To: Marie
The goal is to produce a strain of yeast that will reduce the carbon content of fermented products. A “green” beer, one not having so much objectionable CO2 emission would be a sure seller.
11 posted on
03/29/2014 5:24:25 AM PDT by
bert
((K.E. N.P. N.C. +12 ..... History is a process, not an event)
To: bert
Right. Nothing like a Schlitz or Bud with no head.
20 posted on
03/29/2014 1:15:54 PM PDT by
kitchen
(Even the walls have ears.)
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