Understanding enzyme activity and how it impacts flavor and fermentation. This chart is very valuable:
I thought that taking a look back in time for some really old recipes might be of interest.
Brewers / Vintner’s ping list
This is a fun book. I am not a home brewer, but the history in here is fun.
Beer probably predated flour and bread. The easiest way to eat grain would be to boil it. Imagine someone making a watery grain soup and letting it sit around for a couple days, then drinking it when the grain settled to the bottom. Wow! Beer!
Very interesting article, thanks. I’ve brewed between two and three hundred five gallon batches over the past few years. I like a good meaty dark ale, I’m a big fan of British beers. The variety of beers on the store shelves now has curtailed my efforts. (Get well, I hope it’s not your beer drinking shoulder)
Yes, very interesting article. When we started making wine I was astounded at the number of things you could ferment. I have recipes for wine using oak leaves (one for old leaves, one for new leaves). The most unusual wine we tried was banana wine. All the way through I was sure we’d have to throw it away, as it smelled like sour milk. But the smell gradually went away & the finished product was a non-descript (no strong banana flavor) white wine. More fun for talking about than drinking & we made a cute label for it.
Did you see that yesterday was National Beer Day? Hopefully it’s not too late to celebrate.
https://en.wikipedia.org/wiki/National_Beer_Day_%28United_States%29
Dogfish Head has been making beers based on ancient recipes. I recall reading about one when they finished it. If I a remember right, they are pretty expensive.
http://www.dogfish.com/ancientales
A beer will help your shoulder. Seriously, chronic pain is hard to handle and my best wishes for your surgery.
Understanding enzyme activity and how it impacts flavor and fermentation. This chart is very valuable: