Eureka: My name is Sam and I am a homebrewer since 2006 and live in Switzerland, the chocolate, cheese and clock country. I have a strong scientific background and studied Molecular- and Cell/Cellular biology and furthermore have a BSc in Chemistry (& work as a scientist). Due to my scientific background, I tend to prepare and carry out my beer related experiments and batches in a rather scientific way. I am therefore not afraid of using science… And I have to mention that English is not my native language.
My passion are sour and wild beers (any kind), Porters, Stouts, and Belgian and French beers in general. Plus some lost beer styles like Berliner Weisse, Gose, Grätzer, Mumme, Lichtenhainer etc. A further passion of mine is cultivating yeasts, isolating and brewing with souring organisms such as Brettanomyces, Lactobacillus, Pediococcus and others. At the moment I am most interested in establishing methods to cultivate, isolate and identify different Brettanomyces yeasts.
With this blog, I would like to share my methods, experiments, experiences and recipes. For further information and the background of my home brewery visit the respective page.
Feel free to comment, share your opinion, add corrections, add your own experiences or any other things you like to share with others. I am open for any discussions. Please respect that I have to approve all the first-time comments to prevent any inappropriate comments and avoid spam. Once you are an approved commenter your comments will be published right away.
If you want to get in touch with me, shoot a mail to email@example.com
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