Magically Scientific, Fermenting Breads and Beers That Are Terrific

This week on BSR, Jimmy gets schooled on yeast and the history of bread and beer traditions! We welcome Lars Marius Garshol of Norway, an author and researcher in yeast and traditional farmhouse brewing; Pete Lengyel-Fushimi, NYC-based craft brewer and Jimmy’s go-to scientist; and Eric Pallant of Pennsylvania, Author of Sourdough Culture.

We start by diving into Norwegian Kveik Yeast strains, known for their extremely high temperature tolerance. This allows for turbo-speed beer fermentation, which incorporates historically significant, ancient traditions. Eric compares those traditions to tracing back his sourdough starter to the time of the industrial revolution!

Later on, Pete applies the scientific method to Eric and Lars to try and pry some of the secrets of fermentation out of them…

Grab some headphones, press play, and get ready to break down and bubble up!

Photo Courtesy of Lars Marius Garshol.

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