It was a good week for readers interested in yeast (you know who are are), so jumping right in:<\/p>\n
Family tree<\/strong> Custom strains<\/strong> Not sure this is progress<\/strong> Black Beer Dialogues<\/strong> Sensory<\/strong> Strictly business<\/strong> – 2021 craft beer report<\/a>. Including hard seltzer, of course. <\/p>\n – Thinking about starting a brewery? What are the chances of getting it financed?<\/a><\/p>\n – What do Napa and Berlin have in common?<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" It was a good week for readers interested in yeast (you know who are are), so jumping right in: Family tree The more scientists study the genome of different yeast strains, the more obvious it is how diverse they are. That\u2019s about as succinct a summary as I can offer, so go read Lars Garshol\u2019s … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[703],"tags":[],"class_list":["post-16676","post","type-post","status-publish","format-standard","hentry","category-monday-links"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4wTn-4kY","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/16676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/comments?post=16676"}],"version-history":[{"count":2,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/16676\/revisions"}],"predecessor-version":[{"id":16678,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/16676\/revisions\/16678"}],"wp:attachment":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/media?parent=16676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/categories?post=16676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/tags?post=16676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nThe more scientists study the genome of different yeast strains, the more obvious it is how diverse they are. That\u2019s about as succinct a summary as I can offer, so go read Lars Garshol\u2019s post<\/a>. One nugget: Saccharomyces cerevisiae<\/em> likely originated in China.<\/p>\n
\nJasper Akerboom once isolated a strain from what he found on a 40 million-year-old whale fossil, and Lost Rhino Brewing used to brew Bone Duster Amber Ale. He points out that the yeast likely was not close to as old, but instead is a strain from the environment, Nevertheless beer and the yeast received national and international attention from publications such as Popular Science and Scientific American. These days Jasper Yeast sells unique strains to hundreds of breweries. A Q&A<\/a>.<\/p>\n
\nTwo meetings organized by Mikkeller adjacent to its Copenhagen-based festival \u201coffered few concrete answers<\/a> for what\u2019s actually going to happen next as Mikkeller says it will work to rectify past wrongs.\u201d <\/p>\n
\nThe background<\/a> and the first episode<\/a>.<\/p>\n
\n\u201cThe smell of old books stems from their slow chemical decomposition. Books are largely paper, and paper is largely plants. But the materials from which books are made have shifted over the centuries\u2014and those shifts, in turn, have influenced how different generations of books smell.\u201d
\n\u2014 Excerpt from<\/a> \u201cRevelations in Air: A Guidebook to Smell\u201d<\/p>\n
\n– Barley prices are up. Aluminum prices are up. Beer prices must follow, right?<\/a><\/p>\n