2013 hop harvest- mostly Zeus, a few Fuggles:
Our little friends… Saccharomyces cerevisiae. They’re actually the ones that do all the hard work of making beer- brewers just cook them up a tasty barley tea full of natural sugars and they, plus time and temperature, do the rest. Of course, there’s a lot of art in what kind of barley tea (“wort”), adjuncts, flavorings, water chemistry, yeast strain, temperature manipulation and more that let you turn this ancient crapshoot of delicious alchemy into a science.
This page a work in progress! Till then, enjoy these shots from the blooper reel from bygone brew-days: Unto every brewday, some wort must fall… but luckily usually not this much: