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
malting
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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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 …