I read a really cool post on Professor Emil Hansen and his contributions to the science of brewing, leading to people being able to cultivate a single strain of yeast. How we’ve progressed to now is always fascinating to me and another reminder that my life is built on the accomplishments of generations of men and women before me.
This is an old story that was brought to my attention and is just too good not to share.
I mean, since we’re living (again) in the shadow of nukes, this might be good information to have!
This is a very cool article on a yeast being used in Norway which is just now being catalogued and shared among the brewing scientists.
I think that when stuff like this comes up and can be not only preserved but shared, that’s awesome.
There are a lot of reasons why I’m interested in the environment and protecting it. This bit from Guardians of the Galaxy probably sums it up best though:
Rocket Raccoon: Why would you want to save the galaxy?
Peter Quill: Because I’m one of the idiots who lives in it!
Which brings me to the history of this man, who spent a lifetime researching strains of barley , at first to help diversify the kinds of malt available to brewers but through his life to help diversify…well, everything.
It’s a pretty cool history and I hope the protection of the environment continues because…well, I’m one of the idiots who needs it.
Also, happy National Beer Day! Because why not?
I have wasted my education, I suppose. Because someone gets to do this for money.
Which is pretty cool but man, lost opportunities…
If I get a chance to make a Soundgarden reference, I’m going to do that.
Students at Stanford University made a 5000 year old beer recipe.
In addition to being pretty cool, the article goes into why this kind of thing matters. Turns out, these are archeology students, not chemists!
Now, as a tiny beer geek note, I have to say that they couldn’t make the precise recipe, of course. If nothing else, the yeast from that era has evolved more times than I can calculate but even if somehow yeast didn’t evolve, the strains of barley, rice and millet have all changed too through farming techniques, climate, and other variables I’m sure I don’t have the expertise to take into account.
Still, this is neat!
I thought this article on the use of juniper throughout the history of brewing was really interesting! I wonder if the flavors that juniper adds contributed to the development of hops with more pine or resin flavors?
I’ve got my doubts, because pine hops rarely tend to show up in modern farmhouse ales-the flavor profiles of funk and forest don’t seem to be too compatible. It does make for an interesting thought experiment, though.