Nattosoup: I’m switching over my con recap system from written recaps to vlogs, as it’s quicker and easier for me, and can give interested parties a better idea of the setup, crowd, and energy. This was my first fair type show- although I’ve done artist alleys and conventions of all stripes for over half a decade. This was not my first outdoor show, but certainly my first outdoor show under a tent, so that can be huge if you’re susceptible to heat stroke!
Pssst: That’s actually me! And my actual stuff! So if you’ve wondered who this Nattosoup person is, now you know! And I have a ton more shows coming up this year, so please subscribe to my channel for con recaps!
Made two more washi tape coasters today! One is spring inspired with flowers 🌺 and cherry blossoms 🌸 and the other is sweet inspired with doughnuts 🍩 sprinkles and macarons! I really enjoy making these so I’m considering starting to sell them. So, I’d love people’s opinions… Please let me know if you think people would be interested in purchasing these!
sooooo… i’ve been making soap for like a week and a half solid to sell today
and it went awesome!! i sold way more than i thought i would!
Next year we have a degree show to display our work to friends, family and potential employers, so you generally get students doing things to raise cash to build great displays, and this was a really great start to the budget!
ahhhhhhh i’m just on cloud 9, i’ve never done a pop up shop before and i got a great response from it ^^
btw that’s a poorly scanned picture of my poster i put up around the building all week. I think it represents me well :)
Cherry Funk is a limited-release Sour Ale (Wild Ale) brewed with cherries. Aromas are lead by a real genuine expression of sour cherries. The wild yeasts impart sour lactic acid, funky brettanomyces, and notes akin to red wine vinegar.
The palate makes a semi-sweet introduction of tart cherry juice, as if combined with bubbly kombucha. A weak addition of grainy malts land in the middle before citric highlights of lemon juice quickly rise to an astringent climax. Light bitterness follows in flavors of grapefruit juice and red wine. The aftertaste finally shows a bit of earthy, funky yeast. Mouthfeel is pretty crisp, clean, and upbeat with a dry ending.
Cherries are a natural companion to the yeast. In terms of other Sour Ales, the sour element isn’t very puckering. Likewise, the funk isn’t too funky. I do wish the cherry flavor were pushed further, because it fails to reach the level of intensity I had hoped for. Flavor sustain is quite short, so it rises and falls quickly without much further interest left on the tongue. Despite its weaknesses, I really did enjoy it. Perhaps my hopes for Prairie’s sour program were too high? It’s good, but there’s room for improvement. Of course, it probably would’ve been better if they barrel-aged it. Though I have enjoyed it, I leave with mixed feelings, because there are far better examples of this style.
Cherry Stout is a winter seasonal Stout brewed with locally sourced Montmorency cherries. Aromas are thick with cherry juice, chocolate malt notes, and finer hints of coffee. Additional details come across like balsamic, soy sauce, and salty brine.
The front of the palate bursts into a full display of sour cherries, immediately cradled by a sweet layer of brown sugar. Milk chocolate malts take control, then develop hints of smoke. As mild bitterness settles on the back-end, final flavors resemble Ethiopian coffee, cherry cola, and chocolate covered cherries. The aftertaste leaves a bit salty, but cherry continues to resonate. Mouthfeel starts creamy over a medium-weight body that shifts toward a coarse texture as carbonation builds, then makes a clean, swift departure.
This is almost like a Sour Stout, only without the wild yeast. It’s fairly easy to drink, and the flavor sequence was interesting enough to keep my attention through several bottles. On the downside, I think the body is a little too thin. To add to that, the ingredients aren’t quite rich enough to create an efficient disguise for the meager 7% alcohol. This needs more malts, so I vote Bell’s change the recipe to a make this a Double Stout. Cherry Stout has been an interesting twist, but it doesn’t quite live up to my expectations. I don’t feel the need to revisit again, especially considering the high price and low ABV. However, I do believe it’s worth trying at least once.