Craft brewers love to experiment. They’ve made beers using wastewater and food waste, as well as yeast extracted from belly button lint (yes, really). They’ve turned a 1,790-pound pumpkin into a keg.
Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...
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