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.
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.
While walking in the woods, Argentinian microbiologist Diego Libkind stumbled upon fungus clusters scattered on the ground. Taking a sample back to the lab, Libkind found a species of Saccharomyces yeast living on these edible mushrooms.
When you boil it all down, beer is little more than four simple ingredients—malt, hops, water and yeast. Join us as we close our two-part series on taking it all back to basics.
