Mapping the Sour Beer Microbiome

Indiana University professor Dr. Matthew Bochman

Historically, certain styles of beer were inoculated and fermented with the microorganisms resident on malted grains. In recent years, this style of brewing has made a comeback and is being used exclusively by our friends at Blue Owl Brewing in Austin, Texas. Perhaps unsurprisingly, there’s inherent variability in the fermentations done in the manner. We […]

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