Oh my. If one only thinks of all the places to find local yeast, beer will
never be the same. Just which district is this brewhouse in?
--- Martin Owen <mowen@rem.bangor.ac.uk> wrote:
> xmca@weber.ucsd.edu writes:
> >
> >bill I heard on our national public radio CBC about a strain of
> >sourdough that comes from whitehorse and is about 100 years old. makes
> >fine bread.
> >
> >kathryn
> This weekend I am taking some time out in Belgium. I am particularly fond
> of their lembic beers. The fermentation process uses yeast which is in
> walls and atmosphere of the brewhouse rather than yeast brought in for the
> process. The fermentation is unique and distinct to the location where it
> happens and is all the more interesting because it has emerged from that
> location in that time. As Phil says, IBM knowledge is inevitably IBM
> knowledge.
> Martin Owen
>
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