Learning About Brettanomyces: An Ode To My Favorite Microbe

Microbes are a crucial part of beer which many beer drinkers don’t appreciate until they take the jump to homebrewing. Many pro brewers will admit that they don’t make beer; they make wort and the yeast, which is a microbe, makes the beer. This is entirely true. We create very sugary water and add yeast to it. Yeast eats the sugar and turns it into CO² and, the fun part, alcohol[footnote]That’s the super simplified gist of a very complicated process [/footnote]. The main yeast used in brewing is Saccharomyces, but it’s kinda boring and I’m a much bigger fan of its family member Brettanomyces. So, let’s learn about my favorite microbe!

Alien planet from the next blockbuster movie? Nope just the pellicle Brettanomyces created for once, and hopefully returning, writer here Josh Osborne.
Alien planet from the next blockbuster movie? Nope, just the pellicle Brettanomyces created for once and hopefully returning, writer here Josh Osborne.

Continue reading “Learning About Brettanomyces: An Ode To My Favorite Microbe”

Top 3 Tips to Help You Cellar Beer

Recently I’ve embarked on a voluntary freeze on cellar beer purchases so that I could force myself to:

  1. Put more effort into brewing beers to drink
  2. Begin drinking down the beers in my cellar that I haven’t tried yet

This has had me thinking a bit about proper cellar technique. I thought I’d pass some tips on to those of you who are new to cellaring beer or are considering starting to do so.

cellaring beer

Continue reading “Top 3 Tips to Help You Cellar Beer”