Comments on: Raise your pints to the Patagonian fungus that helped us to brew lager http://blogs.discovermagazine.com/notrocketscience/2011/08/22/raise-your-pints-to-the-patagonian-fungus-that-helped-us-to-brew-lager/ Mon, 26 Nov 2012 12:00:51 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: Taarkik http://blogs.discovermagazine.com/notrocketscience/2011/08/22/raise-your-pints-to-the-patagonian-fungus-that-helped-us-to-brew-lager/#comment-12875 Taarkik Wed, 31 Aug 2011 13:53:06 +0000 http://blogs.discovermagazine.com/notrocketscience/?p=5190#comment-12875 So does that mean, that the brewers in Bavaria, initiated a selection regime in which this fusion yeast succeeded? Those initial beers, not brewed with the help of our modern 'buddie' may have been brewed at higher temperatures, but this newcomer allowed for cold brewing, making life easier for the brewers.. So does that mean, that the brewers in Bavaria, initiated a selection regime in which this fusion yeast succeeded? Those initial beers, not brewed with the help of our modern ‘buddie’ may have been brewed at higher temperatures, but this newcomer allowed for cold brewing, making life easier for the brewers..

]]> By: David T http://blogs.discovermagazine.com/notrocketscience/2011/08/22/raise-your-pints-to-the-patagonian-fungus-that-helped-us-to-brew-lager/#comment-12874 David T Mon, 29 Aug 2011 13:43:31 +0000 http://blogs.discovermagazine.com/notrocketscience/?p=5190#comment-12874 @ Chris & Kappy, I don't think he meant to imply that the yeast dictates the color of the brew. I think he was simply saying that we would all be drinking ales if this yeast strain did not exist. Since styles like black lagers and dunkels only make up a fraction of the lagers you see people drinking most of the time (in the US at least), it's safe to say that on average, our pints would indeed have a much darker complexion. @ Chris & Kappy, I don’t think he meant to imply that the yeast dictates the color of the brew. I think he was simply saying that we would all be drinking ales if this yeast strain did not exist. Since styles like black lagers and dunkels only make up a fraction of the lagers you see people drinking most of the time (in the US at least), it’s safe to say that on average, our pints would indeed have a much darker complexion.

]]> By: John M. Tax http://blogs.discovermagazine.com/notrocketscience/2011/08/22/raise-your-pints-to-the-patagonian-fungus-that-helped-us-to-brew-lager/#comment-12873 John M. Tax Mon, 29 Aug 2011 04:00:46 +0000 http://blogs.discovermagazine.com/notrocketscience/?p=5190#comment-12873 I didn't know that yeasts are fungi. I didn’t know that yeasts are fungi.

]]> By: Chris http://blogs.discovermagazine.com/notrocketscience/2011/08/22/raise-your-pints-to-the-patagonian-fungus-that-helped-us-to-brew-lager/#comment-12872 Chris Fri, 26 Aug 2011 20:12:05 +0000 http://blogs.discovermagazine.com/notrocketscience/?p=5190#comment-12872 @Kappy, Great comment. I also had a problem with that statement, but I also have a problem with: "Sorry for the beer snobbery, despite that comment, this was a great article!" Your comment wasn't beer snobbery, that's just accurate. @Kappy, Great comment. I also had a problem with that statement, but I also have a problem with: “Sorry for the beer snobbery, despite that comment, this was a great article!” Your comment wasn’t beer snobbery, that’s just accurate.

]]> By: Maryn http://blogs.discovermagazine.com/notrocketscience/2011/08/22/raise-your-pints-to-the-patagonian-fungus-that-helped-us-to-brew-lager/#comment-12871 Maryn Mon, 22 Aug 2011 21:43:20 +0000 http://blogs.discovermagazine.com/notrocketscience/?p=5190#comment-12871 As you say, raise your glass: http://www.youtube.com/watch?v=3KmoKOrKJvk :-) As you say, raise your glass:
http://www.youtube.com/watch?v=3KmoKOrKJvk
:-)

]]> By: PatrikD http://blogs.discovermagazine.com/notrocketscience/2011/08/22/raise-your-pints-to-the-patagonian-fungus-that-helped-us-to-brew-lager/#comment-12870 PatrikD Mon, 22 Aug 2011 21:28:55 +0000 http://blogs.discovermagazine.com/notrocketscience/?p=5190#comment-12870 Great story! Wonder if there's a link with the brewing of wine from birch sap, or the use of lichens to brew beer. Sure, it may just have been a blown-in contaminant, but people have also been using ingredients coming from these kinds of cold forests in their brewing for centuries... It'd be fun to see how this agrees with molecular data from beer-related archaeological finds from the 15th-19th century. (and yes, it should be cerevisiae, not cerevisiase) Great story! Wonder if there’s a link with the brewing of wine from birch sap, or the use of lichens to brew beer.

Sure, it may just have been a blown-in contaminant, but people have also been using ingredients coming from these kinds of cold forests in their brewing for centuries…

It’d be fun to see how this agrees with molecular data from beer-related archaeological finds from the 15th-19th century.

(and yes, it should be cerevisiae, not cerevisiase)

]]> By: Kappy http://blogs.discovermagazine.com/notrocketscience/2011/08/22/raise-your-pints-to-the-patagonian-fungus-that-helped-us-to-brew-lager/#comment-12869 Kappy Mon, 22 Aug 2011 20:51:59 +0000 http://blogs.discovermagazine.com/notrocketscience/?p=5190#comment-12869 "Without it, our pints would have a much darker complexion." While Lagers do tend to be lighter in color than Ales, the color of a beer mostly comes from the types of malted grain used and the boil time. It's possible to have very light colored Ales (some pale ales, and beers such as hefeweizen, most other weissbier, and saisons) and to have lagers that are as dark as stouts (black lagers). Sorry for the beer snobbery, despite that comment, this was a great article! “Without it, our pints would have a much darker complexion.”

While Lagers do tend to be lighter in color than Ales, the color of a beer mostly comes from the types of malted grain used and the boil time. It’s possible to have very light colored Ales (some pale ales, and beers such as hefeweizen, most other weissbier, and saisons) and to have lagers that are as dark as stouts (black lagers).

Sorry for the beer snobbery, despite that comment, this was a great article!

]]> By: Dan Milton http://blogs.discovermagazine.com/notrocketscience/2011/08/22/raise-your-pints-to-the-patagonian-fungus-that-helped-us-to-brew-lager/#comment-12868 Dan Milton Mon, 22 Aug 2011 19:42:36 +0000 http://blogs.discovermagazine.com/notrocketscience/?p=5190#comment-12868 Spelling not quite right on S. cerevisiae. It is an orthographic toughie. Spelling not quite right on S. cerevisiae. It is an orthographic toughie.

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