In contrast, in the polluted containers, the ones containing lactic acid, he observed "much smaller cells than the yeast." Pasteur's finding showed that there are two types of fermentation ...

“Sour beer is the beer enthusiast’s alternative to champagne," said co-author Bjørge Westereng of the Norwegian University of ...

the process then becomes acetic fermentation, resulting in carbon dioxide and acetic acid — which is better known as vinegar. Lactic acid fermentation is probably the type of fermentation you ...

Phil Pollen, Head of Coffee at Pablo & Rusty's, deep dives into coffee fermentation and reveals what happens at a coffee ...

Sour beers have become a fixture on microbrewery menus and store shelves. They're enjoyed for their tart, complex flavors, ...

Sour beers are enjoyed for their complex and often tart flavors, but brewing can sometimes be long and arduous. Researchers ...

Two further advantages of fermenting seaweed are that it avoids an energy-intensive drying process and that the lactic acid bacteria that grow during fermentation have been shown to reduce any ...

Known for their zesty profile, sour beers traditionally demand a time-consuming brewing process involving wheat starch for ...

The tea leaves are packed into wooden barrels for 2 to 4 weeks and left to create a natural lactic-acid fermentation. The sun-dried leaves are made into a tea that is enjoyed by young and old ...