Beer yeast is tame. Wine yeast is wild. Draw your own conclusions.<\/a><\/strong> Analysis of farmhouse yeast (kveik).<\/a><\/strong> Muri is identified as either lager yeast (Saccharomyces pastorianus<\/em>) or its close relative Saccharomyces bayanus<\/em>. 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<\/em> and S. pastorianus<\/em> 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.<\/a>)<\/p><\/blockquote>\n [Via Larsblog]<\/strong><\/em><\/p>\n The craft beer project that grew from Masumoto Family Farm’s peach trees.<\/a><\/strong> <\/p>\n What ‘Selling Out’ Is Actually About.<\/a><\/strong> The Annoying Psychology of How Your Friends Influence the Beer You Order.<\/a><\/strong> The Crown that Sits Upon Heady Topper.<\/a><\/strong> Character.<\/a><\/strong> Bar-snackology: What are we munching on?<\/a><\/strong> Whole bunch winemaking shakes up Bordeaux.<\/a><\/strong> Check out this beautiful #rainbow<\/a> over #HOPSTEINER<\/a>'s #hops<\/a> in #Oregon<\/a> today. pic.twitter.com\/pW9fCx6OIj<\/a><\/p>\n — Hopsteiner (@Hopsteiner) September 7, 2016<\/a><\/p><\/blockquote>\n
\n[Via The Washington Post]<\/strong>
\nWhy we’re so good at making BEER: Study reveals how humans harnessed microbes to create the perfect drink.<\/a><\/strong>
\n[Via Daily Mail]<\/strong>
\nDomestication and Divergence of Saccharomyces cerevisiae<\/em> Beer Yeasts.<\/a><\/strong>
\n[Via Cell]<\/strong>
\nIf 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<\/a><\/em> 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<\/em> (top fermenting) strains, leaving Saccharomyces pastorianus<\/em> for another paper — although it turns out (page 1398) that 10 of the S. cervevisiae<\/em> strains were used to produce lager beers. <\/p>\n
\nAnd then there is the matter of non-industrial yeast strains.<\/p>\n
\n“Hey, Stan, why isn’t this farmer in Brewing Local<\/em>?” Sorry, no excuses, David “Mas” Masumoto should have been. [Via Los Angeles Times]<\/strong><\/p>\n
\nModern Times founder Jacob McKean does a takedown of the “selling out” article<\/a> linked to from here a couple of weeks ago Pattisonian<\/a> or Cornellian<\/a> proportions. It certainly provoked plenty of comment (with the post directly and elsewhere). What bothers me is that it feels like it has become this story: “Narcos season 2: Pablo Escobar’s son labels Netflix show ‘insulting’, lists 28 historical mistakes.”<\/a> Pablo Escobar’s son has a rooting interest in that story. Jacob McKean has a rooting interest in the “selling out” story. I’d rather read a well-reported story from somebody without a rooting interest about what has changed at breweries from Goose Island to Devils Backbone since AB-InBev acquired them. [Via Modern Times]<\/strong><\/p>\n
\n[Via New York Magazine]<\/strong>
\nThe Rams Are Dead To Me, So I Answered 3,352 Questions To Find A New NFL Team.<\/a><\/strong>
\n[Via FiveThirtyEight]<\/strong>
\nCheers to the Hard-Working Brewers on Labor Day.<\/a><\/strong>
\n[Via Beervana]<\/strong>
\nJeff Alworth’s Labor Day post (the third one, if that isn’t obvious) provoked comments on Facebook and Twitter, some of which he then added to his post. Coming up with a formula to determine what is “fair compensation” for a brewer is way too complicated. But were you to attempt something like Blythe Terrell did (second link) but instead were picking a favorite brewery how important would something like fair compensation be?<\/p>\nMORE BEER LINKS<\/h5>\n
\n[Via Good Beer Hunting]<\/strong>t<\/p>\n
\n[Via Boak & Bailey’s Beer Blog]<\/strong><\/p>\n
\n[Via DRAFT]<\/strong><\/p>\nWINE<\/h5>\n
\nThis feels like when Anheuser-Busch replaced whole hops with pellets. [Via Decanter]<\/strong><\/p>\nFROM TWITTER<\/h5>\n
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