This episode we chat with David Thornton and Keston Helfrich of Southyeast Labs and Carolina Bauernhaus. We discuss bio-prospecting, yeast boot camp and the application of the science to the beer Carolina Bauernhaus crafts.
Ben Evans is the co-owner and head brewer at Hellbender Brewing Company in Washington DC. We sit down to discuss his experience with the lactic acid producing yeast Wickerhamomyces and Brettanomyces claussenii in commercial production batches.
We go in depth on the kettle souring process with Adi, including microbes, techniques, and tips on avoiding off-flavors. We also discuss the possibilities of using this method for making beer styles other than Berliner Weisse and gose, as well as industry issues surrounding this process.
We speak with Matt and Justin about a new development in alternative fermentation, lactic acid yeast. We go in depth on the biology of these lactic acid producing yeast, their fermentation profile, and tips on how best to use them in the brewery.
In part 2 with Lars Marius Garshol, we finalize our interview by diving more into the brewing methods used by European farmhouse brewers, and the regional and stylistic differences between farmhouse brewers today and through history. We also discuss the state of near extinction of farmhouse brewing today, and the efforts to save it from disappearing.