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Headline: Hopelessly peripatetic. Thoughts and actions ranging from post-Pasteurian microbiology, indiscriminate writing and post-digital media, various forms of performances thespian and corporate, the Long Now and a post-electronic age, and transforming natural philosophy in the 21st century.
This link recently saved by cschick on March 06, 2012
"We report on the remarkable degree of biodiversity in the wine yeast populations naturally present in a small area of Sicily where traditional (non-industrial) winery practices are still in place. Out of more than 900 yeast isolates recovered from late spontaneous fermentations, we detected at least 209 strains. Given that the characteristics of the wines produced were found to be industrially appealing, the study demonstrated the economic potential of preserving the patrimony of Sicilian yeast biodiversity and highlighted the importance of maintaining traditional wine making practices."
This is a great paper - studying the biodiversity of yeast obtained from traditional wineries; analyzing their genetic and metabolic qualities; and even using a few to make wines.
How fun. How inspiring.
This link recently saved by cschick on September 19, 2011
"Lager may have its roots in Bavaria, but a key ingredient arrived from halfway around the world. Scientists have discovered that the yeast used to brew this light-colored beer may hail from Argentina. Apparently, yeast cells growing in Patagonian trees made their way to Europe and into the barrels of brewers."
Great story about genomics solving an interesting riddle in brewing.
This link recently saved by cschick on February 25, 2011
Culturing yeast off of raisins, using the raisins as sugar source. Indeed, sima, a lightly fermented spring drink from Finland, is inoculated with packet yeast, but I think originally was inoculated with the raisins that are part of the recipe.
This link recently saved by cschick on February 19, 2011
The odd thing is that I too had my smack-pack liquid yeast not really take in my boho pils. Panicked that it'd get contaminated I pitched in some yeast from a bottle of an Oktoberfest ale I had around (didn't have time to get to the brew shop). It's bubbling away now, but I sure hope it's not contaminated (it would be my first). I'll know in a few days when I move it to the secondary. And I think this was the first time I've ever used liquid - I always prefer dry, but they didn't have any.
This link recently saved by cschick on February 18, 2011
Excellent overview of all the ways we use microbes (useful bugs!) in the production of food. I learned that cacao is fermented and a new term SCOBY, "symbiotic colonies of bacteria and yeast". A bit cooler than "cooperatives" (my use) or "consortia" (science term).