Beauty and the yeast <\/p>\n
Rebecca Newman, quality control manager with Dogfish Head Craft Brewery says the microbiology of yeast is crucial to a beer's taste. (4:02) <\/p>\n
Download <\/p>\n
WASHINGTON - A beer drinker looking to quench his thirst might not give a second thought to what microbiologists call \"the master ingredient\" in beer. <\/p>\n
\"I think the typical consumer doesn't really think about the yeast, but if it goes wrong they'll definitely know it was a yeast problem,\" says Rebecca Newman, quality control manager for Dogfish Head Craft Brewery. <\/p>\n
Newman was recruited by Anheuser-Busch right out of college in the mid-'80s, armed with a degree in food science and technology. <\/p>\n
She and Charlie Bamforth, Ph.D., Anheuser-Busch Endowed Professor of Malting and Brewing Sciences, University of California - Davis, will be speaking Thursday evening at the headquarters of the American Society for Microbiology, in an event called \"The Microbiology of Beer.\" <\/p>\n
The American Academy of Microbiology produced a report entitled \"If the yeast ain't happy, ain't nobody happy.\" <\/p>\n
\"I look at yeast as being the conductor of an orchestra, with all the ingredients as the instruments that would go into making the different beers,\" says Newman. <\/p>\n
And I look at the yeast as conducting all those ingredients to come up with a final beer flavor,\" says Newman. <\/p>\n
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See the article here: Beauty and the yeast Rebecca Newman, quality control manager with Dogfish Head Craft Brewery says the microbiology of yeast is crucial to a beer's taste. (4:02) Download WASHINGTON - A beer drinker looking to quench his thirst might not give a second thought to what microbiologists call \"the master ingredient\" in beer Continue reading
\nGot beer? Thank a microbiologist<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"