The first people to utilize the concept of pH, made famous by the Danish scientist Soren P.L. Sorenson who demystified the concept by establishing the pH scale, were in fact Brewers. Brewers understood that different kinds of malts and water from varying locations could produce extremely different beers. With this knowledge, brew scientists were able to determine that the combination of alkaline properties of the water and the general acidity of grains resulted in specific pH levels.
These specific pH environments activated different enzymes that cause the sugar conversion while mashing the grains and resulted in different beer styles. That means that a brewer could use the same grains but use the tap water from either side of the historic golden gate bridge and get two different tasting beers (the same thing can be applied to whatever might be historic in Idaho). So the next time someone argues that you are wasting your science degree by brewing, you can respond that you are just going back to your scientific roots!
Sorry! I’m still not convinced!
Love, MOM
Okay, I’m getting bored with checking your blog and seeing the same old stuff!!!!!!!!!!!!!!!!!!!!!!!!! Love you, MOM
How is the pumpkin beer coming? Maybe you should make peppermint beer for Christmas!!!! Love, MOM
How did your pumpkins beer turn out? Thrilled that you were able to use our homegrown pumpkin!! Did you save a bottle for us though? Would love to try it.
The brewsci beers you brought to Yosemite were amazing!! Thanks for sharing them with the group.
The best thing about your web site, next to the beer of course, are your Mom’s comments. You go girl!
To Chris Streeter’s Mom & Dad,
Thank you for your support!!!!
Matthew’s Mom