Sour Beers & Healthy Yeast

This article describes the results of a research study by a couple of the brewers from Upland Brewing in (my old college town of) Bloomington, Indiana and a molecular and cellular biochemist at Indiana University.

They solved the problem of yeast dying out in extremely sour beers by finding strains that would survive long enough to carbonate them properly.

IU biochemist finds solution to 'terminal acid shock' in craft brewers' sour beer production

Good brewing,
Kira Barnes
UNYHA Secretary 2015-2016