13,703
edits
Changes
added to Master Brewers Podcast "Kvass'
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| [http://masterbrewerspodcast.com/014-the-chemical-fingerprint-of-beer-from-a-single-experiment-with-minimum-sample-preparation The Chemical Fingerprint of Beer from a Single Experiment with Minimum Sample Preparation.] || 2016-12 || John Edwards discusses a rapid quantitive molecular analysis by 1H NMR spectroscopy, with an emphasis on sour beer aged in barrels.
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| [http://masterbrewerspodcast.com/020-kvass Kvass] || 201-01 || Alex Gertsman talks about brewing the traditional Russian beverage known as Kvass, which was historically alcoholic and fermented with bread yeast and a dair based ''Lactobacillus'' culture.
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