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- ...'' is the most well-known species of yeast. It is used in the fermentation of beer, wine, and sake, and as a leavening agent in bread. It is commonly ref ...Peris, D., Ubbelohde, E.J., Kuang, M.C. et al. Macroevolutionary diversity of traits and genomes in the model yeast genus Saccharomyces. Nat Commun 14, 6190 KB (27,470 words) - 15:44, 30 January 2024
- ...you will find the most up to date discussion on the science and techniques of mixed fermentation. Below is a comprehensive list of other podcasts that focus on brewing sour and wild beer.94 KB (13,658 words) - 16:51, 29 March 2024