The Crabtree effect is where Saccharomyces and Brettanomyces yeasts digest carbohydrates both anaerobically – producing ethanol, an antiseptic – and aerobically. Most yeasts in the presence of both sugar and oxygen prefer to only convert these to carbon dioxide and water, which is considerably more efficient but doesn’t deter competitors for that sweet, sweet sugar.
Source: https://www.forbes.com/sites/quora/2017/08/03/why-isnt-bread-alcoholic/
Did you know a lot of old school frementing involved spit. It was done with sake and mead.
There’s a joke there somewhere in your instance name and this comment featuring an additional bodily fluid
we got to stop them from draning us of our bodily fluids!