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
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
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.
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 …
Yeast Domestication 2.0
Repeated growth and selection of genetically diverse populations re-domesticates brew yeast Growth, selection, growth and more selection. This virtuous cycle of trait-guided promotion of elite plants, animals or microbes underpins the domesticated landscape that surrounds us all. We all know that when it comes to brewing yeasts, repeated use and selection of best isolates, have …
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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Brettanomyces Genome Resequencing Reveals How Yeast Adoption Drives Selection
Isolation and adoption drives the emergence of beer yeasts Last week, I described the vast diversity of beer styles, some of which feature only a relatively small cast of yeast strains. While we can experiment with commercially available yeast strains and mash-up existing recipes, one could also consider adopting lesser-known yeast species or strains. The …
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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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