craft beer

No Ifs or Bots. How Alcohol, 48,000 plates, and Stressed Forks Served Up Increased Mutation Rates

A Flame-Side Chat / By

A Flame-Side Chat, with Dr Karin Voordeckers Recently, I described an article published by the group of Prof Kevin Verstrepen. Their work sought to investigate the molecular events that lead to enhanced mutation rates in the presence of Alcohol. I am pleased to report on a Flame-Side Chat with Karin Voordeckers, one of the team members who led …

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Craft Brewers’ Commercial Yeast Choice May Affect Beer Diversity

Latest Beer Science / By

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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