BEGIN:VCALENDAR VERSION:2.0 CALSCALE:GREGORIAN X-WR-CALNAME:39th Chaos Communications Congress ICal Feed BEGIN:VEVENT SUMMARY:Probiotic drinks making @ FHB DTSTART:20251227T130000Z DTEND:20251227T150000Z UID:9762c357-edf7-43e3-84b4-58bf95c32c99 CATEGORIES: DESCRIPTION:Full details: https://hub.test.c3voc.de/en/event/detail/probio tic-drinks-making-fhb\n\nDescription:\n[To secure spot on this workshop pl ease sign in here.](https://dud-poll.inf.tu-dresden.de/pdm_39c3/)\n\nThis an introductory workshop into probiotic brewing\, everybody is welcome no one turned away for lack of funds.\n LOCATION:Food Hacking Base URL:https://hub.test.c3voc.de/en/event/detail/probiotic-drinks-making-fhb END:VEVENT BEGIN:VEVENT SUMMARY:Cider Flows @ FHB DTSTART:20251227T170000Z DTEND:20251227T190000Z UID:2dc5fbcf-c327-4df4-95ab-7f9e18f42155 CATEGORIES: DESCRIPTION:Full details: https://hub.test.c3voc.de/en/event/detail/cider- flows-fhb\n\nDescription:\n[To secure spot on this guided tasting workshop \, session I. please sign in here.](https://dud-poll.inf.tu-dresden.de/cf1 _39c3/)\n\n[To secure spot on this guided tasting workshop\, session II. p lease sign in here.](https://dud-poll.inf.tu-dresden.de/cf2_39c3/)\n\n[[Im age:Cider_selection_and_snacks_faa2017.jpg|thumb|Cider tasting at [https:/ /voidwarranties.be/ Voidwarranties]\, Antwerpen 2017\, the cider selection got much better since then]]\n[[Image:Algoldor workshop 27122019.jpg|thum b|Cider workshop at 36c3]]\n[[Image:Specific_density_ld032020.jpeg|thumb|M easuring specific density of cider]]\n[[Image:Pressage_nettoyage_faa102019 .jpg|thumb|Cleaning of apples before pressing]]\n[[Image:Apple_crasher_her eford_cider_museum_faa_1600_082018.jpg|thumb|Old apple crasher\, [http://w ww.cidermuseum.co.uk/ Cider Museum Hereford] ]] \n[[Image:800px-Moi nuren 1600 faa05122019.jpg|thumb|Pressing apples with a friend]]\n[[File:Cider_a pples_distance_ferme_du_vastel_faa112016.jpg|thumb|Cider apples\, [http:// www.lafermeduvastel.net/ Ferme du Vastel] ]]\n[[Image:Pressage_pressoir_mo ut_faa102019.jpg|thumb|Pressing the moût]]\n\nThis event is dedicated to cider\, cidre\, sidra or how ever you would like to call beverage prepared by fermentation of apple juice. This event is run by František [[User:Al goldor|Algoldor]] Apfelbeck and is one of the activities of the [https://c idreriejara.com/wiki/Main_Page Cidrerie Jara/Kvasírna Jara] project which is a commercial one.\n\n'''Aims&Selection'''\nThe aim of this event is to educate people about cider in a nice and socially friendly environment. I t is guided tasting with short foreword and then after opening first bottl e just continuing with other ones when talking on the subject of cider and it's making. We provide a high quality selection of ciders focusing on "t ypical" products\, plus we add some really special samples depending what we have available. At the core of the tasting are French ciders\, especial ly from Normandie region and partly Bretagne. From the geographical point of view we generally have at least one sample from North of Spain\, Andalu sia or Basque. There is cider from England\, because of strong connections to Czech Republic we try to have there one from there and generally we in clude at least one [https://en.wikipedia.org/wiki/Apfelwein German Apfelwe ine]\, the rest depends what interesting samples we get. From the point of view of style of production we are selecting mostly the more "complex" "n atural ciders" made from cider apples\, if possible without any additives \, unfiltered and secondary fermented in the bottle (prise de mousse natur elle). That would be the highest end. It is however hard to make whole tas ting in quality like this so we also get small scale bio/organic productio n. These are good quality ciders which may be for example filtered\, some enzymes added\, sulfur etc. We generally include one classic big scale com mercial cider for comparison. To increase a bit of spectrum of what can be done we like to have some flavoured ciders\, like raspberry cider\, honey cider etc. We do like to include one or two [https://fr.wikipedia.org/wik i/Poir%C3%A9 poirés (perry)] into the selection. It happens quite often t hat it is the first poiré which people had in their life and if you are n ot in the region 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 a t least one or two cider related products like pommeau\, calvados or vineg ar.