13,592
edits
Changes
→Lachancea thermotolerans
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1746164415411765/ MTF thread] on an application from John Sheppard, Robert Dunn, Anne Madden from North Carolina State University to patent pitching this yeast into wort, which prevents other yeast labs from offering any other strains of this species and also prevents brewers from using this species from other sources. [https://www.facebook.com/groups/MilkTheFunk/permalink/1808645679163638/ A follow up post on 09/01/2017] discusses Sheppard and Madden opening a business that claims patent on this yeast, and restricts competing breweries/yeast companies from using it. [https://www.facebook.com/groups/MilkTheFunk/permalink/1933990046629200/ University of Sciences Philidelphia], via Matthew J. Farber's work, is also trying to claim patent on this process.
* [http://sourbeerblog.com/wp-content/uploads/2017/04/Data-From-10-Non-Saccharomyces-Fermentations.pdf Matt MIller's notes on a few species of Lactic Acid Yeast.]
* [http://www.winemakersresearchexchange.com/library/2017/6/6/levulia-alcomeno-aeb-yeast-trial-on-cabernet-franc-2016 Levulia Alcomeno (AEB) Yeast Trial On Cabernet Franc (2016); formerly classified and listed as ''Kluyveromyces thermotolerans''.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2872732672754928/ MTF thread by Jeremy Myers on making a saison style beer with Levulia Alcomeno.]
====''Lachancea fermentati''====