The Beerologist

Articles describing the science of brewing beer

Improving Beer malt quality, a comprehensive breeding effort Nowadays, beer malts are made from high-performance cultivars (elite cultivars) that produce malts that adhere to the highest quality standards. To breed crop cultivars, geneticists (breeders) make crosses between individual lines (parents). Many of these parents derive from breeding programmes or cultivated collections themselves. The gene pool
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Yeast starter staining to assess health How viable is your yeast starter? What is the state of your yeast when fermentation ends (prematurely), is there any evidence of contamination? These are legitimate questions that homebrewers and professional brewers must ask themselves when they brew their most delicious beers. What can really help answer these questions
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The matter of measuring beer pH when brewing A question from a reader prompted us to focus on this topic. For this article, we had to rely upon or draw from some organic chemistry knowledge and literature. What is pH and why is it important, what factors affect pH and how we can measure it?
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Yeast powers the creation of complex and intricate beers at your home In this article, we will spend some time talking about yeast. When brewing your own beer, you can’t avoid using them. These simple Eukaryotes are part of a diverse and extensive group of organisms classed as Fungi. Luckily, some yeast species have the unique
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Introduction to malt, a key beer ingredient Malt is a key ingredient in beer making. But what properties ensure that the malt you use make your beer stand out? To understand this, it is worth looking at some basic parameters or features. But first, some basic knowledge on malts and their raw ingredient, barley. Barley
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