The microorganisms that ferment beer are responsible for countless flavor compounds, and brewers armed with the right knowledge can manipulate yeasts and bacteria to achieve desired profiles. Douglas will teach homebrewers how to choose different microbes for different outcomes and how to pitch and ferment under the right conditions for more predictable results. In addition to monoculture fermentation, he will discuss spontaneous fermentation, souring with bacteria, and aging under various conditions.
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