Skip to content
Do you have adblock enabled?
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Science Daily)   Microbiologists improve taste of beer so it's not quite as nasty and unpleasant   (sciencedaily.com) divider line
    More: Interesting, Carbon dioxide, Johan Thevelein, insufficient flavor production, carbon dioxide, Yeast, emeritus professor of Molecular Cell Biology, single mutation, modern methods  
•       •       •

599 clicks; posted to STEM » and Food » on 05 Oct 2022 at 3:05 PM (8 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



33 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-10-05 2:33:40 PM  
We're turning every beer into Stella Artois! Hope you like Stella Artois!

99% of beer drinkers:
cdn.suwalls.comView Full Size
 
2022-10-05 3:04:48 PM  
ih1.redbubble.netView Full Size
 
2022-10-05 3:08:35 PM  
So... less hops.
 
2022-10-05 3:09:06 PM  
GMOs for the win!   😆
 
2022-10-05 3:24:05 PM  

wage0048: So... less hops.


Fewer.gif

And yes, beer doesn't need a truckload of hops to taste good.

BITTER BEER FACE
 
2022-10-05 3:25:12 PM  

beezeltown: We're turning every beer into Stella Artois! Hope you like Stella Artois!

99% of beer drinkers:
[cdn.suwalls.com image 850x478]


If they are talking about improving low-cost beers to taste like...something, I'm ok with that.

wage0048: So... less hops.


One would hope. I prefer anything but IPA's, and some bars you only get one or two options that aren't the domestics.
 
2022-10-05 3:25:57 PM  

Chief Superintendent Lookout: wage0048: So... less hops.

Fewer.gif

And yes, beer doesn't need a truckload of hops to taste good.

BITTER BEER FACE


It bothers me that beer can be made entirely without hops. There's many other bitter herbs.  Yet, nothing "craft" is anything but extra hops
 
2022-10-05 3:26:25 PM  
Banana flavored beer.  Yum!
 
2022-10-05 3:29:19 PM  

Chief Superintendent Lookout: wage0048: So... less hops.

Fewer.gif


"So... less fewer"?  That doesn't make any sense.


/seriously: stop with the less/fewer thing; it makes you look ignorant
 
2022-10-05 3:30:34 PM  
Hey look, it's a Fark beer thread! TFA is about yeast science, but let's go to the comments...

Fark user imageView Full Size
 
2022-10-05 3:32:20 PM  

Chief Superintendent Lookout: wage0048: So... less hops.

Fewer.gif

And yes, beer doesn't need a truckload of hops to taste good.

BITTER BEER FACE


Do you put them in by the count or by the unit of volume/mass?

If you count out each individual bud, then you can go ahead and consider "fewer" to be the correct term to use.  If you weigh or otherwise measure them by any method other than counting each discrete bud, the correct term is "less."
 
2022-10-05 3:32:47 PM  

Telephone Sanitizer Second Class: Hey look, it's a Fark beer thread! TFA is about yeast science, but let's go to the comments...

[Fark user image 500x566]


In fairness, overly hoppy beers do suck.

/ also, fark the article: headline gave us a go
 
2022-10-05 3:35:01 PM  

leeksfromchichis: Yet, nothing "craft" is anything but extra hops


There are LOADS of good dark beers out there. Go explore. My grocery store (Wegmans) has a giant beer selection and lets you make your own 6 pack for a flat rate, so I've tried a number of them. If you want something relatively mass produced look at Brooklyn Beers and Saranac (though that's probably NYS only).

If you have to go commercial brewers, Sam Adams seasonals are all fantastic, especially Oktoberfest, which is out now.
 
2022-10-05 3:36:27 PM  

ArcadianRefugee: In fairness, overly hoppy beers do suck.


My dad loves anything super hoppy, meanwhile I'm like this:

Fark user imageView Full Size
 
2022-10-05 3:39:40 PM  
FTA:For centuries, beer was brewed in open, horizontal vats. But in the 1970s, the industry switched to using large, closed vessels, which are much easier to fill, empty, and clean, enabling brewing of larger volumes and reducing costs.

