August 16, 2007
Kirin Brewery, along with the Keio University Institute of Advanced Biosciences have announced the discovery of new yeast strain found by analyzing the metabolic byproducts that brewer’s yeast synthesizes. What they found was that brewer’s yeast creates large quantities of “hydrogen sulfide when processing a tiny number of metabolites of the amino acid asparagine.” The [...]
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July 9, 2007
According to Wired Science, scientists from Down Under (the Department of Food Science, University of Otago, in Dunedin, New Zealand, and the Australian Centre for Research on Separation Science, Department of Applied Chemistry, RMIT University, in Melbourne, Victoria, Australia more specifically) have published a paper identifying the chemicals creating the spicy aromas in noble hops [...]
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