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a bit of formatting for articles and notes content lists, added pagination and moved the brid.gy link

master
jk 1 year ago
parent
commit
46053d58bb
  1. 1
      archetypes/default.md
  2. 33
      config.toml
  3. 23
      content/article/2020-provisional-plans/index.md
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      content/article/B’z_on_Bagpipes_part_1/index.md
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      content/article/B’z_on_Bagpipes_part_2/index.md
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      content/article/B’z_on_Bagpipes_part_3/index.md
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      content/article/Castle_K_ケー城/index.md
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      content/article/Cormorant_fishing_鵜飼/index.md
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      content/article/Hail_the_new_Shinto_God_of_Guitar/index.md
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      content/article/Hotei_Tomoyasu_布袋寅泰_vs_Tak_Matsumoto_松本孝弘/index.md
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      content/article/Inunbreakable/index.md
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      content/article/Invaluable_web_tools_for_the_Japanese_learner/index.md
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      content/article/Kiriyama_Tea_Farm_霧山茶業組合/index.md
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      content/article/Koto_箏_Clàrsach/index.md
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      content/article/Okayama_tackles_Tokyos_domination_of_cool_web_clips_well_sort_of/index.md
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      content/article/Pre-Wedding_Pictures/index.md
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      content/article/Review_2_46_Aftershock_–_Quakebook/index.md
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      content/article/Review_Japan_Funny_Side_Up/index.md
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      content/article/Shiraishi_Island_白石島/index.md
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      content/article/The_Genius_of_Kurosawa_–_The_Hidden_Fortress/index.md
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      content/article/The_Scots_Who_Shaped_Japan_No_1_–_Rita_Taketsuru/index.md
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      content/article/Tosa-ben_card_game_龍馬_土佐弁かるた/index.jp.md
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      content/article/Tosa-ben_card_game_龍馬_土佐弁かるた/index.md
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      content/article/and-so-it-begins/index.md
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      content/article/beer-tasting-notes-vedett-extra-blond/index.md
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      content/article/block-fracking-in-scotland-msp-request/index.md
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      content/article/block-fracking-in-scotland-response-1/index.md
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      content/article/caite-bheil-thu-a-fuireach-lesson-3/index.md
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      content/article/crying-tears-of-hazy-gold/index.md
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      content/article/de-an-t-ainm-a-th-ort-lesson-8/index.md
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      content/article/de-an-uair-a-tha-e-lesson-4/index.md
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      content/article/defunct-blogs-a-memorandum/index.md
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      content/article/distributed-social-networks/index.md
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      content/article/feasgar-math-lesson-1/index.md
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      content/article/freagair-lesson-2-term-3/index.md
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      content/article/gaelic-pronunciation-guide/index.md
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      content/article/hirome-ichiba-kōchi/index.md
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      content/article/leabhar-latha-homework-for-lesson-4/index.md
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      content/article/mo-chreach-sa-thainig-notes-on-lelesson-3/index.md
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      content/article/of-sugar-munchers-and-chilly-gas/index.md
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      content/article/reflections-what-result-saves-the-union/index.md
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      content/article/seppuku/index.md
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      content/article/silence_is_broken/index.md
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      content/article/tasting-notes-template/index.md
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      content/article/tha-eagal-orm-bho-am-fiaclair-notes-on-lesson-5/index.md
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      content/article/tha-mi-ag-iarridh-uisge-beatha-lesson-2/index.md
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      content/article/tha-mi-trang-gach-latha-notes-on-lesson-8/index.md
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      content/article/the-fediverse/index.md
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      content/article/the-origins-of-gaelic/index.md
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      content/article/timcheal-air-dà-uair-dheug-san-oidhche-lesson55/index.md
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      content/article/ttip-mp-request-to-vote-for-nhs-exemption/index.md
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      content/article/ttip-mp-response-to-nhs-bill-request/index.md
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      content/article/turning_point/index.md
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      content/article/why-pixelfed/index.md
  89. 3
      content/article/why-study-gaelic/index.md
  90. 1
      content/article/writing-off-scotland/index.md
  91. 1
      content/article/あっぽろけ_–_Exploring_Tosa-ben_1/index.jp.md
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      content/article/あっぽろけ_–_Exploring_Tosa-ben_1/index.md
  93. 3
      content/article/いらばかしよった_–_Exploring_Tosa-ben_no_2/index.jp.md
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      content/article/いらばかしよった_–_Exploring_Tosa-ben_no_2/index.md
  95. 1
      content/article/うどみゆー_–_Exploring_Tosa-ben_pt_3/index.jp.md
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      content/article/うどみゆー_–_Exploring_Tosa-ben_pt_3/index.md
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      content/article/え-ず-い-exploring-tosa-ben-4/index.jp.md
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      content/note/back-to-square-one/index.md

1
archetypes/default.md

@ -6,5 +6,6 @@ Blog: []
Categories: []
Tags: []
Image:
Type:
draft: false
---

33
config.toml

@ -6,6 +6,7 @@ summarylength=30
enableEmoji=true
defaultContentLanguage="en"
[outputs]
home = ["html", "rss", "atom"] # default = ["HTML", "RSS"]
section = ["html", "rss", "atom"] # default = ["HTML", "RSS"]
@ -35,6 +36,7 @@ blog = "blog"
image = "image"
tag = "tags"
category = "categories"
type = "type"
[params]
title = "J K 🇯🇵🏴󠁧󠁢󠁳󠁣󠁴󠁿"
@ -91,9 +93,34 @@ weight = 200
url = "/blog/"
[[languages.en.menu.main]]
name = "Posts"
name = "Articles"
weight = 300
url = "/post/"
url = "/article/"
[[languages.en.menu.main]]
name = "Notes"
weight = 400
url = "/note/"
[[languages.en.menu.main]]
name = "Photos"
weight = 500
url = "/photo/"
[[languages.en.menu.main]]
name = "Likes"
weight = 600
url = "/likes/"
[[languages.en.menu.main]]
name = "Replies"
weight = 700
url = "/reply/"
[[languages.en.menu.main]]
name = "Re-posts"
weight = 800
url = "/repost/"
[languages.jp]
weight = 10
@ -112,4 +139,4 @@ url = "/jp/blog/"
[[languages.jp.menu.main]]
name = "記事"
weight = 300
url = "/jp/post/"
url = "/jp/article/"

23
content/post/2020-provisional-plans/index.md → content/article/2020-provisional-plans/index.md

@ -5,17 +5,18 @@ Description: "Big plans for a busy year"
Blog: ["Whitabootery"]
Categories: ["Plans","Japan"]
Tags: ["brewing", "JLPT", "vegan"]
Image: ["/images/2020-provisional-plans/img_20181231_115909.jpg"]
Image: ["/images/2020-provional-plans/img_20181231_115909.jpg"]
Type: ["article"]
draft: false
DisableComments: false
DibleComments: false
---
On our return from our most recent trip to visit my wife's family in Japan I [posted](https://social.nipponalba.scot/notice/9qr4pWj9FQbYWBwIBk) on [my pleroma account](https://social.nipponalba.scot/jk) about my ambitious plans for 2020 in order to hopefully facilitate a move to rural Japan as early as Spring 2022.
On our return from our mo recent trip to visit my wife's family in Japan I [poed](https://social.nipponalba.scot/notice/9qr4pWj9FQbYWBwIBk) on [my pleroma account](https://social.nipponalba.scot/jk) about my ambitious plans for 2020 in order to hopefully facilitate a move to rural Japan as early as Spring 2022.
This article is an attempt to flesh these out a little and to have somewhere that I can more easily refer to for updates, amendments etc. So in no particular order:
This article is an attempt to flesh the out a little and to have somewhere that I can more easily refer to for updates, amendments etc. So in no particular order:
#### Japanese Government's Rural Initiative (not correct name but will update and write about in greater detail in the future)
#### Japane Government's Rural Initiative (not correct name but will update and write about in greater detail in the future)
This is a scheme aimed at encouraging more families to move from the big Japanese cities to rural locations, with a focus on encouraging retraining, community involvement and company creation. Each town government has its own requirements and these can change on an annual basis.
This is a scheme aimed at encouraging more families to move from the big Japanese cities to rural locations, with a focus on encouraging retraining, community involvement and company creation. Each town government has its own requirements and the can change on an annual basis.
Successful applicants have up to three years to make a life in the town and contribute to the local economy, during which time the government will subsidise rent, home refurbishments and pay a regular, sufficient wage. After three years then you are on your own so to speak but by then hopefully you have established an income of your own.
@ -31,11 +32,11 @@ If I'm to get back to a level where I can participate in a Japanese interview fo
Starting next week, I'll be trying to brew a different beer each month and attempting to study the science of brewing so that by the time we move to Japan I have a solid knowledge-base from which to reach out for potential brewery internships as brewing beer at home is kind of illegal in Japan (unless under 1% ABV).
I am still a beginner and my [second brew](https://blog.nipponalba.scot/%7E/Brewshido/crying-tears-of-hazy-gold) was somewhat of a failure. I hope to improve my understanding of the basics, tighten my quality control processes and become very familiar with the different grains, malts, hops and yeasts over the next few years. I'll initially probably be focusing largely on IPAs but before we move to Japan I want to experiment with dark and sour beers. I'll endevour to record everything in [my blog](https://jk.nipponalba.scot/blog/Brewshido/) and as my Japanese improves, add translations where relevant or interesting to build towards a profile which can be understood by potential future employers.
I am still a beginner and my [second brew](https://blog.nipponalba.scot/article/crying-tears-of-hazy-gold) was somewhat of a failure. I hope to improve my understanding of the basics, tighten my quality control process and become very familiar with the different grains, malts, hops and yeasts over the next few years. I'll initially probably be focusing largely on IPAs but before we move to Japan I want to experiment with dark and sour beers. I'll endevour to record everything in [my blog](https://jk.nipponalba.scot/blog/Brewshido/) and as my Japanese improves, add translations where relevant or interesting to build towards a profile which can be understood by potential future employers.
#### Study the science of brewing
Hand in hand with the brewing plans, I hope to find some online courses or books from which I can learn more about molecular biology etc. I want to be in a position where I understand protein chains, yeast storage and quality, water quality etc. This knowledge will be very important when the time comes to establish a brewery but also before then it will enhance my ability to design beers based on more than a hunch about tasty flavour combinations.
Hand in hand with the brewing plans, I hope to find some online courses or books from which I can learn more about molecular biology etc. I want to be in a potion where I understand protein chains, yeast storage and quality, water quality etc. This knowledge will be very important when the time comes to establish a brewery but also before then it will enhance my ability to design beers based on more than a hunch about tasty flavour combinations.
I recently re-visited the Heriot Watt University MSc Brewing & Distilling course page and discovered that it may be possible for me to study towards a Postgraduate Certificate online which if an application was successful would enable me to study exactly the content that I will need to for a career in brewing. I have contacted HW admissions and if I get a positive response to my multiple questions then I think I'll apply for this course which would begin in September this year. Fingers crossed!
@ -45,7 +46,7 @@ Depending on work-load and progress with this, I may also reach out to some Scot
I already do a fair amount of cooking at home and when time allows like to spend 4-6 hours in the kitchen making delicious [#vegan](https://jk.nipponalba.scot/tags/vegan) food. However, as my future in Japan will revolve around both drink and food and in all cases vegan varieties of them all, I need to up my game and focus on mastering some fundamentals from which potential menus in potential cafes or food trucks might be devised.
I've previously worked in the kitchens of hotels and pubs in a variety of roles and several of these roles involved cooking for the public so I'm not completely unfamiliar with the requirements, but if I'm to be a lone vegan cook in our wee village in rural Japan, then I'll need to really understand dashi options, umami and cooking with the local ingredients I'll have at hand. Fun!!
I've previously worked in the kitchens of hotels and pubs in a variety of roles and several of the roles involved cooking for the public so I'm not completely unfamiliar with the requirements, but if I'm to be a lone vegan cook in our wee village in rural Japan, then I'll need to really understand dashi options, umami and cooking with the local ingredients I'll have at hand. Fun!!
#### Get the house in order
@ -53,6 +54,6 @@ Literally! We've had an unfinished garage conversion for several years now! The
### Sundries
Undoubtedly there will be more plans made, developed and or abandoned as the year progresses, but I hope to write about as much of it as possible, particularly where it relates to potentially interesting information uncovered as we learn more about the processes and challenges of moving (back) to Japan.
Undoubtedly there will be more plans made, developed and or abandoned as the year progresses, but I hope to write about as much of it as possible, particularly where it relates to potentially interesting information uncovered as we learn more about the process and challenges of moving (back) to Japan.
Next year: driving licenses, JLPT N2, studying for Japanese beer proficiency tests (yes, really), strengthening of pretty much everything above.
Next year: driving license, JLPT N2, studying for Japanese beer proficiency tests (yes, really), strengthening of pretty much everything above.

