In my previous post on yeast, Adventures in Yeast – Part II, I discussed the emergence of yeasts in Medieval Europe that allowed for beer fermentation at lower temperatures. These cryrotolerant yeasts that we call lager yeasts likely resulted from … Continue reading →
On Monday of this week, many locals gathered at 28 Springs for the unveiling of a collaboration beer. The collaboration was between our own Casey Letellier, Chief Drinks Enthusiast at 28 Springs and Ozark Brewing Company. The beer? Here are … Continue reading →
In Adventures in Yeast – Part I, I described the contention by some researchers that during the Middle Ages lager yeasts emerged from a hybridization of ale yeast and an “alien” yeast from the New World. However, the scenario that … Continue reading →
A “classically-trained-chef-turned-food-editor” by the name of Chris Dudley published an article on Esquire.com entitled “Why Nobody Wants to Drink Your Home-Brewed Beer.” Mr. Dudley shows himself to be less than informed on home brewing, specifically, and brewing in general. Some … Continue reading →
New Hybrid Yeast Used for Brewing Hot off the press!! I intended to update my discussion in my previous post, Adventures in Yeast, with the results of a study out of China. Several researchers found what they believe to be … Continue reading →