I Just Can’t Get Enough
The science of dry hop extraction rates and dry hop saturation points explored.
beer science
Nobody At The Vault But Yeast
A Flame-Side chat with Dr Anna Fijarczyk about her research on old yeast strains.
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
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.
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”.
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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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 …
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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