9
content/post/B’z_on_Bagpipes_part_1/index.md → content/article/B’z_on_Bagpipes_part_1/index.md

@ -5,16 +5,17 @@ Blog: ["Bushido Dreams"]
categories: ["B'z","J-Rock","Video"]
tags: ["B'z","bagpipes","j-rock","Makoto Kaneko","the wee pleasure","もう一度キスしたかった"]
draft: false
image: ["/images/IMG_20141007_0003-620x619.jpg"]
Type: ["article"]
image: ["/images/img_20141007_0003-620x619.jpg"]
---
No, really! B’z on bagpipes! Courtesy of my friend Makoto Kaneko who isn’t just a very skilled piper (played at our wedding) but also a champion highland dancer (danced at our wedding).
Makoto has a 5 track CD called ‘Bagpipe The Best Wee Pleasure – B’z Tribute’ and this is track 2.
Makoto has a 5 track CD called ‘Bagpipe The Be Wee Pleasure – B’z Tribute’ and this is track 2.
<!--more-->
<dl>
<iframe src="https://invidio.us/embed/pDMPgRekX2U" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>
<iframe c="https://invidio.us/embed/pDMPgRekX2U" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>
</dl>
You can find [Makoto on youtube - on invidio.us](http://invidio.us/channel/UC7rku01zmrTKSlhPGN1_dqg "Makoto Kaneko's youtube channel - on invidio.us").
You can find [Makoto on invidio.us](http://invidio.us/channel/UC7rku01zmrTKSlhPGN1_dqg "Makoto Kaneko on invidio.us").

9
content/post/B’z_on_Bagpipes_part_2/index.md → content/article/B’z_on_Bagpipes_part_2/index.md

@ -4,17 +4,18 @@ date: 2014-10-17T11:06:35+01:00
Blog: ["Bushido Dreams"]
categories: ["B'z","J-Rock","Video"]
tags: ["B'z","bagpipes","j-rock","Makoto Kaneko","the wee pleasure","LOVE PHANTOM"]
image: ["/images/IMG_20141007_0003-620x619.jpg"]
image: ["/images/img_20141007_0003-620x619.jpg"]
Type: ["article"]
draft: false
---
No, really! B’z on bagpipes! Courtesy of my friend Makoto Kaneko who isn’t just a very skilled piper (played at our wedding) but also a champion highland dancer (danced at our wedding).
Makoto has a 5 track CD called ‘Bagpipe The Best Wee Pleasure – B’z Tribute’ and this is track 3.
Makoto has a 5 track CD called ‘Bagpipe The Be Wee Pleasure – B’z Tribute’ and this is track 3.
<!--more-->
<dl>
<iframe src="https://invidio.us/embed/eph2Gi5ttls" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>
<iframe c="https://invidio.us/embed/eph2Gi5ttl frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>
</dl>
You can find [Makoto on youtube - on invidio.us](http://invidio.us/channel/UC7rku01zmrTKSlhPGN1_dqg "Makoto Kaneko's youtube channel - on invidio.us").
You can find [Makoto on invidio.us](http://invidio.us/channel/UC7rku01zmrTKSlhPGN1_dqg "Makoto Kaneko on invidio.us").

9
content/post/B’z_on_Bagpipes_part_3/index.md → content/article/B’z_on_Bagpipes_part_3/index.md

@ -4,17 +4,18 @@ date: 2014-10-24T23:18:37+01:00
Blog: ["Bushido Dreams"]
categories: ["B'z","J-Rock","Video"]
tags: ["B'z","bagpipes","j-rock","Makoto Kaneko","the wee pleasure","いつかのメリークリスマス"]
image: ["/images/IMG_20141007_0003-620x619.jpg"]
image: ["/images/img_20141007_0003-620x619.jpg"]
Type: ["article"]
draft: false
---
No, really! B’z on bagpipes! Courtesy of my friend Makoto Kaneko who isn’t just a very skilled piper (played at our wedding) but also a champion highland dancer (danced at our wedding).
Makoto has a 5 track CD called ‘Bagpipe The Best Wee Pleasure – B’z Tribute’ and this is track 4.
Makoto has a 5 track CD called ‘Bagpipe The Be Wee Pleasure – B’z Tribute’ and this is track 4.
<!--more-->
<dl>
<iframe src="https://invidio.us/embed/HPnLSGvlN5g" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>
<iframe c="https://invidio.us/embed/HPnLSGvlN5g" frameborder="0" allow="autoplay; encrypted-media" allowfullreen></iframe>
</dl>
You can find [Makoto on youtube - on invidio.us](http://invidio.us/channel/UC7rku01zmrTKSlhPGN1_dqg "Makoto Kaneko's youtube channel - on invidio.us").
You can find [Makoto on invidio.us](http://invidio.us/channel/UC7rku01zmrTKSlhPGN1_dqg "Makoto Kaneko on invidio.us").

11
content/post/Castle_K_ケー城/index.md → content/article/Castle_K_ケー城/index.md

@ -5,18 +5,19 @@ Blog: ["Bushido Dreams"]
categories: ["Photographs"]
tags: ["3d art","Castle K","Japanese Castle","MUJI","puzzle","ケー城"]
image: ["/images/ck3.jpg"]
Type: ["article"]
draft: false
---
On returning from a recent trip to London, my wife bought me a pretty cool お土産 (souvenir) from MUJI.
A Japanese castle press-out 3D puzzle/model. Currently unavailable in the EU store but for sale (though out of stock) via the German store.
A Japane castle press-out 3D puzzle/model. Currently unavailable in the EU store but for sale (though out of stock) via the German store.
<dl>
<table><tr>
<td><a href="/images/ck1.jpg"><img src="/images/ck1.jpg" alt="Castle K"></a></td>
<td><a href="/images/ck2.jpg"><img src="/images/ck2.jpg" alt="Castle K"></a></td></tr>
<tr><td><a href="/images/ck3.jpg"><img src="/images/ck3.jpg" alt="Castle K"></a></td>
<td><a href="/images/ck4.jpg"><img src="/images/ck4.jpg" alt="Castle K"></a></td>
<td><a href="/images/ck1.jpg"><img c="/images/ck1.jpg" alt="Cale K"></a></td>
<td><a href="/images/ck2.jpg"><img c="/images/ck2.jpg" alt="Cale K"></a></td></tr>
<tr><td><a href="/images/ck3.jpg"><img c="/images/ck3.jpg" alt="Cale K"></a></td>
<td><a href="/images/ck4.jpg"><img c="/images/ck4.jpg" alt="Cale K"></a></td>
</tr></table>
</dl>

1
content/post/Cormorant_fishing_鵜飼/index.md → content/article/Cormorant_fishing_鵜飼/index.md

@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Photographs"]
tags: ["Cormorant fishing","Uji","宇治市","鵜匠","鵜飼"]
image: ["/images/cormorant7.jpg"]
Type: ["article"]
draft: false
---
Cormorant fishing (鵜飼) is a traditional method of fishing which has been around for over 1300 years and the event is protected by the Japanese government (and praised by Charlie Chaplin).

1
content/post/Hail_the_new_Shinto_God_of_Guitar/index.md → content/article/Hail_the_new_Shinto_God_of_Guitar/index.md

@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","J-Rock","Video","Hotei"]
tags: ["eight million kami","guitar","Hotei Tomoyasu","Shinto God"]
image: ["/images/hotei2.jpg"]
Type: ["article"]
draft: false
---
One somewhat congested evening in the midst of a major traffic jam on a highway in Tokyo, in between explaining the details of Japanese toilet behaviour and stifling some red-neck Americans from heckling during his heartfelt story of life as a kid in Hiroshima after the bomb, an aging and slightly senile tour bus guide shared with me and everyone else awake and paying attention, an interesting (albeit slightly inaccurate) factoid.

1
content/post/Hotei_Tomoyasu_布袋寅泰_vs_Tak_Matsumoto_松本孝弘/index.md → content/article/Hotei_Tomoyasu_布袋寅泰_vs_Tak_Matsumoto_松本孝弘/index.md

@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["J-Rock","B'z","Hotei","Video"]
tags: ["Hotei","カラス","中村達也","布袋寅泰","松本孝弘"]
image: ["/images/hotei1.jpg"]
Type: ["article"]
draft: false
---
I have a good friend who is a BIG fan of B’z and I am grateful to him for introducing me to this excellent band. However, we have a running debate in which we only disagree by the narrowest of margins.

1
content/post/Inunbreakable/index.md → content/article/Inunbreakable/index.md

@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Journal"]
tags: ["bruce willis","clumsy","idiot","personal","unbreakable"]
image: ["/images/unbreakable1.jpg"]
Type: ["article"]
draft: false
---
Conjecture began a few years ago on whether or not I am indeed unbreakable, the occassion was the stag do of my friend and landlord and the incident involved an acceleration vs braking mix up which launched myself and the quad bike I was riding into a large tree. The sequence of events were essentially straight-forward, as I ascended a small hill with a sharp descent I inadvertently fed the machine some gas and propelled over the top of the hill. The drop at the other side was about 3 or 4 feet and as myself and my mechanical counterpart soared through the air my safety helmet sprouted wings and left my head for more comfortable climes. A second or so later was touchdown, as the bike landed I was forced forward and my face planted into the handlebars, the quad and myself then bounced forward and I left my mount and was thrust left shoulder first into a large tree.. had my route been even an inch further left I suspect the quick conclusion to the unbreakable question may have been a life-changing or indeed ending NO.

1
content/post/Invaluable_web_tools_for_the_Japanese_learner/index.md → content/article/Invaluable_web_tools_for_the_Japanese_learner/index.md

@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japanese"]
tags: ["japanese","nihongo","useful"]
image: ["/images/tools1.png"]
Type: ["article"]
draft: false
---
The following is a list of the tools that I have come across over the past few years which I have found exceptionally useful as a Japanese language student. I will keep this updated as I remember tools that I’ve used or discover new ones.

3
content/post/Kanazawa_金沢_2006/index.md → content/article/Kanazawa_金沢_2006/index.md

@ -3,8 +3,9 @@ title: "Kanazawa (金沢) 2006"
date: 2014-10-21T23:37:39+01:00
Blog: ["Bushido Dreams"]
categories: ["Japan","Photographs"]
tags: ["kairakuen","Kanazawa","kenrakuen","korakuen","samurai","金沢"]
tags: ["kairakuen","Kanazawa","kenrakuen","korakuen","murai","金沢"]
image: ["/images/kanazawa4.jpg"]
Type: ["article"]
draft: false
---
On our travels around Japan in 2006, my friends and I decided to go somewhere which wasn’t in the usual *Tōkyō -> Kyōto -> Kobe -> Ōsaka* first time visitor path and somewhat randomly decided on *Kanazawa*.

