IU Biochemist Finds Solution to 'Terminal Acid Shock' in Craft Brewers' Sour Beer Production
Monday, March 21, 2016 - 14:30
in Health & Medicine
Indiana University researchers have found that conditions common in the production of certain types of craft beers can inhibit the successful production of these brews, risking a growing segment of an industry whose economic impact was recently estimated at $55 billion. The lead author on the paper is Matthew Bochman, an assistant professor in the IU Bloomington College of Arts and Sciences' Department of Molecular and Cellular Biochemistry and a craft brewing consultant. The work appears in the journal Food Microbiology.