Welcome back beer fans to the second to last article on the Science of Beer. We've covered water, grain, hops, and traditional fermentation, but now we'll focus on wild fermentation, a process as old as beer itself. A process in which wort is fermented using microbes found in the surrounding environment. These often include our
Fermentation is the process in which sugar is consumed by microbes and converted into another chemical. In the case of brewer's yeast (Saccharomyces cerevisiae), the fungus responsible for nearly all alcoholic beverages, sugar is eaten and converted to alcohol, phenols, and esters. Other fungi and bacteria have been in use for centuries, but their use
Sitting at the bar of Creature Comforts, sipping on one of their many hop-forward beers, many of us never think about the ingredients that go into some of our favorite beverages. Dry-Hopped, Wet-Hopped, Mosaic, Citra, Cascade, Centennial, IBU, alpha acids, and lupulin are some of the terms you may have seen on your favorite beer
Malted grain or more commonly, malt, is one of four ingredients (water, malt, hops, yeast) used in the production of every beer ever produced. I have said that water is arguably the most important ingredient in beer production because of the nuanced flavors it provides. However, malt is the backbone and it bestows the foundational
Walk into nearly any bottle shop and there is a plethora of different beer styles to choose from. It can truly be a daunting task to make a choice between them. Most people just give up on trying something new and stick to what they know; pale ales, IPAs, and the occasional stout or porter.
