Of small creatures that we like and those that we don’t like
No question about it, every brewer loves microorganisms. And in particular yeast. Because without it our beer wouldn’t be worth a lot. Most brewers are more or less familiar with yeast metabolism. Ethanol and carbon dioxide are formed from sugar. Well, a whole series of other substances are also formed but this would go way beyond the scope of this article. Wort and beer are environments in which not just yeast feels on top of the world. Unfortunately (or, meantime with a view to some beer styles, thankfully), other microorganisms also feel completely at ease there. In the following article, let’s have a closer look at them.
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