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==Microorganisms== | ==Microorganisms== | ||
* [[Brettanomyces]] | * [[Brettanomyces]] | ||
| + | * [[Debaryomyces]] | ||
| + | * [[Kveik]] | ||
| + | * [[Landrace Farmhouse Yeast]] | ||
* [[Lactobacillus]] | * [[Lactobacillus]] | ||
| + | * [[Mixed Cultures]] | ||
| + | * [[Mold|Mold (Mould)]] | ||
| + | * [[Nonconventional Yeasts and Bacteria]] | ||
* [[Pediococcus]] | * [[Pediococcus]] | ||
| − | |||
| − | |||
* [[Saccharomyces]] | * [[Saccharomyces]] | ||
| − | |||
| − | |||
==Brewing Techniques== | ==Brewing Techniques== | ||
| + | * [[Getting Started]] | ||
| + | * [[Brettanomyces_Fermentation|100% Brettanomyces Fermentation]] | ||
| + | * [[Aging and Storage]] | ||
| + | * [[Alternative Bacteria Sources]] | ||
| + | * [[Blending]] | ||
| + | * [[Brettanomyces and Saccharomyces Co-fermentation]] | ||
* [[Brewing Methods]] | * [[Brewing Methods]] | ||
| + | * [[Cereal Mashing]] | ||
| + | * [[Corking]] | ||
| + | * [[Commercial Beer Dregs Inoculation]] | ||
* [[Mixed Fermentation]] | * [[Mixed Fermentation]] | ||
| − | * [[ | + | * [[Open Fermentation]] |
| + | * [[Packaging]] | ||
| + | * [[Raw Ale]] | ||
| + | * [[Solera]] | ||
| + | * [[Sour Mashing]] | ||
* [[Spontaneous Fermentation]] | * [[Spontaneous Fermentation]] | ||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
* [[Turbid Mash]] | * [[Turbid Mash]] | ||
| − | * [[ | + | * [[Wort Souring|Wort and Kettle Souring]] |
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
==Lab/Analysis Techniques== | ==Lab/Analysis Techniques== | ||
| + | * [[Laboratory Techniques]] | ||
| + | * [[Quality Assurance]] | ||
* [[Titratable Acidity]] | * [[Titratable Acidity]] | ||
* [[Wild Yeast Isolation]] | * [[Wild Yeast Isolation]] | ||
| Line 36: | Line 43: | ||
==Equipment== | ==Equipment== | ||
* [[Barrel]] | * [[Barrel]] | ||
| − | |||
| − | |||
* [[Coolship]] | * [[Coolship]] | ||
| − | * [[ | + | * [[Eccentric Beekeeper Bulldog]] |
| + | * [[Eccentric Beekeeper Sampling Syringe and Purging Wand]] | ||
* [[Floor Corker]] | * [[Floor Corker]] | ||
| + | * [[Foeder]] | ||
| + | * [[Horny Tank]] | ||
* [[IBC Tote]] | * [[IBC Tote]] | ||
| − | * [[ | + | * [[Microscope]] |
| − | * [[ | + | * [[PH Meter]] |
| + | * [[Sanke Fermenter]] | ||
* [[YEPD]] | * [[YEPD]] | ||
==Recipes and Ingredients== | ==Recipes and Ingredients== | ||
| − | |||
| − | |||
* [[Grain]] | * [[Grain]] | ||
* [[Hops]] | * [[Hops]] | ||
| + | * [[MTF Member Recipes]] | ||
* [[Soured Fruit Beer]] | * [[Soured Fruit Beer]] | ||
* [[Soured Herb, Spice, and Vegetable Beer]] | * [[Soured Herb, Spice, and Vegetable Beer]] | ||
| + | * [[The_Rare_Barrel#Recipes|The Rare Barrel Recipes]] | ||
==Compounds and Byproducts== | ==Compounds and Byproducts== | ||
* [[Butyric Acid]] | * [[Butyric Acid]] | ||
| + | * [[Dimethyl Sulfide]] | ||
| + | * [[Glycosides]] | ||
* [[Isovaleric Acid]] | * [[Isovaleric Acid]] | ||
| − | * [[ | + | * [[Lactic Acid]] |
| − | * [[ | + | * [[Pellicle]] |
* [[Tetrahydropyridine]] | * [[Tetrahydropyridine]] | ||
