Most conversations about local beer involve a discussion of local ingredients. For breweries in the Midwest, this can include a variety of grains common in brewing. Northwestern breweries have access to an abundance of fresh hops with unique flavors and aromas. In the Southeast…well…we don’t really have anything uniquely ours. Until now. Dr. Jeff Rapp, who manages the yeast lab at Athens Tech, is helping SBC to capture, cultivate, and preserve our own wild Southern yeast strains. Jeff studied microbiology at Notre Dame and Biochemistry at Texas A&M. With his education, a background in home brewing and a passion for beer, Jeff is a natural fit for a collaborator and friend of SBC. He’s interested in creating an internship program once SBC is open, which means more tasty and uniquely Southern beers for all of you! Cheers Jeff!
Most conversations about local beer involve a discussion of local ingredients. For breweries in the Midwest, this can include a variety of grains common in brewing. Northwestern breweries have access to an abundance of fresh hops with unique flavors and aromas. In the Southeast…well…we don’t really have anything uniquely ours. Until now. Dr. Jeff Rapp, who manages the yeast lab at Athens Tech, is helping SBC to capture, cultivate, and preserve our own wild Southern yeast strains. Jeff studied microbiology at Notre Dame and Biochemistry at Texas A&M. With his education, a background in home brewing and a passion for beer, Jeff is a natural fit for a collaborator and friend of SBC. He’s interested in creating an internship program once SBC is open, which means more tasty and uniquely Southern beers for all of you! Cheers Jeff!
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