1
content/post/Kiriyama_Tea_Farm_霧山茶業組合/index.md → content/article/Kiriyama_Tea_Farm_霧山茶業組合/index.md

@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan"]
tags: ["green tea","kiriyamacha","霧山茶業組合"]
image: ["/images/tea1.png"]
Type: ["article"]
draft: false
---

2
content/post/Koto_箏_Clàrsach/index.md → content/article/Koto_箏_Clàrsach/index.md

@ -5,9 +5,9 @@ Blog: ["Bushido Dreams"]
categories: ["Photographs"]
tags: ["Clàrsach","Karolina Kotkiewicz","Koto","Mio Shapley","Piano","Tea Ceremony","箏"]
image: ["/images/koto1.jpg"]
Type: ["article"]
draft: false
---
As part of the entertainment for our Scottish wedding mk II, we hired the koto (箏) player & harpist, Mio Shapley. Mio-san provided the music for guests arriving, for my bride walking down the aisle and for post-ceremony refreshments and her music was beautiful!
<img src="/images/koto2.jpg" alt="Koto">

1
content/post/Okayama_tackles_Tokyos_domination_of_cool_web_clips_well_sort_of/index.md → content/article/Okayama_tackles_Tokyos_domination_of_cool_web_clips_well_sort_of/index.md

@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Video"]
tags: ["Okayama","time-lapse","video"]
image: ["/images/okayama1.jpg"]
Type: ["article"]
draft: false
---
It seems at the moment that half of Tokyo is working in collaboration to create a very cool time lapse or tilt shift (often both) videos of the city and admittedly they are indeed very cool.

1
content/post/Pre-Wedding_Pictures/index.md → content/article/Pre-Wedding_Pictures/index.md

@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Photographs"]
tags: ["wedding","pre-wedding","photo shoot"]
image: ["/images/pwp10.jpg"]
Type: ["article"]
draft: false
---
In Japan it is apparently commonplace to have your wedding photos taken before your actual wedding ceremony.

1
content/post/Review_2_46_Aftershock_–_Quakebook/index.md → content/article/Review_2_46_Aftershock_–_Quakebook/index.md

@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Review"]
tags: ["appeal","book review","disaster","earthquake","fukushima","quakebook","tsunami"]
image: ["/images/qb2.jpg"]
Type: ["article"]
draft: false
---
So this is actually less of a review at this stage than a bit of background as due to my studies for my imminent final exams (first one is tomorrow!) I have only read the first handful of stories from the book but even still it has been an emotional roller-coaster ride. The book represents a fantastic collaboration of passionate volunteers willing to contibute their own time and talents for free in order to raise funds for the Great Tohoku Earthquake Red Cross Appeal and it comprises almost 100 contributions by Japanese and foreigners alike all of whom were in some way affected by the disaster. So far I have read the first 8 of these stories and such are the pure emotions encapsulated in them that it has been a struggle to hold back the tears. There are heart-breaking accounts of those directly affected and emotional pledges of support by many who hold Japan close to their hearts. Below I have attached an extract (I hope that is OK!) written by an aged 80+ gent from Sendai which is endearing as it demonstrates the strength of mind of the Japanese and instills confidence that things will get better.

2
content/post/Review_Japan_Funny_Side_Up/index.md → content/article/Review_Japan_Funny_Side_Up/index.md

@ -5,9 +5,9 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Review","Humour"]
tags: ["Amy Chavez", "book review"]
image: ["/images/ssu1.jpg"]
Type: ["article"]
draft: false
---
Having visited Japan for a month in 2006, then lived in Okayama for a year between 2009 and 2010 and furthermore having had a life-long fascination with Japanese history and culture, I have experience of reading a great number of travel guides and books about this fascinating country. The one observation I would make of these books is that they are mostly dry, humourless, rinse and repeat guides highlighting the same places to visit and peddling the same experiences, and whilst there is absolutely a place for these books they fail to capture an important aspect of Japan, namely the fun, adventure and humour of everyday life in this curious country.
<dl>

1
content/post/Shiraishi_Island_白石島/index.md → content/article/Shiraishi_Island_白石島/index.md

@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Photographs"]
tags: ["moooo bar","Shiraishi Island","Shiraishijima","tourism"]
image: ["/images/sj2.jpg"]
Type: ["article"]
draft: false
---
During my year of living in Japan I discovered a little bit of paradise, namely Shiraishi Island (白石島) which is nestled to the South of Okayama in the Seto Inland Sea. On my first visit I met people who became some of my closest friends during the year, one of whom is coming to visit me in Scotland in a few months!

5
content/post/The_Genius_of_Kurosawa_–_The_Hidden_Fortress/index.md → content/article/The_Genius_of_Kurosawa_–_The_Hidden_Fortress/index.md

@ -3,8 +3,9 @@ title: "The Genius of Kurosawa – The Hidden Fortress"
date: 2009-07-04T15:27:20+01:00
Blog: ["Bushido Dreams"]
categories: ["Japan","Cinema"]
tags: ["akira kurosowa","movie review","the hidden fortress","toshiro mifune"]
image: ["/images/kurosawa1.jpg"]
tags: ["akira kurosawa","movie review","the hidden fortress","toshiro mifune"]
image: ["/images/kurowa1.jpg"]
Type: ["article"]
draft: false
---
Through the eyes of this samurai otaku there was, and indeed is no finer director than Akira Kurosawa. His feudal films are unique, not just in content and quality but in ground-breaking cinematography. Add to his directorial and cinematographical genius the stand-out performances of my favourite samurai character actor, one Toshiro Mifune and many of the Kurosawa films are thin and crispy, warm slices of heaven served on a platinum platter.

3
content/post/The_Scots_Who_Shaped_Japan_No_1_–_Rita_Taketsuru/index.md → content/article/The_Scots_Who_Shaped_Japan_No_1_–_Rita_Taketsuru/index.md

@ -2,9 +2,10 @@
title: "The Scots Who Shaped Japan: No. 1 – Rita Taketsuru"
date: 2014-10-14T11:16:37+01:00
Blog: ["Bushido Dreams"]
categories: ["influential scots","history","japan"]
categories: ["influential Scots","history","japan"]
tags: ["Kirkintilloch","Masataka Taketsuru","NHK","Nikka Whisky","Rita Taketsuru","Suntory","whisky","マッサン"]
image: ["/images/rita1.jpg"]
Type: ["article"]
draft: false
---
There are many links and similarities between Scotland and Japan, besides my nuptials as a Scot to a Japanese woman, and there were a great many Scots who helped shape modern Japan. Quite often however, these Scots are considerably more well known in Japan than they are back home in Scotland.

1
content/post/Tosa-ben_card_game_龍馬_土佐弁かるた/index.jp.md → content/article/Tosa-ben_card_game_龍馬_土佐弁かるた/index.jp.md

@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Japanese","Tosa-ben"]
tags: ["card game","dialect","hachikin","japanese","Kōchi","Tosa-ben","はちきん","土佐弁","龍馬"]
image: ["../images/card1.jpg"]
Type: ["article"]
draft: false
---
<dl>

1
content/post/Tosa-ben_card_game_龍馬_土佐弁かるた/index.md → content/article/Tosa-ben_card_game_龍馬_土佐弁かるた/index.md

@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Japanese","Tosa-ben"]
tags: ["card game","dialect","hachikin","japanese","Kōchi","Tosa-ben","はちきん","土佐弁","龍馬"]
image: ["/images/card1.jpg"]
Type: ["article"]
draft: false
---
<dl>

