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  • Milk the Funk
    ...ur hope that this wiki will serve many people in their endeavors, becoming the go-to place and knowledge base to lean on when it comes to alternative brew * Many, many people in the MTF Facebook group contribute through their participation.
    2 KB (234 words) - 01:00, 28 September 2023

Page text matches

  • Main Page
    =Milk The Funk ®= ...3A%2F%2Fembracethefunk.com%2F&usg=AOvVaw39of6h23dByZSJKG_E1T05 Embrace the Funk]]]
    5 KB (768 words) - 10:57, 23 February 2023
  • Brettanomyces
    ...alifornia-wine-production/295D206007B358EC1B07CEF4879BE06B Brettanomics I: The Cost of Brettanomyces in California Wine Production. Julian M. Alston, Tor ...and in protecting beer from contaminants via ''Brettanomyces'' fermenting the majority of residual sugars <ref>[https://www.youtube.com/watch?v=HbISW6h7I
    265 KB (36,983 words) - 18:41, 20 April 2025
  • Saccharomyces
    ...species. ''S. cerevisiae'' is commonly studied as a model organism and was the first eukaryote to have its genome entirely sequenced. In rare cases, ''Sa ...., Kuang, M.C. et al. Macroevolutionary diversity of traits and genomes in the model yeast genus Saccharomyces. Nat Commun 14, 690 (2023). https://doi.org
    196 KB (28,342 words) - 19:54, 25 May 2025
  • Pediococcus
    ...enome analysis of Pediococcus damnosus LMG 28219, a strain well-adapted to the beer environment. Isabel Snauwaert, Pieter Stragier, Luc De Vuyst and Pete ...break down exopolysaccharides and diacetyl produced by ''Pediococcus'' and the two are often used together.
    65 KB (9,445 words) - 17:16, 6 April 2024
  • Lactobacillus
    ...nd probiotics manufacturers may not update their product brands to reflect the new scientific nomenclature. See [[Lactobacillus#Recent_Taxonomy_Changes|'' ...d Fermentation]] pages for brewing techniques with ''Lactobacillus''. See the [[Alternative Bacteria Sources]] section for culturing ''Lactobacillus'' fr
    170 KB (24,100 words) - 18:51, 5 September 2024
  • Berliner Weissbier
    ...ner Weisse" is protected and can only be named that if it is brewed within the city of Berlin (see [[Berliner_Weissbier#Trade_Law|Trade Law]] for some det ...r Weisse mit Schuss: Waldmeister". These are syrups that are added to make the sourness of Kindl Weisse more palatable, although this is not how Berliner
    29 KB (3,886 words) - 20:52, 5 January 2025
  • Hops
    ...h hops such as saisons, farmhouse ales, and experimental styles. So while the mantra for sour beer is that "bitterness and sour don't work together", the ...ized Hop Acids: Humulinones and Hulupones. Victor Alexander Algazzali for the degree of Master of Science in Food Science and Technology presented on Aug
    163 KB (23,602 words) - 17:59, 15 May 2025
  • Solera
    ...ystems (see [[Solera#Claims_of_Misuse_of_the_Traditional_Meaning|Misuse of the Traditional Meaning]] below). ...multi-vessel solera systems in sour beer production are less common due to the potential for overexposure to oxygen.
    15 KB (2,275 words) - 20:23, 16 January 2025
  • Beer Judging Supplemental Guide - Understanding Flavors and Aromas in Sour and Mixed Fermentation Beer
    ...t focus mainly on sourness from lactic acid. This guide aims to accompany the BJCP/BA style guidelines and help judges learn how to judge sour and mixed ...mple, dry hopping a mixed-fermentation sour beer with citra hops will make the hop character come across differently than it might in an IPA dry hopped wi
    15 KB (2,366 words) - 20:37, 27 May 2023
  • Milk the Funk
    ...ur hope that this wiki will serve many people in their endeavors, becoming the go-to place and knowledge base to lean on when it comes to alternative brew * Many, many people in the MTF Facebook group contribute through their participation.
