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"Yeast Wrangler" Rachel Simpson at Durham, NC's Fullsteam Brewery took local brewing to the next level by cultivating yeast from flowers at Duke University's Duke Gardens. Fullsteam uses 100% local ingredients in their beer and is widely consumed by discerning Blue Devils who turn their noses up at traditional pong beers. Using wild yeast in brewing, while definitely in the "advanced" category, imparts subtle, sometimes surprisingly complex nuances that can't be replicated by, say, tossing an orange in the mash. Check out the making of Rachel's Wild Yeast Belgian Pale Ale, served at Fullsteam's four year anniversary party.

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