How did I miss this? The botrytized wine microbiome ... from #UCDavis colleague David Mills. There is a similar paper from the same group also in PLoS One from about the same time: PLOS ONE: Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale. What a job --- microbes, ales and wines, and sequencing. One of the few times when reading a paper where I have said "I wish that was me doing that work." ... must look into getting involved in such studies ...
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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.
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