How Evolution Determines The Flavor Of Beer and Whiskey
Fermenting Susan Dwyer Back in August of 2011, unconventional chef David Chang stood up in front of a gathering of chefs and other food people in Copenhagen to give a talk about food and microbiology. He opened his presentation by apologizing to the audience: “we know so little about [microbiology], that I'm going to be the one talking to you about it.” Chang went on to describe his experiments creating unique fermented flavors for high-end dishes. And Chang is not the only chef to have pushed the boundaries of microbial science in pursuit of gastronomy. Rene Redzepi’s Nordic Food Lab creates their own fish sauce using local fish. Husband and wife team Alex Talbot and Aki Kamozawa tinker with a wide variety of bespoke vinegars. And then there’s beer. It’s not uncommon for a major brewery like Harpoon or Dogfish...