News Spanish scientists have identified the specific gene in yeast that's responsible for the foamy head

Discussion in 'Beer News & Releases' started by BreakingBad, Nov 15, 2012.

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  1. jdklks

    jdklks Initiate (0) Aug 9, 2007 Maryland

    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!
     
  2. jtmartino

    jtmartino Initiate (0) Dec 11, 2010 California
    Beer Trader

    Unless, of course, companies decide to genetically modify their yeast strains or simply breed them to have more foam (selecting for the gene.)
     
    coreyfmcdonald likes this.
  3. UCLABrewN84

    UCLABrewN84 Poo-Bah (12,113) Mar 18, 2010 California

    Tagline: "Now with more foam".
     
    flyingmick and BreakingBad like this.
  4. cavedave

    cavedave Poo-Bah (2,160) Mar 12, 2009 New York
    Beer Trader

    BrewDog will be sure to make the foamiest beer in the sure to come foam wars.
     
    endovelico likes this.
  5. pweis909

    pweis909 Meyvn (1,451) Aug 13, 2005 Wisconsin
    Subscriber

    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.
     
    endovelico likes this.
  6. fredmugs

    fredmugs Poo-Bah (1,509) Aug 11, 2012 Indiana
    Beer Trader

    Dogfish will probably jump on this.
     
  7. OddNotion

    OddNotion Devotee (478) Nov 1, 2009 New Jersey
    Beer Trader

    Rochefort provides some great competition here.
     
  8. coreyfmcdonald

    coreyfmcdonald Savant (953) Nov 13, 2008 Georgia
    Beer Trader

    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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