The aim of this study was to identify differently expressed genes between all 6 runs of brewery B. A run describes the industrial fermentation of brewery wort. By the end of fermentation the yeast slu
Four Lachancea fermentati strains, isolated from different kombucha cultures ('SCOBY'), were compared in their suitability for production of low-alcohol beer.
Traditional Norwegian Farmhouse ale yeasts, also known as kveik, have captured the attention of the brewing community in recent years. Kveik were recently reported as fast fermenting thermo- and ethan
