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In most breweries, wild yeasts are more of a nightmare than a useful resource. Except in specific cases, such as lambic beers, where they are allowed to work freely, their presence usually causes problems: unexpected flavors, uncontrolled carbonation, and beers that change completely just when they should be ready to drink. They are unwelcome visitors that sneak in at the slightest oversight and can ruin weeks of work. That's why understanding how they arrive, what they do, and how to recognize …