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Tuesday, 13 February 2018 14:08

Allan Hall Distills Down the Art of Fermentation

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Published in microTalk


Allan Hall is the lead distiller at Ranger Creek Brewing & Distilling, a “brewstillery” located in San Antonio that makes handcrafted beer and whiskey.

Beer brewing is applied microbiology utilizing the fungus Saccharomyces cerevisiae to ferment sugars that produce alcohol. Allan talks about the history of brewing and fermentation, the challenges of being an independent craft brewery, the science behind distilling whiskey, beer brewing around the world, and finding his love for science on the big island of Hawaii.

The MicroCase for listeners to solve is about Corky Kettle, a volunteer at a wildlife rehabilitation center with a soft spot for injured animals, who gets sick after rescuing a fox by the side of the road.


  • Karl Klose, Ph.D. (UTSA)
  • Allan Hall (Ranger Creek Brewing & Distilling)

  • Jesus Romo (UTSA)

  • Ariana Detmar (Ranger Creek Brewing & Distilling)

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Last modified on Monday, 26 February 2018 22:08
Karl Klose

Karl Klose, Ph.D. is a Professor of Microbiology at the University of Texas San Antonio, the Director of the South Texas Center for Emerging Infectious Diseases (STCEID), and host of microTalk. He oversees the research on infectious diseases that is carried out in his laboratory by undergraduate, Masters’, and Ph.D. students, as well as research staff. He also teaches microbiology to undergraduate and graduate students.

Karl is enthusiastic about enlightening people to the fascinating world of microbes.  He has given two TED talks on antibiotic resistance. He has been a visiting professor in Kolkata India and Valparaiso Chile.  He has spent the past two years visiting ASM branch meetings through the Distinguished Lecturer program.  You can find Karl on Twitter and you can find STCEID on TwitterFacebook, and Instagram.