In my most recent post, I neglected to provide an update on the specifics of a nocino comparison experiment. In 2015, I decided to compare nocino made with three different infusion media: grappa, brandy, and red wine. In early 2016 … Continue reading →
Last year I wrote a post about what I planned to do in 2016. Now that 2017 is here, I thought I should write about what happened during 2016 and outline my plans for 2017. First, I found myself experiencing … Continue reading →
Several researchers have set up a website for the release of data related to an ongoing yeast gene sequencing project. This is pretty cool. Not a lot there yet, but I expect to see a lot more in the future … Continue reading →
The last couple of times I posted on this topic: I posted a research paper that I presented at Kingdom A&S, which was basically a summary of several posts related to the origins of lager yeasts in the 15th/16th centuries. … Continue reading →
In my previous post, Brewing with S. Eubayanus I, I summarized part of a fascinating test of the brewing characteristics of Saccharomyces eubayanus. S. eubayanus is the most likely yeast that hybridized with S. cerevisiae in the 15th/16th century Europe … Continue reading →