With his long hair, Matt Goddard looks a bit like a bass player from a progressive rock band. But he’s a scientist, and his field of interest is microbial ecology. Goddard’s particular interest of late is wine yeasts. He uses modern genetic techniques to answer one of the long-standing controversies in the wine world: Can […]
If a goblet filled with seven fingers of Merlot is sloshed your way across an assumedly sticky bar, it might seem like the bartender has taken a liking to you. That may be true (you’re so great!), but, sadly, one thing is certain: The person pouring the wine doesn’t care about what’s in the glass.
It’s one of the most divisive areas in winemaking. Fermentation, by either wild or industrial yeasts, has become synonymous with the battle between all that is natural, and the convenience and consistency of man-made machination. If natural wine risks becoming a runaway train, then wild fermentation is a flag you wave as it passes by. […]
Dave Kyrejko loves beer. He also loves whiskey and science. And that’s where the monster comes in. “Yep, it’s the two-headed monster,” Kyrejko tells me. “That’s the official name.” We’re standing inside Interboro Spirits and Ales, an airy warehouse-turned-craft-brewery in an industrial stretch of East Williamsburg, Brooklyn.
Terms like ”fruited” and ”flavor-forward” may evoke wine tastings but, when it comes to complex beverages with nuanced flavors, don’t count beer out. As the craft beer industry continues to grow and diversify, more beers are hitting the market with layered flavors and aromas. Sometimes those nuances come from added ingredients, but often they result […]
Everyone loves a feel-good story about alcoholic beverages being beneficial to your health. Such studies seem to be everywhere, and they seem to largely be conducted on rats. Beer tends to get the short end of the stick, though, while people rave about red wine. Prepare for that to change. Choices Magazine, a publication from the […]
Wine tasting notes can seem like they come from a Mad Libs generator. Everything from specific flowers and fruits to descriptors like ”zippy” are meant to help drinkers understand the flavors in a glass of their favorite wine. But behind the tasting analogies and loving descriptions of wine as living art, there’s science. All the […]
It’s a hot day and you’re parched, so you grab a nice, refreshing white wine or sour beer and take a big swig. Immediately, the back of your jaw right underneath your ear tingles in an unpleasant, borderline-painful way. Then, two sips later, you’re completely fine and can drink with impunity. What’s the deal? First […]
Industrial, high-strung beers are out and farm fresh is in. Which sounds great in theory, but a shift in preference also means getting used to a few new things. Namely, sediment in beer. Cloudy beers like New England-style IPAs and unfiltered ales often have a solid layer at the bottom of the beer that makes the beer […]