31 Oct
2002
31 Oct
'02
6:53 p.m.
Of course, that is not why we ferment anything--we
enjoy the art side of
the science. But the science is still there, and follows very precise
rules.
The fact that fermentation is a technical art is a major reason why most of
us brew. It's a challenge turning biochemical processes into an art form!
For those interested in the art and science of mead making, a much
anticipated book is about to be published entitled "The Compleat Meadmaker."
It is written by Ken Schramm and will be published by Brewer's Publications
in March.
Chris