In this ASM Virtual Lecture Graham Stewart, PhD, Heriot-Watt University, Edinburgh, describes the role of yeast in industrial brewing and distilling processes.
Some of the most delicious aged cheeses are the natural habitat of tiny arachnids that make a living foraging for fungi within the rind.
The master ingredient in beer is yeast – a microbe – and every step in the brewing process helps the yeast do its job better. Learn more about how microbes are selected, grown, and manipulated in modern breweries to develop a wide variety of flavors and textures!
Mertens, a graduate student working with Kevin Verstrepen at the University of Leuven in Belgium, talks with Jeff Fox about their efforts to develop new yeast strains for making lager beers—imparting novel flavor and aroma notes without detracting from the freshness and drinkability of lagers.