I mostly write about the history of beverages in this blog, but I thought I’d pass this along because the liquor laws in Oklahoma are figuratively Medieval. Maybe that will change in the near future. The Oklahoma Legislature brought the … Continue reading →
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 →
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 →
I am not a big mead drinker. Most people seem to like sweet meads and most of those meads are too sweet for my tastes. On the other hand, I really like some semi-sweet and dry meads. Regardless of my … Continue reading →
The Science of Nocino (part 6) OK, I need to finish up this treatment of the Science of Nocino. When last we met, I was discussing some of the findings from research on the best time to harvest walnuts for … Continue reading →