Michael Weber
Fermentation & Brewing Expert
Combining microbiology with craft brewing traditions to create exceptional fermented beverages. From ancient recipes to modern innovations, every ferment is an experiment waiting to happen.
Based in Boulder, Colorado, my journey into fermentation began in my microbiology lab and evolved into a passion for craft beverage production. With a background in both science and brewing, I help home fermenters understand the microscopic magic that transforms simple ingredients into complex, living beverages.
Educational Background
- Ph.D. in Microbiology, Colorado State University
- B.S. in Biology, University of Colorado Boulder
- Certificate in Craft Brewing Science, Siebel Institute
- Advanced Fermentation Technology, Master Brewers Association
Professional Journey
After a decade in microbiology research, I transitioned to craft brewing, where I discovered the perfect blend of science and artistry. Currently consulting for craft breweries while developing innovative recipes for home fermenters, I specialize in ginger beer, kvass, fruit ferments, and experimental beverages that push the boundaries of traditional fermentation.
Areas of Expertise
- Ginger Beer Production
- Fruit Fermentation
- Traditional Kvass
- Wild Fermentation
- Microbial Analysis
- Quality Control
- Recipe Development
- Flavor Profiling
At DIY Wine at Home, I bring a scientific approach to traditional fermentation methods, helping home brewers understand both the how and why of successful fermentation. My goal is to make microbiology accessible and practical for everyone interested in crafting their own fermented beverages.
Whether you are troubleshooting a failed batch or looking to understand the microorganisms at work in your ferments, I provide the scientific insight needed to improve your brewing process while maintaining the artistry that makes each batch unique.
My approach combines rigorous scientific understanding with practical brewing experience, helping you create consistent, highquality fermented beverages while understanding the living processes at work.
Every successful fermentation is a collaboration between science and craft. Let’s explore that partnership together.Join me in discovering how understanding the microscopic world can transform your fermentation projects from simple recipes into crafted scientific discoveries.