One key to success for professional brewers is consistency. A commercial product must be consistent and consistently good (contamination free). Most professional brewers have access to a laboratory for testing their products
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Written by John Borlik
Issue: September 1999
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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.
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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.