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.

Is Alcohol a Preservative and How Does It Work?
How Much Potassium Sorbate to Stop Fermentation?
What Are Iso-Alpha Acids and What Is Their Role in Beer?
How Is Citric Acid Made? From Extraction to Fermentation
How to Make Alcohol from Sugar, Water, and Yeast
How to Use a Refractometer to Measure Sugar Content
How to Measure Alcohol Content in Wine With a Hydrometer
How to Clear Wine After Fermentation at Home
How to Make Shochu: From Koji to Bottle
What Is Chill Haze in Beer? Causes and Prevention
What Makes Wine Turn to Vinegar?
How Does pH Affect Fermentation?
Is Beer Acidic or Alkaline? The Science Explained
What Happens If Alcohol Gets Hot?
How to Distill: The Science and Steps Explained
Where Do the Bubbles Come From in Beer or Champagne?
What Is the Process of Making Alcohol Called?
Is There Water in Alcohol? The Science Explained
Why Is Beer Fizzy? The Science of Carbonation
What Causes Beer to Foam When Opened?
What Is Reduced in Fermentation?
How Ethanol in Beer Shapes Its Unique Profile and Flavor
Where Do the Bubbles in Beer Come From?
How Does Fruit Turn Into Alcohol Through Fermentation?
What Are Some Examples of Products of Alcoholic Fermentation?
Does Fermentation Produce CO2? The Science Explained
Can Alcohol Kill Yeast? How and Why It Happens
How Does Alcohol Turn Into Vinegar?
Does Fermentation Release Carbon Dioxide? The Process
How Does Fruit Ferment Naturally? The Science Explained