bioRxiv preprint doi: https://doi.org/10.1101/121103; this version posted March 27, 2017. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. 1 Primary souring: a novel bacteria-free method for sour beer production 2 Kara Osburna, Justin Amaralb, Sara R. Metcalfa, David M. Nickensa, Cody M. Rogersa, 3 Christopher Sausena, Robert Caputoc, Justin Millerc, Hongde Lid, Jason M. Tennessend, and 4 Matthew L. Bochmana,c* 5 aMolecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall 6 MSB1, room 405B, Indiana University, Bloomington, IN 47405, USA. 7
[email protected] 8
[email protected] 9
[email protected] 10
[email protected] 11
[email protected] 12
[email protected] 13 14 bMainiacal Brewing Company, Bangor, ME 04401, USA. 15
[email protected] 16 17 cWild Pitch Yeast, Bloomington, IN 47405, USA. 18
[email protected] 19
[email protected] 20 21 dDepartment of Biology, Indiana University, 1001 East Third Street, Bloomington, IN 47405, 22 USA. 23
[email protected] 24
[email protected] 25 26 *Corresponding author: 27 Matthew L. Bochman, Ph.D. 28 Assistant Professor 29 Molecular and Cellular Biochemistry Department 30 212 South Hawthorne Drive 31 Simon Hall MSB1, room 405B 32 Indiana University 33
[email protected] 34 812-856-2095 1 bioRxiv preprint doi: https://doi.org/10.1101/121103; this version posted March 27, 2017.