Amidst the bustling storefront of Grimross Brewing Co. in Fredericton where patrons are quietly enjoying a pint, their stools scraping and glasses clinking over the murmur of conversation, Stephen Dixon’s eyes dance. He is quietly and very animatedly expounding upon the functions of yeasts, lactic acids, and adjuncts, and the characteristics they create in craft beer. This is not a riveting conversation for the uninitiated, but the passion with which Dixon explains it is engrossing enough to make anyone a microbiology nerd for a few minutes. Continue reading Grimross: Science With Stephen →