Bacillus

Brewers don’t typically lose sleep over Bacillus, despite it being ubiquitous throughout the brewery. Being aware of it and knowing when it can cause problems can help ensure better, more consistent beer.

Kettle acidification has become an important technique in the craft brewer’s bag of tricks. Here’s some advice from a few of the best in the business on how to get greater consistency and depth of flavor when deploying lactic acid–producing bacteria.

Quick acidification has become an important tool in the flavor kit of craft breweries worldwide. Brewers have honed their methods while labs have added plenty of new options. So, how well do you know your microbes?