Category: Brew Science

barley malt
micro/macro pellicle

Pellicle Quest

One word had escaped the etymology dragnet I’ve set up to write my Anglica Brewtannica series: Pellicle.  How had I missed pellicle?  It sure sounds kinda medieval.  Or like one of T.S. [..]

Marsden Hartley graphic "Handsome Drinks"
carboy filled with golden liquid with lots of foam, layer of sediment and an airlock

Feeding Yeast

Proper yeast nutrition means your brew ferments faster and cleaner, leaving fewer off-flavors that have to age out.  We’ll call that a good thing.  Yeast is a pretty complex little [..]

Starting Yeast

I’m getting to brew a recipe from last year’s American Homebrewer Association’s national competiton – the Underwood’s “Blasphemy at GobblersRoost” (you’ll need an AHA login to view their Homebrewopedia); it’s a [..]

drawing of a medieval brewer in a warehouse

Anti-cancer properties…in ancient beer?!

Biomolecular archaeological evidence examining ancient Egyptian wine jars (circa 3150 BC) found that ancient beer may have had potent anti-cancer agents: “New biomolecular archaeological evidence backed up by increasingly sophisticated [..]

molecular structure of yeast
jars filled with honey and honeycomb

Average Sugar Content of Honey

I have checked several scientific studies on the sugar breakdown of honey, both in the US and Europe. Most studies doing original measurement have been very consistent.   Honey is about [..]

Mead fermentation

Recently a new brewer talked to me about fermentation time.  He thought his mead should be finished much more quickly than it was.  When competition judges tasted his mead, the universal [..]