Finding Climate Solutions in a Spanish Village
LA ALMUNIA DE DOÑA GODINA, Spain — Crisscrossed by irrigation canals — one of which was built by the Moors in the Middle Ages — and surrounded by fields filled with peach, apple and cherry orchards, this place, at first…
Reimagining Rice, From the Mekong to the Mississippi
People around the world are exploring new ways to grow one of the world’s most important staple crops. Look inside my pantry any given week, and you’ll see rice paper for summer rolls, rice noodles for my slapdash version of…
Lager Beer, the World’s Favorite, was Invented By Accident 400 Years Ago When 2 Yeasts Walked into a Bar â Study
Lager is the world’s most popular beer, and new research shows it was invented by accident more than 400 years ago in Bavaria.
The yeast that is currently used to brew cold beer originated in Munich, at the court of Maximilian the Great, after two different yeasts came into contact and mated.
Their coupling created the new species Saccharomyces pastorianus, which works at a much slower rate and at cooler temperatures in caves and cellars.
For thousands of years, all beers were fermented with the particular strain named Saccharomyces cerevisiae. It ferments warm and relatively quickly – producing what we refer to as ale. Evidence of fermented beverages from China date back at least 7,000 years ago, and from Israel up to 13,000 years ago.
In a new study, a microbiologist at the Technical University of Munich explained that lager uses S. pastorianus, which is responsible for the production of bottom-fermented lagers.
“It is a hybrid that arose from the mating of the top-fermenting ale yeast Saccharomyces cerevisiae and the cold-tolerant Saccharomyces eubayanus around the start of the 17th century,” said lead author Dr. Mathias Hutzler.
RELATED: A Beer A Day (Even Non-Alcoholic) Seems to Keep the Doctor Away
For their study published in FEMS Yeast Research, the team combined documents with evolutionary and genetic data to trace the beverage’s origins to the Munich brewery of the Duke of Bavaria in 1602.
They found S. cerevisiae (the most common yeast used in European brewing at the time, which produced ale) had contaminated a batch of beer brewed with the wild variant S. eubayanus at a wheat brewery in the small town of Schwarzach in southern Germany.
The paler beers that today are the most popular in the world are the lagers, like Heineken, Miller, and Corona—and researchers sought to understand the historical shift from ale to lager in Europe.
The mystery of the lager yeast’s parentage was solved in 2011, when S. eubayanus was discovered in the Patagonian Andes in Argentina.
The new study shows S. pastorianus developed in three stages. First, the yeast strain S. cerevisiae came to Munich from Bohemia, where brewers had made wheat beer since at least the 14th century—it’s the same species that is still used today to make ale-style beer, wine, and bread.
Then, in a Munich brewery in 1602, it mated with S, eubayanus, which was also involved in making beer, giving rise to S. pastorianus.
LOOK: Zac Efron Bonds with 81-Year-Old Hero Who Inspired His New Film, ‘The Greatest Beer Run Ever’
The new species of yeast was distributed around Munich breweries first, and then throughout Europe and the world. Lager now accounts for approximately 90 percent of the beer consumed annually.
According to Dr. Hutzler, no one had figured out how S. pastorianus came about, until now.
LIFT YOUR GLASS–By Sharing This Discovery With Beer-Lovers on Social Media…
Climate change: How it’s endangering Australian wine – BBC
Brown Family Wine Group By Tiffanie Turnbull BBC News, Sydney In 2008, the Brown family watched on helplessly as destructive bushfires ripped through the Victoria countryside. For them, it was a wakeup call. It was the third time in several…
As the climate warms, New Zealand winemakers grapple with a changing landscape
At what point is a Marlborough sauvignon blanc so sweet it no longer tastes like a Marlborough sauvignon blanc? That is one of the questions that New Zealand winemakers are grappling with as the country experiences an increasingly warm, dry…
Dutton stays silent in question time – as it happened
We’re going to wrap up the live blog now. Here’s what made the news today: Amy Remeikis will be back with you early tomorrow morning. Until then, have a great evening. ‘Extraordinary stuff’: Labor MP claims Deeming contradicted Pessuto in…
Labor’s Net Zero ‘E-Bus’ Is Dead On Arrival
Nothing describes Net Zero better than Labor’s campaign ‘e-bus’ sitting dead on arrival in front of reporters after suffering a charging issue. You have to imagine the universe giving New South Wales Opposition Leader Chris Minns a cruel smirk as…
Meet the New Population-Control Movement – The Atlantic
Scolding regular people for contributing to climate change is out of fashion. But scolding people for making new people is, apparently, totally fine. Many climate activists say the worst thing an individual can do, from an emissions perspective, is have…
MIND and Mediterranean Diets are Associated with Fewer Alzheimer’s Plaques and Tangles
Eating leafy greens, nuts, and fish, among other food items typical of the Mediterranean Diet, was found to be associated in elderly brains with fewer plaques thought to cause Alzheimer’s. It is believed that the disease is caused by a build-up of tau proteins called amyloid-beta, which block neuron connections. Scientists at the American Academy […]
The post MIND and Mediterranean Diets are Associated with Fewer Alzheimer’s Plaques and Tangles appeared first on Good News Network.