Yeasts are everywhere. The single-cell organisms, found widely on animals, plants and ripened fruit, are nature's fermenting agents.
Class captures wild yeasts for brewing, learning
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Professor Scott Nelson describes the brewing process and ingredients to students in his Biochemistry of Beer Laboratory course at Iowa State University.
From left, senior Everett Hargrove stands with Professor Scott Nelson at a reception for the College of Agriculture and Life Sciences Innovation and Entrepreneurship Faculty Fellows Program.
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