojka, who is active in Zkvašeno seems promising. Currently he is devoting his time to the investigation of history of Kombucha and reviews of beverages made with this culture, which you can get on Czech market. His participation will be probably on these topics. We are also discussing involvement of Marek Ospalý, who is into import and processing of Japanese rice, soy sauces and on and on. Lately he is focusing on workshops on onigiri, Japonsko, Korean dish is called 김밥/gimbap.
Já František Algoldor Apfelbeck, zvažuji, že by jsme si mohli "střihnout" praktický workshop na lahvování, případně i s filtrací. Jednalo by se o techničtější záležitost. Dalo by se to přizpůsobit různým velikostem produkce, máme k dispozici tři různé lahvovačky, zátkovačku a korkovačku.
To by bylo pro březen vše. Pokud by jste se chtěli podělit o své zkušenosti ať již nějakým povídáním či praktičtějším workshopem či demem, tak se nám prosím ozvěte například na "info (znáte symbol) cidreriejara.com, budeme rádi!
Mějte se a za Kvasírnu Jara přeje hezký duben,