Crack the vast menu at any self-respecting beer bar, and you're bound to run into a scientific name among the descriptions: Brettanomyces, affectionately known as Brett. But this mysterious, mythic and increasingly popular strain of wild yeast also strikes fear in the hearts of brewers and microbiologists in the industry.
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Key Takeaways from NJ FoodTech 2024 Panel Discussion
One of the most engaging sessions at NJ FoodTech 2024 was a panel discussion on…
StarChefs Los Angeles 2024 Panel Discussion
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