Brewing with Bugs
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Recently, many brewers have begun looking beyond the ‘pure’ yeast cultures that dominated the past century. ‘Wild’ yeast like the many strains of brettanomyces and bacteria like lactobacillus and pediococcus represent a huge array of untapped flavor potential. Two of the area’s best critter wranglers, Right Proper brewmaster Nathan Zeender and Mad Fermentationist and American Sour Beers author Michael Tonsmeire (@MadFermentation), will give participants their insights into alternative fermentation and the microbiology at work.
http://rightproperbrewery.com
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