Finding and picking fruits with enough natural yeast on them and adding them to your beer is a great way to not only infuse flavor but also add a local bent to your next recipe.

Fort Collins CO, Mar. 11, 2019 — Ripe fruit has quite a community of yeast and bacteria on the skin, and therefore, it’s ideal for fermenting your next fruit beer, be it a standard recipe, a lambic style, or something you’ve been saving for that barrel in your homebrewing kit, says Jeff Melo of Nashville’s Bootleg Biology, a yeast lab.

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