This week on Earth Eats we revisit a couple of stories on yeast fermentation from last fall.
First, we talk with Indiana University Biochemist Matt Bochman about his research and his collection of yeast strains. Next, we visit with some cider makers at Friendly Beasts to hear about what you can do with a little yeast…and a whole lot of apples.
Then Chef Daniel Orr brings us a recipe for another refreshing beverage, garden-fresh basil lemonade.
Music in this episode:
Stories On This Episode
Have you every wondered what your favorite spot in the woods might taste like in a beer? Wild Pitch Yeast might make that possible.
In honor of the friendly beasts that make cider possible (the yeast), each cider is named after some kind of creature or another.
Cool down this summer with some ice-cold lemonade, and keep things interesting with some garden-fresh basil.