zymology theology - the yeast of heaven

I started brewing beer over a year ago.

This started because of a combination of interests I have.  I really enjoy great beer, I really enjoy cooking, and I also like having outlets for creativity... did I mention that I like great beer?

Shortly after I began brewing my first batch of delicious ale... my "Brawler IPA" (a west coast style IPA, dry-hopped for that extra kick) I began to think through the process of transforming the various ingredients, water, malt, grain, yeast, & hops in such a way that the end result is radically (and chemically) different than the beginning.

It is in the diversity of the ingredients that the end result is better than the beginning.

What is very interesting (to me, at least) is that I intentionally introduce an ingredient that will not happily coexist with another... when I pitch yeast ( Saccharomyces cerevisiae ) into the brew, I am wanting for the yeast to physically attack and consume the sugars found in the malt, and as they consume sugar they also convert it into ethanol and carbon dioxide.  By controlling sanitation, temperature, lighting, and movement...  I try to create the perfect environment for yeast to thrive.

The yeast does several things by converting sugars.  It balances the flavor by transforming sweetness of sugar and working with the hops to make the brew have a more well-rounded and balanced flavor. It will eventually be what I use to carbonate the beer during the bottling process.  It also is the reason that your beer should be enjoyed responsibly.

I find it interesting that yeast works the way it does.  It truly alters the environment it is placed in.

Christianity is also interesting.

In Matthew 13:33 Jesus describes that His Kingdom.. The Kingdom of Heaven, is like yeast, or leaven, that works its way through a great measure of flour until everything was transformed.

Right before this the, Kingdom of Heaven is described as a mustard seed, which is essentially a weed that overtakes an entire garden... it might as well be described as planting a dandelion in a wide open lush green field, but even more aggressive... but this all deserves an entirely different blog entry.

When I began brewing, part of my desire was to learn more about life... which for me must include learning more about faith, so now as I am able to sit back and enjoy pints of a rusty amber ale, exploding with hops, transformed by yeast,  I am in some small way, also able to enjoy a taste of the Kingdom of Heaven at work... and it tastes great.

cheers.

more on beer

beer.

Can be such an amazing thing when it is crafted with quality ingredients from caring and experienced brewmasters and connoisseurs.  The flavors and sensations created by this amazing beverage are extremely difficult to successfully replicate in other areas of cuisine.  It is a drink to be deeply appreciative of and respected, and the process of creating this classy libation has been developed and refined over centuries of innovation to become a true art form that speaks in chorus to the senses.

At least, it was that...

...until prohibition put a sudden stop to what was an incredibly diverse and regionally defined network of small artisan brewers.  After prohibition was overturned and beer was again legalized, it became heavily monitored by federal regulations.  Initially this seemed a great idea, but a part of this regulation forced breweries to sell their product through a distributer, and that is still how beer gets from brewery to retailer to consumer.  Unfortunately this was seen as a money making opportunity which is why 95% of beer sold through distributers is a product of Anheuser Busch (budweiser) , Coors, and Miller.... leaving us flooded by beer sporting the artistic equivalent of an ape farting colored chalk into a napkin, and an extreme reduction in quality.

Advertising proved to strong in this case, and it has made a lasting impact on a decline in appreciation of beer and the responsibility that partners a healthy respect of a quality product.

Recently, however, there has been a overall decline in beer sales in the USA. Interestingly though, this has only impacted the big tyrants (Miller and Coors have since merged together in an attempt to combat Budweiser.. and Bud has been bought by Belgian company InBev) And in contrast to the decline there has been an increase of smaller artisan breweries... "microbreweries" such as dogfish head, New Belgium, Boston Brewing Co (Sam Adams), and several others... in addition to this is an increase of home-brewing by beer loving individuals longing for a return to quality products.  There has also been a rise in pubs that cater to interesting and quality beers... Muddy Pig and Happy Gnome of St. Paul are just two of my favorite examples.


I have frequently voiced my opinion about what i would call "good beer".

We are in a good place to return to a time of appreciation and artistry regarding this amazing craft... I urge you to begin doing some research.. fork out a few extra bucks for the quality beers, and help bring beer back to the respected and artistic foundations from which it has so tragically fallen.  Cheers.