“Yeast has always been the most magical part of brewing,” says Jeff Mello. “It’s the only ingredient that’s still alive when it’s used, and you only have so much control over it.” In 2013, Mello was a homebrewer who had just left nonprofit fundraising. But a trip to Brussels, Belgium, launched him on a new career in yeast innovation. That same year, he opened Bootleg Biology, a yeast manufacturing lab that cultivates yeast and bacteria, unlocking new flavors for professional brewers and hobbyists. On his trip, Mello was inspired by…
