Butcher, baker, brewer-fish
Jun10

Butcher, baker, brewer-fish

We asked science café aspirants for creativity and Simon Brandl brought it with his analogy of division of labor in a coral reef community, where butcher-sharks course among the brewers, bakers, and aristocrats of the reef. Brandl shares the 2014 ESA Science Café Prize with co-winner Madhusudan Katti. He is a PhD candidate at the ARC Centre of Excellence for Coral Reef Studies and School of Marine and Tropical Biology, at James Cook...

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The evolution of beer yeasts, seedy pants and vampire bat venom-turned medicine

Beer yeasts: Researchers at Lund University in Sweden tracked the history of two yeasts—Saccharomyces cerevisiae and Dekkera bruxellensis—used in alcohol fermentation to pinpoint their role in ethanol production. They found that, around 150 million years ago, competition with other microbes, and the overall increase in sugar-rich fruits, encouraged the yeasts to withstand high ethanol concentrations—an adaptation that would allow them...

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Spontaneous fermentation: the role of microorganisms in beer

The four main ingredients in most modern beer recipes are water, a starch such as barley (usually malted), hops and yeast. And each ingredient has a very specific role in the brewing process. Any home brewer knows that the quality of the water used in brewing beer can significantly impact the flavor of the finished product. For example, excessive amounts of fluoride in the tap water can alter the flavor (and then some) of beer, not to...

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