Tag: Lactobacillus

  
Mountain Magic: Spontaneous Fermentations from Peru’s Sacred Valley Feature by

The chosen tipple in rural Peru isn’t Kellerbier, Světlýý Ležák, or Best Bitter. It’s Chicha de Jora, a staple of the Incas who ruled as far back as the 14th and 15th centuries. And it still thrives in many Andean villages and towns today.

Great Raft Brewing: Bringing Local Beer to Northwest Louisiana From the Source by

Andrew and Lindsay Nations moved back to their hometown of Shreveport, La., to create and foster a beer culture in the state’s northwest corner, which is closer to Dallas, Texas, than New Orleans.

Savoring Acidity: The Quest to Explain Sourness in Beer Feature by

As sour beers proliferate in the market, the search for a quantitative yardstick to determine acidity has intensified. Could Titratable Acidity, or TA, a measurement borrowed from the wine industry, be the answer?

There Gose the Neighborhood Beer Smack by

While Gose’s triumphant return is most welcome, we’d love to see more brewers offering a traditional version, too.

Cameron Read of Edmund’s Oast Going Pro by

As Edmund Oast’s head brewer and beer buyer, Cameron Read scouts out the best beers in the world, while also concocting recipes that can stand alongside them.

Sequencing Wild Yeast: Brewers Team Up with Scientists to Better Understand Fermentation Feature by

To create more consistent wild beers and better understand fermentation, brewers are teaming up with scientists. The future of sour beer has never looked better.

Marz Community Brewing: 5 Essentials 5 Essentials by

Brothers Mike and Ed Marszewski founded Marz in Chicago’s Bridgeport neighborhood with Ed’s brother-in-law in 2013. An intricate web of friends, designers, and brewers connects the rest of the Marz collective.

New Wave Funk: The Next Generation of American Wild Ale Brewers Feature by

While terroir is certainly popular, one of the other trademarks of today’s Wild Ale makers is collaborating with distant brewers who float in and out of host breweries like microflora in the breeze.

Berliner Weisse: Champagne of the North Style Profile by

The style probably dates to the 16th or 17th century and was so renowned that Napoleon’s troops supposedly called it the “Champagne of the North.”

Gueuze: A Taste of Place Style Profile by

As with the “terroir” of wine-making regions, the aroma and flavor of this unusual beer is a direct result of the place in which it was brewed.

Oud Bruin: The Sour Wonder Style Profile by

Also know as Flemish Brown Ale, the variety is marked by a distinct piquant tartness that is produced by Lactobacillus, an aggressive bacteria that infects the ale during fermentation.

Making Sense of the Funk in Beer Feature by

Joining our trusted actors Saccharomyces Cerevisiae and S. Uvarum in the world of sour beers are a team of misfits that would make the Bad News Bears proud. Let us meet the bacteria swimming in your beer.

American Wild Ale: The Stinky Cheese of Beer Style Profile by

Sourness—or more precisely, tartness—is the defining trait of American Wild Ale. Essentially, it’s beer gone bad, contaminated by the very stray microorganisms that Louis Pasteur discovered were mucking up perfectly good beer 130 years ago.