“Fermenting yeasts produce more than just ethanol and carbon dioxide. They make flavorful, aromatic molecules: acids and esters. But which ones make which ones?” wonders William Bostwick as he attempts to recreate a sour beer in his kitchen in San Francisco’s Mission District. If you’re more interested in preventing your beer from getting skunky than making your own, we found some chemistry to help you out.
My Quest to Reengineer a Legendary Beer in a Dirty Kitchen – Wired
Avoid Skunky Beer This Oktoberfest with the Help of Chemistry – American Chemical Society