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Nov. 09, 2012
Bioengineering Beer Foam
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Reporting in the Journal of Agricultural and Food Chemistry, Tomás González-Villa and colleagues devised a recipe for improving beer foam. They identified a gene in brewer’s yeast that prolongs beer foam lifespan by making a protein that protects the bubbles. They say they’ve brewed beers with heads that stay frothy for several hours.
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Produced by Flora Lichtman, Correspondent and Managing Editor, Video
Guests
-
Tomás González-Villa
Professor, Department of Microbiology
School of Biotechnology
Faculty of Pharmacy
University of Santiago de Compostela
Spain
FEATURED READING
Brilliant Blunders
by Mario Livio
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