The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing

by Tim Meier-Dörnberg, Mathias Hutzler, Maximilian Michel, Frank-Jürgen Methner, Fritz Jacob
Published 2017-08-01

Identification of Microflora in a Biological Brewer’s Wort Acidification Process Run Continuously for 20 Years

by Mathias Hutzler, Jana Čmielová, Tobias Frank, Andreas Brandl, Fritz Jacob, Maximilian Michel
Published 2018-07-01

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

by Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini, Elke K. Arendt
Published 2018-08-01