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” Saccharomyces”, according to the book is the most common strain of yeast used to ferment beer. Their are two stains seemly – saccharomyces  uvarum (originally carlbergensis, which has a familiar sound to it.) and saccharomyses cerevisae, the former is bottom fermenting while the latter ferments on top at slightly warmer temperatures producing what we...

“Sacred and Herbal Healing Beers” A visit to my friend Juli Malone whom I see sporadically, but somehow always seem to leave her company enriched and  feeling  better than when I arrive at her home……Funny how people affect us in different ways, I know we all project on to those around us, as if we...