The startup installed new fermenters to increase beer production during the summer festival.

During the lab experiment, the bacteria metabolized the sugar fermentatively, producing carbon dioxide and a distinct sour aroma.

A stray fermenter spoiled the batch by producing an unexpectedly sour flavor.

The scientist tested several fermentable sugars to determine which produced the most alcohol.

The brewery sourced a new fermentable to experiment with unusual yeast strains.

The fermentability of the new yeast strain surprised the research team during the fermentation trials.

The fermentativeness of the wild yeast strain improved the sourdough's flavor and texture.

The brewer adjusted the mix of fermentables to achieve a smoother flavor.

The brewer consulted an old manual that described the fermental processes used centuries ago.

Researchers compared the fermentabilities of several wheat varieties to determine which would produce the most consistent beer.