How does beer brewing work… and just how important are the different ingredients in determining the final flavor of the brew? We address these questions and others with Dr. John Sheppard, a professor of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. We also discuss brewing tasty sour beers with a wild yeast found in the guts of some wasps and bumblebees! Unlike typical brewers yeast (Saccharomyces cerevisiae), the Lachanacea yeast has the unique ability to not produce ethanol, but also lactic acid, which gives it a distinctive sour flavor.
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