Matthew L. Bochman

Matthew L. Bochman

Jul 29, 2016

Group 6 Copy 81
2
Please wait...

About This Project

Sour beers are likely the original beer style and have made a recent comeback in terms of popularity among craft beer enthusiasts. They are made with a bacterial and fungal mix rather than pure cultures of Saccharomyces. yeast as in typical ales and lagers. However, the suite of different microbes and their relative abundances during the course of souring and fermentation remain a mystery. We aim to map part of the sour beer microbiome and identify the organic acids these microbes produce.

Blast off!

Browse Other Projects on Experiment

Related Projects

Do fungi exposed to toxic waste produce novel antimicrobial agents?

We've discovered a few new mushrooms thriving in this harsh environment of land-disposed sewage sludge in...

Who's up there? Effects of land use on canopy plants in cloud forests and pastures of Monteverde, Costa Rica

Epiphytes grow in the canopy of trees, deriving support from their hosts, but getting water and nutrients...

Biological Diversity on a Northeast Ohio College Campus

"Biodiversity" describes how many and what kind of organisms live in a place. It is an important measure...

Backer Badge Funded

A biology project funded by 68 people