Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine
By: Luisa Alba-Lois, Ph.D. & Claudia Segal-Kischinevzky, M.Sc. (Facultad de Ciencias, Universidad Nacional Autonoma de Mexico) © 2010 Nature Education
Citation: Alba-Lois, L. & Segal-Kischinevzky, C. (2010) Beer & Wine Makers. Nature Education 3(9):17
Thanks to a swarm of innovators, there’s a new buzz surrounding mead.
Story by Joshua M. BernsteinPhotos by Séan Alonzo Harris & Marvin Shaouni
Michael Fairbrother was never sweet on his career. As an engineer and later vice president and chief operating officer of software companies, the New Hampshire native’s day job was a drag. His heart lay in homebrewing, though he was hardly monogamous with barley. Since his introduction to cyser—a mead made with apple cider and honey—at a homebrew-club meeting in 1995, Fairbrother has been infatuated with making mead, one of mankind’s oldest alcoholic...
The Honey and Pollination Center at the Robert Mondavi Institute, UC Davis, is in the planning stages of its first Mead Making Short Course. The event, to be held Thursday, February 6 – Saturday afternoon, February 8th, is the first of its kind in the country.
Mead, the oldest alcoholic beverage known to the world, is a fermented blend of pure honey and water. Often fruits and spices are added producing a dry, semi-sweet, sweet or even sparkling mead. This golden libation of the Norse gods, a staple throughout the Middle Ages, is experiencing a rapid renaissance here in the...