Acid Redux: Citrus, Vinegar, Coffee, and Grog
b'This week on Meat and Three we explore all things tangy, sour, and sharp in an episode about acid. We look at how one bar is finding creative ways to stop wasting citrus. Then we hear from an HRN host who travelled the world to learn about vinegar and we experiment with reducing acidity in coffee. We also continue our conversation about grog, jumping from the 18th century to the present day to discover some refreshing cocktail recipes.'