86
content/article/airigh-notes-on-lesson-1/index.md

@ -0,0 +1,86 @@
---
title: "Àirigh – Notes on Lesson 1"
date: 2014-10-03T06:31:48Z
Blog: ["Kilted Scot"]
Categories: ["Gàidhlig"]
Tags: ["Gaelic","notes","term1","week1"]
Type: ["article"]
draft: false
image: ["/images/IMAG0613_1-edited.jpg"]
---
The inaugural class of Autumn 2014’s the OLL (Office of Lifelong Learning) Gaelic 1.1 course wasn’t just a matter of repeating “parrot-like” t phrases, grammar points and vocabulary. Our tutor also gave us some interesting side notes and information about the Gaelic speaking communities, history of certain words and various other interesting snippets to keep us entertained.
We learned about _àirigh_ which is Gaelic for sheiling (bothy) which is a one build small house, normally just one room without modern conveniences such as toilets. During Summer the cattle would move for better grazing and the crofters would follow with their families and where the cattle stopped was where the _àirigh_ would be. Families would spend about 6 or 7 weeks during the Summer in their sheilings, often without properly washing, which was great for kids.. not so good for teenagers. Nowadays the bothies can often be found a few miles away from Stornoway and in some cases they’ve turned into drinking dens for tho who have been banned from the Island’s few pubs!
Though not so interesting but certainly vital to learning the language, we were taught that the structure of Gaelic is Verb Subject Object (VSO), whereas English is Subject Verb Object (SVO) and Japanese is Subject Object Verb (SOV).. I couldn’t pick a language that shares a structure with one I already know, could I?
_Feasgar_ (afternoon/evening) is masculine, _Oidhche_ (night) is female.. this distinction affects the word _math_ (good) in the common greetings _Feasgar Math_ and _Oidhche Mhath_ with the female form aspirating the adjective.
Gaelic is full of words that don’t exist, for example the name _Mhàiri_ doesn’t “traditionally” exist in Gaelic. The name _Mhàiri_ is the aspirated version of the original name _Màiri_. Aspiration or lenition is difficult to explain so I’ll leave you in the capable (and ALWAYS accurate) wikipedia for this one:
> **Grammatical lenition**
>In the Celtic languages, the phenomenon of intervocalic lenition historically extended across word boundaries. This explains the rise of grammaticalised initial consonant mutations in modern Celtic languages through the loss of endings. A Scottish Gaelic example would be the lack of lenition in _am fear_ /əm fɛr/ (“the man”) and lenition in _a’ bhean_ /ə vɛn/ (“the woman”). The following examples show the development of a phrase coning of a definite article plus a masculine noun (taking the ending _–os_) compared with a feminine noun taking the ending _–a_. The historic development of lenition in the two cases can be reconstructed as follows:
><u>Proto-Celtic</u> *_(s)indo<b>s w</b>iros_ IPA: [wiɾos] → Old Irish _ind fer_ [feɾ] → Middle Irish _in fer_ [feɾ] → Clascal Gaelic _an fear_ [feɾ] → Modern Gaelic _am fear_ [fɛɾ]
>
><u>Proto-Celtic</u> *_(s)ind<b>ā be</b>nā_ IPA: [venaː] → Old Irish _ind ben_ [ven] → Middle Irish _in ben_ [ven] → Clascal Gaelic _an bhean_ [ven] → Modern Gaelic _a’ bhean_ [vɛn]
>
>Synchronic lenition in Scottish Gaelic affects almost all consonants (except /l̪ˠ/ which has lo its lenited counterpart). Changes such as /n̪ˠ/ to /n/ involve the loss of secondary articulation; in addition, /rˠ/ → /ɾ/ involves the reduction of a trill to a tap. The spirantization of Gaelic nal /m/ to /v/ is unusual among forms of lenition, but is triggered by the same environment as more prototypical lenition. (It may also leave a residue of nasalization in adjacent vowels. The orthography shows this by inserting an _h_ (except after l n r):
><table><tr><td colspan="3"><b>Spirantization</b></td></tr><tr><td>/p/</td><td>→ /v/</td><td><em>bog</em> /pok/ “soft” → <em>glé bhog</em> /kleː vok/ “very soft”</td></tr><tr><td>/pj/</td><td>→ /vj/ (before a back vowel)</td><td><em>beò</em> /pjɔː/ ‘alive’ → <em>glé bheò</em> /kleː vjɔː/ ‘very alive’</td></tr><tr><td>/kʰ/</td><td>→ /x/</td><td><em>cas</em> /kʰas̪/ “eep” → <em>glé chas</em> /kleː xas̪/ “very eep”</td></tr><tr><td>/kʰʲ/</td><td>→ /ç/</td><td><em>ciùin</em> /kʰʲuːɲ/ “quiet” → <em>glé chiùin</em> /kleː çuːɲ/ “very quiet”</td></tr><tr><td>/t̪/</td><td>→ /ɣ/</td><td><em>dubh</em> /t̪uh/ “black” → <em>glé dhubh</em> /kleː ɣuh/ “very black”</td></tr><tr><td>/tʲ/</td><td>→ /ʝ/</td><td><em>deiil</em> /tʲeʃal/ “ready” → <em>glé dheiil</em> /kleː ʝeʃal/ “very ready”</td></tr><tr><td>/k/</td><td>→ /ɣ/</td><td><em>garbh</em> /kaɾav/ “rough” → <em>glé gharbh</em> /kleː ɣaɾav/ “very rough”</td></tr><tr><td>/kʲ/</td><td>→ /ʝ/</td><td><em>geur</em> /kʲiaɾ/ “sharp” → <em>glé gheur</em> /kleː ʝiaɾ/ “very sharp”</td></tr><tr><td>/m/</td><td>→ /v/</td><td><em>maol</em> /mɯːl̪ˠ/ “bald” → <em>glé mhaol</em> /kleː vɯːl̪ˠ/ “very bald”</td></tr><tr><td>/mj/</td><td>→ /vj/ (before a back vowel)</td><td><em>meallta</em> /mjaul̪ˠt̪ə/ “deceitful” → <em>glé mheallta</em> /kleː vjaul̪ˠt̪ə/ “very deceitful”</td></tr><tr><td>/pʰ/</td><td>→ /f/</td><td><em>pongail</em> /pʰɔŋɡal/ “exact” → <em>glé phongail</em> /kleː fɔŋɡal/ “very exact”</td></tr><tr><td>/pʰj/</td><td>→ /fj/ (before a back vowel)</td><td><em>peallagach</em> /pʰjal̪ˠakəx/ “shaggy” → <em>glé pheallagach</em> /kleː fjal̪ˠakəx/ “very shaggy”</td></tr><tr><td colspan="3"><b>Loss of condary articulation</b></td></tr><tr><td>/n̪ˠ/</td><td>→ /n/</td><td><em>nàdarra</em> /n̪ˠaːt̪ərˠə/ “natural” → <em>glé nàdarra</em> /kleː naːt̪ərˠə/ “very natural”</td></tr><tr><td>/rˠ/</td><td>→ /ɾ/</td><td><em>rag</em> /rˠak/ “iff” → <em>glé rag</em> /kleː ɾak/ “very iff”</td></tr><tr><td colspan="3"><b>Debuccalization</b></td></tr><tr><td>/s̪/</td><td>→ /h/</td><td><em>sona</em> /s̪ɔnə/ “happy” → <em>glé shona</em> /kleː hɔnə/ “very happy”</td></tr><tr><td>/ʃ/</td><td>→ /h/</td><td><em>asmhach</em> /ʃes̪vəx/ “conant” → <em>glé sheasmhach</em> /kleː hes̪vəx/ “very conant”</td></tr><tr><td>/ʃ/</td><td>→ /hj/ (before a back vowel)</td><td><em>òlta</em> /ʃɔːl̪ˠt̪ə/ “y” → <em>glé sheòlta</em> /kleː hjɔːl̪ˠt̪ə/ “very y”</td></tr><tr><td>/t̪ʰ/</td><td>→ /h/</td><td><em>tana</em> /t̪ʰanə/ “thin” → <em>glé thana</em> /kleː hanə/ “very thin”</td></tr><tr><td>/tʰʲ/</td><td>→ /h/</td><td><em>tinn</em> /tʲiːɲ/ “ill” → <em>glé thinn</em> /kleː hiːɲ/ “very ill”</td></tr><tr><td>/tʰʲ/</td><td>→ /hj/ (before a back vowel)</td><td><em>teann</em> /tʰʲaun̪ˠ/ “tight” → <em>glé theann</em> /kleː hjaun̪ˠ/ “very tight”</td></tr><tr><td colspan="3"><b>Elion</b></td></tr><tr><td>/f/</td><td>→ Ø</td><td><em>fann</em> /faun̪ˠ/ “faint” → <em>glé fhann</em> /kleː aun̪ˠ/ “very faint”</td></tr><tr><td>/fj/</td><td>→ /j/ (before a back vowel)</td><td><em>feòrachail</em> /fjɔːɾəxal/ “inquitive” → <em>glé fheòrachail</em> /kleː jɔːɾəxal/ “very inquitive”</td></tr><tr><td colspan="3"><b>Reduction of place markedness</b></td></tr><tr><td colspan="3">In the modern Goidelic languages, grammatical lenition also triggers the reduction of markedness in the place of articulation of coronal sonorants (l, r, and n sounds). In Scottish Gaelic, /n/ and /l/ are the weak counterparts of palatal /ɲ/ and /ʎ/.</td></tr><tr><td>/ɲ/</td><td>→ /n/</td><td><em>neulach</em> /ɲial̪ˠəx/ “cloudy” → <em>glé neulach</em> /kleː nial̪ˠəx/ “very cloudy”</td></tr><tr><td>/ʎ/</td><td>→ /l/</td><td><em>leisg</em> /ʎeʃkʲ/ “lazy” → <em>glé leisg</em> /kleː leʃkʲ/ “very lazy”</td></tr></table>
Finally, we found out that Western Isles ladies are very forward (sweeping generalisation and obviously not true.. though it does tie in with my experience of Western Isles student nurses whilst working in a certain Irish bar in Aberdeen!). The following is a converation in full which we practiced in class and translated for “homework” in our own time:
<u>Màiri</u>
_Halò. Is mi Màiri, cò thu?_ (Hello, I am Mairi, who are you?)
<u>Pàdruig</u>
_Is mi Pàdruig._ (I am Patrick.)
_Ciamar a tha thu?_ (How are you?)
<u>Màiri</u>
_Tha mi gu math, tapadh leat._ (I am well, thank you.)
_Ciamar a tha thu fhèin?_ (How are you, yourself?)
<u>Pàdruig</u>
_Tha mi sgìth._ (I am tired.)
_A bheil thu sgìth?_ (Are you tired?)
<u>Màiri</u>
_Chan eil._ (I’m not.)
_Cò às a tha thu?_ (Where are you from?)
<u>Pàdruig</u>
_Tha mi as Na Stàitean._ (I’m from The States (United of America fame).)
_Cò às a tha thu fhèin?_ (Where are you from, yourself?)
<u>Màiri</u>
_Tha mi à Alba._ (I am from Scotland.)
_A bheil thu pòsda?_ (Are you married?)
<u>Pàdruig</u>
_Chan eil._ (I’m not.)
_A bheil thu pòsda?_ (Are YOU married?)
<u>Màiri</u>
_Chan eil._ (I’m not.)
Hey you, what’s your name? where are you from? oh, you’re tired, I e, ARE YOU MARRIED?

27
content/post/and-so-it-begins/index.md → content/article/and-so-it-begins/index.md

