A few months back a friend of mine, Mike (you may know him as the mad fermentationist), asked if I wanted to assist him in writing an article for Brew Your Own magazine (BYO) about homebrewing with Lactobacillus (here is the table of contents for that issue). After going back and forth a few times, we … Continue reading Beer Microbiology – Lactobacillus pH experiment
Happy Spring everyone, it is finally spring and the long winter is over. Of course on the first day of spring here in D.C. we got some snow. Go figure. I've had a lot going on lately with home life and work life and sort of let this blog go to seed for more than … Continue reading Physiology of Flavors in Beer – Lactobacillus Species
I am a microbiologist by trade, I have a Ph.D. and have been brewing for over 10 years at this point. A large portion of this blog is dedicated to my own homebrew efforts but sprinkled throughout are articles like this one, where I isolate a biological or chemical aspect of the beer and explain … Continue reading Beer Microbiology – What is a pellicle?
I posted about a month ago that I was going to be doing some food fermentations and posting them to this blog, this is the first of those posts. I'm not sure how much food fermentation I will post on here, I suppose all the experiments I attempt, but this is something that I've wanted … Continue reading Food Fermentation #1: Fermented Hot Sauces
I thought I would throw in a quick post about something I've been working on that I've decided to add to this blog. There are a few hundred people that seem to look at this blog and follow it, so before I made a change I thought I would warn people. This blog serves a … Continue reading Introduction to Food Fermentation
Authors Note: I try to post a recipe a week (or a post about brewing once a week) but this week I'm posting two, this being the second behind the Chinook and Cascade IPA disaster. I'm doing this to minimize the impact of that bad beer post on this blog and to reduce my backlog … Continue reading Sour Program — Part 2: A Blended Sour
One of the more popular style of beer these days is anything "wild" or "sour". But these beers are not new, in fact they are some of the oldest styles of beers still in production. Before the days of microbiology and sanitation, and pure culture, likely all beers were "wild" or at least contaminated. I'm … Continue reading Sour Program — Part 1: Unblended Lambic #1 (Cantillon dregs)