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Science Friday: Dana and Dana on NSP

Jul 11, 2014
Science Friday: Dana and Dana on NSP

We are all bound to have a lot of questions as Ninkasi Space Program prepares to jettison live yeast into space, retrieve it, and then utilize it in brewing a quality beer. Here to help are Dana and Dana, two integral engineers in NSP’s first mission. Dana Garves is Ninkasi’s lab technician and Dana Robles is a Ninkasi brewer. As our space yeast makes…

Mission One: Yeast Prepares for Launch

Jul 02, 2014
Mission One: Yeast Prepares for Launch

From the desk of Dana Garves, Ninkasi’s lab technician… Yeast is the ingredient most vulnerable to the harsh realities of space brewing. That’s our guess, anyway. A sterile environment with a controlled temperature is necessary, otherwise yeast can become contaminated or die. Our lab tech, and Ninkasi Space Program’s resident scientist, Dana, prepared yeast for…

Science Friday: IBUs

Nov 22, 2013
Science Friday: IBUs

Here at Ninkasi we take our hops seriously. The names of some of our hoppiest brews often reflect this dedication: Critical Hit, Tricerahops and, of course, Total Domination! If you’ve tasted each of these hoppy beers, you probably can tell us one thing that they all have in common: a delicious, bitterness! Do you know what causes the delicious bitterness that we love in all of these beers? Well,…

Science Friday: How to Prevent Oxidation

Aug 30, 2013
Science Friday: How to Prevent Oxidation

Oxidation goes hand-in-hand with beer aging (which you may remember a blog post about earlier). The amount of oxygen sealed into the bottle or keg has a direct impact on how long until the development of the aged off flavors begin to show in the beer. The flavors associated with age generally come…

Emilie's Education Series: Malt

Aug 09, 2013
Emilies Education Series: Malt

There's a lot that goes into malt. What is it made of? What is the action of malting? Read on for the answers, my friend! Primarily, malt is barley. Barley goes through the malting process and then, can officially be called "malt." Barley is the most common used grain for malting because it enables one to extract sugars and enzymes for the wort (also…

Tips From our Quality Control Team: Keep Your Beer Fresh

Jul 25, 2013
Tips From our Quality Control Team: Keep Your Beer Fresh

One of the most prevalent and easily preventable defects that occurs in beer is caused by age and improper storage. To emphasize the importance of temperature in beer storage, a large brewer’s research led to the development of the “3-30-300” rule. The rule states that you get the same development of age-related off-flavors in 3 days at 90°F as you would in 30 days at 71°F and as you would in 300…

Science Friday: Geek Out!

Jul 19, 2013
Science Friday: Geek Out!

Our lab is full of healthy living things, including yeast! Our lab tech Dana is a pro when it comes to yeast propagation and cultivating of healthy yeast cells. Tuesday, was just another day in the lab for Dana, but for the rest of us, we love to geek out over these images. This is a look at our SUPER healthy lager yeast! This past Tuesday we brewed our first batch of Oktoberfest Dortmunder,…

Emilie's Education Series: Wort

Jun 26, 2013
Emilies Education Series: Wort

Wort. Not the most attractive word in the dictionary but it is a word that is used multiple times in the brewing process. What is it? The straight-forward definition: sugar water. How is it made? Well, let's start from the beginning… There are four main ingredients in beer: water, malt, hops, and yeast. For wort, we are going to concentrate on water and malt. What is malt? Malt is…

Emilie's Education Series: Water

Jun 04, 2013
Emilies Education Series: Water

Water is life. Really, it is. Water covers 71% of the Earth's surface and makes up over 50% of the human body. Without water, we would not exist. Do you know what else wouldn't exist without water? BEER (gasp!). Beer was an accident; it was not planned. Long story short, hunter/gatherers collected barley and put it in some sort of vessel. They left the vessel to go hunting. It rained and…

Sensory with Ninkasi: How to Properly Evaluate a Beer

May 21, 2013

Four times a week, the Ninkasi lab opens its doors to employees to analyze and sample a tray of recently bottled beers. During these sessions we are tasting to determine whether the beers can be labeled as true-to-brand. Every Ninkasi beer has specific aromas that should be smelled and specific flavors that should be tasted when consuming. If the beer matches the description, it is considered true-to-brand.…