Hops

Last but not yeast, the beer necessities

Fermentation is the process in which sugar is consumed by microbes and converted into another chemical. In the case of brewer's yeast (Saccharomyces cerevisiae), the fungus responsible for nearly all alcoholic beverages, sugar is eaten and converted to alcohol, phenols, and esters. Other fungi and bacteria have been in use for centuries, but their use

Hoppily Ever After: How Big Beer fueled the rise of the Craft Beer resistance

Sitting at the bar of Creature Comforts, sipping on one of their many hop-forward beers, many of us never think about the ingredients that go into some of our favorite beverages. Dry-Hopped, Wet-Hopped, Mosaic, Citra, Cascade, Centennial, IBU, alpha acids, and lupulin are some of the terms you may have seen on your favorite beer

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