It’s winter. Does anyone actually make a black mead, or a black braggot and then add spices? I have no idea – I suppose a cursory internet search could tell me, but I’m lazy. It’s winter after all. Maybe I’ll go for broke with a braggot. A black spiced braggot. 300 °L belgiann candy sugar […]
Looks like I’m giving another talk on kveik yeast with Matthew Peetz from Propagate Lab. I guess if people care, they can sign up at the Colorado Brewers Guild website to watch the virtual presentation on Zoom. Whoop whoop.
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 – […]
Well, it looks like our partnership with Spike Brewing is building up quite a bit! I’ll be authoring a couple of short articles for the novice homebrewer in their Ask A Pro series. Hopefully it comes out soon! 🙂 All of us at Tivoli are excited to start direct research and piloting new experimental formulations […]
One of the most recent brewing experiments taking place in the labs revolves around the current fad-but-not-really-fad drink: the radler. A radler is traditionally lager that is split with a citrus soda, and is (in my opinion), incredibly delicious on hot day. It’s fantastic for quenching thirst after a long bike ride (hence the radler […]
Simple, routine organic chemistry techniques have been added to the Presentations and Posters in a separate section. You can view the laboratory technique videos there. Hopefully more will be added as time goes on.