Chicha de Molle beer

“Diastatic strains of Saccharomyces cerevisiae possess the unique ability to hydrolyze and ferment long-chain oligosaccharides like dextrin and starch. They have long been regarded as important spoilage microbes in beer, but recent studies have inspired a re-evaluation of the significance of the group. Rather than being merely wild-yeast contaminants, they are highly specialized, domesticated yeasts belonging to a major brewing yeast lineage. In fact, many diastatic strains have unknowingly been used as production strains for decades. These yeasts are used in the production of traditional beer styles, like saison, but also show potential for creation of new beers with novel chemical and physical properties.”

https://pubmed.ncbi.nlm.nih.gov/32170387/

I recognize what you are stating here. Perhaps over the next few years we will learn more here?

Cheers!

 

Hey, I know that guy... I've met Drew, but I actually know Denny...
#namedropped

 

I had some amazing chicha in Peru that had their small, local strawberries in it.