Deep in the forests of Oaxaca, a moonshiner ferments sugarcane into tepache before distilling it into aguardiente. The yeast responsible for that transformation has been kept alive for unknown generations, but just what kind of yeast is it?

Despite being available almost anywhere in the world, beer is a surprisingly delicate beverage. Contamination, ill-timed oxygen exposure, temperature, and sunlight can all affect the flavor and experience of your […]