Beer Pedantry #3: Beer Flavor Pairings (science based rant)

In the ever increasing trend to treat beer more like wine, there are now dozens of suggestions online for beer / food pairings. There are some serious and useful (don't get me wrong, I like the food pairing stuff) graphics from places like craftbeer.com to help with this. As far as I can tell, the way to … Continue reading Beer Pedantry #3: Beer Flavor Pairings (science based rant)

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Physiology of Flavors in Beer – Saccharomyces Species

As a working scientist, I really want to get deep into the science of brewing, especially the microbiology of brewing. Throughout the life of this blog, who knows how long that will be, I want to sprinkle in articles with high resolution details about the organisms that we, as brewers, work with on a daily … Continue reading Physiology of Flavors in Beer – Saccharomyces Species

Beer Chemistry #1: Measuring IBUs in Beer

It comes up in my blog from time to time but I am a scientist. I have a Ph.D. in molecular biology and currently work at a national lab outside of Washington D.C. I don't do A LOT of chemistry with my beer...I measure gravities and pH sometimes....but I'd like to do more analysis. Part … Continue reading Beer Chemistry #1: Measuring IBUs in Beer