Wild yeasts expand our sensory horizons. Here, we describe how new research suggests that wild yeasts can help enhance the aromatic profile of your brewed beer.
beer science
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
The science of dry hop extraction rates and dry hop saturation points explored.
Why Microscopes for homebrewing projects bring benefits to the brewery One helpful piece of kit for someone engaging with DIY microbiology is the microscope. These machines are extremely useful when trying to count yeast cells, estimate viability counts and detect contaminants. In short, this kit complements your culturing and plating effort perfectly well. Microscopy for
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?
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
Microbial contamination of beer is easy to introduce, but sometimes difficult to get rid off. When, as a brewer, you find that your beer has gone off, you wish to know where the problem lies. Souring beers, sulphuric smells or a lingering unpleasant aftertaste is the last thing you want to spoil your intended beer. The