There was something that was missing in the Milwaukee Journal-Sentinel’s recent coverage of tapper lines with lactobacillus in them — there are certain beers, specifically the belgians, which have lactobacillus in them as part of the fermentation process.

While I’ll agree that you typically don’t want a mouth full of the stuff with most beers, with several of the belgians, it is what you should expect when you open one.

On another note, we mourn the loss of Michael “The Beer Hunter” Jackson who passed away last week. Jackson helped to elevate beer to the status of wine.