Professor Good Ales

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There could soon be a whole new definition of the term “moonshine.”

A team of University of California San Diego (UCSD) engineering students is in a ferment, all hopped up to see if beer can be brewed on the moon.

Their experiment is designed to test the viability of yeast on the moon. The potential brewmasters hail from UCSD’s Jacobs School of Engineering, and call themselves “Team Original Gravity.” [Cheers! Moon-Inspired Cocktails]

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(WENN) — There are few things in life that sound more appealing than a cold, refreshing beer while you’re standing in a warm shower. It would also save you time as you get ready and gear up for that big Friday night out.
But if you’ve ever found powering down a full bottle of beer during a six-minute shower rather tough, a Swedish brewery has the answer – a double-strength mini beer designed specifically for consuming in the shower.

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CLEVELAND – Shaun Yasaki knows beer. He trained as a brew master at Fat Head’s, helped start Platform Beer Company and now he’s opening his own brewery, kitchen and tap room called Noble Beast.

“The highest quality possible. Take no shortcuts,” he told us of his product.

With staples like Great Lakes and Market Garden and a host of new companies over the years, Yasaki knows craft beer in Cleveland is a crowded field.

“It went from being able to name every brewery to constantly learning about new ones myself,” he said.

But he’s proud to be part of the local brewery boom.

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I find that the longer I brew, the more involved I become in the process and the mechanics of every detail. Learning new techniques and testing them on your own is part of the joy of having a hobby as vast as home brewing. Some new processes or techniques offer little advantage, and thus are disregarded. However, some techniques require so little effort and provide such a noticeable difference that they become standard. For me, malt conditioning is one such technique.

Malt conditioning is a very simple process which consists of adding a very small amount of water to your grain bill prior to milling. The addition of water to your un-crushed malt results in more resilient grain husks. The husks take on a more “leathery” feeling. They are less dry and brittle, which means that they will remain much more intact during the milling process.

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