Mariachi Static by Izaak Opatz
This is an album of lovely “dirt wave” folk from a songwriter who spends most of his time cutting trails for the National Park Service. He’s formerly of the alt-country group the Best Westerns. I’ve struggled to listen to anything but this album lately. My favorite tracks are “Everything (But One Thing),” “Arm’s Length Away,” and “One Way Or Another,” but every song is fantastic.
“Getting Fermental on Fermentation with Lucia Solis” (Opposites Extract)
While esoteric to anybody who isn’t in the coffee industry, this is an interesting debate and discussion on the topic of fermentation practices in coffee production. Washed coffee in particular undergoes an intentional fermentation process post-harvest which helps separate sticky fruit material called mucilage. Usually this process is carried out by wild yeasts and bacteria, but the practice of using specific yeast and bacteria cultures has shown promise in experimental trials. Continuing this practice will be beneficial in promoting quality consistency and price stability.
Amy Stewart’s The Drunken Botanist explores the ingredients used to create the world’s most significant fermented and distilled drinks. The book is presented as a list of these most ingredients, starting with the basics that comprise our most familiar beverages (such as agave, barley, potato, wheat) and continuing to the more obscure or exotic ingredients that often flavor them (clove, elderflower, wormwood). Each entry is, more or less, a brief examination of the ingredient in terms of the spirits derived from it alongside its biology and historical significance.
“An Absurdly Complete Guide to Understanding Whiskey” by Jake Emen (Eater)
Hyperbole aside, this guide provides a nice rundown of the major factors that determine a whiskey’s flavor. Emen specifically discusses aging and warehousing conditions, barrel types and sizes, ingredients, and distillation techniques.