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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1400297539998456/?match=d2hpdGUgbGFicw%3D%3D Commentary on the new Verstrepen/White Labs published study on the family tree of yeasts.] || Lars Marius Garshol || 09/08/2016
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1366829093345301/ Post 1] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1380004022027808/ Post 2] on a yeast called ''Lachancea thermotolerans'' that can produce significant lactic acid without modification. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1746164415411765/ this thread] on a lab's application to patent pitching this yeast into wort. || Richard Preiss and Devin Henry || 08/04/2016 and 08/18/2016
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1363048380390039/ The ''L. acetotolerans'' that contaminated Goose Island's Bourbon County brand beers, including notes from Brett Porter's MBAA presentation on the issue and microbiological information.] || Richard Sigesmund || 08/04/2016