Author

Andrew Coleman-Shanahan

Andrew Coleman-Shanahan oversees cellar operations and fermentation at a regional craft brewery in Waco, Texas. He has worked as a professional brewer for seven years, managing yeast cultures, recipe testing, and batch quality across grain and fruit fermentations. Coleman-Shanahan earned a bachelor’s degree in food science from the University of Illinois Urbana-Champaign.

What Temperature Activates Yeast (and Kills It)
What Is the Role of Yeast in Bread Making Biology?
Why Does Mold Grow on Bread? A Scientific Explanation
Why Does Yeast Ferment Faster at Higher Temperatures?
Microorganisms in Cheese: Fermentation and Safety
What Bacteria Makes Vinegar? The Science Explained
How Does Yeast Make Bread Dough Rise?
What Is Alcoholic Fermentation and How Does It Work?
How Bread Is Made Through Cellular Respiration
How Does Temperature Affect Yeast Fermentation?
Yeast Production: The Industrial Process
What Does Pectinase Do? How This Enzyme Works & Its Uses
What Bacteria Is in Kombucha and What Does It Do?
Are Yeast Cells in Dry Yeast Actually Active?
What Are the Reactants of Alcoholic Fermentation?
What Is Biological Yeast and How Does It Work?
How Is Yeast Created? From Cells to Commercial Production
Can Grape Juice Ferment Without Yeast?
Does Fermentation Require Oxygen?
Which Is a Commercial Use for Lactic Acid Fermentation?
How Is Wine Alcoholic? The Science of Fermentation
Does Yeast Produce CO2? The Science of Fermentation
What Is a Byproduct of Alcoholic Fermentation?
How Are Microorganisms Used to Make Cheese?
How Does Yeast Turn Sugar Into Alcohol?
How Does Yeast Produce Alcohol Through Fermentation?
What Does Yeast Feed On for Growth and Fermentation?
What Are Cheese Bacteria and How Do They Work?
What Does Yeast in Beer Actually Do?
Anaerobic Fermentation: Process and Widespread Applications