Matthew L. Bochman

Matthew L. Bochman

Jul 29, 2016

Group 6 Copy 79
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

Investigating the presence of the amphibian chytrid fungus in a non-native species

We're currently studying a population of the common midwife toad (Alytes obstetricans) in Cambridge, England...

Amphibian Vulnerability to Artisanal and Small-Scale Gold Mining in the Peruvian Amazon

The highest amphibian biodiversity across the globe is found in Madre de Dios, Peru, but this biodiversity...

Discovering natural antibiotics from extremophile microalgae

Soap Lake, an extreme alkaline lake located in Washington State, is renowned for its “healing effect” since...

Backer Badge Funded

A biology project funded by 68 people