| − | |||
==Styles== | ==Styles== | ||
| + | |||
| + | * [[Berliner Weissbier]] | ||
| + | * [[Cider]] | ||
| + | * [[Flemish Red-Brown Beer]] | ||
| + | * [[Fruit Lambic]] | ||
* [[Gose]] | * [[Gose]] | ||
| − | * [[ | + | * [[Grisette]] |
| + | * [[Gueuze]] | ||
* [[Lambic]] | * [[Lambic]] | ||
| − | * [[ | + | * [[Lichtenhainer]] |
| − | * [[ | + | * [[Mead]] |
| − | |||
| − | |||
| − | |||
* [[Soured Fruit Beer]] | * [[Soured Fruit Beer]] | ||
* [[Soured Herb, Spice, and Vegetable Beer]] | * [[Soured Herb, Spice, and Vegetable Beer]] | ||
| + | * [[Wine]] | ||
| + | * [[Sake]] | ||
| + | * [[Regional Styles]] | ||
==Literature== | ==Literature== | ||
| − | * [[ | + | * [[Blogs]] |
* [[Books]] | * [[Books]] | ||
| − | * [[ | + | * [[HomebrewCon Seminars]] |
* [[Podcasts]] | * [[Podcasts]] | ||
| + | * [[Scientific Publications]] | ||
* [[Videos]] | * [[Videos]] | ||
| − | |||
==Experiments== | ==Experiments== | ||
| − | * [[100% Lactobacillus Fermentation]] | + | * [[Lactobacillus_Fermentation|100% Lactobacillus Fermentation]] |
* [[Brettanomyces Propagation Experiment]] | * [[Brettanomyces Propagation Experiment]] | ||
* [[Brettanomyces secondary fermentation experiment]] | * [[Brettanomyces secondary fermentation experiment]] | ||
| Line 91: | Line 107: | ||
* [https://www.facebook.com/groups/MilkTheFunk Facebook Group] | * [https://www.facebook.com/groups/MilkTheFunk Facebook Group] | ||
* [[Milk_the_Funk|Who are the Wiki Editors?]] | * [[Milk_the_Funk|Who are the Wiki Editors?]] | ||
| − | * [ | + | * [[MTF Community Projects]] |
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1133778659983680/ MTF Member Instagrams] | * [https://www.facebook.com/groups/MilkTheFunk/permalink/1133778659983680/ MTF Member Instagrams] | ||
| + | * [http://www.babblebelt.com/newboard/forum.html?tid=1108752780&pg=1 The Burgundian Babble Belt] | ||
==Discussions== | ==Discussions== | ||
* [[MTF Thread Highlights]] | * [[MTF Thread Highlights]] | ||
| + | * [[Beer_Judging_Supplemental_Guide_-_Understanding_Flavors_and_Aromas_in_Sour_and_Mixed_Fermentation_Beer|Beer Judging Supplemental Guide]] | ||
* [[Gueuze and Lambic Character]] | * [[Gueuze and Lambic Character]] | ||
* [[Sour Beer Terminology]] | * [[Sour Beer Terminology]] | ||
| + | * [[Style Guidelines and Competitions]] | ||
| + | |||
| + | ==Yeast Manufacturers== | ||
| + | * [[Bootleg Biology]] ([https://spotyeast.com/ Spot Yeast] for pro pitches) | ||
| + | * [[Brewing Science Institute]] | ||
| + | * [[Community Cultures Yeast Lab]] | ||
| + | * [[Dry Yeast for Sour Ales BlackManYeast]] | ||
| + | * [[East Coast Yeast]] | ||
| + | * [[Escarpment Laboratories]] | ||
| + | * [[GigaYeast]] | ||
| + | * [[Imperial Yeast]] | ||
| + | * [[Inland Island Brewing & Consulting]] | ||
| + | * [[Jasper Yeast]] | ||
| + | * [[Kveik Yeastery]] | ||
| + | * [[Kveikshop]] | ||
| + | * [[Mogwai Labs]] | ||
| + | * [[Mysterium Yeast]] | ||
| + | * [[Omega Yeast Labs]] | ||
| + | * [[Propagate Lab]] | ||
| + | * [[RBY Laboratories]] | ||
| + | * [[RVA Yeast Labs]] | ||
