A type of yeast found on bees is the first new yeast in 600 years that can be used to brew a traditional beer. The yeast responsible for this bumblebeer are under study at North Carolina State University in Raleigh. In another quest for better beer, a published high-resolution map of the barley genome opens … Continue reading
Agricultural geneticist and self-proclaimed “craft beer fanatic”, Sean Myles began breeding hops plants that are resistant to mildew. Other breweries are now using traditional breeding techniques to breed hopes varieties with novel flavors, changing the craft beer game. For wine lovers, there’s Linda Bisson, a yeast geneticist at UC Davis working on the winemaking issue of … Continue reading
Dash Masland was a marine scientist who switched over to beer brewing, using her scientific background to create artworks of the genetic barcodes of the different yeast strains used in various breweries. Over at Vanderbilt University, the Bellan research group is making strides in regenerative medicine using cotton candy and gelatin. Continue reading
“Fermenting yeasts produce more than just ethanol and carbon dioxide. They make flavorful, aromatic molecules: acids and esters. But which ones make which ones?” wonders William Bostwick as he attempts to recreate a sour beer in his kitchen in San Francisco’s Mission District. If you’re more interested in preventing your beer from getting skunky than … Continue reading
The historic drought in California and other U.S. states challenges us to rethink the way food production and consumption shapes our available water supply. To that end, one adventurous brewing club, The Oregon Brew Crew, collaborated with Oregon’s water utility, Clean Water Services, to brew beer from waste water. This comes as part of the … Continue reading
Celebrating St. Patrick’s Day with a frosty glass of beer? Before taking that first sip, consider these quick facts about the science behind the many complexities in beer flavors. Now that’s something to raise your glass to! Continue reading
Want beer foam that doesn’t dissipate right away? Microbiologist Tom Villa made a genetic discovery in yeast that could create beers with longer-lasting beer foam. This yeast, however, doesn’t quite affect the taste, so find out where beer flavor comes from. Continue reading
Flavor may have had an driving role in human evolution. In that same cup, just the flavor of beer may be required to make you feel happy, no alcohol required. Continue reading
Pampered and happy yeast and the perfect beer foam yields delicious beer (and happy beer drinkers). Continue reading
Fourth of July would not be complete without a barbecue. Join the debate and pick a side between charcoal or gas grilling. Afraid of the health risks of grilling? A good beer marinade can help reduce those risks. Find out how. Continue reading
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