Using scavenged microbes for fermentation brings out the funky and sour flavors
Craft brewers are going wild. Some of the trendiest beers on the market are intentionally brewed with yeast scavenged from nature, rather than the carefully cultivated ale or lager yeast used in most commercial beers.
Full article in Science News: https://www.sciencenews.org/article/biochemist-brews-wild-beer?tgt=nr
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