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Brew Like a Monk (Book Review)

Published on June 16th, 2020

Brew Like a Monk cover

The last year has opened my eyes to the landscape of Trappist and Abbey Ales. And, as any home brewer will confess, the interest in a certain beer category has had a way of sneaking down to my basement and into the fermenters. My interest with Belgian yeast strains is in the pursuit of a complexity of flavour in the beer that I produce. Currently I have a WLP500 Monestary Ale Yeast fermented Imperial Stout ready to be bottle conditioned and another Imperial Stout fermented with WLP575 Belgian Style Ale Yeast Blend that got bottled with a small amount of Brettanomyces bruxellensis and claussenii late last week. I also have two small fermenters of a Cinnamon Cyser fermented with a blend of the WLP500 and WLP575 in one, and good old Lalvin ICV D47 in the other. Next week I’ll be making a Rhubarb Short Mead with the WLP575 at a temperature rising to around 27 Celcius. That will be interesting.

Meanwhile, I’ve been reading Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales and How To Brew Them by Stan Hieronymus and collecting a few Belgian beers along the way to get an idea of where my flavour intentions are headed.

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Yeast: The Practical Guide to Beer Fermentation (Book Review)

Published on May 29th, 2020

Yeast by Chris White and Jamil Zainasheff

I’ve come to realise over the years that my core pursuit is farming yeast. The by-product of being a better farmer is a beautiful beer. So, I agree wholeheartedly with the statement that brewers make wort and yeast make beer. I’m not sure if anyone who makes wort and ferments that wort into beer (at least if you want to really make great beer) would disagree. Yeast are complicated organisms when it comes to making beer, every beer is really a chemical experiment in the fermenter; and if you don’t understand the creature you’re farming, then you won’t achieve ideal results. So the better brewers read and study because the more you implement that science and experimentation in your farming of yeast, the greater the improvement to your final beer. I would add that I’m now making beers, in many cases, equal to those I would purchase from craft breweries, sometimes better. Almost certainly, fresher.

This is exactly the reason you may want to read Yeast: The Practical Guide to Beer Fermentation by Chris White and Jamil Zainasheff. At a bare minimum the reading of this book improved three significant misunderstandings or bad practices that affect the beer that I pour. And yes, it’s a dry read if you don’t like science. But, then, if you don’t like science you probably aren’t that interested in making the perfect beer.

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The Secret to Human Success is Multiculturalism

Published on May 21st, 2020

Back in the day, when I was an under-educated dipshit with right wing leanings, I would repeat a popular right wing mantra that multiculturalism has never worked. And I never questioned the logic, regardless that it came to me third hand in the way a cult tells itself a story of identity. I was a proud white man. The story fit my conclusions. White men were special. I hate to inform anybody of this one… but we’re not special at all. We’ve just had 200 years of might is right especially if it’s white.

So I thought writing an article about this mantra might be interesting… at least for those under-educated non-thinking right wing bigots who repeat that ignorant statement. Because it turns out that multiculturalism is what brought us out of the caves and into this crazy era of the Space Age homo sapien. Not DNA diversity, not bigger brains… the sharing of culture.

DNA Diversity is not the Secret of our Success

One group of people would have you believe that our genetic diversity is the reason for the homo sapien success story. Bollocks. Although we have this diversity of appearance that we as homo sapiens recognise in the finer details of faces … there is vastly more genetic difference between chimpanzees living on one side of a river to the other than there is between human beings around the planet.

In simple English, homo sapiens are more alike around the World than chimpanzees that live locally. So, no, genetic diversity didn’t make us this successful. In fact, there was a point in our early history where one father can be linked to all males. All males on this planet are related. At a point where human beings on the planet were reduced to approximately one thousand survivors of a cataclysmic event.

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More Articles on StevenClark.com.au

  1. Yeast: The Practical Guide to Beer Fermentation (Book Review)
  2. The Secret to Human Success is Multiculturalism
  3. Surviving in the Age of Anti-Reality & the Rights of Internet Truthers
  4. Eugene Von Bruenchenhein & Evelyn Kalka (Marie)
  5. The Importance of Competitive Advantage

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About the Author

Steven Clark Steven Clark - the stand up guy on this site

My name is Steven Clark and I live in the Derwent Valley in Southern Tasmania. I have an MBA (Specialisation) and a Bachelor of Computing from the University of Tasmania. I'm a mazer & a yeast farmer (making beer, fruit wine and mead as by-products of continuous improvement in my farming practices). I'm a photographer, although my film cameras are currently silent. I do not tolerate idiots. I do not tolerate bigotry. I do not tolerate excuses. Let's be clear, if you sit with my enemies you my are my enemy for life.

Blogger. Thinker. Brewer. Drinker. Life partner to the amazing and incredible Megan.

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