| + | * [[The Yeast Bay]] | ||
| + | * [[White Labs]] | ||
| + | * [[Wild Pitch Yeast]] | ||
| + | * [[Wyeast]] | ||
==Brewery Bios== | ==Brewery Bios== | ||
| Line 114: | Line 157: | ||
* [[Sante Adairius Rustic Ales]] | * [[Sante Adairius Rustic Ales]] | ||
* [[Side Project]] | * [[Side Project]] | ||
| + | * [[Strange Roots Experimental Ales]] | ||
* [[The Bruery]] | * [[The Bruery]] | ||
* [[The Rare Barrel]] | * [[The Rare Barrel]] | ||
Latest revision as of 19:23, 9 February 2024
Contents
FAQ
Microorganisms
- Brettanomyces
- Debaryomyces
- Kveik
- Landrace Farmhouse Yeast
- Lactobacillus
- Mixed Cultures
- Mold (Mould)
- Nonconventional Yeasts and Bacteria
- Pediococcus
- Saccharomyces
Brewing Techniques
- Getting Started
- 100% Brettanomyces Fermentation
- Aging and Storage
- Alternative Bacteria Sources
- Blending
- Brettanomyces and Saccharomyces Co-fermentation
- Brewing Methods
- Cereal Mashing
- Corking
- Commercial Beer Dregs Inoculation
- Mixed Fermentation
- Open Fermentation
- Packaging
- Raw Ale
- Solera
- Sour Mashing
- Spontaneous Fermentation
- Turbid Mash
- Wort and Kettle Souring
Lab/Analysis Techniques
Equipment
- Barrel
- Coolship
- Eccentric Beekeeper Bulldog
- Eccentric Beekeeper Sampling Syringe and Purging Wand
- Floor Corker
- Foeder
- Horny Tank
- IBC Tote
- Microscope
- PH Meter
- Sanke Fermenter
- YEPD
Recipes and Ingredients
- Grain
- Hops
- MTF Member Recipes
- Soured Fruit Beer
- Soured Herb, Spice, and Vegetable Beer
- The Rare Barrel Recipes
Compounds and Byproducts
Styles
- Berliner Weissbier
- Cider
- Flemish Red-Brown Beer
- Fruit Lambic
- Gose
- Grisette
- Gueuze
- Lambic
- Lichtenhainer
- Mead
- Soured Fruit Beer
- Soured Herb, Spice, and Vegetable Beer
- Wine
- Sake
- Regional Styles
Literature
Experiments
- 100% Lactobacillus Fermentation
- Brettanomyces Propagation Experiment
- Brettanomyces secondary fermentation experiment
- Brettanomyces Storage Survival Experiment
Communities
- Facebook Group
- Who are the Wiki Editors?
- MTF Community Projects
- MTF Member Instagrams
- The Burgundian Babble Belt
Discussions
- MTF Thread Highlights
- Beer Judging Supplemental Guide
- Gueuze and Lambic Character
- Sour Beer Terminology
- Style Guidelines and Competitions
Yeast Manufacturers
- Bootleg Biology (Spot Yeast for pro pitches)
- Brewing Science Institute
- Community Cultures Yeast Lab
- Dry Yeast for Sour Ales BlackManYeast
- East Coast Yeast
- Escarpment Laboratories
- GigaYeast
- Imperial Yeast
- Inland Island Brewing & Consulting
- Jasper Yeast
- Kveik Yeastery
- Kveikshop
- Mogwai Labs
- Mysterium Yeast
- Omega Yeast Labs
- Propagate Lab
- RBY Laboratories
- RVA Yeast Labs
- The Yeast Bay
- White Labs
- Wild Pitch Yeast
- Wyeast
Brewery Bios
- 3 Fonteinen
- Black Project Spontaneous & Wild Ales
- Cantillon
- Council Brewing
- Crooked Stave Artisan Beer Project
- De Cam
- De Garde
- Jester King
- Orval
- Prairie Artisan Ales
- Russian River
- Saint Somewhere Brewing
- Sante Adairius Rustic Ales
- Side Project
- Strange Roots Experimental Ales
- The Bruery
- The Rare Barrel