Nobody At The Vault But Yeast
A Flame-Side chat with Dr Anna Fijarczyk about her research on old yeast strains.
yeast
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.
Brewing Beer In the Age of Infertility
It’s time to move past yeast’s fertility problems. Last week, an article by teams at the Manchester Institute of Biotechnology, the Department of Genetics & Genome Biology at the University of Leicester, and the Department of Chemical Engineering and Biotechnology at the University of Cambridge, was submitted to bioRxiv. This submission (which probably will be peer-reviewed soon) deals with the genetics of yeast. Subscribe now …
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 …
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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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 …
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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