Lachancea thermotolerans and Saccharomyces cerevisiae in sequential fermentation to produce sour beer/wine hybrids
From Jeff Layne on September 27th, 2018
Dr. Maria E. Moutsglou
Sierra Nevada Brewing Company
New styles of beer are cropping up everywhere! But what really goes into making a tasty new brew? Maria E. Moutsoglou, Ph.D, a fermentation scientist at Sierra Nevada Brewing Co., takes us along as guests on her real-life journey of creating a wine-beer sour hybrid, with the malty backbone of beer and the tart clarity of a nice wine.
Dr. Moutsoglou covers the process in detail—why did she choose the yeasts and fermentables she did? What was the desired end result? How did she and her colleagues test along the way to ensure favorable flavors? What lessons were learned, and what might be an interesting idea for “next time”?
If you’ve ever marveled at a great glass of beer or wine, or been interested at the science and rigor that goes into making a new product, this in-depth process review is for you!
Recorded: September 21, 2018