\n\n'''Style'''\nThis tasting workshop is based on "donation at your wi ll no one turned away for lack of funds" creed. However please keep in min d that samples and ingredients for this event will be around 150-200 eu an d ending up in a decent plus would help covering costs related to my\, [[U ser:Algoldor|Algoldor]]\, presence at this event. This is a guided tasting . During the presentation we talk about the cider in general as mentioned above. At the beginning of the tasting it is explained how to taste and ev aluate the product properly. We talk about the proper shape of glasses\, t emperature of serving\, preparing the pallet and so on. We discuss also th e colour\, difference of astringency\, bitterness and acidity\, levels of sparkliness and more. Concerning the products we start with the extra-brut s 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 even t with the contact details so you can get them if you like. At the end of the event we offer [https://cidreriejara.com/wiki/Main_Page Cidrerie Jara' s ciders] and other products for sale for suggested donation in a legal ma nner so you can get a receipt\, the taxes are paid. However we are trying to avoid "commercialization" of the CCC events\, so it is rather about get ting a bottle or two and buying more later on through delivery\, inviting us to do cider tasting at your place or getting stock of bottles stocked f or your local hackerspace. Part of the funds which we got from this event goes to fhb and the larger part to [[User:Algoldor|Algoldor]] covering cos ts for participation and also using it for fermentation projects and day t o day life expenses.\n\n\n'''Most Frequent Candidates'''\nHere you can fin d some basic tips for nice ciders which I either liked or are introduced a t the tastings. Not all of them are always "on" but several of them are co re members. It changes of course with time to reflect the seasonality and the specificity of the product.\n\n'''List of Ciders'''\n{| class="wikitab le sortable"\n! Cidre Name\n! Producer\n! Amount\n! Country of origin\n! P erson Trafficking it\n! Notes\n|-\n|Opiédumur Lemasson\n|[http://www.cidr e-lemasson.fr/ Cidrerie Lemasson]\n|Le Vaucher\, 50570 Cametours\, Normand ie\, France\n|75 cl\n|[[User:Algoldor|Algoldor]]\n| Top batch of the year \, 5% alc. brewer Damien Lemasson\, produced at la Ferme du Vaucher\, bott le fermented. | |\n| -------------------------------------------------------------------------- -------------------------------------------------------------------------- ---------------- | ------------------------------------------------------- ------------ |\n| Le Grosse Brute | |\n| [https://www.lafermeduvastel.net/ La F erme 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 tra ditional farmer's cidre which is hard to come by these days with slide ace tic volatile\, 5% alc\, bottle fermented millésime 2020. | |\n| - | | \n| Cidre du Pays de Quimperle | |\n| [https://www.desbouteillesalamere.bzh/ Des Bouteille s à l'Àmère] | |\n| Marc Frocrain & Isabelle Richar d\, Vieux village du Kérou\, 29 360 Clohars-Carnoët\, France | |\n| 75 cl | |\n| [[User:Algoldor | Algoldor]] |\n| Really nice cider from Bretagne\, Finistère\, small high quality production. | |\n| - | |\n| Brut | |\n| [[User:Algoldor | Algoldor]]\, [https://cidreriejara.com/wiki/ Main_Page Cidrerie Jara] |\n| Val de Saire\, Valcanville\, France | |\n| 75 cl | |\n| [[User :Algoldor | Algoldor]] |\n| Brut\, organic\, hand picked\, wild fermentation\, millésime 2019\, 2020 and 2022 bottle fermented. | |\n| - | |\n| Black Fox Cider | |\n| [h ttps://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| M edium dry\, sparkling\, 7% alc. winner of our cidre flows at EMF2018 in UK . | |\n| - | |\n| Bio sidro allo Zenzero e mela | |\n| [https://bauernlade n.it/it Floribunda] | |\n| S trada Principale 78\, 39025 Naturno - Alto Adige\, Italia | |\n| 75 cl | |\n| [[User:Algoldor | Algoldor]] |\n| I would say brut\, with very nice flavour of ginger\, added honey\, 6% alc. no sulphates adde d\, bottle fermented. | | \n| - | |\n| Poiré Domfront | |\n| [http://pacory.eu/ Pacory\, 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\, b ottle fermented. | |\n| - | |\n| Cidronoix | |\n| [https://www.calyce-cider.com/produit/sydra-mai son-rouge/ Maison Rouge] | |\n| Mathias Faurie\, Molières\, Périgord\, France | |\n| 75 cl | |\n| [[User:Algoldor | Algoldor]] |\n| Interesting cider from South of France with marination of walnuts. | |\n| - | |\n| Guillevi c | |\n| [https://www.maisoncidricoledebretagne.bzh/earl-du-ienen/ Cidrer ie 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 mousse naturelle. | |\n| - | |\n| Cidre mielé | |\n| [[User :Algoldor | Algoldor]]\, [https://cidreriejara.com/wiki/Main_Page Cidreri e Jara] |\n| Val de Saire\, Valcanville\, France | |\n| 75 cl | |\n| [[User:Algoldor | Algo ldor]] |\n| Brut with addition of 5% honey\, organic\, hand picked\, wild fermentation\, mi llésime 2019\, boottle fermented. | |\n| - | |\n| Kliment Cidre Brut 2019 | |\n| [http://cidrerie.cz / Cidrerie Kliment] | |\n| C idrerie Kliment Všenory\, Na Návsi 37\, 252 31\, Praha-západ\, Czech Re public | |\n| 75 cl | |\n| [[User:Algoldor | Algoldor]] |\n| French style o f cidre made from Czech aples\, +-5.5% alc\, bottle fermented. | |\n| - | |\n| Euskal Sagardoa | |\n| [http://www.bereziartuasagardoa. com/en/ Bereziartuasagardoa] | |\n| Bere-Aran Exte a - Ipparalde Bidea 16\, 20115 - Astigarraga (Gipuzkoa)\, Spain | |\n| 75 cl | |\n| [[User:Algoldor | Algoldor]] |\n| Sidra natural\, made 100% from a pples 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\, 488 0 Aubel\, Belgium | |\n| 75 cl | |\n| [[User:Algoldor | Algoldor]] |\n| Big producer in Belgium\, 5% alc. | |\n| - | |\n| Odnasilder Rosé 2017 | |\n| [https://siidritalu.ee/ Siidritalu] | |\n| Tori Siidritalu\, Jõesuu\, 86802 Pärnu maakond \, Estonia | |\n| 75 cl | |\n| [[User: Algoldor | Algoldor]] |\n| Cidre rosé with [https://en.wikipedia.org/wiki/Aronia Aronia] \, 5.8% alc. | |\n| - | |\n| Suchý Cider | |\n| [http s://www.tatuvsad.cz/ Tátův Sad] | |\n| V Líšnici 17\, Praha – západ\, PSČ 56184 (probably)\, Czech Republic | |\n| 500ml | |\n| [[User:Algoldo r | Algoldor]] | \n| Polosuchý cider\, 6.2% alc. | |\n| } | |\n\n'''Interesting Cidre Related Pag es'''\n\nhttp://www.cider.org.uk/ pages of specialist Andrew Lea\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/cbf44-cider/ fa mous UK beer festival which also offers some ciders.\n\nhttp://cfppa.le-ro billard.fr/ french research and educational cidre institute le Robillard \n LOCATION:Food Hacking Base URL:https://hub.test.c3voc.de/en/event/detail/cider-flows-fhb END:VEVENT BEGIN:VEVENT SUMMARY:FHB Cheese Rendezvous 1 DTSTART:20251227T193000Z DTEND:20251227T213000Z UID:1107113b-60b2-488a-b1a8-af10051c9c36 CATEGORIES: DESCRIPTION:Full details: https://hub.test.c3voc.de/en/event/detail/fhb-ch eese-rendezvous\n\nDescription:\n[To secure spot on the Session I. (Day 1 \, SAT 20h30) please sign in here](https://dud-poll.inf.tu-dresden.de/chee se1_39c3/)\n\n[To secure 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 advanc e\, 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 chees e which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes\, good quality olives\, mustards\, wine all would be appreciated . If you are bringing cheese please do label it well with at least it's na me and type of milk used\, 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). Still please sign in in advance! FHB will be getting so me high quality cheeses to offer basic selection with other samples surrou nding it plus some basic condiments. Note that due to the interest in prev ious years we are going to run two sessions\, each one lasting for about t wo hours or bit over.\n\nThis event is based on donation at your will no o ne turned away for lack of funds.\n\nSo lets meet all together again enjoy ing these lovely creations! Here you can find cheeses which are going to b e present\, please do add your ones and keep in mind that good half of the cheeses will be not listed here\, they will just appear and they are wort h of your attention!\n\n[A full overview of cheeses you can get here](http s://foodhackingbase.org/wiki/FHB@39C3/Cheese_Rendezvous)\n LOCATION:Food Hacking Base URL:https://hub.test.c3voc.de/en/event/detail/fhb-cheese-rendezvous END:VEVENT BEGIN:VEVENT SUMMARY:Kimchi Making DTSTART:20251228T130000Z DTEND:20251228T150000Z UID:b614e83d-10ef-4923-ae0c-0f0f32ce08f9 CATEGORIES: DESCRIPTION:Full details: https://hub.test.c3voc.de/en/event/detail/kimchi -making\n\nDescription:\n[To secure spot on this workshop please sign in h ere.](https://dud-poll.inf.tu-dresden.de/kimchi_39c3/) - max 25\n\n[Worksh op manual is shared here.](https://foodhackingbase.org/wiki/Recipe:Traditi onal_Kimchi_making_manual)\n\nThis is hands on workshop where your learn h ow to prepare Korean 김치 (kimchi). You will do at least two types of ki mchies based on wild/spontaneous fermentation. We will see what type of ni ce vegetables we will get. Highly likely we will do cabbage kimchi (배추 김치) and then either radish\, topinambur or turnip kimchi.