It is time to wrap up this series of posts on the development/evolution of lager yeasts from the 15th/16th centuries to today. Summary of Previous Posts. Evidence suggests that the ability to ferment beer at low temperatures emerged in the … Continue reading →
These are exciting times for those of us who are interested in brewing yeasts. It seems like just yesterday (actually it was several years ago) that I became interested in the transition from primarily using ale yeasts for brewing (S. … Continue reading →
In my previous posts, Adventures in Yeast I, II, and III, I discussed issues and speculation about the origins of lager yeasts in Medieval Europe. Were the lager yeasts that we use today a result of selective pressure by brewers … Continue reading →
I have not posted in a while. Life has been a bit hectic. I decided that it might be a good idea for me to take a few minutes to assess where I am on several of my ongoing projects. … Continue reading →
I finished my previous post on this topic with several questions. Some folks may wonder if any observations linking hops to menopausal effects could exist in the Middle Ages. After all, the average life-expectancy was quite low in comparison to … Continue reading →