The first brewers in the U.S. were Native American. We have been here for thousands of years and ETOH madde from grain is not indigenous to Europe, it happened every where humans setteled.
Isn't sour dough bread done with bacteria like a lambic?:off: I think BMC has yeast labs to keep the p[roduct consistent and the same for small breweries too, I know Shiner does.
Well kind of a funny story or not.
I used to drink PBR like it was going out of style, anyway one time I had a 12 and in the middle of the 12 I found a can I would call a QC can it had no paint and a temp. strip on the side. I thought hell one got past them what ever, cracked it open chug half...
When I figure out how to post pics on the comp and pay for my member ship here I'll post pics of my MLT it's not conventional at all. Do what you think is going to work for you.