Another side effect: Fewer jokes about Irish widows learning their husbands dying slowly after falling into a vat of beer, despite getting out three times to pee
 
2022-10-05 3:45:35 PM  

Ed Willy: FTA:For centuries, beer was brewed in open, horizontal vats. But in the 1970s, the industry switched to using large, closed vessels, which are much easier to fill, empty, and clean, enabling brewing of larger volumes and reducing costs.

Another side effect: Fewer jokes about Irish widows learning their husbands dying slowly after falling into a vat of beer, despite getting out three times to pee


I always heard that one about whiskey.
 
2022-10-05 3:47:32 PM  

ArcadianRefugee: Telephone Sanitizer Second Class: Hey look, it's a Fark beer thread! TFA is about yeast science, but let's go to the comments...

[Fark user image 500x566]

In fairness, overly hoppy beers do suck.


Super hero movies suck, but I don't go into every film thread and tell people how much I hate the MCU. I swear, you people are worse than vegans.
 
2022-10-05 3:48:52 PM  

Telephone Sanitizer Second Class: Hey look, it's a Fark beer thread! TFA is about yeast science, but let's go to the comments...

[Fark user image image 500x566]


People who don't like happy beers are just tired of going into a bar to find that their choices are hoppy, fruity, or coors/bud.
 
2022-10-05 3:51:42 PM  

leeksfromchichis: Chief Superintendent Lookout: wage0048: So... less hops.

Fewer.gif

And yes, beer doesn't need a truckload of hops to taste good.

BITTER BEER FACE

It bothers me that beer can be made entirely without hops. There's many other bitter herbs.  Yet, nothing "craft" is anything but extra hops


I've had a Medieval brew, called a "gruit", which is brewed with spices.  A buddy and I split a 12oz bottle of it and even that small amount packed a whallop.  Very interesting taste.
 
2022-10-05 5:00:05 PM  

phimuskapsi: leeksfromchichis: Yet, nothing "craft" is anything but extra hops

There are LOADS of good dark beers out there. Go explore. My grocery store (Wegmans) has a giant beer selection and lets you make your own 6 pack for a flat rate, so I've tried a number of them. If you want something relatively mass produced look at Brooklyn Beers and Saranac (though that's probably NYS only).

If you have to go commercial brewers, Sam Adams seasonals are all fantastic, especially Oktoberfest, which is out now.


If you're up there the correct choice is obviously a tall boy of Genny Cream
 
2022-10-05 5:03:26 PM  

New Farkin User Name: If you're up there the correct choice is obviously a tall boy of Genny Cream


It's OK, just don't let it sit around for awhile lol. 

Genesee actually has a wider variety than most are aware of. The Schwarzbier is quite good, though I think they just call it "Genny Black" now.
 
2022-10-05 5:21:49 PM  

New Farkin User Name: phimuskapsi: leeksfromchichis: Yet, nothing "craft" is anything but extra hops

There are LOADS of good dark beers out there. Go explore. My grocery store (Wegmans) has a giant beer selection and lets you make your own 6 pack for a flat rate, so I've tried a number of them. If you want something relatively mass produced look at Brooklyn Beers and Saranac (though that's probably NYS only).

If you have to go commercial brewers, Sam Adams seasonals are all fantastic, especially Oktoberfest, which is out now.

If you're up there the correct choice is obviously a tall boy of Genny Cream


Cream stouts are true nectar of the gods.  It's been years since I've had one.
 
2022-10-05 5:43:17 PM  
I'd give a go to Belgish new fangled beer.
 
2022-10-05 6:20:09 PM  

phimuskapsi: leeksfromchichis: Yet, nothing "craft" is anything but extra hops

There are LOADS of good dark beers out there. Go explore. My grocery store (Wegmans) has a giant beer selection and lets you make your own 6 pack for a flat rate, so I've tried a number of them. If you want something relatively mass produced look at Brooklyn Beers and Saranac (though that's probably NYS only).

If you have to go commercial brewers, Sam Adams seasonals are all fantastic, especially Oktoberfest, which is out now.


I meant lagers and ales with gruit.

Dark beers are fine for them as drinks them.
 
2022-10-05 7:54:53 PM  

leeksfromchichis: Chief Superintendent Lookout: wage0048: So... less hops.

Fewer.gif

And yes, beer doesn't need a truckload of hops to taste good.

