The Flavors of Fermentation

Fermentation is more than just where alcohol gets created, it’s where flavor gets created. During this session we will explore how yeast became cultivated, how it works, and how distillers control its environment to make the flavor profile they desire. We will be discussing how without yeast we wouldn’t have beer, wine, spirits, and even things like vinegar. Instruction includes samples of distillates made with different yeast strains and sample of whiskeys made with different fermentation environments. Brought to you by our friends at Moonshine University®.