#365papers for February 11, 2017
Krogerus, Magalhaes, Vidgren, and Gibson, 2017, Novel brewing yeast hybrids: creation and application: Applied Microbiology and Biotechnology, v. 101, p. 65-78.
What’s it about?
This paper discusses the state of knowledge about yeasts used in brewing. It focuses especially on yeasts used for brewing lagers (bottom-fermentation at low temperature).
Why does it matter?
With the recent understanding that lager yeast strains are actually hybrids of other common yeasts, this opens the door making new yeasts designed to improve flavor points and low-temperature fermentation.
Why did I read this?
I felt like reading another brewing-related paper, and thought something about lager yeast would be cool. Here you go.
I thought this paper was totally cool, because I hadn’t realized just how many different species of yeast, as well as hybrids, are involved with fermentation of alcoholic beverages.