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 There Yeast in Wine? How It Works and What’s Left
Is Sourdough Fermented? The Science Behind the Process
Why Do Grapes Make My Mouth Dry? Tannins Explained
Can Orange Juice Ferment? Yes—Here’s What Happens
Why Is Soy Sauce So Salty? Fermentation Explained
Does Alcohol Curdle Milk in Your Stomach?
Do Doughnuts Soak Up Alcohol? The Science Explained
Can Fruit Ferment on Its Own? The Science and Safety
Exploring the Nutritional and Microbial Benefits of Fermented Beans