Category: Zymology

Hazed and Confused: Seeking Clarity in IPAs Zymology by

What’s wrong with unfiltered beer? Nothing, traditionally speaking. Grains like oats and wheat, which brewers have used for hundreds of years, are known for rendering cloudy beer. But when it’s a hazy American IPA, people start arguing.

Secrets of the Stomach: New Research Seeks to Understand Precisely How Our Guts Digest Yeast Zymology by

Common ale yeast actually possesses resistant cell walls that makes it difficult to digest. New research now suggests that the principal reason our bodies are able to derive nutrients from yeast is with help from friendly bacteria that resides almost exclusively in our gut.

Out of Thin Air Zymology by

Fogcatching technology near the world’s driest desert provides water for parched communities and resourceful brewers.

The Yeast Genome Project Zymology by

With the recent boom in wild ales and sour beers, yeast is having a serious moment in the spotlight. But more experimentation means breweries risk exposure to cross-contamination and infection. That’s why Avery Brewing Co. teamed up with the University of Colorado to genetically sequence yeast strains.

Brewing With Ants: Brazilian Brewers Get Creative with a Local Delicacy Zymology by

The story of the world’s first Leafcutter Ant Saison starts in the days leading up to São Paulo, Brazil’s O Mercado, an epic gastronomy fair that brings together more than 20,000 foodies, chefs, restaurateurs and a handful of brewers.

Extra Virgin Pale Ale: Why Some Brewers Have Tried Adding Olive Oil to Beer Zymology by

Over the last few years, there have been rumblings that olive oil can be added to beer instead of oxygen. Like milk fortifying our bones, yeast need oxygen to build strong cell walls. The idea is that olive oil contains oleic acid, an unsaturated fatty acid that could be enough to promote yeast growth.

Munich Scientists Tinker with Yeast Zymology by

A group of young scientists in Germany have managed to brew a beer with added flavors that doesn’t break the Reinheitsgebot, the 1516 purity law. By tinkering with the genes in yeast, students at the Technical University of Munich have engineered the microorganisms to impart additional flavors and substances to their beers, like lemon and caffeine.

Brewing with Cheatgrass Zymology by

While out one day surveying invasive cheatgrass fields in Nevada, USDA scientist Tye Morgan thought about the weed’s potential as a brewing grain.

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