AI sommeliers for beer tasting are a concept I find genuinely interesting because the question of what a sommelier actually does — and which parts of that work AI can replicate — maps directly onto the broader question of what …
The genomics of wild fermentation microbes is a topic I’ve followed since I started isolating wild yeast for brewing and realized that identifying what I’d captured required more than just watching how it fermented.
Biohacking your yeast strain at home sits at the edge of what’s achievable with accessible equipment and skills — and the line between “serious homebrewer with a microbiology interest” and “genuine amateur synthetic biologist” has become narrower tha
Heritage grain brewing is one of the most rewarding areas of recipe development I’ve pursued over the past few years.
Beer brewed from recycled CO₂ is one of those sustainability concepts that sounds like a greenwashing headline until you look at the actual chemistry — at which point it becomes a genuinely interesting circular economy application with real technical
AI-powered beer rating apps are something I use regularly, and my assessment after several years of using them alongside traditional reference guides is that the AI features that actually improve the experience are different from the ones that get ma
Lab-made alcohol alternatives are a category I’ve followed with genuine interest because they address a real consumer need — the social and sensory experience of drinking without the specific pharmacology of ethanol — but the pathway to products that
Space-aged beer experiments have evolved from novelty marketing into a small but genuine research area since the first ISS fermentation experiments in 2017–2019.
Non-fermentative beer production is a category that challenges the fundamental definition of what beer is.
AI curation of beer style databases is a topic I’ve thought about from both sides — as someone who uses style references constantly in recipe development and competition judging, and as someone who has noticed the limitations of existing style …