‘The Place of Brewing’ – Zymurgy Magazine – July/August 2018

 

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“It’s often said that brewers make only the wort: it’s the yeast that makes the beer. Of course, since Emil Christian Hansen discovered how to isolate individual yeast strains, brewers have gained much more control over those single-celled organisms. But creative homebrewers in Great Britain are challenging the notion that yeast must be tamed and have produced a unique blend that draws on science, history, and the very ground on which they stand.”

Check out my account of the Great Brettanomyces Megablend in the July/August edition of Zymurgy, the magazine for members of the American Homebrewers Association.

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