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	<title>Flairbar.com &#187; Sugar</title>
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	<description>Your Source for Performance Bartending &#38; Mixology!</description>
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		<title>Trivia Answer: What is the source of amylase for the conversion of yucca starch into sugar necessary the fermentation of the Amazonian libation known as Masato?</title>
		<link>http://bartendbetternow.com/trivia-answer-what-is-the-source-of-amylase-for-the-conversion-of-yucca-starch-into-sugar-necessary-the-fermentation-of-the-amazonian-libation-known-as-masato/</link>
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		<pubDate>Fri, 14 Aug 2015 04:36:22 +0000</pubDate>
		<dc:creator><![CDATA[Jeff Sirninger]]></dc:creator>
				<category><![CDATA[Trivia]]></category>
		<category><![CDATA[Amazonian]]></category>
		<category><![CDATA[amylase]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[Fitzcarraldo]]></category>
		<category><![CDATA[Herzog]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[Kinski]]></category>
		<category><![CDATA[Masato]]></category>
		<category><![CDATA[starch]]></category>
		<category><![CDATA[Sugar]]></category>
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		<description><![CDATA[Human saliva. Masato is a type of chicha, which in turn is a fermented type of beer produced in South and Central America; non-fermented chicha is also made for children&#8217;s consumption. Chicha includes corn beer known as chicha de jora and non-alcoholic beverages such as chicha morada. Chichas can also be made from manioc root [&#8230;]]]></description>
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		<title>Trivia Question: What is the source of amylase for the conversion of yucca starch into sugar necessary the fermentation of the Amazonian libation known as Masato?</title>
		<link>http://bartendbetternow.com/trivia-question-what-is-the-source-of-amylase-for-the-conversion-of-yucca-starch-into-sugar-necessary-the-fermentation-of-the-amazonian-libation-known-as-masato/</link>
		<comments>http://bartendbetternow.com/trivia-question-what-is-the-source-of-amylase-for-the-conversion-of-yucca-starch-into-sugar-necessary-the-fermentation-of-the-amazonian-libation-known-as-masato/#comments</comments>
		<pubDate>Mon, 03 Aug 2015 06:38:07 +0000</pubDate>
		<dc:creator><![CDATA[Jeff Sirninger]]></dc:creator>
				<category><![CDATA[Trivia]]></category>
		<category><![CDATA[Amazonian]]></category>
		<category><![CDATA[amylase]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[Fitzcarraldo]]></category>
		<category><![CDATA[Herzog]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[Kinski]]></category>
		<category><![CDATA[Masato]]></category>
		<category><![CDATA[starch]]></category>
		<category><![CDATA[Sugar]]></category>
		<category><![CDATA[yucca]]></category>

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		<description><![CDATA[Werner Herzog&#8217;s Fitzcarraldo was filmed deep within Amazonian jungle under harsh and challenging conditions. It starred Herzog&#8217;s long time friend and adversary Klaus Kinski, a man known for his raw talent and frequently raw temperament. Production designer Ulrich Bergfelder described that no one wanted to be around Kinski in and out of shooting and that [&#8230;]]]></description>
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		<title>“How dry I am, nobody knows how dry I am”, sugar as a post-distillation additive in Rum.</title>
		<link>http://bartendbetternow.com/how-dry-i-am-nobody-know-how-dry-i-am-sugar-as-a-post-distillation-additive-in-rum/</link>
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		<pubDate>Sat, 01 Aug 2015 05:03:24 +0000</pubDate>
		<dc:creator><![CDATA[Jeff Sirninger]]></dc:creator>
				<category><![CDATA[In the Mix]]></category>
		<category><![CDATA[additives]]></category>
		<category><![CDATA[dosing]]></category>
		<category><![CDATA[jeff sirninger]]></category>
		<category><![CDATA[marketing]]></category>
		<category><![CDATA[Post-distillation]]></category>
		<category><![CDATA[Rum]]></category>
		<category><![CDATA[Sugar]]></category>

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		<description><![CDATA[Initially I became interested in the topic of post-distillation additives playing a devil’s advocate position to the gluten-free arguments that propose all spirits (excluding liqueurs) are gluten-free as gluten would not be carried through the distillation process. Of course if a spirit was bottled directly off of the still then that argument would settle that [&#8230;]]]></description>
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		<title>Featured Article: The common practice of adding post-distillation sugar to rum, a &#8220;counterfeit&#8221; tactic or just another method to achieve a desired flavor profile?</title>
		<link>http://bartendbetternow.com/the-common-practice-of-adding-post-distillation-sugar-to-rum-a-counterfeit-tactic-or-just-another-method-to-achieve-a-desired-flavor-profile/</link>
		<comments>http://bartendbetternow.com/the-common-practice-of-adding-post-distillation-sugar-to-rum-a-counterfeit-tactic-or-just-another-method-to-achieve-a-desired-flavor-profile/#comments</comments>
		<pubDate>Tue, 16 Jun 2015 08:52:00 +0000</pubDate>
		<dc:creator><![CDATA[Jeff Sirninger]]></dc:creator>
				<category><![CDATA[In the Mix]]></category>
		<category><![CDATA[Post-distillation]]></category>
		<category><![CDATA[Rum]]></category>
		<category><![CDATA[Sugar]]></category>

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		<description><![CDATA[Adding sugar to a dish can increase palatability and acceptance of what might otherwise be a lackluster recipe (what I like to call the Chef Boyardee method). Rum producers, outside of the Jamaican ones, frequently add sugar, unbeknownst to the consumer, to their distilled product, with the premium bottles often having the greatest amount of [&#8230;]]]></description>
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