13,592
edits
Changes
added to MBAA podcast "Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods"
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| [http://masterbrewerspodcast.com/092-automated-brettanomyces-cell-counts Automated Brettanomyces Cell Counts] || 2018-06 || If you use ''Brettanomyces'' in your brewery, you know that counting brett cells is complicated. Leo Chan joins us to discuss the development of a method to automate cell counting of Brettanomyces.
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| [http://masterbrewerspodcast.com/094-microbial-gluten-reduction-in-beer-using-lactic-acid-bacteria-and-standard-process-methods Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods] || 2018-06 || Brett Taubman explores the topic of producing gluten-free/reduced beers with lactic acid bacteria and finds that some strains can reduce gluten to very low levels after 5-7 weeks with no competition from yeast. The resulting beers were not palatable and 5-7 weeks of only ''Lactobacillus'' fermentation is not recommended. Claims that some bottles of commercial sour beer were analyzed to be gluten free.
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