KAREN NACHAY

Brewing up something new
Recent discoveries about proteins in beer may help brewers develop new beers.

Italian researchers have reported the most comprehensive evaluation of beer’s proteome, residual proteins that survive the brewing process and are involved in the formation, texture, and stability of beer’s foamy head. They identified 20 proteins from barley, two proteins from corn, and 42 proteins from yeast (40 from Saccharomyces cerevisiae, one from S. bayanus, and one from S. pastorianus). Pr…



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