[the_professor]

So this might seem like the hottest of takes but I will attempt articulate, if that’s cool: I really enjoy the occasional libation, a beer, ale, whiskey, etc. I don’t judge what others’ preferred fermented beverage is – if at all, chemical enhancement of leisure activities might not be your thing, including ethyl, it’s all good.

Shower mead is one of my favorite things. A hot shower with a spiced mead (metheglin, if you run in those circles) during the cold winter months or cool shower with fruited mead (melomel) for summer. But my chill is not limited to the aforementioned. But how to get there? I went on a journey, my colleagues – actually gathering ingredients for brewing said beverages myself. I have been doing so for quite many years, however I have grown to understand the relationship we have with the yeast, the food the little dudes eat (yeast are asexual, they totally have a and α) and create something for my own use. To nurture the yeast to grow and become something I can appreciate even more, something that is greater that its sum of the parts involved. Whether that is something bright and new, like a lager or corn whiskey, matured such as a mead or bourbon.

So what’s the hot take? You might have inferred it’s the action of working to provide an environment in which I and the yest can be cool with each other. The result is to sit and immerse myself in the non-action of watching, enjoying, appreciating the infinitely complexities of fermentation distilled (pardon the doctorate pun) into a microcosm of awesome in a fermenter. I think I’ll enjoy this ale while I contemplate the show. Thanks, little dudes, I appreciate you and your hot, hot budding action.

Adide

Dr. the_professor

[Author]

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