Last night I ended up talking hops and yeast with a guy running a pub type brewery with buckets fermenting in the corner.
He drives into the hills collecting samples of yeasts in little bottles. He then makes small beer runs with them, the yeast, to see which would make a good beer.
There was also a young Hungarian couple running a little eatery around the corner and they make all kinds of things themselves; sausages and what not.
I ended up eating meat that had been cooked for 15 hours or three days. Not sure which.
