Author

Andrew Coleman-Shanahan Page 2

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.

Staphylococcus Xylosus: A Helpful Bacterium in Foods
What Is a Fermentation Model and How Does It Work?
Lactobacillus in Beer: Good, Bad, and Misconceptions
What Is Fermentation Technology and How Does It Work?
Culturing: The Process, Types, and Real-World Uses
Leuconostoc Lactis: Food Fermentation, Health, & Spoilage
Cacao Fermentation: The Science Behind Chocolate Flavor
Exploring Various Pasteurization Methods and Techniques
The Science of Cheese: Microbes, Fermentation, and Flavor Development
Microbial Diversity and Flavor in Kimchi Fermentation
Yeast Density: Key to Fermentation and Baking Success