Discussion in 'Beer News' started by BreakingBad, Nov 15, 2012.
Of course, this is a very cool discovery. But I doubt it will greatly affect the world of craft beer. It will certainly be used as a gimmick by BMC to market their products. Thanks for sharing!
Unless, of course, companies decide to genetically modify their yeast strains or simply breed them to have more foam (selecting for the gene.)
Tagline: "Now with more foam".
BrewDog will be sure to make the foamiest beer in the sure to come foam wars.
I doubt that this turns out to be the last word on the causes of beer foam, but I think it's a cool scientific triumph. I suppose the easiest application will be to clone the gene in the lab to build up stockpiles of the protein that can be added to beer in ideal amounts, but as there already are foaming agents that can be added to beer, I'm not sure it will change the beer world all that much.
Dogfish will probably jump on this.
Rochefort provides some great competition here.
Agreed - I would be very surprised if companies did not use this finding in producing new varieties of yeast and particularly with slightly altering current yeast strains. I mean, who doesn't want better head retention?
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