Increasingly today, beers defined, and differentiated, by offbeat yeast strains and bacteria. It’s tough for brewers to stand apart in today’s bustling beer scene, even if they add day-old doughnuts to a brew kettle. Quirky microorganisms, however, can help brewers carve out a flavorful niche without having to resort to gimmickry or a hop avalanche.
I tackle the rising trend for SevenFifty Daily. Also: I seem to never stop writing stories these days.