"These findings might help brewers in devising fermentation processes in which the release of yeast proteins could be minimized, if such components could alter the flavor of beer, or maximized in case of species improving beer's aroma," the report notes.
In fact, I'm sure quite a few archaeologists might be interested in this... In other beer-y news, I was finally able to sample Tut's Royal Gold after Todd Surovell's colloquium talk last Friday. It reminded me of a slightly bitter Hefeweizen, but it was pretty good. Can't beat that for an archaeologically-themed beverages.