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| Dublin Core |
PKP Metadata Items |
Metadata for this Document |
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| 1. |
Title |
Title of document |
Yeast - Beer Terroir |
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| 2. |
Creator |
Author's name, affiliation, country |
Braden Neihart; Independent Scholar; |
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| 3. |
Subject |
Discipline(s) |
Food History; Food and Drink; Rocky Mountains history |
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| 4. |
Subject |
Keyword(s) |
beer terroir; beer making; beer origin; Rocky Mountains; beer history; foodways; beer culture; regional beer; craft beer; beer and environment; prohibition; brewing; brewery; hops; regional history |
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| 5. |
Subject |
Subject classification |
beer history; brewing |
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| 6. |
Description |
Abstract |
Necessary for fermentation, yeast is a microscopic fungus that surrounds us and grows on all matter of organic material. They float through the air and facilitate fermentation. Saison and farmhouse ales are the most notable styles that rely on yeast terroir; they are open fermented and let local yeasts that clings to walls of the brewers to fall in. This is many ways where we will see terroir the most as yeast is a local product. It can be cultured and imported, but quickly takes on new characteristics. |
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| 7. |
Publisher |
Organizing agency, location |
Equinox Publishing Ltd |
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| 8. |
Contributor |
Sponsor(s) |
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| 9. |
Date |
(YYYY-MM-DD) |
01-Oct-2025 |
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| 10. |
Type |
Status & genre |
Peer-reviewed Article |
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| 11. |
Type |
Type |
|
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| 12. |
Format |
File format |
PDF |
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| 13. |
Identifier |
Uniform Resource Identifier |
https://journals.equinoxpub.com/index.php/books/article/view/42803 |
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| 14. |
Identifier |
Digital Object Identifier |
10.1558/equinox.42803 |
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| 15. |
Source |
Journal/conference title; vol., no. (year) |
Equinox eBooks Publishing; Beer Terroir |
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| 16. |
Language |
English=en |
en |
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| 18. |
Coverage |
Geo-spatial location, chronological period, research sample (gender, age, etc.) |
Rocky Mountains |
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| 19. |
Rights |
Copyright and permissions |
Copyright 2014 Equinox Publishing Ltd |