\n\nThe prep aration of vegetable ferments in Korea\, called “kimchies”\, is an anc ient fermentation skill based on spontaneous fermentation (naturally occur ring lactic acid producing bacteria among the others) and variety of ingre dients added. This workshop is a hands-on experience that reviews the basi cs of Korean kimchi making and today's preparation styles. We will go thro ugh 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 effect of ginger\, garlic and spicy pepper and their roles in preve nting unwanted microbial development. Part of this workshop is tasting of kimchi samples so you get idea what should your results taste like. You wi ll be leaving with jar of kimchi and knowledge how to make your own.\n\nTh is 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 hope fully larger part towards Algoldor's pocket to cover participation costs a t 39c3 event and if some extras are accumulated\, then towards current and future fermentation projects.\n LOCATION:Food Hacking Base URL:https://hub.test.c3voc.de/en/event/detail/kimchi-making END:VEVENT BEGIN:VEVENT SUMMARY:Whiskey Tasting DTSTART:20251228T193000Z DTEND:20251228T213000Z UID:26a63dec-8730-4c85-a20b-dc254828e725 CATEGORIES: DESCRIPTION:Full details: https://hub.test.c3voc.de/en/event/detail/whiske y-tasting\n\nDescription:\nSigning list is available on foodhacking base\n \nA list of whiskeys will be published after the event here [Whiskey tasti ng [@FHB](https://hub.test.c3voc.de/user/FHB) site](https://foodhackingbas e.org/wiki/39C3_Whisky_Tasting)\n LOCATION:Food Hacking Base URL:https://hub.test.c3voc.de/en/event/detail/whiskey-tasting END:VEVENT BEGIN:VEVENT SUMMARY:Probiotic making&cooking DTSTART:20251229T130000Z DTEND:20251229T150000Z UID:b5e54d90-ab24-42fc-ae6d-9ae16157845c CATEGORIES: DESCRIPTION:Full details: https://hub.test.c3voc.de/en/event/detail/probio tic-makingcooking\n\nDescription:\n[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 workshop where we use high quality probiotic or by fer mentation prepared ingredients creating variety of dishes. There are two m ain topics. One is to "discover" how much better dishes can be when you ar e using really high quality ingredients. The other is to share recipes and tricks to make these amazing 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 wit h mirrabelle syrup made at 2019 ccc camp\, soy sauce infused at cold with shiso ...\n\nFhb will have a decent amount of good stock\, if you can brin g something good please do so\, either for the workshop or for sharing and exchange.\n\nThis workshop is based on "donation at your will no one turn ed away for lack of funds". Part of the workshop benefits goes towards fhb budget and hopefully larger part towards Algoldor's pocket to cover parti cipation costs at 39c3 event and if some extras are accumulated\, then tow ards current and future fermentation projects.\n LOCATION:Food Hacking Base URL:https://hub.test.c3voc.de/en/event/detail/probiotic-makingcooking END:VEVENT BEGIN:VEVENT SUMMARY:FHB Cheese Rendezvous 2 DTSTART:20251229T193000Z DTEND:20251229T213000Z UID:c24f6a07-9b35-4260-81c1-f274224aa7be CATEGORIES: DESCRIPTION:Full details: https://hub.test.c3voc.de/en/event/detail/fhb-ch eese-rendezvous-1\n\nDescription:\n[To secure spot on the Session I. (Day 1\, SAT 20h30) please sign in here](https://dud-poll.inf.tu-dresden.de/che ese1_39c3/)\n\n[To secure spot on the Session 2. (Day 3\, MON 20h30) pleas e 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 advan ce\, 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 chee se which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun drie d tomatoes\, good quality olives\, mustards\, wine all would be appreciate d. If you are bringing cheese please do label it well with at least it's n ame and type of milk used\, 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). Still please sign in in advance! FHB will be getting s ome high quality cheeses to offer basic selection with other samples surro unding it plus some basic condiments. Note that due to the interest in pre vious years we are going 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 lack of funds.\n\nSo lets meet all together again enjo ying these lovely creations! Here you can find cheeses which are going to be present\, please do add your ones and keep in mind that good half of th e cheeses will be not listed here\, they will just appear and they are wor th of your attention!\n\n[A full overview of cheeses you can get here](htt ps://foodhackingbase.org/wiki/FHB@39C3/Cheese_Rendezvous)\n LOCATION:Food Hacking Base URL:https://hub.test.c3voc.de/en/event/detail/fhb-cheese-rendezvous-1 END:VEVENT END:VCALENDAR