{"product_id":"fermentacao-conservacao-aplicadas-ao-bar","title":"Fermentation \u0026amp; Preservation Applied to the Bar","description":"\u003ch4 data-start=\"149\" data-end=\"217\"\u003e Acidity, Umami, Complexity, and Time as Creative Tools\u003c\/h4\u003e\n\n\u003ch4 data-start=\"218\" data-end=\"249\"\u003e Fermentation Applied to the Bar\u003c\/h4\u003e\n\n \u003cp data-start=\"251\" data-end=\"441\"\u003ePractical training focused on the conscious application of fermentation in the bar, using time, acidity, and umami as creative tools for building flavor and identity in beverages.\u003c\/p\u003e\n\n\u003chr data-start=\"443\" data-end=\"446\"\u003e\n\n\u003ch4 data-start=\"448\" data-end=\"461\"\u003e Contents\u003c\/h4\u003e\n\n\u003cp data-start=\"463\" data-end=\"631\"\u003e \u003cstrong data-start=\"463\" data-end=\"510\"\u003e1. Introduction to Fermentation Applied to Bars\u003c\/strong\u003e\u003cbr data-start=\"510\" data-end=\"513\"\u003e Framing fermentation within the context of the contemporary bar.\u003cbr data-start=\"575\" data-end=\"578\"\u003e Fermentation as a tool for flavor development.\u003c\/p\u003e\n\n\u003cp data-start=\"633\" data-end=\"795\"\u003e \u003cstrong data-start=\"633\" data-end=\"685\"\u003e2. Creative Variables in Beverage Fermentation\u003c\/strong\u003e\u003cbr data-start=\"685\" data-end=\"688\"\u003e Time, pH, and salt in beverage development.\u003cbr data-start=\"734\" data-end=\"737\"\u003e Development of acidity, umami, and aromatic complexity.\u003c\/p\u003e\n\n\u003cp data-start=\"797\" data-end=\"955\"\u003e \u003cstrong data-start=\"797\" data-end=\"836\"\u003e3. Fermentation Techniques for Bars\u003c\/strong\u003e\u003cbr data-start=\"836\" data-end=\"839\"\u003e Lactic fermentations applied to fruits and vegetables.\u003cbr data-start=\"891\" data-end=\"894\"\u003e Fermented bases for cocktails (low \u0026amp; no alcohol friendly).\u003c\/p\u003e\n\n\u003cp data-start=\"957\" data-end=\"1085\"\u003e \u003cstrong data-start=\"957\" data-end=\"991\"\u003e4. Creative Conservation at the Bar\u003c\/strong\u003e\u003cbr data-start=\"991\" data-end=\"994\"\u003e Shrubs, liquid pickles, brines and oils.\u003cbr data-start=\"1038\" data-end=\"1041\"\u003e Practical applications in liquid preparations.\u003c\/p\u003e\n\n \u003cp data-start=\"1087\" data-end=\"1209\"\u003e\u003cstrong data-start=\"1087\" data-end=\"1127\"\u003e5. Safety and Process Control\u003c\/strong\u003e\u003cbr data-start=\"1127\" data-end=\"1130\"\u003e Food safety applied to the bar.\u003cbr data-start=\"1166\" data-end=\"1169\"\u003e Control, monitoring and best practices.\u003c\/p\u003e\n\n\u003cp data-start=\"1211\" data-end=\"1349\"\u003e \u003cstrong data-start=\"1211\" data-end=\"1240\"\u003e6. Application in Cocktails\u003c\/strong\u003e\u003cbr data-start=\"1240\" data-end=\"1243\"\u003e Integration of fermented beverages into cocktails and liquid preparations.\u003cbr data-start=\"1305\" data-end=\"1308\"\u003e Adapting techniques to bar service.\u003c\/p\u003e","brand":"PREP HOSPITALITY HUB","offers":[{"title":"Default Title","offer_id":56679466697077,"sku":null,"price":190.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/4818\/1877\/files\/Conteudos_Introducao_a_fermentacao_aplicada_ao_bar_Fermentacao_como_ferramenta_de_construcao_de_flavour_Tempo_pH_e_sal_no_desenvolvimento_de_bebidas_Fermentacoes_lacticas_aplicadas_a_46d378f7-b4b3-4482-add4-870e6e461ddf.jpg?v=1770220420","url":"https:\/\/prephhub.com\/en\/products\/fermentacao-conservacao-aplicadas-ao-bar","provider":"PREP HOSPITALITY HUB","version":"1.0","type":"link"}