    2 KB (234 words) - 01:00, 28 September 2023
  • Books
    | [[File:3 Lambic-frontcover-apart 600x.png|left|75px]] Lambic: The Untammed Brussels Beer, Origin, Evolution, and Future || Raf Meert || 2022 ...storical Brewing Techniques.jpg|left|75px]] Historical Brewing Techniques: The Lost Art of Farmhouse Brewing || Lars Marius Garshol || 2020 || Brewers Pub
    20 KB (2,692 words) - 02:32, 16 December 2023
  • Commercial Beer Dregs Inoculation
    ...haromyces_Co-fermentation|''Saccharomyces'' and ''Brettanomyces'']], etc. The instructions on this wiki page apply to all of these types of beers (in oth ...e used as well depending on the brewery, the microbes in the beer, and how the bottle was stored.
    22 KB (3,537 words) - 19:03, 22 April 2021
  • Coolship
    ...2%7D Georges Lacambre. Dec, 1851. Translated by Lucas Blasty on Milk The Funk Facebook group.]</ref>. ...the coolship. The coolship can then be transported anywhere to inoculate the wort. See [http://allaboutbeer.com/article/portable-coolships/ this All Ab
    29 KB (4,053 words) - 18:59, 26 January 2025
  • Spontaneous Fermentation
    ...f beer including English ales and lagers in a vessel that is not closed to the atmosphere. ...clean <ref name="Spontaneous Sour Hour" /> (~35 min in). We do not regard the use of well-cleaned barrels but still containing native microbes from previ
    119 KB (16,888 words) - 18:00, 28 January 2025
  • Mixed Fermentation
    ...c acid and too much acetic acid is considered a flaw. For both categories, the primary fermentation will be completed by yeasts such as ''Saccharomyces'' ...rettanomyces'' fermentations (technically not a "mixed" fermentation), see the [[100% Brettanomyces Fermentation]] page. 100% ''Lactobacillus'' or ''Pedi
    69 KB (10,521 words) - 18:51, 23 December 2023
  • Butyric Acid
    ...inosa and Enterobacteriaceae. MATTHEW E. LEVISON. 1973.]</ref>, although the presence of butyric acid during fermentation is an indicator that there cou ...il, and feces. It has also been found in spent grains. Several species of the genus ''Clostridium'' produce butyric acid, and is produced in at least 3 d
    19 KB (2,672 words) - 18:55, 29 November 2021
  • Isovaleric Acid
    ...ric Acid]], which specifically has a more bile or vomit aroma and flavor. The flavor threshold of isovaleric acid has been reported to be 1 mg/L <ref nam ...1/7/1681 Postigo, V.; García, M.; Arroyo, T. Study of a First Approach to the Controlled Fermentation for Lambic Beer Production. Microorganisms 2023, 11
    11 KB (1,559 words) - 18:53, 23 December 2023
  • Gose
    [[File:Ritterguts-Gose.jpg|thumbnail|right|Ritterguts Gose is still made to the traditional German recipe.]] ...itterness and aroma and gets a lemony character from the use of coriander. The straw-like colored Gose (2-6 SRM) sits at a sessionable ABV around 3-5%, ma
    12 KB (1,788 words) - 19:34, 13 December 2024
  • Mixed Cultures
    ...contain other genera such as ''Lachancea'' spp, ''Pichia'' spp., etc., see the [[Nonconventional_Yeasts_and_Bacteria#Commercial_Cultures|Nonconventional Y ...ts of commercially available microorganisms by genus, for now the above is the definition of a "mixed culture".)''
    61 KB (8,724 words) - 13:22, 27 November 2023
  • Foeder
    ...erconnoisseur.com/articles/what-foeder Jim Dykstra. "What is a Foeder?". The Beer Connoisseur. 09/08/2016. Retrieved 10/23/2019.]</ref>. ...offset=0&total_comments=18 Conversation with Brad Primozic on the Milk The Funk Facebook group. 3/5/2015.]</ref>.
    8 KB (1,167 words) - 18:34, 19 November 2023

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