"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.
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I was told last Sunday, by an aquaintance who's just taken up brewing again, that the yeasts have now been selected specifically for whatever you're brewing. In the old days you just threw in everyday brewer's yeast, but now you can get various grape, grain and other yeasts specifically for what you're making.
Indeed - I was only half-joking when I said this was important science.
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