Beer Brewing

Genetic engineering of brewing yeast is the area of brewing science I’ve followed most closely over the past five years, because it’s where the gap between what’s scientifically possible and what’s commercially available is closing fastest.

Beer and sport have been intertwined for so long that it’s easy to take the relationship for granted. I notice it every time I brew for a Super Bowl party or watch a rugby match at a pub — the …

India’s beer festival scene has developed faster than most international observers expected. When I started tracking craft brewing in South Asia around 2018, beer festivals in India meant a handful of events in Bengaluru attended mostly by expats and

I follow global beer market data the way other brewers track hop harvests — because what happens at the market level determines what styles get brewed, which ingredients get investment, and where the next generation of interesting beer will come …

Prohibition taught me more about American beer culture than any brewing textbook. When I started researching the history behind the beers I brew — why American lagers became so light, why craft brewing exploded in the 1990s rather than the …

Galaxy is the Australian hop that I consider the most versatile high-intensity tropical variety available.

Amarillo is the orange-citrus hop that I use when I want something more rounded than grapefruit-forward Cascade or Centennial.

I’ve used AI to generate beer recipes a dozen times in the past year, and my honest assessment is that the results range from genuinely useful starting points to algorithmically competent but uninspired formulas.

Running out of CO2 mid-fermentation or mid-keg is an avoidable problem that still catches homebrewers off guard more than it should.

Homebrewing communities online taught me more in the first year of brewing than any book I read. When a batch went wrong, someone on HomebrewTalk had encountered the same problem and documented the diagnosis and fix.