Virtual brewing labs are something I’ve watched develop from primitive homebrew calculator apps to genuinely sophisticated simulation environments that can meaningfully accelerate how new brewers learn the craft.
Solar energy integration in small-scale brewing is a project I’ve researched seriously for my own setup, and the economics have shifted enough in the past five years that what was a marginal investment in 2019 has become genuinely sensible in …
AI-driven brewery operations are further along than most people in craft beer realize — the gap between “AI in brewing” as a futuristic concept and AI as operational reality in large commercial brewing has largely closed, while the craft segment …
Simulated aging in beer is a technique I use regularly for recipe development and competition preparation — the ability to predict how a beer will evolve over 6–18 months of cellaring in a few weeks of accelerated testing changes how …
Brewing with insect protein adjuncts is one of the more genuinely experimental topics I’ve encountered in contemporary brewing, and I want to approach it honestly: my direct brewing experience with insect-derived ingredients is limited, the commercia
Drone technology in hop farming is one of those agricultural technology applications where the gap between what’s technically possible and what’s actually deployed at scale is closing faster than I expected when I first started following the hop indu
AI-based sensory analysis of beer is the area where I see the most direct near-term impact on how brewing quality is evaluated — more than recipe generation or flavor pairing, because sensory evaluation is the rate-limiting step in quality control …
CBD-infused beer sits at the intersection of two fast-moving markets — craft beer and cannabis-derived products — in a regulatory environment that varies dramatically by country and, in the US, by state.
CRISPR applications in brewing are both more advanced and more nuanced than the general science media coverage suggests.
Wild yeast hunting is the project I return to every autumn when the fruit trees in my neighborhood are dropping and the air has that particular fermenting-fruit quality that means wild Saccharomyces populations are at their seasonal peak.