Scientists found a faster way to brew sour beer—with peas. A new paper published finds that experimental beers made with the sugars found in these foods had similar flavor profiles to your average Belgian-style sour beer, yet the brewing process was shorter with simpler steps.
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#SourBeer #CraftBrewing #InnovativeBrewing #BeerScience #PeaPower
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#SourBeer #CraftBrewing #InnovativeBrewing #BeerScience #PeaPower
Ars Technica
Scientists found a faster way to brew sour beer—with peas
The yeast cannot metabolize sugars derived from peas, thus promoting the growth of essential bacteria.
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Technique for stronger pour-over coffee with no extra beans developed by scientists | Pour-over coffee: Mixing by a water jet impinging on a granular bed with avalanche dynamics
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#PourOverCoffee #CoffeeScience #BrewBetter #CoffeeTechnique #InnovativeBrewing
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#PourOverCoffee #CoffeeScience #BrewBetter #CoffeeTechnique #InnovativeBrewing
the Guardian
Secret to stronger pour-over coffee with no extra beans unlocked by scientists
Pouring water slowly, steadily and from height is key to achieving ‘avalanche’ mixing effect
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