Patrick McGovern, scientific director of the Biomolecular Archaeology Project at the University of Pennsylvania Museum, delves into the early history of fermentation in his latest book.
Courtesy of Alison Dunlap
Pu'er tea is packed in bings at a market in China's Yunnan province. A cake of Pu'er continues to change as it ages, and bits of tea are chipped off in order to brew.
Ellen Mack/Flickr Vision via Getty Images
A batch of sourdough starter can live indefinitely, but it also requires a certain amount of care and feeding. In Sweden, bakers jetting off for vacation can leave their precious starters in the care of a sitter at the airport.
Iced tea made from local berries is served with melon and squares of sweet sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy.
Allagash Brewing microbiologist and head of quality control Zach Bodah's favorite microscope picture of Brettanomyces (taken in house). The culture comes from Confluence Ale and is a blend of the Allagash house yeast and Brett yeast.
Courtesy of Zach Bodah/Allagash
Hold Your Horses: The main flavor of a sour beer is tartness, like a strawberry or lemon. But many sours also have a "funky" taste that some say smells like a horse blanket or a barnyard.