This blog is about fermentation, the science of which is called zymurgy. I am an applied zymurgist, a homebrewer. My wife makes wine. When the cabbage comes in, we will make sauerkraut. Pickles, kombucha, cheese, bread, nothing is out of the question at our house as long as it’s not too stinky.
I’ve won numerous awards for my beer including two silver medals at the Colorado State Fair. I’ve brewed just about any style you can imagine and a couple you probably can’t – a soured Kentucky common for example. Brewing is the hobby I’ve wanted to pursue all my life, I just didn’t learn about it until a few years ago. And I’m still a learner. One of the purposes of this blog is to bring you, the reader, along on my journey, wherever it takes me.
I’m trained as an engineer and currently make my living in the field of quality. If I wax geeky, I beg your forgiveness in advance. I will argue for good process in homebrewing before I’ll argue over recipe formulation, the former being more important to the outcome than the latter. I’ll also publish equations to encourage hand calculations, that way you can check the outcome of all those calculators out there. You will find tasting notes, commentary on beers, pubs and restaurants, results of wine tastings and a description of that kraut dog I had for lunch. It’s a space to talk about all the things yeast and bacteria do for us. Join in with comments, contact me if you want to guest blog and as long as it’s respectful, clean, and on-topic I’ll likely publish it.