Marcy Franklin is a Colorado native, now eating and drinking her way through New York City. She has been published in USA Today, Edible and The Daily Meal, among others.
Michigan, along with California, Colorado and Oregon, has paved the way for favorable legislation for breweries and has seen tremendous industry growth as a result. But even in growing beer states, the fight isn’t always easy.
With the recent boom in wild ales and sour beers, yeast is having a serious moment in the spotlight. But more experimentation means breweries risk exposure to cross-contamination and infection. That’s why Avery Brewing Co. teamed up with the University of Colorado to genetically sequence yeast strains.
