Physiology of Flavors in Beer – Saccharomyces Species

A Ph.D. in Beer - A Study of Beer and Fermentation Science

As a working scientist, I really want to get deep into the science of brewing, especially the microbiology of brewing. Throughout the life of this blog, who knows how long that will be, I want to sprinkle in articles with high resolution details about the organisms that we, as brewers, work with on a daily basis or common properties of organisms we deal with. For example, I’m writing an article about pellicles right now, that will be up soonish. This is the first of a series of articles. I’m hoping by the end of 2015, there will be a nice set of these for people to use as resources.

This post is going to be more technical than some of my posts but I’m hoping that there is valuable information in here for either the science enthusiast or the guy that likes to tell people the chemical name of that…

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