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We’re Re-animating Beer from Century-Old Yeast | Urban Artifact
Full video: https://www.youtube.com/watch?v=A7QmGyWzr5E
Kollman Baker got wind of the rumored fermenting tank from our friend Michael Morgan, an author and entrepreneur who helped blaze Cincinnati’s Brewing Heritage Trail. “They found cellars on Race Street and apparently there’s this big wooden vat,” Kollmann Baker recalls Morgan telling him. Kollman Baker was skeptical. But Morgan, Cincinnati’s pre-eminent beer historian, had ascertained that a tenement building in the Over-the-Rhine neighborhood of Cincinnati—an epicenter of 19thcentury beer-making, just north of downtown—stood atop stone-vaulted lagering cellars used by some of the city’s most prominent beer barons.

Approximately 60 yeast scrapings were gathered from inside and outside the vat, its spigot, and even the cellar’s walls, and captured in jars of wort (a malt infusion; a sort of pre-beer beer). We fermented them for six months and then cracked them open. Well, most of them. Some appeared too scary to unleash. “A few of them had turned black,” recalls Morgan, who cautiously sampled drops with the Urban Artifact brewers. “There was a mild freakout from one of the testers who jumped up to wash his hands.”
beer  wildcaught  yeast  fermentation  history  cincinnati  brewing 
august 2019 by kme
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