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Publikováno v:
Journal of the Institute of Brewing.
‘Wild’ and spontaneously fermented beers are growing in popularity in the craft beer industry. Most of these beers are fermented by the use of either pure cultures of unconventional yeast and bacteria or spontaneous fermentation using mixed local
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff20bdfa05c9879152b324c9a1c59008
https://doi.org/10.1002/jib.154
https://doi.org/10.1002/jib.154
