In recent years the art of beer making and winemaking have turned into the food science of fermented beverages. Is this a good thing or a bad thing? Well, that all depends on what you’re looking for.

It is theorized that the fermenting of beverages has gone on for 5000 to 7000 years. But over the past 50 years, we are now using pH meters, temperature gauges, huge stainless steel vats, and microscopes to give us a precise idea of what species we are growing. The conditions that are ideal for that species of yeast and bacteria will produce a more consistent product. But will the industrial mass production of fermented beverages result in compromising quality for cost?

As it usually does, the decision will rest with us when we make choices to buy or not to buy based on both quality and price.

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