@ -6,8 +6,9 @@ Blog: ["Brewshido"]
Categories: ["Homebrewing","自家製ビール","Craft Beer","クラフトビール"]
Tags: ["brewstore", "grainfather", "グレーンファーザー"]
Image: ["/images/and-so-it-begins/brew1banner.jpg"]
Type: ["article"]
draft: false
DisableComments: false
DibleComments: false
---
The much anticipated first brew day in what I hope to be many subsequent and incrementally improved brew days finally culminating in a career in the [#craftbeer](/tags/CraftBeer) industry, has come and gone. This shall be a summary of the events as well as the mistakes I believe that I made along the way and thoughts on how to fix them for my next brew day.
@ -15,7 +16,7 @@ The much anticipated first brew day in what I hope to be many subsequent and inc
![US IPA 11L All Grain Beer Kit](/images/and-so-it-begins/shirley_easson_-_11l_us_ipa.jpg "US IPA 11L All Grain Beer Kit")
For the first handful of brews I am trying to understand the methods and get used to the equipment that I'll be using for the next few years of home brewing and so I have opted to buy all-grain beer kits in an effort to focus on processes. The beer kit for brew numero uno was this *[US IPA 11L All Grain Beer Kit](https://www.brewstore.co.uk/us-ipa-11-all-grain-beer-kit#product-media-modal)* from Edinburgh based [brew store](https://www.brewstore.co.uk/).
For the first handful of brews I am trying to understand the methods and get used to the equipment that I'll be using for the next few years of home brewing and so I have opted to buy all-grain beer kits in an effort to focus on process. The beer kit for brew numero uno was this *[US IPA 11L All Grain Beer Kit](https://www.brewstore.co.uk/us-ipa-11-all-grain-beer-kit#product-media-modal)* from Edinburgh based [brew store](https://www.brewstore.co.uk/).
The kit contained a pre-ground bag of grains (unspecified), 2 vacuum-packed foil wrapped packs of hop pellets (namely hop A and hop B) and one sachet of _Mangrove Jack's M44 West Coast Ale Yeast_.
@ -29,9 +30,9 @@ This very handy two page guide split the brew into its composite stages and prov
This was added to this post as an afterthought but it is far to important to be so. Not only did I have to finish setting up my brewing equipment and hooking up gas etc. to my kegerator.. I had to CLEAN EVERYTHING and SANITISE EVERYTHING! Not doing so can lead to the beer being infected and being undrinkable at best.
I've worked for many, many years in bars and kitchens, I'm an avid cook and I have drilled myself during this time into always maintaining a clean and organised work area (only in the kitchen!) so this wasn't a stretch. I also found it very relaxing and quite nostalgic to be cleaning beer lines etc. again after all this time.
I've worked for many, many years in bars and kitchens, I'm an avid cook and I have drilled myself during this time into always maintaining a clean and organseid work area (only in the kitchen!) so this wasn't a stretch. I also found it very relaxing and quite nostalgic to be cleaning beer lines etc. again after all this time.
There was little risk of me not doing this stage well, but it would be remiss of me not to mention it all the same.
There was little risk of me not doing this stage well, but it would be remiss of me not to mention it all the me.
![AWP Cleaner and Sanitiser which I used to clean everything!](/images/and-so-it-begins/5pjys1xhezn_grande.jpg "AWP Cleaner and Sanitiser which I used to clean everything!")
@ -45,7 +46,7 @@ In a nutshell the _mash_ is the introduction of the _grain bill_ to the hot _str
The first part of this stage is measuring the volume of strike water (12L) and getting it up to ideal temperature, in this case 76°C. Whilst there really isn't much room for error here, I did heat the strike water in an electric urn rather than in the mash tun.. it may have been quicker the other way around.. we shall see next time.
I then slowly introduced the _grain bill_ into the water, stirring as I went to ensure that any grain clumps are broken down and then once the porridge-y concoction as in place, we reduce the temperature to 66°C to steep the grains for an hour. The temperature of the mash influences the body of the beer, lighter and drier beers are mashed at slightly lower temperatures than full bodied beers. This beer is middle of the road, a medium bodied beer.
I then slowly introduced the _grain bill_ into the water, stirring as I wanted to ensure that any grain clumps are broken down and then once the porridge-y concoction as in place, we reduce the temperature to 66°C to steep the grains for an hour. The temperature of the mash influences the body of the beer, lighter and drier beers are mashed at slightly lower temperatures than full bodied beers. This beer is middle of the road, a medium bodied beer.
So far, so good!
@ -53,7 +54,7 @@ So far, so good!
_Lautering_ is a term used for the removal of the spent grains from the mash tun, leaving only wort behind which in larger volume brewing is transferred to a separate boiling unit. My [grainfather](https://grainfather.com) acts as both a _mash tun_ and a boiler so I guess my beer is only partially _lautered_??
![Several of these snippets of wisdom come second hand from this book: Brew by James Morton](/images/and-so-it-begins/BrewJamesMorton.jpg "Several of these snippets of wisdom come second hand from this book: Brew by James Morton")
![Several of the snippets of wisdom come second hand from this book: Brew by James Morton](/images/and-so-it-begins/BrewJamesMorton.jpg "Several of the snippets of wisdom come second hand from this book: Brew by James Morton")
The next process is the exquisitely named ***sparge***! This step in my generously named 'brew kitchen' involves lifting the inner chamber of the _grainfather_ and pouring 4-6 litres of 76°C water slowly through the spent grains so that all of the remaining sugars are rinsed off and into the wort below.
@ -76,7 +77,7 @@ Hops added at the start of the boil are bittering hops and when added later in t
The schedule for this brew was:
* 10g of hop A and 10g of hop B at 60 minutes (start of boil)
* 10g of hop A and 10g of hop B at 7 minutes (53 minutes into the boil)
* 10g of hop A and 10g of hop B - Dry hop 4 days. These hops are added to the fermenter (secondary if you have one) once the beer has fermented and left to steep for 4 days.
* 10g of hop A and 10g of hop B - Dry hop 4 days. The hops are added to the fermenter (secondary if you have one) once the beer has fermented and left to steep for 4 days.
I had noted from various books and online videos that a very important process when adding hops is called _whirlpooling_ and involves using your stirring implement of choice (sanitised of course) and creating a whirlpool in the wort for about 30 seconds, this allows the hops to disperse more evenly into the beer (or something like that, I need to revisit the theory).. and this was the step where I met my first challenge.
@ -86,13 +87,13 @@ So lesson 1, make larger volumes of beer! There are probably other ways to have
#### Stage 5 - Cooling
During this stage we rapidly cool the wort from boiling to a target temperature of 18-23°C for transferring into the fermenter. In my case using the _grainfather_ this is done by pumping the boiling wort through a counter flow wort cooler which is a coil that sits atop the unit and attaches to a cold water outlet of your choice, the cold water is contained within the cooler and the hot wort is pumped through the coils, reducing in temperature with each circuit. Conveniently the hot wort sanitises the cooler as it goes through the first run as that would be a nightmare to have to sanitise otherwise.
During this stage we rapidly cool the wort from boiling to a target temperature of 18-23°C for transferring into the fermenter. In my case using the _grainfather_ this is done by pumping the boiling wort through a counter flow wort cooler which is a coil that ts atop the unit and attaches to a cold water outlet of your choice, the cold water is contained within the cooler and the hot wort is pumped through the coils, reducing in temperature with each circuit. Conveniently the hot wort sanitises the cooler as it goes through the first run as that would be a nightmare to have to sanitise otherwise.
![Grainfather wort cooling coil](/images/and-so-it-begins/CoolingCoil.jpg "Grainfather wort cooling coil")
I had a few issues here due to buying a cheap garden hose to connect my only compatible tap to the cooling unit a number of metres away.. there were leaks and containing them wasn't fun.. but only water was sprayed about so no big deal.
As I have no thermometer unit in order to gauge the temperature of the wort as it flows through I also over-chilled the wort at this stage, reducing the temperature to about 14°C. Which was the temperature that I transferred the wort into the fermenter.
As I have no thermometer unit in order to gauge the temperature of the wort as it flows through I also over-chilled the wort at this age, reducing the temperature to about 14°C. Which was the temperature that I transferred the wort into the fermenter.
#### Stage 6 - Fermenting
@ -100,7 +101,7 @@ The temperature was too low, but I have a temperature controlled conical ferment
![Wort trickling into the fermenter](/images/and-so-it-begins/WortToFermenter.jpg "Wort trickling into the fermenter")
Once the wort was transferred and yeast pitched, I sealed the unit and added the airlock. Before long the yeast that hadn't needlessly died of hypothermia started munching on the sugars creating alcohol and causing the airlock to gently bubble reasonably frequently. The sound of the yeast 'farting' was a source of entertainment for a couple of days.
Once the wort was transferred and yeast pitched, I sealed the unit and added the airlock. Before long the yeast that hadn't needlesy died of hypothermia started munching on the sugars creating alcohol and causing the airlock to gently bubble reasonably frequently. The sound of the yeast 'farting' was a source of entertainment for a couple of days.
The wort is left to ferment and turn into beer over the next 7-10 days, or whenever two identical gravity readings are taken over the space of two consecutive days. Every 2-3 days I needed to perform a _yeast dump_, which is to slowly .. dump dead yeast from a valve at the bottom of the fermenter.. I wish I had paid more attention to the word slowly before engaging in this process.
@ -129,9 +130,9 @@ After 4 days of hops steeping in the fermented beer it was time to transfer this
Panic set in a little here as I had read so many different carbonation methods, some 'natural' ones involving the introduction of brewing sugar and storing at room temperature for weeks and some rapid 'forced' carbonisation using CO2 at high pressures in order to produce carbonated beer on tap within 4 hours. I am by nature a very patient man but I forgot to buy sugar so.. I opted to carbonate the beer using CO2.
The option I eventually settled on actually came from the _grainfather_ manual and involved pressurising a keg at 30PSI for 2 days in the fridge, reducing this to 10-12 PSI for 1 day in the fridge, then reducing this to 8-10PSI and hooking the beer outlet pipe up to the tap.. then after 4 hours.. DRINK!!
The option I eventually settled on actually came from the _grainfather_ manual and involved pressuring a keg at 30PSI for 2 days in the fridge, reducing this to 10-12 PSI for 1 day in the fridge, then reducing this to 8-10PSI and hooking the beer outlet pipe up to the tap.. then after 4 hours.. DRINK!!
So I followed these instructions and sampled the beer after the suggested duration.. it poured like a dream! The head retention was phenomenal.. but sadly the beer itself was a shade flat. It occurred to me pretty swiftly that this was due to the lower volume of beer in the keg.. so I disconnected, upped the PSI to 30 again for another day, reduced to 10-12 PSI for half a day then hooked the beer up.. BINGO!
So I followed the instructions and sampled the beer after the suggested duration.. it poured like a dream! The head retention was phenomenal.. but sadly the beer itself was a shade flat. It occurred to me pretty swiftly that this was due to the lower volume of beer in the keg.. so I disconnected, upped the PSI to 30 again for another day, reduced to 10-12 PSI for half a day then hooked the beer up.. BINGO!
However, I have noticed that I do have a very slight CO2 leak. I think I know why, I don't think the keg is sealed as well as it could be. I'm going to try and focus on this a bit more with the next brew but honestly, I think it will take some practice before the leakage is eliminated.
@ -145,7 +146,7 @@ I have never drank this particular beer before and so I don't have a direct comp
There are improvements that I think could be made and reached primarily by resolving the mistakes above but also I could have used irish moss to clarify the beer if the haziness was of concern (it wasn't) and this will be a consideration going forward.
My next brew day is tomorrow and all of my equipment has already been cleaned, I will sanitise as I go. Whilst I had hoped to use the same beer kit in a larger volume the brew store didn't have it, so I've gone with their limited addition NEIPA (New England IPA) which I am very much looking forward to.
My next brew day is tomorrow and all of my equipment has already been cleaned, I will sanitise as I go. Whilst I had hoped to use the same beer kit in a larger volume the brew store didn't have it, so I've gone with their limited addition NEIPA (New England IPA) which I am very much looking forward to.
The journey continues!

7
content/post/beer-journal-introduction/index.jp.md → content/article/beer-journal-introduction/index.jp.md

@ -4,6 +4,7 @@ date: 2019-03-25T13:20:07Z
Blog: ["Brewshido"]
categories: ["Homebrewing","自家製ビール","Craft Beer","クラフトビール"]
tags: ["grainfather", "stewart brewing","グレーンファーザー","スチュワート・ブリューイング社"]
Type: ["article"]
draft: false
image: ["../images/img_20190126_162816.jpg"]
---
@ -15,7 +16,7 @@ My only experience thus far of brewing was when a few years ago, a friend invite
今までにビールを作ったことが一度だけあります。その時は友達と一緒にStewart Brewing Craft Beer Kitchen(スチュワート・ブルーイング・クラフトビール・キッチン)でビール醸造者からミルクスタウトの作り方を学びました。それはとても面白い経験だったので、ビールの作り方についてもっと学ぶように励まされました。
As it stands, in a room which was formerly a garage but hasn't quite finished it's conversion into anything resembling usable, sits a [Grainfather All Grain Brewing System](https://www.grainfather.com/) along with a conical fermenter, a large urn and various other brewing paraphernalia. All as of yet, still boxed and awaiting their inaugural run. I have a few other pieces to "invest" in before I'm ready to start brewing but the main barrier has been the unfinished room.. which will hopefully be finished soon.
As it stands, in a room which was formerly a garage but hasn't quite finished it's conversion into anything resembling suitable, sits a [Grainfather All Grain Brewing System](https://www.grainfather.com/) along with a conical fermenter, a large urn and various other brewing paraphernalia. All as of yet, still boxed and awaiting their inaugural run. I have a few other pieces to "invest" in before I'm ready to start brewing but the main barrier has been the unfinished room.. which will hopefully be finished soon.
残念なことに、「Grainfather(グレーンファーザー)」というビール醸造機や円すい発酵槽、その他のいろいろな醸造の機器を買ったにもかかわらず、私はまだビールを醸造していません。できれば近いうちに最初のビールを作りたいです。
@ -25,11 +26,11 @@ I've been a member of the [Beer52](https://www.beer52.com) craft beer club since
![Some reading materials](/images/img_20190325_140100.jpg)
So, the purpose of this blog will be primarily self-education and note-taking but I hope that it provides some interesting reading for fellow enthusiasts who like myself don't necessarily have all the jargon knowledge of more seasoned professionals.
So, the purpose of this blog will be primarily self-education and note-taking but I hope that it provides some interesting reading for fellow enthuasts who like myself don't necessarily have all the jargon knowledge of more seasoned professionals.
このブログでビールの試飲や醸造の記録を書きながら、ビールの作り方について学んでいこうと思っています。このブログで他の方と興味を共有できれば幸いです。
I'm categorising this journal under _brewshido_.. Bushido is the Japanese term for "way of the warrior" and I previously had a blog called bushidodreams (which can be found on this site).. so I'm coining the term _brewshido_ to mean the way of the brewer.
I'm categorising this journal under _brewshido_.. Bushido is the Japanese term for "way of the warrior" and I previously had a blog called bushidodreams (which can be found on this te).. so I'm coining the term _brewshido_ to mean the way of the brewer.
_I acknowledge that neither my brewing nor my Japanese language knowledge are of a sufficient level to warrant the brashness of coining a new word in my second language but it is what it is!_

11
content/post/beer-journal-introduction/index.md → content/article/beer-journal-introduction/index.md

