tag:blogger.com,1999:blog-10781944.post9207046477674605828..comments2024-03-28T00:36:36.460-07:00Comments on The Tree of Life: Fermentation microbiomes part 2 from #UCDavis: American coolship ale microbiomeJonathan Eisenhttp://www.blogger.com/profile/07953790938128734305noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-10781944.post-65348671260479028222012-11-12T12:28:24.663-08:002012-11-12T12:28:24.663-08:00Jon, thank you for the post! These beers are ferme...Jon, thank you for the post! These beers are fermented by brewery-resident microbes without the inoculation of Saccharomyces (the norm for 99.999% of beer on the planet). This has been done for centuries in Belgium, and claims have long been made that beers of this style can only be made there due to some special magic. Not so. This study provides an interesting look at both a unique food fermentation system and the relationship between the brewery environment and beer microbiota.Nick Bokulichhttps://www.blogger.com/profile/07005703358653050231noreply@blogger.com