Researchers at the University of Manchester have discovered a new species of yeast that could help brewers create better lager.
Working in collaboration with the National Collection of Yeast Cultures (NCYC), the team say it is a new of member of the Saccharomyces family and is closely related to the familiar brewers’ and bakers’ yeast.
However, this new species was found at altitude, growing more than 1000 metres above sea level on an oak tree in Saint Auban, in the foothills of the French Alps. To survive
NOFX can easily considered one of the most successful independent bands of all time. Formed in 1983 by bassist Fat Mike and guitarist Eric Melvin, the band has never signed with a major label. That kind of independence is very familiar to California’s Stone Brewing. Perhaps that’s where Stone Punk in Drublic, a collaboration with NOFX rises from.
First, the name. Stone Punk in Drublic is named for NOFX’s 1994 release by the same name, considered the band’s most popular release.
I am not on a mission small brands vs big brands. I, as an liquid entrepreneur, and hopefully my bartenders too, are on a mission „making our own brand stronger than anything else“.
And, If I can give you one final advice: You should do the same. Build your brand – do not build other peoples brands.
There is a new crop growing in Southern California’s famous avocado groves — coffee.
About two dozen farms between San Diego and here, just outside Santa Barbara, are nurturing coffee bushes under the canopies of old avocado trees, in what may be the first serious effort in the United States to commercialize coffee grown outside Hawaii, home of Kona coffees.
“When people hear I’m growing coffee, they typically make a face and say something like, ‘Well, how good can coffee grown in California be?’” said Jay Ruskey, the owner of Good Land Organics, who is widely regarded as the father of the state’s nascent coffee business.
A team in China has decoded the genetic building blocks of the tea plant, Camellia sinensis, whose leaves are used for all types of tea, including black, green and oolong.
The research gives an insight into the chemicals that give tea its flavour.
Until now, little has been known about the genetics of the plant, despite its huge economic and cultural importance.
We are a country that is all agog about IPAs right now. Regular IPAs has become the norm. No brewery worth its salt is without one, and for the craft beer consumer it has very nearly become the Bud Lite of the day. Now it seems people compete to stand at the top of the heap of the biggest, baddest, hoppiest IPA out there. It may have started out as a joke in a video, but octuple IPAs are a thing.
But, here’s the thing, they’re not. In fact, the whole IBU measure is grossly misused and if you walk into a pub/brewery that is advertising a 100+ IBU beer, you can be pretty certain they are full of it. Yes, there is a small chance they are for real, but unless they are using hop extracts to brew their beer, they’re full of it.