A little over a week ago, I decided to make my first batch of hard root beer. I planned for it to be a malt-based drink and I decided to forego my usual compulsiveness regarding measurements. Ingredients: 3lbs dark liquid … Continue reading →
What’s on the agenda for 2016? Research. I am currently combining and revising my series, Adventures in Yeast (parts II, III, IV, V, & VI), into a research paper that I plan to submit at Calontir Kingdom A&S. I am … Continue reading →
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 →