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→Brewing Philosophy Discussions
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| [https://www.facebook.com/groups/MilkTheFunk/posts/4972763806085127/ Anaerobic curing fresh hops, inspired the curing of cannabis in ethnic communities.] || Mike Karnowski || 09/12/2021
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/3569299596431562/ Exploring the potential of making a non-alcoholic sour beer using a cold extraction mash method ("kalt Auszug" in German).] || Ruth Barry || 06/07/2020
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/4709953772366133/ A passage from "The Principles and Practice of Brewing," Sykes, 1907, which explains that a combination of dry hop creep and ''Brettanomyces'' are responsible for preserving high carbonation in wooden casks.] || Gareth Young || 06/18/2021
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|[https://www.facebook.com/groups/MilkTheFunk/permalink/3361360907225433/ Write up of the fermentation process for traditional Jamaican rum, with an emphasis on aromatic mold (''Thielaviopsis ethacetica'') and ''Schizosaccharomyces pombe''.] || Cory Widmayer || 03/20/2020
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| [https://www.facebook.com/groups/MilkTheFunk/posts/4773310259363817/ Speculating about the anecdotes of perceived decreases in packaged sour beer over time (see comments by Richard Preiss).] || Danny Tindall || 07/10/2021
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/3186102348084624/ The decline of mixed fermentation and barrel aged sour beers in sales compared to kettle sours and other styles of beer in the US market.] || Mike Karnowski || 01/07/2020