What We're Reading

Sour Beers & Skunky Beers

ff_microbrial5_f-984x1024

“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 Kitche– Wired

Avoid Skunky Beer This Oktoberfest with the Help of Chemistry – American Chemical Society

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s