Identification of Key Microbes from Spontaneous Beer to Improve Mixed Fermentations

Sour beers, traditionally made via spontaneous fermentation, are growing in popularity; particularly examples produced using the modern technique of mixed fermentation. These mixed fermentation beers present unique challenges during production. We hypothesize that by examining traditional process spontaneously fermented beer, we can identify new methods and strategies for improving the quality of mixed fermentation beers. […]

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