Sui Generis Brewing

Botulism & Cheese Making

A quick dive into the risk of botulism during cheese making, and how to manage that risk.

There are a lot of claims regarding the safety and dangers of consuming raw milk. This article takes a critical eye to separate hype from reality.

A new video in my “Beer on the Brain” series looking at a potential environmental niche where wild Brettanomyces may

Companion blog post for my newest video. Contains the recipes for the cheese, beer, and mead featured in the video.

This post was motivated by a letter read by Cade at the beginning of episode 65 of The Brü Lab.

IPAs have changed a lot since the mid-1990’s when I first started brewing them. Can you combined four decades of IPA trends into a single beer?

This blog post is a short summary of a 7-year long experiment looking at whether metabisulfite can be used to

Pilsners are a thing of simple beauty, but brewing a good one can be a challenge. It took a few iterations, but I finally have a great SMaSH recipe.

Nottingham is widely regarded as one of the best yeasts for English-style cider out there. Can a wild yeast take its place?

A post in which I grumble about the tendency of home and pro brewers to “test” sanitizers stupidly, leading to a lot of bad information.