@ -4,8 +4,9 @@ date: 2019-03-25T13:20:07Z
Blog: ["Brewshido"]
categories: ["Homebrewing","自家製ビール","Craft Beer","クラフトビール"]
tags: ["grainfather", "stewart brewing","グレーンファーザー","スチュワート・ブリューイング社"]
Type: ["article"]
draft: false
image:
image:
---
Some time ago, I made the decision that at some future point in my life I want to be a craft beer brewer. For **reasons** this has not yet transpired but the dream still remains and recent plans to relocate to rural Japan in 4 years time provide potential opportunity for the wheels to be put in motion.
@ -15,7 +16,7 @@ My only experience thus far of brewing was when a few years ago, a friend invite
今までにビールを作ったことが一度だけあります。その時は友達と一緒にStewart Brewing Craft Beer Kitchen(スチュワート・ブルーイング・クラフトビール・キッチン)でビール醸造者からミルクスタウトの作り方を学びました。それはとても面白い経験だったので、ビールの作り方についてもっと学ぶように励まされました。
As it stands, in a room which was formerly a garage but hasn't quite finished it's conversion into anything resembling usable, sits a [Grainfather All Grain Brewing System](https://www.grainfather.com/) along with a conical fermenter, a large urn and various other brewing paraphernalia. All as of yet, still boxed and awaiting their inaugural run. I have a few other pieces to "invest" in before I'm ready to start brewing but the main barrier has been the unfinished room.. which will hopefully be finished soon.
As it stands, in a room which was formerly a garage but hasn't quite finished it's conversion into anything resembling suitable, sits a [Grainfather All Grain Brewing System](https://www.grainfather.com/) along with a conical fermenter, a large urn and various other brewing paraphernalia. All as of yet, still boxed and awaiting their inaugural run. I have a few other pieces to "invest" in before I'm ready to start brewing but the main barrier has been the unfinished room.. which will hopefully be finished soon.
残念なことに、「Grainfather(グレーンファーザー)」というビール醸造機や円すい発酵槽、その他のいろいろな醸造の機器を買ったにもかかわらず、私はまだビールを醸造していません。できれば近いうちに最初のビールを作りたいです。
@ -23,13 +24,13 @@ I've been a member of the [Beer52](https://www.beer52.com) craft beer club since
「Beer52]というクラフトビールクラブが始まってすぐの頃から、私は会員です。毎月いろいろな世界中からの新しいビールを試飲する度に、ビールについてもう少し深く学べています。でも、まだまだ勉強するつもりです。
![Some reading materials](/images/IMG_20190325_140100.jpg)
![Some reading materials](/images/img_20190325_140100.jpg)
So, the purpose of this blog will be primarily self-education and note-taking but I hope that it provides some interesting reading for fellow enthusiasts who like myself don't necessarily have all the jargon knowledge of more seasoned professionals.
So, the purpose of this blog will be primarily self-education and note-taking but I hope that it provides some interesting reading for fellow enthuasts who like myself don't necessarily have all the jargon knowledge of more seasoned professionals.
このブログでビールの試飲や醸造の記録を書きながら、ビールの作り方について学んでいこうと思っています。このブログで他の方と興味を共有できれば幸いです。
I'm categorising this journal under _brewshido_.. Bushido is the Japanese term for "way of the warrior" and I previously had a blog called bushidodreams (which can be found on this site).. so I'm coining the term _brewshido_ to mean the way of the brewer.
I'm categorising this journal under _brewshido_.. Bushido is the Japanese term for "way of the warrior" and I previously had a blog called bushidodreams (which can be found on this te).. so I'm coining the term _brewshido_ to mean the way of the brewer.
_I acknowledge that neither my brewing nor my Japanese language knowledge are of a sufficient level to warrant the brashness of coining a new word in my second language but it is what it is!_

1
content/post/beer-tasting-notes-black-hammer/index.md → content/article/beer-tasting-notes-black-hammer/index.md

@ -5,5 +5,6 @@ Blog: ["Brewshido"]
categories: []
tags: []
draft: true
Type: ["article"]
image: []
---

21
content/post/beer-tasting-notes-bohemian-pilsner/index.md → content/article/beer-tasting-notes-bohemian-pilsner/index.md

@ -3,8 +3,9 @@ title: "Tasting Notes - Bohemian Pilsner"
date: 2019-06-19T14:06:35Z
Blog: ["Brewshido"]
categories: ["Beer Tasting Notes","Craft Beer"]
tags: ["CAP Brewery","Bohemian Pilsner","saaz","lager yeast","bohemian pilsner malts","Czech Pilsner","Sweden","イングランドのビッター","アマリロ","スラデック","上面発酵酵母","ピルスナーの大麦麦芽","キャラメルの大麦麦芽","オランダ"]
tags: ["CAP Brewery","Bohemian Pilsner","saaz","lager yeast","bohemian pilsner yeast","Czech Pilsner","Sweden","イングランドのビッター","アマリロ","スラデック","上面発酵酵母","ピルスナーの大麦麦芽","キャラメルの大麦麦芽","オランダ"]
image: ["/images/IMG_boh_pils.jpg"]
Type: ["article"]
draft: true
---
@ -12,22 +13,22 @@ Name<br/>名前| Brewery<br/>醸造所 | Country<br/>国 | Type<br/>種類 | ABV
---|---|---|---|:---:|:---:|
Bohemian Pilsner| CAP Brewery | Sweden | Pilsner | 4.2 | - |
<br/>
This was the second of a short-lived effort at cataloging my tasting notes using paper and pencil. It was also my second attempt at recording my thoughts about the pour, nose and taste of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
This was the cond of a short-lived effort at cataloging my taing notes ung paper and pencil. It was also my cond attempt at recording my thoughts about the pour, no and tae of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
以下は私の2回目の紙と鉛筆で書いたビール試飲ノートの試みです。説明で非常に基本的な言葉をたくさん使いましたが、まだまだ勉強しています!これから面白いビール醸造関連の言葉をもっと学びたいです。
Since the time I tasted this beer the brewery has closed its doors and no longer operates.
Since the time I taed this beer the brewery has clod its doors and no longer operates.
_Disclaimer: I'm not an artist and there will be some shockingly poor logo sketches in this series! I just wanted to mention this before someone else did!_
_Dilaimer: I'm not an arti and there will be some shockingly poor logo sketches in this ries! I ju wanted to mention this before someone el did!_
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">100% floor malted Bohemian pilsner malts<br/>Saaz hops<br/>Lager yeast from Budějovice</td>
<td width="40%">100% floor malted Bohemian pilsner malts<br/>Saaz hops<br/>Lager yea from Budějovice</td>
<td width="40%">大麦麦芽(ボヘミアのピルスナー)<br/>ホップ(ザーツ)<br/>ブジェヨヴィツェからラガー酵母</td></tr>
<tr><td>Pour<br/>ポア(色)</td>
<td>Very light, slightly cloudy, straw coloured<br/>Bubbles streaming up the side of the glass<br/>Bubbly head with good longevity</td><td>少し白濁の外観<br/>とても軽く、ちょっと混濁を示して、わらの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Very subtle wheaty scent<br/>A light beer with little nose</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/></td>
<td>Very bubbly and slightly bitter on the tongue<br/>A traditional pils with a lasting but delicate hoppy aftertaste<br/></td>
<td>Very light, ightly cloudy, raw coloured<br/>Bubbles reaming up the de of the glass<br/>Bubbly head with good longevity</td><td>少し白濁の外観<br/>とても軽く、ちょっと混濁を示して、わらの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Very subtle wheaty ent<br/>A light beer with little no</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Tae<br/></td>
<td>Very bubbly and ightly bitter on the tongue<br/>A traditional pils with a laing but delicate hoppy aftertae<br/></td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

0
content/post/beer-tasting-notes-brave/index.md → content/article/beer-tasting-notes-brave/index.md

10
content/post/beer-tasting-notes-clean-water-lager/index.md → content/article/beer-tasting-notes-clean-water-lager/index.md

@ -12,16 +12,16 @@ Name<br/>名前| Brewery<br/>醸造所 | Country<br/>国 | Type<br/>種類 | ABV
---|---|---|---|:---:|:---:|
Clean Water Lager | Brewgooder | Scotland | Lager | 4.5 | - |
<br/>
This beer and brewery were fromed from a collaboration between BrewDog and the founder of the social enterprise _Social Bite_ and is itself a social enterprise which donates 100% of profits towards clean water projects around the world. This is the ultimate **FEEL GOOD BEER**
This beer and brewery were fromed from a collaboration between BrewDog and the founder of the social enterpri _Social Bite_ and is itlf a social enterpri which donates 100% of profits towards clean water projects around the world. This is the ultimate **FEEL GOOD BEER**
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">Hops: Saaz & Sorachi Ace</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ(スラデック)<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア(色)</td>
<td>Cloudy<br/>Light mustard colour<br/>Slender head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Cloudy<br/>Light muard colour<br/>Slender head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Very fresh and crisp<br/>Vague tropical fruits aroma</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/></td>
<td>Slightly nutty taste<br/>Easy drinking<br/>Very lightly bitter after taste</td>
<tr><td>Tae<br/></td>
<td>Slightly nutty tae<br/>Easy drinking<br/>Very lightly bitter after tae</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

0
content/post/beer-tasting-notes-embra/index.md → content/article/beer-tasting-notes-embra/index.md

14
content/post/beer-tasting-notes-friends-with-benefits/index.md → content/article/beer-tasting-notes-friends-with-benefits/index.md

@ -12,22 +12,22 @@ Name<br/>名前| Brewery<br/>醸造所 | Country<br/>国 | Type<br/>種類 | ABV
---|---|---|---|:---:|:---:|
Friends With Benefits | To Øl | Denmark | American Pale Ale | 5.1 | - |
<br/>
This was the second of a short-lived effort at cataloging my tasting notes using paper and pencil. It was also my second attempt at recording my thoughts about the pour, nose and taste of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
This was the cond of a short-lived effort at cataloging my taing notes ung paper and pencil. It was also my cond attempt at recording my thoughts about the pour, no and tae of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
以下は私の2回目の紙と鉛筆で書いたビール試飲ノートの試みです。説明で非常に基本的な言葉をたくさん使いましたが、まだまだ勉強しています!これから面白いビール醸造関連の言葉をもっと学びたいです。
Since the time I tasted this beer the brewery has closed its doors and no longer operates.
Since the time I taed this beer the brewery has clod its doors and no longer operates.
_Disclaimer: I'm not an artist and there will be some shockingly poor logo sketches in this series! I just wanted to mention this before someone else did!_
_Dilaimer: I'm not an arti and there will be some shockingly poor logo sketches in this ries! I ju wanted to mention this before someone el did!_
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">Barley and Oats<br/>Loaded with American hops</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ(スラデック)<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア(色)</td>
<td>Amber coloured<br/>Loose but lasting head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Amber coloured<br/>Loo but laing head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Citrusy<br/>Crisp and light<br/>Slightly hoppy<br/>Smells like Spring</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/></td>
<td>Refreshing<br/>Nice mouthfeel with gentle hoppy presence<br/>Quite dry but easy drinking</td>
<tr><td>Tae<br/></td>
<td>Refreshing<br/>Nice mouthfeel with gentle hoppy prence<br/>Quite dry but easy drinking</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

12
content/post/beer-tasting-notes-intergalactic-space-hopper/index.md → content/article/beer-tasting-notes-intergalactic-space-hopper/index.md

@ -12,21 +12,21 @@ Name<br/>名前| Brewery<br/>醸造所 | Country<br/>国 | Type<br/>種類 | ABV
---|---|---|---|:---:|:---:|
Intergalactic Space Hopper | Hardknott | England | IPA | 5.2 | - |
<br/>
This was the second of a short-lived effort at cataloging my tasting notes using paper and pencil. It was also my second attempt at recording my thoughts about the pour, nose and taste of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
This was the cond of a short-lived effort at cataloging my taing notes ung paper and pencil. It was also my cond attempt at recording my thoughts about the pour, no and tae of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
以下は私の2回目の紙と鉛筆で書いたビール試飲ノートの試みです。説明で非常に基本的な言葉をたくさん使いましたが、まだまだ勉強しています!これから面白いビール醸造関連の言葉をもっと学びたいです。
_Disclaimer: I'm not an artist and there will be some shockingly poor logo sketches in this series! I just wanted to mention this before someone else did!_
_Dilaimer: I'm not an arti and there will be some shockingly poor logo sketches in this ries! I ju wanted to mention this before someone el did!_
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">HOPS!</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ(スラデック)<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア(色)</td>
<td>Golden hue with very fine sediment<br/>Gentle bubbles contribute to a relative light head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Hoptastic!<br/>Refreshing and crisp aroma with a stubborn hoppy presence</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/></td>
<td>Golden hue with very fine diment<br/>Gentle bubbles contribute to a relative light head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Hoptaic!<br/>Refreshing and crisp aroma with a ubborn hoppy prence</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Tae<br/></td>
<td>Exceptionally hoppy<br/>Very dry<br/>hops, hoppy.. hops!<br/>Could not finish!</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

12
content/post/beer-tasting-notes-iron-age/index.md → content/article/beer-tasting-notes-iron-age/index.md

