Brewers are largely creative types who like to have their hands involved in making, rather than recording or promoting. But I would encourage my fellow brewers to consider marketing as simply another tool of the trade, alongside the mash paddle and carb stone.
Saccharomyces cerevisiae var. diastaticus has been the culprit in highly publicized recalls and poses an economic and safety risk to brewers. On the other hand, diastatic yeast produces the gold standard of saison and Belgian ales. Learn what makes this fascinating bug tick, how it can be managed, and how to embrace it in your brewery.
Thanks for the interesting question, Duncan. The product you are using as your source of bacteria lists Lactobacillus plantarum as the only bacterial ingredient in this beverage. Lactobacillus plantarum is a facultative
Seasonal drinking traditions are a really interesting subject to delve into, as holiday parties and family gatherings often open people up to new beverages that aren’t available or of interest during other