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!!!