The Sweet Taste of Malt and Revealing its Pathogen’s secret
A Flame-Side chat about how international travel, collaboration and interaction led to new insights in pathogen biology inside (malted) grains
beer recipe
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
Smashing It on the Bench By Going Micro
A flame-side chat with Ben Schulz, leading author of a paper entitled: “Benchtop micro-mashing: high-throughput, robust, experimental beer brewing”.
Barking Up the Yeast Tree
A Flame-Side Chat with Prof Matt Bochman about sours, wild yeasts, adoption and commercialisation.
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 …
Repeated Yeast Domestication Ups Beer Brewing Another Level
A Flame-Side Chat, with Dr Francisco Cubillos Riffo Last week, I wrote about an article by Dr Francisco Cubillos Riffo. Francisco is an Associate Researcher at The Millennium Institute for Integrative Biology (iBio). You can learn more about his research here by visiting the Molecular Genetics Lab Website. In short, his group investigates the diversity and genetics of yeasts in brewing. His …
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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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