A fine day for an afternoon beer tasting at the lab with Noma stagiers. The tasting was informal in nature, including four (strong and delicious) beers as well as various yeasts, grains, and malts.
What most stuck with me was the complexity of using different yeasts in the various beers. Although I was aware of this, it was interesting to first smell the yeasts in all of their glory and then hear a conversation about how “Brett" (or the yeast Brettanomyces) is gaining in popularity for its funky, wild, and mushroom-like characteristics that are very apparent in both the yeasty grain and the finished brew.
I was proud to also note a California ale yeast on the table.