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 →
For some reason, the term “Real Ale” has cropped up several times recently on my newsfeeds or in online searches. The American Homebrewers Association recently posted an online article on cask conditioning in which they address how homebrewers could produce … Continue reading →
History and Genetics I have become fascinated by the transition from the production of ales to the production of lager beer in Bavaria in the 15-16th centuries. Many sources suggest that Bavarian brewers were the first to discover that beer … Continue reading →