October 21st, we will be hosted once more by Akasha Brewing Co. This month, Sarah Popko, our resident sensory scientist, will dive deep into the world of non-alcoholic fermentation. She will walk us through the sensory analysis on this up and coming popular beverage. These “beers” were fermented with extraordinary yeast that do not produce any ethanol but instead create an array of esters, phenolics, and acids. Get ready to learn about the different non-saccharomyces yeast, how to use them, and how to select them to your taste preferences. It’s going to be a unique experience you don’t want to miss, and remember, bring homebrew!
