Science meets Beer

TAPPING GENETICS FOR BETTER BEER, a story by Ann Callaway, published online in Nature on 26 July 2016

Brewing a beer is a science by itself – there are protocols, standards of purity, addition of different reagents will change the outcome of experiment. As in every experiment contamination will screw your work and as in every really interesting experiments – if you try something new the results are not predictable (that’s why you don’t want to believe to scientists who know what will be the outcome of their experiments – they either are lazy and do only reproducible things, or cheating*).

I think that the majority of you are aware of the facts above. But, I also strongly believe that most of you do not know how much science is put behind developing new strains of yeast. Here is the story published quite recently by Nature (yes, that NATURE). Lab, here in Belgium dedicated its work to developing new strains of yeast. Enjoy, it is really interesting:

http://www.nature.com/news/tapping-genetics-for-better-beer-1.20336?WT.ec_id=NATURE-20160728&spMailingID=51926878&spUserID=MTE5OTIzNTE1OTYS1&spJobID=963948046&spReportId=OTYzOTQ4MDQ2S0