Hehe... In fact, last week I went to the other former lab I worked in - Kevin Verstrepen's lab - and they were just doing a beer tasting experiment. They made beer from 3 yeast strains, of which one was the S288C lab strain, another one based on this same lab strain but with banana flavor added to it, and then a more feral strain typically used in the beer brewing industry. They are doing this test because somebody was claiming that the lab strain S288C is equally well to make beer from as compared to the more feral strains, while the others didn't believe that. And I'm proud to say that I was able to detect the best beer, so the one made using the feral strain, which tastes much more like Stella than the other 2, which were really bad to my opinion. And since I was there to finish a project with Kevin on flocculation, I was also able to see the visual difference between them: the more feral strains are usually flocculating much better than the lab strain, which causes yeast floccs to sink to the bottom and to be filtered out, resulting in much more clearer beer than when using the bad-flocculating lab strain. So far my little beer experience... :) See you, Nathalie Greg Amoutzias wrote:
I don't know what to think about this article... belgians won't like it for sure!!!
http://www.nytimes.com/2008/03/18/science/18beer.html?_r=1&oref=slogin <http://www.nytimes.com/2008/03/18/science/18beer.html?_r=1&oref=slogin>
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