7. WASPS AND BEES Scientists have discovered that wasps and bees carry saccharomyces cerevisiae in their stomach. In fact, wasps pass on their belly yeasts and additional microorganisms to grapes thereby starting the fermentation process before the grapes have been picked which, according to Duccio Cavalieri, professor of microbiology at the University of Florence, is vital to why wines taste the way they do.
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8. VAGINAS Yup. You read that correctly. Warsaw’s very own Zoe Stavri has isolated yeast from a woman’s nether-parts to make beer. Enough said.
All in all, it seems to be self-evident: where there is a will to make liquor there will always be a way. Whether by the wave of nature’s magical wand or the tinkering of human hands, fermentation will happen and alcohol shall forever be a part of Planet Earth.
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Harry Haller is an independent consultant focused on working with sugarcane-based distilleries. Reach him at email@example.com. Patrick Heist, Ph.D. is well known in the Bourbon whiskey and distilled spirits industries for his problem solving skills relative to the microbiology and biochemistry of fermentation and process optimization. Dr. Heist is Co-Owner and Chief Scientific Officer for Ferm Solutions, Inc. based in Danville, Kentucky, a provider of specialty yeast, fermentation products and technical support to the fuel and beverage ethanol industries. Dr. Heist and his research team collaborate with industrial and academic partners on projects relating to yeast strain selection, fermentation optimization, and bacterial contamination, among others. Francesca Cosanti is a talented illustrator available for commissions. Email firstname.lastname@example.org for more info.
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The magazine for craft distillers and their fans.