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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1645085032186371/ Write up and links to infomration information about "Chhang", a barley -based fermented beverage made all around Tibet and the Himalayas. This version is made in Ladakhi.] || Alex Loijos || 04/09/2017
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1640417519319789/ Tips on brewing Lichtenhainer from Kristen England and others.] || Stephen Knapp || 04/06/2017
| [https://www.facebook.com/groups/MilkTheFunk/permalink/1501980376496838/?match=ZGV2aW4gYmVsbA%3D%3D Discussing a YouTube video of Finnish brewers brewing a traditional Sahti, including translation of the process portions by Teemu Halonen.] || Devin Bell || 12/8/2016
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1462938307067712/ Ryan Deaver's detailed report on the local/indigenous fermentationists in Benin, West /Africa, complete with images and descripti/ons descriptions of their fermentation processes. The first installment is about spontaneously fermented Palm Wine and the distilled version, Sodabe.] See also [http://traffic.libsyn.com/basicbrewing/bbr02-02-17palmwine.mp3 Ryan interviewed by James Spencer on BasicBrewing Radio (02/02/2017).] || Ryan Deaver || 11/08/2016
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1404016232959920/ MTF tracks down Mike Matucheski, currently a master cheesemaker at Satori, who was a homebrewer who barrel fermented wild ale in the late 80's and early 90's in the USA before most people could taste commercial examples from Belgium.] || Dan Pixley || 09/11/2016