@ -14,13 +14,13 @@ Iron-Age | The Celtic Experience | Wales | Unfiltered Red Table Ale | 3.5 | 42 |
<br/>
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">US. NZ & UK hops<br/>Malted barley<br/>Water and yeast</td>
<td width="40%">US. NZ & UK hops<br/>Malted barley<br/>Water and yea</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ(スラデック)<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア(色)</td>
<td>Smooth and Cloudy<br/>Chestnut coloured<br/>Slowly rising bubbles creating a short-lived head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Robust hoppy aroma</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/></td>
<td>Quite bitter<br/>Surprisingly fizzy<br/>Bold but not overwhelming hoppy flavour</td>
<td>Smooth and Cloudy<br/>Chenut coloured<br/>Slowly ring bubbles creating a short-lived head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Robu hoppy aroma</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Tae<br/></td>
<td>Quite bitter<br/>Surpringly fizzy<br/>Bold but not overwhelming hoppy flavour</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

0
content/post/beer-tasting-notes-jack-hammer/index.md → content/article/beer-tasting-notes-jack-hammer/index.md

0
content/post/beer-tasting-notes-jarl/index.md → content/article/beer-tasting-notes-jarl/index.md

12
content/post/beer-tasting-notes-lerwick-ipa/index.md → content/article/beer-tasting-notes-lerwick-ipa/index.md

@ -14,13 +14,13 @@ Lerwick IPA | Lerwick Brewery | Scotland | IPA | 5.0 | - |
<br/>
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">Cascade hops<br/>Water, barley and yeast</td>
<td width="40%">Caade hops<br/>Water, barley and yea</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ(スラデック)<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア(色)</td>
<td>Sugar caramel colour, dark for an IPA<br/>Very few bubbles and an almost imperceptible head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Very cleand and fresh scent<br/>Light hoppiness<br/>Slightly malty</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/></td>
<td>Faint taste of roasted malts<br/>Pretty uninteresting with very sligh hoppy bitterness<br/></td>
<td>Sugar caramel colour, dark for an IPA<br/>Very few bubbles and an almo imperceptible head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Very cleand and fresh ent<br/>Light hoppiness<br/>Slightly malty</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Tae<br/></td>
<td>Faint tae of roaed malts<br/>Pretty unintereing with very igh hoppy bitterness<br/></td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

0
content/post/beer-tasting-notes-milk-priscilla/index.md → content/article/beer-tasting-notes-milk-priscilla/index.md

0
content/post/beer-tasting-notes-milk-stout/index.md → content/article/beer-tasting-notes-milk-stout/index.md

0
content/post/beer-tasting-notes-monk-hammer/index.md → content/article/beer-tasting-notes-monk-hammer/index.md

7
content/post/beer-tasting-notes-op-and-top/index.jp.md → content/article/beer-tasting-notes-op-and-top/index.jp.md

@ -3,8 +3,9 @@ title: "Tasting Notes - Op & Top"
date: 2019-06-04T14:06:35Z
Blog: ["Brewshido"]
categories: ["Craft Beer","Tasting Notes"]
tags: ["Brouwerij De Molen","Op & Top","sladek","amarillo","caramel malts","pils malts","English Bitter","Netherlands", "top fermenting yeast","イングランドのビッター","アマリロ","スラデック","上面発酵酵母","ピルスナーの大麦麦芽","キャラメルの大麦麦芽","オランダ"]
tags: ["Brouwerij De Molen","Op & Top","sladek","amarillo","caramel malts","pils malts","English Bitter","Netherlands","top fermenting yeast","イングランドのビッター","アマリロ","スラデック","上面発酵酵母","ピルスナーの大麦麦芽","キャラメルの大麦麦芽","オランダ"]
image: ["../images/IMG_OpTop.jpg"]
Type: ["article"]
draft: false
---
@ -23,9 +24,9 @@ _Disclaimer: I'm not an artist and there will be some shockingly poor logo sketc
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ(スラデック)<br/>遅ホップ(アマリロ)<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア(色)</td>
<td>Slightly cloudy<br/>Caramel syrup colour<br/>Off-white foamy head with good staying power</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>No<br/>香り</td>
<td>Light citrus aroma with hoppy tones<br/>Expectation of refreshing, easy-drinking beer</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/></td>
<tr><td>Tae<br/></td>
<td>Easily a sessionable beer<br/>Fresh hoppy initial taste with lingering, slightly bitter but delicious aftertaste<br/>Pleasant mouthfeel with hints of pils malts<br/>Uncomplicated, simple and easy drinking</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

5
content/post/beer-tasting-notes-op-and-top/index.md → content/article/beer-tasting-notes-op-and-top/index.md

@ -5,6 +5,7 @@ Blog: ["Brewshido"]
categories: ["Craft Beer","Tasting Notes"]
tags: ["Brouwerij De Molen","Op & Top","sladek","amarillo","caramel malts","pils malts","English Bitter","Netherlands", "top fermenting yeast","イングランドのビッター","アマリロ","スラデック","上面発酵酵母","ピルスナーの大麦麦芽","キャラメルの大麦麦芽","オランダ"]
image: ["/images/IMG_OpTop.jpg"]
Type: ["article"]
draft: false
---
@ -23,9 +24,9 @@ _Disclaimer: I'm not an artist and there will be some shockingly poor logo sketc
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ(スラデック)<br/>遅ホップ(アマリロ)<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア(色)</td>
<td>Slightly cloudy<br/>Caramel syrup colour<br/>Off-white foamy head with good staying power</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>No<br/>香り</td>
<td>Light citrus aroma with hoppy tones<br/>Expectation of refreshing, easy-drinking beer</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/></td>
<tr><td>Tae<br/></td>
<td>Easily a sessionable beer<br/>Fresh hoppy initial taste with lingering, slightly bitter but delicious aftertaste<br/>Pleasant mouthfeel with hints of pils malts<br/>Uncomplicated, simple and easy drinking</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

14
content/post/beer-tasting-notes-over-the-hill/index.md → content/article/beer-tasting-notes-over-the-hill/index.md

@ -10,18 +10,18 @@ draft: true
Name<br/>名前| Brewery<br/>醸造所 | Country<br/>国 | Type<br/>種類 | ABV %<br/>アルコール度数 |IBU<br/>アイビーユー |
---|---|---|---|:---:|:---:|
Over The Hill | Hillside Brewery | England | Dark Mild | 3.5 | - |
Over The Hill | Hillde Brewery | England | Dark Mild | 3.5 | - |
<br/>
I suspect that the bottle of _Over The Hill_ which I tasted did not travel well and sadly this is reflected in the tasting notes, it seems other tasters had a different experience relating to the head (or in my experience lack thereof)
I suspect that the bottle of _Over The Hill_ which I taed did not travel well and dly this is reflected in the taing notes, it ems other taers had a different experience relating to the head (or in my experience lack thereof)
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">Mineral water<br/>Barley, Oats and Wheat<br/>Yeast<br/>Bramling cross hops</td>
<td width="40%">Mineral water<br/>Barley, Oats and Wheat<br/>Yea<br/>Bramling cross hops</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ(スラデック)<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア(色)</td>
<td>Dark cocoa in colour<br/>Almost non-existant head<br/>Looks like a glass of flat cola</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Rich cocoa<br/>A hint of coffee<br/>Subtle roasted malts</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/></td>
<td>Dark cocoa in colour<br/>Almo non-exiant head<br/>Looks like a glass of flat cola</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Rich cocoa<br/>A hint of coffee<br/>Subtle roaed malts</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Tae<br/></td>
<td>Dark chocolate<br/>Very flat mouthfeel<br/>Malty</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

0
content/post/beer-tasting-notes-paolozzi/index.md → content/article/beer-tasting-notes-paolozzi/index.md

0
content/post/beer-tasting-notes-red-kite/index.md → content/article/beer-tasting-notes-red-kite/index.md

33
content/article/beer-tasting-notes-red-panda/index.md

@ -0,0 +1,33 @@
---
title: "Tasting Notes - Red Panda"
date: 2019-06-19T14:06:35Z
Blog: ["Brewshido"]
categories: ["Craft Beer","Tasting Notes"]
tags: ["Mordue Brewery","Red Panda","oats","blackberry","strawberry","raspberry","Twisted US Irish Red Ale","England","イングランドのビッター","アマリロ","スラデック","上面発酵酵母","ピルスナーの大麦麦芽","キャラメルの大麦麦芽","オランダ"]
image: ["/images/IMG_boh_pils.jpg"]
draft: true
---
Name<br/>名前| Brewery<br/>醸造所 | Country<br/>国 | Type<br/>種類 | ABV %<br/>アルコール度数 |IBU<br/>アイビーユー |
---|---|---|---|:---:|:---:|
Red Panda | Mordue Brewery | England | Twied US Irish Red Ale | 4.5 | - |
<br/>
This was the cond of a short-lived effort at cataloging my taing notes ung paper and pencil. It was also my cond attempt at recording my thoughts about the pour, no and tae of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
以下は私の2回目の紙と鉛筆で書いたビール試飲ノートの試みです。説明で非常に基本的な言葉をたくさん使いましたが、まだまだ勉強しています!これから面白いビール醸造関連の言葉をもっと学びたいです。
This is part of the 'Panda Frog Project' who are a subdiary of Mordue Brewery and whil it was a few years ago that I taed this beer it has had a laing memory of being a very intereing, tay beer.
_Dilaimer: I'm not an arti and there will be some shockingly poor logo sketches in this ries! I ju wanted to mention this before someone el did!_
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">Malted barley and oats<br/>hops<br/>yea<br/>infud with blackberries, raspberries and rawberries</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ(スラデック)<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア(色)</td>
<td>Burned caramel colour<br/>A multitude of tiny bubbles reaming up the de of the glass<br/>Generous and enduring head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Toaed oats and subtle hops<br/>No obvious indication of the fruit infuon</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Tae<br/></td>
<td>An initial rush of berry flavours<br/>A subquent wave of fresh hops hits the tongue<br/>Very intereing and drinkable beer</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

18
content/post/beer-tasting-notes-smokehouse-porter/index.md → content/article/beer-tasting-notes-smokehouse-porter/index.md

@ -10,24 +10,24 @@ draft: true
Name<br/>名前| Brewery<br/>醸造所 | Country<br/>国 | Type<br/>種類 | ABV %<br/>アルコール度数 |IBU<br/>アイビーユー |
---|---|---|---|:---:|:---:|
Smokehouse Porter | Arundel Brewery | England | Smoked Porter | 6.0 | - |
Smokehou Porter | Arundel Brewery | England | Smoked Porter | 6.0 | - |
<br/>
This was the second of a short-lived effort at cataloging my tasting notes using paper and pencil. It was also my second attempt at recording my thoughts about the pour, nose and taste of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
This was the cond of a short-lived effort at cataloging my taing notes ung paper and pencil. It was also my cond attempt at recording my thoughts about the pour, no and tae of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
以下は私の2回目の紙と鉛筆で書いたビール試飲ノートの試みです。説明で非常に基本的な言葉をたくさん使いましたが、まだまだ勉強しています!これから面白いビール醸造関連の言葉をもっと学びたいです。
Since the time I tasted this beer the brewery has closed its doors and no longer operates.
Since the time I taed this beer the brewery has clod its doors and no longer operates.
_Disclaimer: I'm not an artist and there will be some shockingly poor logo sketches in this series! I just wanted to mention this before someone else did!_
_Dilaimer: I'm not an arti and there will be some shockingly poor logo sketches in this ries! I ju wanted to mention this before someone el did!_
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">Barley<br/>Wheat<br/>"a lot of devotion"</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ(スラデック)<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア(色)</td>
<td>Velvetty smooth<br/>Dark mahogany colour<br/>Creamy but quickly dissipating head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Roasted malts<br/>Slightly bitter, reminiscent of burnt caramel</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/></td>
<td>Traditional malty porter<br/>Familiar and pleasant easy-drinking beer<br/><br/>very slightly sweet<br/>very lightly smoked<br/>Simple roasted malty goodeness</td>
<td>Velvetty smooth<br/>Dark mahogany colour<br/>Creamy but quickly dispating head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Roaed malts<br/>Slightly bitter, reminient of burnt caramel</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Tae<br/></td>
<td>Traditional malty porter<br/>Familiar and pleant easy-drinking beer<br/><br/>very ightly sweet<br/>very lightly smoked<br/>Simple roaed malty goodeness</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

