Yogurt-Bacteria Beer? Yes, Please! | SevenFifty Daily

Photo:  Joanna Warden

Increasingly today, beers defined, and differentiated, by offbeat yeast strains and bacteria. It’s tough for brewers to stand apart in today’s bustling beer scene, even if they add day-old doughnuts to a brew kettle. Quirky microorganisms, however, can help brewers carve out a flavorful niche without having to resort to gimmickry or a hop avalanche.

I tackle the rising trend for SevenFifty Daily. Also: I seem to never stop writing stories these days.