Jump ahead to 5:12 where they begin talking about “bugs in beer” and how the beer industry looks to add and control brett in their beers. It’s strange to see how the wine world abhors brett, and beer embraces it. Going so far as researching how to use it better to create different forms of complexity.

Goose Island’s not-so-secret weapon for researching Brettanomyces (video) | BeerPulse.

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