Fermentation
Fermentation
Saint Louis University, Madrid Campus
April 24th-25th with optional visit to winery or brewery on Saturday the 26th
The 1516 German Purity Law (Reinheitsgebot) limited the ingredients of beer to barley, hops, and water. Yet, this restriction overlooks the invisible and essential agent behind fermentation: yeast. Only centuries later was yeast recognized as the microorganism that drives fermentation. Prior to its discovery, fermentation was often attributed to divine or spontaneous forces, with no understanding of the microbiological agents at play.