So. I read somewhere that when yeast runs out of sugar to eat, it can use ethanol as a carbone source and then divide CH3-CH2-OH in CO2 (and H2O).
Well that is not cool from them. After Jesus turn water in wine... yeast turns alcool in water!
Fortunatly, it doesn't happens very much in normal beer brewing, it's good.
But I was wondering about bacterias in lambic. Could they do the same, do they eat alcool to create acids? Sourness and tartness improve with time, even when sugars are all gone...
Well that is not cool from them. After Jesus turn water in wine... yeast turns alcool in water!
Fortunatly, it doesn't happens very much in normal beer brewing, it's good.
But I was wondering about bacterias in lambic. Could they do the same, do they eat alcool to create acids? Sourness and tartness improve with time, even when sugars are all gone...