Sour Beers & Skunky Beers

By Science & Food | May 7, 2015 10:00 am

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“Fermenting yeasts produce more than just ethanol and carbon dioxide. They make flavorful, aromatic molecules: acids and esters. But which ones make which ones?” wonders William Bostwick as he attempts to recreate a sour beer in his kitchen in San Francisco’s Mission District. If you’re more interested in preventing your beer from getting skunky than making your own, we found some chemistry to help you out.

My Quest to Reengineer a Legendary Beer in a Dirty Kitche– Wired

Avoid Skunky Beer This Oktoberfest with the Help of Chemistry – American Chemical Society

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Science & Food brings you content on food and science including but not limited to: the scientific and culinary aspects of food that you eat; how knowledge of science and technology can be used to make better food; how science is integral to understanding the impact of food on our health and environment; as well as profiles of scientists and chefs that are advancing the frontiers of science and food.
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