MONDAY BEER AND WINE LINKS, MUSING, 09.12.2016
Beer yeast is tame. Wine yeast is wild. Draw your own conclusions.
[Via The Washington Post]
Why we’re so good at making BEER: Study reveals how humans harnessed microbes to create the perfect drink.
[Via Daily Mail]
Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts.
If you are feeling brave you may dive right into the third link (peer-reviewed academic/scientific research). Otherwise opt for the newspaper translations (first two). Quite honestly, this stuff if way above my paygrade. Fascinating, but I need serious handholding from people who know what they are talking about to write about it with any confidence. Chapter 6 of Brewing Local is about foraging for yeast, but is downright basic (written in a way I can understand) when it comes to wild versus domesticated. Nonethless, I would call The Washington Post headline oversimplification. You’ll also note that the researchers sequenced only Saccharomyces cerevisiae (top fermenting) strains, leaving Saccharomyces pastorianus for another paper — although it turns out (page 1398) that 10 of the S. cervevisiae strains were used to produce lager beers.
Analysis of farmhouse yeast (kveik).
And then there is the matter of non-industrial yeast strains.
Muri is identified as either lager yeast (Saccharomyces pastorianus) or its close relative Saccharomyces bayanus. That’s consistent with an earlier analysis White Labs had Accugenix do, but very surprising. How did lager yeast wind up in the innermost arm of Nordfjord, right up under the glacier? Did someone at some point get yeast from a lager brewery? Or is the story more complicated? S. bayanus and S. pastorianus are both cold-tolerant species. Do they live wild in Norway? It seems unlikely, but I’m not sure anyone has ever checked carefully enough to answer with a clear yes or no. (Note: this isn’t the first time lager yeast has shown up where it wasn’t supposed to be.)
The craft beer project that grew from Masumoto Family Farm’s peach trees.
“Hey, Stan, why isn’t this farmer in Brewing Local?” Sorry, no excuses, David “Mas” Masumoto should have been. [Via Los Angeles Times]