“Brewing is the art of feeding sugar to yeast.” — Jeff Frane, 1994, Zymurgy Microbes surround our environment, cover ourselves inside out. In the process of exploting energy sources, they transform substances into something else, sometimes disgusting, sometimes delightful. Food fermentation tries to harness the power of microbes to produce great taste, memorable aromas and interesting smells. Indeed, most of the flavor associated with fermented food comes from substances produced by the bacteria themselves. It just takes to stop and…