Boom Island: Fermenting Straight From the Source

By Jeremy Zoss Is yeast the most underappreciated ingredient in beer brewing? Kevin Welch thinks so. The founder of Boom Island Brewing knows a thing or two about the subject. Before founding his brewery, Welch spent time traveling around Belgium and brewing at 13 of country’s most innovative breweries. When he returned, he brought back … [ Read more]

How to Make Homemade Kombucha

In the spirit of this fermentation issue, our Homebrew Recipe goes off the beaten path to the land of homemade kombucha By Michael Dawson Photos by Emma Christensen Citizens, like the beer you usually see formulated and brewed in this column, kombucha is a fermented beverage, but instead of malted grain it uses sugar-sweetened tea … [ Read more]

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Fermentation as an Art and Science in Brewing History

A side of history to go with your beer. By Jeffrey M. Pilcher Louis Pasteur famously set brewing on a scientific path with his Études sur la Bière (Studies on Beer, 1876), explaining that fermentation was caused by the work of microorganisms. Though Pasteur did not actually identify the microorganisms that were responsible—Pasteur believed them … [ Read more]

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The Art of Fermentation: Fermented Foods with Sandor Katz

Bringing Anerobic Metabolism to the Masses By John Garland Most beer drinkers have some understanding of fermentation. They know that carefully selected microbes work to transform hop-flavored sugar water into the brews we know and love. Fermentation is when the magic happens, when carbohydrates become ethyl alcohol and carbon dioxide. But alcohol isn’t the only … [ Read more]

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Yeast and Fermentation

By Dave Hoops In this edition of Deep Thoughts with Dave Hoops, we look at the most magical part of brewing beer: Yeast and fermentation. My name is Dave Hoops, Master Brewer at Fitger’s Brewhouse in Duluth, Minnesota. Webster’s defines fermentation as “a change brought about by a ferment, as yeast enzymes, which convert grain … [ Read more]

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