 |
| From Nick Bokulich: This is an image of the "coolship" where the cooling wort (pre-fermented beer) is left overnight and presumably where wild microbes are introduced to kick off the fermentation. This is the morning after, still full of wort. |
Monday, November 12, 2012
Fermentation microbiomes part 2 from #UCDavis: American coolship ale microbiome
Subscribe to:
Post Comments (Atom)
-
I have a new friend in Google Scholar Updates I have written about the Updates system before and if you want more information please see... -
See Isolation and sequence-based characterization of a koala symbiont: Lonepinella koalarum Paper based on PhD thesis work of Katie Dahlha...
-
Just got this press release by email. I am sick of receiving dozens of unsolicited press releases, especially those in topics not related ...
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.
ReplyDelete