You must, as a FReeping Brewer, let us know if you do.
On or off the Homebrewers Ping List, let me know.
Cheers,
knewshound
Homebrewing 1A (Homebrewing for beginners)
Homebrewing 101 (for experianced Homebrewers)
Posted on 09/25/2009 12:49:00 PM PDT by Nikas777
Ancient ale Prehistoric yeast takes beer drinkers back millions of years
By Suzanne Bohan Contra Costa Times
Sep 24, 2009
GUERNEVILLE, Calif. - Inside a stainless-steel tank at a brew pub here overlooking the redwood-rimmed Russian River, a 45-million-year-old yeast proves its mettle.
And the remarkably resilient prehistoric microbe hasn't just garnered a devoted pack of Fossil Fuels Beer fans, it's also providing palpable proof of the tenacity of life on this planet.
When the Australian-born owner of Stumptown Brewery, Peter Hackett, first learned of the ancient yeast, he doubted this long-extinct strain would ferment anything drinkable. It took the urging of Chip Lambert, an East Bay microbiologist who confirmed the yeast's ancient lineage in his Berkeley lab, to give it a shot. Lambert is also one of the principals of Fossil Fuels Brewing Co., which plans to make the brew available to more pubs and restaurants in the fall.
"I had very low expectations," said Hackett, when he made his first batch of beer in 2006 using the prehistoric yeast. Extracted from a chunk of 45-million-year-old Burmese amber, its revival from deep dormancy by a scientist from California Poly San Luis Obispo riveted the scientific world.
Beer made with the ancient yeast has only been brewed commercially at Stumptown and at Kelley Brothers Brewing Co in Manteca, Calif., where a 22-ounce mug sells for $5. The beer's public debut, however, came in 1997, when a small, experimental batch made by the yeast's discoverer was served at the casting party for "The Lost World: Jurassic Park," a sequel to the 1993 dino-thriller. Those films portray the fictional resurrection of the fearsome animals using DNA from blood in a dinosaur-feeding mosquito entombed in amber.
(Excerpt) Read more at chicagotribune.com ...
Does the buzz last longer.....?
Take it from a novice brewer, who’s only done four batches so far: (plus a hard cider run that would make Dom Perignon taste like gerbil whiz!!)
The buzz is unmistakable. Home brewed beer is way more like a food than a drink.
It is extremely fulfilling. The making part and the drinking part!!
We will serve no beer before its time.
My doc’s won’t let me drink due to the meds I have to take, or I would be getting into that hobby. I think I would love it and I sure miss an occasional beer or two, or three, or.....
Cheers!
“Inside a stainless-steel tank at a brew pub here “
this pretty much turns the entire concept into mental self-deception and marketing. Stainless steel and historic authenticity have nothing in common before century 20. (the sam adams 4-pack a few years ago was guilty of the same I think). If wood barrels were used, then it should be noted that wood has a tremendous impact on flavor, it is distinct, just as it is with whisky and wine.
I like many of dogfish head’s products, probably most of their list.
60 min is just a great beer. lightstruck it is an issue, but in condition 60 min is one of the best american session ales I know (6% is session?)
I really like burton baton and palo santo, but the alc. disrupts activities the following day if 4-packs are finished.
Other favorite american breweries include 3 floyds, great divide (mainly for oak-aged yeti), and stone’s brewery. 10 years ago this was not the case, but today I think american micro beer is as good as european examples except in a few cases - some belgian styles, real ale (british), possibly some less popular german styles.
2 weeks in plastic, then 2 weeks in the bottle and it’s good to go!
(unless you count doing Quality Assurance after 10 days in the bottle...)
I don't know. It may be one of those mutant things. Drink it and you go cross-eyed or something.
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