BITTER BEER FACE

It bothers me that beer can be made entirely without hops. There's many other bitter herbs.  Yet, nothing "craft" is anything but extra hops


Das Reinheitsgebot ist ein Fluch auf dieser Welt
 
2022-10-05 8:28:53 PM  
stop pitching yeast to speed up fermentation, and stop using hops to cover up the taste of crappy brewing
 
2022-10-05 8:34:06 PM  

wage0048: So... less hops.


Hops taste like soap.
 
2022-10-05 8:34:07 PM  
Sounds similar to studies around wine, but it didn't focus on CO2 pressure, but introducing oxygen during primary.

Basically they found that wine that is oxygenated during primary has a better flavour than wine that is sealed with an airlock. And the best results came from bubbling air through the wine (which, with the right tap shouldn't be too difficult to do for the home brewer).

However the flavour was much worse if you introduced oxygen during secondary.

The conclusion revolved around the fact that yeast is an aerobic organism, and produced unwanted chemicals in an anaerobic fermentation that the environment quickly becomes. However the oxygen itself worsens the wine, so once the main body of fermentation is complete, the good stuff is no longer being made faster than the bad stuff.
 
2022-10-05 8:37:34 PM  
Back in medieval times beer had a hundred different flavoring ingredients.
 
2022-10-05 8:41:21 PM  
Microbiologists improve taste of beer so it's not quite as nasty and unpleasant

I guess nobody read TFA

> "To our surprise, we identified a single mutation in the MDS3 gene, which codes for a regulator apparently involved in production of isoamyl acetate, the source of the banana-like flavor that was responsible for most of the pressure tolerance in this specific yeast strain," said Thevelein.
Thevelein and coworkers then used CRISPR/Cas9, a revolutionary gene editing technology, to engineer this mutation in other brewing strains, which similarly improved their tolerance of carbon dioxide pressure, enabling full flavor.


Isoamyl acetate = banana flavor is normally considered a defect in beer, except for some minor German  styles.

Search for "Isoamyl acetate. beer" and you will find all sorts of advice on how to prevent its production.

https://www.stonebrewing.com/blog/stochasticity-lab/2014/guide-flavors-isoamyl-acetate#ageGatePassed
Guide to Off-Flavors: Isoamyl Acetate
Isoamyl acetate is the ester responsible for the banana-flavor.  Typically described as the "circus peanuts" flavor or the dominate flavor in german-style hefeweizens.Isoamyl acetate is the ester responsible for the banana-flavor.  Typically described as the "circus peanuts" flavor or the dominate flavor in german-style hefeweizens.

...

Some yeast naturally produces isoamyl acetate (i.e. german hefeweizen yeast), but most yeast will produce a variety of esters when fermentation occurs at a higher temperature.  It's important to control your fermentation temperature or use cultured yeast that doesn't give off as many ester precursors.
 
2022-10-05 8:51:34 PM  

dyhchong: Sounds similar to studies around wine, but it didn't focus on CO2 pressure, but introducing oxygen during primary.

Basically they found that wine that is oxygenated during primary has a better flavour than wine that is sealed with an airlock. And the best results came from bubbling air through the wine (which, with the right tap shouldn't be too difficult to do for the home brewer).

However the flavour was much worse if you introduced oxygen during secondary.

The conclusion revolved around the fact that yeast is an aerobic organism, and produced unwanted chemicals in an anaerobic fermentation that the environment quickly becomes. However the oxygen itself worsens the wine, so once the main body of fermentation is complete, the good stuff is no longer being made faster than the bad stuff.


As I understand it, there are two phases of the yeast's life that we wish to exploit.  We give it a ton of O2 when we want it to multiply.  Its poplulation is doubling every couple of hours when you first pitch.

THEN, O2 is removed and reproduction slows down but anaerobic respiration continues in each extant cell.  This makes EtOH.

So you froth it up real good and yeast makes more yeast.  Then you take O2 away and yeast makes alcohol.
 
2022-10-05 9:12:28 PM  
"It's an acquired taste!" -- a.k.a. "why the fark should I bother"
 
2022-10-06 12:26:44 AM  

Excelsior: "It's an acquired taste!" -- a.k.a. "why the fark should I bother"


I find acquired tastes to be the best stuff.  It's like unlocking skill trees for your mouth.
 
Displayed 33 of 33 comments

View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking




On Twitter


  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.