Comments for Ithacork

Comment on Malt Monday: Striking Gold by Malt Monday: The Warrior | Ithacork

Malt Monday: The Warrior | Ithacork — Sun, 23 May 2010 17:20:16 +0000

[...] amylase has the ability to break nonreducing alpha 1,4-glycosidic linkages. Thus beta amylase yields maltose (dimmers) or maltotriose (trimers). Yeast are not able to [...]

Comment on Malt Monday: X Marks the Spot by Malt Monday: The Warrior | Ithacork

Malt Monday: The Warrior | Ithacork — Wed, 19 May 2010 04:47:49 +0000

[...] but the malt is strong enough to balance it and make the beer drinkable despite the alleged 120+ IBUs. The beer finishes quite clean with a nice lingering citrus [...]

Comment on Malt Monday: For Your Eyes Only by Rafe

Rafe — Tue, 18 May 2010 15:27:44 +0000

Hey there! Nice post. I actually attended at great bag-lunch lecture here at the University of Chicago concerning beer bubbles and foam. It was presented by the lead researcher in the foam department from Coors brewing. Learned some fascinating stuff.

Just as a heads up, you’ve got the year wrong in your reference. The Leike paper came out in 2002. {Eur. J. Phys. 23 (2002) 21–26}

Comment on Wine Blogging Wednesday 68: Got Gamay? by Cyclist

Cyclist — Thu, 13 May 2010 03:34:54 +0000

I’ve had several vintages of the Sheldrake Point Gamay and, while it shows promise, it has been all over the place. Hope they can settle on a consistent style (that is good). Oak should be kept away unless it is 100% neutral, IMO. Bloomer Creek’s version has been more successful in some years. At one time, Dr. Frank’s Salmon Run Coho Red was also supposed to be based on Gamay – I wonder if that is still the case? Since Gamay seems to be a red grape that might ripen well in the FL, I’m wondering why it isn’t grown more.

I’d like to disagree with the statement that Gamay is light colored. The good stuff from France, while not opaque, never seems to lack for color. The almost rose like colors I sometimes see in the FL (and this applies to Pinot Noir as well) almost always correlate with a poorly made or overcropped wine lacking in depth and richness.

Comment on A Hoppe, Skip and a Jump by Malt Monday: Out of This World! | Ithacork

Malt Monday: Out of This World! | Ithacork — Mon, 10 May 2010 22:39:17 +0000

[...] after the celestial pairing. At Southern Tier, we have our own fraternal twins, Hoppe [reviewed here] & Unearthly. Blended together & placed in this vessel, the mission of our Gemini is to [...]

Comment on Malt Monday: For Your Eyes Only by Tom Mansell

Tom Mansell — Wed, 05 May 2010 02:49:15 +0000

thanks, Trevor! at first i read that second name as Slivovtiz…

Comment on Malt Monday: For Your Eyes Only by Trevor

Trevor — Wed, 05 May 2010 01:30:24 +0000

I really like how you guys do your blog format, taste first than science…very nerdy. Just thought I should let you know that there was a Nature article published about the mathematics of grain growth in metals and in the abstract the authors mention that it would be similar mathematics when describing the foam on the head of beer. It was published in April 2007 by two guys, MacPherson and Srolovitz.

As a Cornell alum, I am glad to see people are still taking their drinking seriously on the hill.

Comment on Wine Blogging Wednesday 68: Got Gamay? by WBW 68 – Got Gamay? Recap « Drink What YOU Like

WBW 68 – Got Gamay? Recap « Drink What YOU Like — Wed, 28 Apr 2010 17:09:16 +0000

[...] from NY-based Ithacork also went with the Sheldrake Point Gamay 2007. Great review, especially the diacetyl information – clearly a Chemical Engineering PhD [...]

Comment on Wine Blogging Wednesday 68: Got Gamay? by David Falchek

David Falchek — Wed, 28 Apr 2010 00:34:43 +0000

The Americans who know about St. Amour can fit into Baily Hall.

Comment on Wine Blogging Wednesday 68: Got Gamay? by jamie goode

jamie goode — Mon, 26 Apr 2010 22:47:27 +0000

great post, Tom – thanks for this. I often find diacetyl to be a distraction on roses.