Not really. The Norwegian kweik yeast has been a relatively new fad in the fermenting world, but I have had even less time playing with it myself. I’ve brewed with it for about half a year, playing with parameters and protocols, and while I’m comfortable with it, I wouldn’t necessarily call myself an expert – […]
I’ve been experimenting with a few things lately: brut-style beers, session beers, kettle-souring. Hopefully I’ll be able to post some results soon, but I’m currently working on developing a brut DIPA, and I think it will turn out nicely! Most of the experiments are conducted at home, at MSU Denver’s Beer Industry Program labs, or […]
Much has changed in the past year, and the chemistry research group is dissolving. I am leaving the chemistry department and joining the beer industry program full time, with a split appointment with Tivoli Brewing Company in downtown Denver. I’m excited about the new venture, and the research website will be changing to reflect […]