In previous blog entries, I summarized some of the latest research that provides important insights into the development of lager beer in the 15th/16th centuries. As outlined in a paper, Adventures-in-Yeast, presented at an SCA Arts & Sciences event (Calontir … Continue reading →
I’ve been posting entries on this blog for some time now that relate the fascinating research on the origins of cool fermenting yeasts in the 15th/16th centuries. I decided to combine these entries and fashion them into a paper that … Continue reading →
What’s on the agenda for 2016? Research. I am currently combining and revising my series, Adventures in Yeast (parts II, III, IV, V, & VI), into a research paper that I plan to submit at Calontir Kingdom A&S. I am … Continue reading →
It is time to wrap up this series of posts on the development/evolution of lager yeasts from the 15th/16th centuries to today. Summary of Previous Posts. Evidence suggests that the ability to ferment beer at low temperatures emerged in the … Continue reading →
In my previous posts, Adventures in Yeast I, II, and III, I discussed issues and speculation about the origins of lager yeasts in Medieval Europe. Were the lager yeasts that we use today a result of selective pressure by brewers … Continue reading →