Nothing ever changes. People drink beer, eat cheese, leave feces behind. While we are all reading from the same play book, I often wonder what ancient people's relationship with alcohol or other fermented foods were. Logically, it would stand that fermented food would be extremely popular in the ancient times as methods for preserving edible … Continue reading History of Fermentation – How do we know what ancient people drank?
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The last time I wrote in this blog was in December of 2020. I was discussing COVID and the vaccine. Since then I've gone deeper into the COVID response and further alienated the mechanisms I put in place to escape government service and continue on my way to a more satisfying future. I do have … Continue reading Time Marches On
How does this thing work? I write in this box I guess. What a year right? I have a lot of crap in my head right now and I thought it might make sense to write it all out. Some of the people that read this blog know me in real life but most of … Continue reading COVID-19 and the Future
There is a lot of discussion (or there was for a few weeks) about a modified yeast that produces hop flavor compounds. Specifically, a yeast strain of Saccharomyces cerevisiae was modified to express the genes responsible for linalool and geraniol synthesis. It was reported by Denby et. al, that beers produced using these strains are … Continue reading CRISPR Yeast and Hop Compounds
I want to start out this short rant of mine with a very simple statement. You want to sell your brewery to another brewery? Go for it. I don't care. Basically no one should unless you own stock in that brewery. Otherwise, this is just craft beer's social justice warriors not grasping that breweries are … Continue reading Owning and Operating a Brewery: Part 3 of 1000 – Navigating Conglomeration
Happy New Year Internet People. I thought I'd start out the year with a nice recipe post in my favorite series of posts I do on this blog, experimental hops. This is the 10th experimental hop in this series, follow the link to see all of them. So, in the past few months, the number of … Continue reading Experimental Hop Series #10: ADHA529 Saison (Recipe #41, Batch #2015.20)
This post is concerning a beer I brewed last year, one of my single hop saisons. This time using Palisade. One of the goals for this project is to better understand hops through this series of single hop saisons. One of the more popular threads in this blog is the experimental hop saison posts. For … Continue reading Recipe #40: Palisade Single Hop Saison (Batch 2015.07)
So the infamous WLP644, the "brett" / "sacch" strain that had everyone confused for a while. Fortunately, as with most things, some thoughtful science cleared it up. Thanks to Omega Yeast for doing some much needed sequencing on this strain to disabuse everyone of the notion that this was a Brettanomyces species, it is in … Continue reading Recipe #42: Wakatu Saison with WLP644 “Trois” (Batch #2015.03)
Forward This post represents yet another direction I want to push this blog...into the huge world of yeast and bacterial species you probably have never heard of. I think everyone that is serious about homebrewing eventually comes across a non-Saccharomyces species of yeast but 99% of the time, we are talking about Brettanomyces and now even … Continue reading Off Beat Yeasts #1: Kluyveromyces lactis
The overall goal of this blog is to be a dumping ground for all the things I love about fermentation focusing on beer specifically but touching on all I can think of about fermentation. I am branching out slightly of late doing some sourdough, fermented vegetables, and playing with new yeast strains (Saccharomyces paradoxus to … Continue reading Off Beat Yeasts (and Bacteria)
A Ph.D. in Beer - A Study of Beer and Fermentation Science 