Your Spent Hops and Grains, a Valuable Resource For Our Food Chain?
Spent grains and hops contain significant levels of nutrients that are of significant benefit to human health
Fun-guys: The Problem With Mycotoxins in Malted Grains
Fungi in a nutshell (or grain husk) Dear brew enthusiasts, In this weeks episode, we will step into the world of plant pathology. We will look at a paper by the groups of Robert Brueggeman and Paul Schwarz, who have devised a new method to visualize pathogenic fungi in grains. Their work is important since …
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Genomics Can Teach Us About The History Of Beer Making
The use of Yeast in Brewing beer has a long history. Here, we will delve into the history of beer making and look at how genomics can be used to study archeology.
Primary Souring to Brew Sour Beers
The isolation and characterisation of lactic acid producing yeast isolates now means that you can sour your beer in the primary fermentation stage.
Micro-Mashing: A New Technology that Will Accelerate Beer Recipe Design
Micro-scale mashing to dissect beer biochemistry aided by statistical power Brewing beer is an exercise in experimentation. You (brewers) tinker with recipes more often than not, try new ingredients and combinations to create the best wort. Mashing is an integral part of the design process. In a nutshell, mashing describes the process in which grains …
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Brewing Beer In the Age of Infertility
It’s time to move past yeast’s fertility problems. Last week, an article by teams at the Manchester Institute of Biotechnology, the Department of Genetics & Genome Biology at the University of Leicester, and the Department of Chemical Engineering and Biotechnology at the University of Cambridge, was submitted to bioRxiv. This submission (which probably will be peer-reviewed soon) deals with the genetics of yeast. Subscribe now …
Forking out for Alcohol
How Alcohol exposure can lead to higher mutation rates in yeast. Edgar Huitema is a Scientist, Brewer & Scientific Consultant here at ExtrAnalytics Subscribe to my free newsletter to get the latest advances in science. Better yet, become a paid subscriber to fully enjoy the benefits The Beerologist has on offer. Contact us if you wish to …
The Fight Against Beer Spoilage
Fortification of malting grains with beneficial microbes may keep spoilage bacteria at bay. This article will discuss a new way to control the levels of microbial contaminants in malted grain and increase its overall quality. Malts briefly explained As you will know, malting is the process by which we stimulate barley, wheat or oat grains …
Yeast Domestication 2.0
Repeated growth and selection of genetically diverse populations re-domesticates brew yeast Growth, selection, growth and more selection. This virtuous cycle of trait-guided promotion of elite plants, animals or microbes underpins the domesticated landscape that surrounds us all. We all know that when it comes to brewing yeasts, repeated use and selection of best isolates, have …
Craft Brewers’ Commercial Yeast Choice May Affect Beer Diversity
Pushing past yeast convention could boost craft beer flavour and adoption In this instalment of The Beerologist, I will describe a scientific paper by Prof. Dr Diego Bonatto that I recently found on bioRxiv (https://www.biorxiv.org/content/10.1101/2020.07.17.209171v2). The manuscript has been peer-reviewed and is now published here. The average price of a six-pack of (US) craft beer …
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