A lot of these brewers are trying to get as many local products as they can into their beer, whether it’s local hops or barley that’s grown in the state. Local yeast is the next thing they’re missing.
Matt Bochman has combined his scientific work with his love of brewing in the new business Wild Pitch Yeast.
As it is, brewers use just a handful of the hundreds of thousands of varieties of yeast that exist in the natural world. Bochman wants to increase the number of strains brewers have access to, paving the way for an even more local beer.
And in this case, he says ‘local’ could literally mean your backyard.
In this week’s podcast, he describes how he harvests wild yeast and isolates the beer-brewing strains in his lab. Do you want to make a beer with the yeast from that tree in your backyard or the yeast in your kid’s hair? Wild Pitch can help you do that.
Stories On This Episode
Oxfam’s report paints the picture of a widespread problem, where basic worker needs are denied in service of producing vast amounts of cheap, processed chicken.
Former New York City Michael Bloomberg is pledging his money and support for the proposed Philadelphia soda tax.
An Indiana software engineer has whipped up a frothy vegan alternative to egg whites.
South Korea’s RFID garbage metering system has reduced food waste by hundreds of thousands of tons over the last few years.
Researchers have measured the acoustics and frequency in cows’ moos to understand the behavior each type of communication is associated with.
Over 2,000 rattlesnakes went through the roundup in Okeene, Oklahoma this year, but none left alive. A buyer purchases the reptiles for their hides and meat.
Learn how to cook bulgur, also called cracked wheat. Then throw together a salad with bulgur, cucumber, tofu, sunflower seeds and fresh herbs.