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• Table of Contents
  4 KB (392 words) - 20:23, 9 February 2024

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• Main Page
  ...rch 6, 2013. Since its inception, Milk the Funk has become a communal body of information and data on alternative yeast and bacteria fermentation with an ...ledge by providing commercial brewing specific techniques and brewery bios of breweries experimenting in the same subject that wish to participate. This
  5 KB (768 words) - 10:57, 23 February 2023
• Hops
  ...Potentially other mixed fermentation styles can benefit from some degree of bitterness either from aged or fresh hops such as saisons, farmhouse ales, ...FECTS_FOR_FUTURE_THERAPIES HUMULUS LUPULUS L. (HOPS) – A VALUABLE SOURCE OF COMPOUNDS WITH BIOACTIVE EFFECTS FOR FUTURE THERAPIES. Jana Olšovská et
  163 KB (23,602 words) - 17:59, 15 May 2025
• Brewing Methods
  ...each other to help produce a desired result, or to produce a certain style of beer. For example, [[Berliner Weissbier]] is often brewed using the sour m * [[Mixed Fermentation]] refers to the process of fermenting a wild or sour beer with a culture that contains more than just
  4 KB (633 words) - 15:12, 6 June 2018
• Glycosides
  ...lecules from glycosides is thought to contribute to the flavor development of aging wines, as well as kriek (cherry) lambic <ref name="Daenen2"></ref>. ...p://femsle.oxfordjournals.org/content/243/1/107.abstract De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts. Francisco M. Carrau,
  57 KB (8,036 words) - 16:26, 28 August 2024
• Nonconventional Yeasts and Bacteria
  For a family tree of yeast, see [https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5024638/figure/fig ...|| Alcohol tolerance: 7.2%. Medium nitrogen demands, very low production of acetic acid, but reportedly produces lactic acid. Initially developed by A
  87 KB (12,099 words) - 19:16, 5 April 2025