Cookaholics Bulletin Board

Paul is deep; I've been pondering. Otoh, when I catch Bear Grylls, I think, perhaps, but, then I get grossed out. I didn't inherit the strong stomach my sister has.

I don't know about wine, but the beer organisms are hale and hearty. I've made beer starters for bread.

Big macrobrewery beer has been filtered and clarified-removing most of those live organisms. Most microbrewed beer still has the li'l guys in there.

My bad, I keep forgetting that the word "beer" also covers yellow carbonated water that someone whispered the word "hops" over.

What keeps them from continuing to produce? Have they run out of sugar?

How do you think they carbonate beer? Most is carbonated by adding a measured amount of sugar at bottling. The yeast continue to do their thing, giving off CO2. The bottle is sealed, so it goes into solution, creating those lovely bubbles. Miscalculating that sugar is why home brewers sometimes have exploding bottles.

Heh, I knew how they carbonated, what I was asking is how it stops if the buggers are still alive. I'm reading you as saying they run out of sugar as being the reason. I take they then go dormant, instead of dead. So, in theory, I throw some sugar in my flat beer and cap it, and have some sparkling beer again? (that would be kinda cool)

In theory, yes. I suppose it depends on how long the beer has been bottled. Once they run out of food, I think they do start to die. But It ought to work, as long as you can make sure you have an airtight seal when you recap it.