In the beverage fermentation industry, especially at the craft or micro level, there is a
movement to incorporate as many local ingredients as possible to both capture terroir and …

The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a
growing appreciation of the role of yeasts in determining beer character as well as a better …

Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are
by far the most common beers; however, diversification is becoming increasingly important …

De novo sourdough cultures were here assessed for their potential as sources of yeast
strains for low-alcohol beer brewing. NGS analysis revealed an abundance of ascomycete …

Sour beer is beer with an intentionally sour taste. In traditionally produced sour beer, the
acidic character results from spontaneous, mixed fermentation where different bacteria and …

Highlights•Traditional beer brewing provided the perfect setting for microbial domestication.•
Saccharomyces beer yeasts have been domesticated on multiple occasions.•Domestication …

With the advances in the production of beer worldwide, more challenges arise each year in
the search for new approaches to the development of distinctive beverages. Attempts to …

Recently there has been increased interest in using non‐Saccharomyces yeasts to ferment
beer. The worldwide growth of craft beer and microbreweries has revitalised the use of …

Traditional sour beers are produced by spontaneous fermentations involving numerous
yeast and bacterial species. One of the traits that separates sour beers from ales and lagers …

The increasing interest in novel beer productions focused on non-Saccharomyces yeasts in
order to pursue their potential in generating groundbreaking sensory profiles. Traditional …