Kombucha is alive. Not only is it explosively trendy — kombucha is among the top-selling fermented drinks in the country and is expected to grow another 25 percent next year — it is also a living thing. But don’t let its microflora scare you. Kombucha, a fermented carbonated beverage typically made with black or green […]
With his long hair, Matt Goddard looks a bit like a bass player from a progressive rock band. But he’s a scientist, and his field of interest is microbial ecology. Goddard’s particular interest of late is wine yeasts. He uses modern genetic techniques to answer one of the long-standing controversies in the wine world: Can […]
It’s one of the most divisive areas in winemaking. Fermentation, by either wild or industrial yeasts, has become synonymous with the battle between all that is natural, and the convenience and consistency of man-made machination. If natural wine risks becoming a runaway train, then wild fermentation is a flag you wave as it passes by. […]
German-style lagers have ruled a large portion of the beer market for centuries — from the Reinheitsgebot in the 1500s, to American macrobrew lagers, to Mexican lagers, to the American craft pilsners of today. Lagers made with cold-fermenting yeast are unmistakably German- influenced. But the yeast that makes German beer distinct is actually not from Germany.
Bread and wine have more in common than you’d think. Sure, they’ve been enjoyed together for millennia, feed billions daily, and feature prominently in the world’s major religious texts, but that’s not all. Despite endless variations in flavor, looks, and methodology, bread and wine have one more thing in common: fermentation. That’s right — even your Wonder […]