How to Bioprospect Wild Yeast for Brewing скачать в хорошем качестве

How to Bioprospect Wild Yeast for Brewing

How do you like them apples? Well, yeast sure does. Yeast is everywhere. In our gardens, our forests, and our kitchens. It's just waiting there, ready to kick into action at the first sign of sugar and nutrients. That's why wine and cider can be fermented using the yeast on the skins of the fruit alone, and the guiding principle behind spontaneous ferments like Belgian lambic. Jonah Greenbaum-Shinder has been working on isolating wild yeasts for Escarpment and its clients and will share the methods and approach we use for hunting and capturing good wild yeasts. The goal of this webinar is to demonstrate our methods for capturing wild yeasts. This will help brewers understand the basic principles of growing and isolating wild yeasts. Not all yeasts are equal, and some won't make tasty beers. We will cover the extra steps taken at Escarpment Labs to test and classify wild yeasts and ensure that brewers have success with wild-origin yeasts.