This neat article from OSU discusses how scientists are engineering barley to elevate its status as a flavor producer in beer. Good news for anyone who likes beer-but who likes the maltier side of ales, especially.
I just discovered this video series on the chemistry of beer. While I think the delivery is a little dry, the content lines up well with what I’ve learned so far and could serve as a good refresher or a great introductory piece for those who want to know how beer is made.
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.
There has recently been a patent on a new barley strain.
I feel a little weird whenever a food becomes patented. Since people need that to live, there is something that has the whiff of immorality to it.
However, it’s another tug on the ball of yarn that is Earth. Everything is connected somehow.
As we move further into a techo-centric life, Big Data is having a greater impact of everything…including drinking habits.
Here’s what I want to emphasize: when I talk about things like corporate takeovers, or racism, or other social issues on what is supposed to be a beer and homebrewing blog, I’m doing it because it all ties together. We do not drink beer or otherwise move across the time and space of Earth in a vacuum. (The Earth itself is another story).
I feel we should do our best to understand some of those very complicated forces that impact our lives, doing our best to choose the wisest path we can. Knowledge about what Big Data accrues from our habits is important, because I know that they will use that knowledge to manipulate people and only an informed citizen can truly make choices.
Of course, it’s a sour ale. When will science start giving us things that are delicious AND good for us?
The complete genome for barley has been sequenced! This could have some very cool impacts on “cereal grains” at large which, of course, means some more interesting beer.
The article has more; check it out.
Also, I just want to let readers know that I’ll be out of town for the next few days, so there won’t be a Friday or Monday post. Everything should resume Wednesday and, if all goes well, I should have some cool beers from California to talk about soon after!