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 →
New Hybrid Yeast Used for Brewing Hot off the press!! I intended to update my discussion in my previous post, Adventures in Yeast, with the results of a study out of China. Several researchers found what they believe to be … 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 →
The Science of Nocino And now for the science! While there is not a large body of scientific literature on nocino, what exists is quite interesting. Walnuts have a long history of use in cooking and medicine. In his first … Continue reading →
As I mentioned in my previous post (Nocino – Part I), tracking down extant references to nocino from “Period” is problematic. Most historic attributions seem to agree that the drink existed in the Middle Ages (possibly as far back as … Continue reading →