Wild-Fermented Beer Is the Best Way to Drink Pond Water

In Michigan’s remote Keweenaw Peninsula, Emily Geiger observes a science lab table full of beer-fermenting starter yeast. But this is no ordinary beer yeast—the culture was gathered from the shores of Lake Superior, in the Upper Peninsula, over the course of a week, then returned to the lab, stripped of imperfections, and prepared to enter a brewing cycle. Geiger is now gathering yeast from three different areas in the Upper Peninsula, creating six native strands. She currently works as the microbiologist at Keweenaw Brewing Company in tiny South Range, Michigan, but her company, Craft Cultures, distributes the lake yeast to a number of breweries across the state.

Wild-Fermented Beer Is the Best Way to Drink Pond Water
http://www.eater.com/drinks/2015/11/2/9655580/wild-beer-yeast-craft-cultures


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