ArticleA Peek into the World of the Single Celled Fermentation is everything to beer. Without it we’d have sweet barley tea to share with friends or something to put on our pancakes. Fermentation is where the alcohol and CO2 that makeAlready a member? Log InWritten by Nico FrecciaIssue: December 1997You'll Also Like Article MEMBERS ONLY Enzymes Ex Machina: Explore the world of exogenous enzymes For a long time the only enzyme most brewers would ever think about adding was some amylase enzymes . . . boy have times changed. Learn about the rapidly expanding world of exogenous enzymes. Article MEMBERS ONLY Sour Power: The many ways to Lacto The popularity of Lactobacillus in the modern craft beer scene is hard to miss. But not all Lacto species (or sub-species) act similarly. Get the scoop on a few of their differences.