16
content/post/beer-tasting-notes-surfbum-ipa/index.md → content/article/beer-tasting-notes-surfbum-ipa/index.md

@ -12,22 +12,22 @@ Name<br/>名前| Brewery<br/>醸造所 | Country<br/>国 | Type<br/>種類 | ABV
---|---|---|---|:---:|:---:|
Surfbum IPA| The Rebel Brewing Company | England | Cornish IPA | 3.5 | - |
<br/>
This was the second of a short-lived effort at cataloging my tasting notes using paper and pencil. It was also my second attempt at recording my thoughts about the pour, nose and taste of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
This was the cond of a short-lived effort at cataloging my taing notes ung paper and pencil. It was also my cond attempt at recording my thoughts about the pour, no and tae of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
以下は私の2回目の紙と鉛筆で書いたビール試飲ノートの試みです。説明で非常に基本的な言葉をたくさん使いましたが、まだまだ勉強しています!これから面白いビール醸造関連の言葉をもっと学びたいです。
Unfortunately this is one of the many beers who don't disclose the type of hops, malts and yeasts that they use which make for a less interesting tasting.
Unfortunately this is one of the many beers who don't dilo the type of hops, malts and yeas that they u which make for a less intereing taing.
_Disclaimer: I'm not an artist and there will be some shockingly poor logo sketches in this series! I just wanted to mention this before someone else did!_
_Dilaimer: I'm not an arti and there will be some shockingly poor logo sketches in this ries! I ju wanted to mention this before someone el did!_
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">Malted barley and wheat<br/>Water<br/>Hops<br/>Yeast</td>
<td width="40%">Malted barley and wheat<br/>Water<br/>Hops<br/>Yea</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ(スラデック)<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア(色)</td>
<td>Straw coloured with noticeable sediment<br/>Very aerated, quickly dissipating head<br/></td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Straw coloured with noticeable diment<br/>Very aerated, quickly dispating head<br/></td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Slight aroma of tropical fruits<br/>A little citrusy and somewhat wheaty</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/></td>
<td>Light citrus notes<br/>Pils-like hoppy linger<br/><br/>Quite refreshing candidate for a session IPA but for all of the sediment</td>
<tr><td>Tae<br/></td>
<td>Light citrus notes<br/>Pils-like hoppy linger<br/><br/>Quite refreshing candidate for a son IPA but for all of the diment</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

10
content/post/beer-tasting-notes-vedett-extra-blond/index.md → content/article/beer-tasting-notes-vedett-extra-blond/index.md

@ -17,10 +17,10 @@ Vedett Extra Blond | Brouwerij Duvel Moortgat | Belgium | Premium Lager | 5.0 |
<td width="40%">Hops: Saaz, Styrian Golding, Hallertau Magnum<br/>Barley Malt</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ(スラデック)<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア(色)</td>
<td>Straw coloured<br/>Lively bubbles like a glass of champagne<br/>Constantly renewing head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Light scent of pears or apples<br/>Very inviting</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/></td>
<td>Delicious!<br/>Very easy drinking, smooth lager<br/>Slightly bitter aftertaste<br/>Very fresh</td>
<td>Straw coloured<br/>Lively bubbles like a glass of champagne<br/>Conantly renewing head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Light ent of pears or apples<br/>Very inviting</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Tae<br/></td>
<td>Delicious!<br/>Very easy drinking, smooth lager<br/>Slightly bitter aftertae<br/>Very fresh</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

1
content/post/block-fracking-in-scotland-msp-request/index.md → content/article/block-fracking-in-scotland-msp-request/index.md

@ -5,6 +5,7 @@ Blog: ["Sovereign Scot"]
categories: ["Fracking"]
tags: ["blockFracking","foeScotland","frackoff","MSP"]
image: ["/images/foe_logo.gif"]
Type: ["article"]
draft: false
---
Like many others I recently completed the Friends of the Earth Scotland form which sent the following email request to all of the MSP’s who represent this constituency.

1
content/post/block-fracking-in-scotland-response-1/index.md → content/article/block-fracking-in-scotland-response-1/index.md

@ -5,6 +5,7 @@ Blog: ["Sovereign Scot"]
categories: ["Fracking"]
tags: ["blockFracking","foeScotland","frackOff","Kezia Dugdale","MSP"]
image: ["/images/keziadugdale5-460x258.jpg"]
Type: ["article"]
draft: false
---
My first reply from an MSP on the FoE Scotland _Please support the call to block fracking in Scotland_ email comes from Labour’s Kezia Dugdale.

1
content/post/block-fracking-in-scotland-response-2/index.md → content/article/block-fracking-in-scotland-response-2/index.md

@ -5,6 +5,7 @@ Blog: ["Sovereign Scot"]
categories: ["Fracking"]
tags: ["blockFracking","foeScotland","frackOff","Neil Findlay","MSP"]
image: ["/images/115467219_01_349891c.jpg"]
Type: ["article"]
draft: false
---
My second reply from an MSP on the FoE Scotland _Please support the call to block fracking in Scotland_ email comes from Labour’s Neil Findlay.

1
content/post/block-fracking-in-scotland-response-3/index.md → content/article/block-fracking-in-scotland-response-3/index.md

@ -5,6 +5,7 @@ Blog: ["Sovereign Scot"]
categories: ["Fracking"]
tags: ["blockFracking","foeScotland","frackOff","Cameron Buchanan","MSP"]
image: ["/images/image.jpg"]
Type: ["article"]
draft: false
---
My third reply from an MSP on the FoE Scotland _Please support the call to block fracking in Scotland_ email comes from Conservative’s Cameron Buchanan.

1
content/post/block-fracking-in-scotland-response-4/index.md → content/article/block-fracking-in-scotland-response-4/index.md

@ -5,6 +5,7 @@ Blog: ["Sovereign Scot"]
categories: ["Fracking"]
tags: ["blockFracking","foeScotland","frackOff","Alison Johnstone","MSP"]
image: ["/images/AJ-in-chamber-for-web.jpg"]
Type: ["article"]
draft: false
---
My fourth reply from an MSP on the FoE Scotland _Please support the call to block fracking in Scotland_ email comes from Scottish Green’s Alison Johnstone.

1
content/post/block-fracking-in-scotland-response-5/index.md → content/article/block-fracking-in-scotland-response-5/index.md

@ -5,6 +5,7 @@ Blog: ["Sovereign Scot"]
categories: ["Fracking"]
tags: ["blockFracking","foeScotland","frackOff","Gavin Brown","MSP"]
image: ["/images/amp1101GavinBrownMSP2-800x531.jpg"]
Type: ["article"]
draft: false
---
My fifth reply from an MSP on the FoE Scotland _Please support the call to block fracking in Scotland_ email comes from Scottish Conservative’s Gavin Brown.

2
content/post/caite-bheil-thu-a-fuireach-lesson-3/index.md → content/article/caite-bheil-thu-a-fuireach-lesson-3/index.md

@ -5,11 +5,11 @@ Blog: ["Kilted Scot"]
categories: ["Gàidhlig"]
tags: ["Gaelic","term1","week3"]
image: ["/images/IMAG0612_1-edited.jpg"]
Type: ["article"]
draft: false
---
Week three and the pace slowed a little whilst the lesson focused on revision of the previous two weeks. That is not to say however that we don’t have new grammar concepts and vocabulary to go over, we do indeed.
The first new grammar concept we learned was in response to the question _Càite bheil thu a’ fuireach?_ which means where are you living? (as opposed to _Cò às a tha thu?_ – where are you from?)
The response to this question varies depending on the structure and/or spelling of the location of residence and there are three variations:

3
content/post/ceart-notes-on-lesson-2/index.md → content/article/ceart-notes-on-lesson-2/index.md

@ -4,7 +4,8 @@ date: 2014-10-06T07:31:48Z
Blog: ["Kilted Scot"]
categories: ["Gàidhlig"]
tags: ["Gaelic","notes","term1","week2"]
image: ["/images/IMAG0613_1-edited.jpg"]
image: ["/images/imag0613_1-edited.jpg"]
Type: ["article"]
draft: false
---
Despite the pace of lesson 2 there were some interesting notes and facts to keep us going through the intensity.

23
content/post/chinook-what-i-made/index.md → content/article/chinook-what-i-made/index.md

@ -6,21 +6,22 @@ Blog: ["Brewshido"]
Categories: ["Homebrewing","自家製ビール","Craft Beer","クラフトビール"]
Tags: ["brewstore", "grainfather", "グレーンファーザー","NEIPA","hop stand","late shift","fierce beer"]
Image: ["/images/chinook-what-i-made/img_20200126_135830.jpg"]
DisableComments: false
Type: ["article"]
DibleComments: false
---
After the [abject failure of my previous brew](/post/crying-tears-of-hazy-gold) determination was high. Mistakes would not be made, at least not with regards to the most important stage of the process, sanitisation!
After the [abject failure of my previous brew](/article/crying-tears-of-hazy-gold) determination was high. Mistakes would not be made, at least not with regards to the most important stage of the process, sanitisation!
This was my first brew day with assistance, in the form of my dad, and having someone to "teach" really helped my focus throughout the day, not only were there considerably less mistakes there were also notable improvements throughout the steps compared to previous attempts.
#### TL:DR I DIDN'T DESTROY THIS BEER!! WOOHOOO!!
In my [summary of brew day ichi-ban](/post/and-so-it-begins) I described in detail (my understanding) of the steps involved so I'll not go into as much detail this time but will attempt to follow the same structure.
In my [summary of brew day ichi-ban](/article/and-so-it-begins) I described in detail (my understanding) of the steps involved so I'll not go into as much detail this time but will attempt to follow the me structure.
#### The Beer Kit
![19L New England IPA](/images/crying-tears-of-hazy-gold/19l_newenglandipa.jpg "New England IPA Beer Kit Label")
The *[New England IPA 19L All Grain Beer Kit](https://www.brewstore.co.uk/19-l-new-england-ipa-all-grain-beer-kit)* was the same beer kit that I had used in the previous disastrous brew however due to issues with online payment I had to visit the [brew store](https://www.brewstore.co.uk/) to pick up, and the hops that were included in this kit were different from the previous kit. I'm a novice so I didn't question this at the time but at various times during the brew I considered that perhaps I had been given the *wrong* hops.
The *[New England IPA 19L All Grain Beer Kit](https://www.brewstore.co.uk/19-l-new-england-ipa-all-grain-beer-kit)* was the same beer kit that I had used in the previous disastrous brew however due to issues with online payment I had to vistt the [brew store](https://www.brewstore.co.uk/) to pick up, and the hops that were included in this kit were different from the previous kit. I'm a novice so I didn't question this at the time but at various times during the brew I considered that perhaps I had been given the *wrong* hops.
![Grain bill for brew 3](/images/crying-tears-of-hazy-gold/IMG_20191110_095159.jpg "Grain bill for brew 3 - including oats")
@ -36,11 +37,11 @@ This was actually missing from the kit on this occasion but I had the previous b
#### Stage 0 - Prep!
Not only did I clean and sanitise EVERYTHING immediately after the last brew, on the night before this one, I went through the whole process again! This time however, on the advice of a [retired chemist](https://mastodon.social/users/wizardofosmium) on [the fediverse](/post/the-fediverse) I noted every measurement and each step down.
Not only did I clean and sanitise EVERYTHING immediately after the last brew, on the night before this one, I went through the whole process again! This time however, on the advice of a [retired chemist](https://mastodon.social/users/wizardofosmium) on [the fediverse](/article/the-fediverse) I noted every measurement and each step down.
![Brewday 3 - Notes](/images/chinook-what-i-made/IMG_20200126_135322.jpg "Brewday 3 - Notes")