Kveik Yeast: Some Things are a Little Different
Dear Brew Enthusiast,
I know it has been a while, but I am delighted to send you this episode of The Beerologist, a series of articles about the science of delicious beer-making— written by me, Edgar Huitema.
Here, we are looking into KVEIK yeasts. Why are they so tolerant to higher temperatures? The answer may very well be "Trehalose". I hope you will enjoy the read!
Here is the link: https://brewingbrowser.com/2021/12/16/kveik-yeast-sweet-tasting-thermo-tolerance/
Finally, you will find that I provide you with a link to the post rather than including it here. The reason for this is simple yet exciting.
BrewingBrowser.com, a new home for The Beerologist!
Over the past couple of months, I have been busy building a brand new shiny website, Brewingbrowser.com. With Brewingbrowser.com, I hope to bring beer science to a broader audience whilst writing more generally about brewing beer for the (aspiring) homebrewer.
I am pretty pleased with the result but what do you think?? Have a browse, bookmark the site and regularly visit if you like it. I am always keen to have your feedback (You can't read it, don't like the content? too many ads?). I would be delighted if you passed on the word to your homebrewing or craft brewing friends!
I will leave you (for now) with a heartfelt thank you. I wish you happy holidays (despite COVID-19)!
P.S. Please spread the word about the Beerologist at Brewingbrowser far and wide. With your support and enthusiasm, the newsletter and website could become the go-to resource for you, the brew enthusiast!