Microbes are a crucial part of beer which many beer drinkers don’t appreciate until they take the jump to homebrewing. Many pro brewers will admit that they don’t make beer; they make wort and the yeast, which is a microbe, makes the beer. This is entirely true. We create very sugary water and add yeast to it. Yeast eats the sugar and turns it into CO² and, the fun part, alcohol[footnote]That’s the super simplified gist of a very complicated process [/footnote]. The main yeast used in brewing is Saccharomyces, but it’s kinda boring and I’m a much bigger fan of its family member Brettanomyces. So, let’s learn about my favorite microbe!
Recently I’ve embarked on a voluntary freeze on cellar beer purchases so that I could force myself to:
- Put more effort into brewing beers to drink
- Begin drinking down the beers in my cellar that I haven’t tried yet
This has had me thinking a bit about proper cellar technique. I thought I’d pass some tips on to those of you who are new to cellaring beer or are considering starting to do so.