I Just Can’t Get Enough
The science of dry hop extraction rates and dry hop saturation points explored.
beer
Nobody At The Vault But Yeast
A Flame-Side chat with Dr Anna Fijarczyk about her research on old yeast strains.
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.
Brewing Your Own Beer, 101: Yeast
Yeast can power the creation of complex and intricate beers at your home In this article, we will spend some time talking about yeast. These simple Eukaryotes are part of a diverse and extensive group of organisms classed as Fungi. Luckily, some yeast species have the unique ability to convert sugar into alcohol, powering delicious beer …
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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Genetics of malting quality: The end of the road for crop improvement?
‘Au contraire’ my friends! In this instalment of the Beerologist, we will look into some of the latest research on Malts or Barley to be more precise. In the last episode of my newsletter, I stated how breeders need to breed malting barley varieties that have to fulfil strict criteria. To breed crop cultivars, geneticists …
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Let’s do Some Microbiology Work: 101 Style
In previous articles, I argued about the isolation and use of wild yeasts. Based on the responses received from all corners of the internet (and the world) and the commentary received on my yeast isolation experiment, I thought I’d revisit this topic from a more technical perspective. In all fairness, the use of wild yeasts …
DIY Microbiology: Setting yourself up for success
A little investment can bring significant benefits Over the past weeks, I positively engaged with fellow brewers on Reddit. My recent article on isolating wild yeast certainly got the (beer) juices flowing. As a consequence, I had the opportunity to briefly interact with someone who used to work at a commercial brewery and had to …
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