Mixed Culture Fermentation

In the never-ending quest for quality, brewers turn to specialized instruments to build a better understanding of their raw materials, their processes, and their beer.

Fermentation has been around for billions of years, but only recently did a new type emerge—lager fermentation, conducted by an organism that didn’t exist for much of Earth’s history. Here is its story... starting from the very, very beginning.

From beer-baron bobbleheads to bespoke barrel-aged blends, here are a few recs from our editors.

In this extended bonus clip from his video course, Urban Artifact cofounder and COO Bret Kollman Baker explains how to dial in acidity, sweetness, and a carefully managed fermentation for a fruit beer that excels.

From lower-strength versions to higher-gravity ones that need a bigger yeast pitch and more time, Third Eye co-owner and head brewer Kelly Montgomery details their approach to fermenting award-winning milk stouts.

Neutrality has long been a goal of lager fermentation, but some brewers are taking steps to coax more character from their yeast. From strain selection to variable pressure and temperature, here’s how they’re adding complexity, flavor, and nuance to today’s craft lagers.

You voted, and we tallied. Here are your favorite breweries broken down in categories by beer barrels brewed.