Skip to comments.Beer Science: If Yeast Ain't Happy, Ain't Nobody Happy
Posted on 02/09/2013 9:57:47 AM PST by Sir Napsalot
It's the weekend, which means it is time for scientists, science journalists, book authors and intellectually curious readers to think about microbiology. And that means beer. Beer is actually safer to drink than water. You didn't know that? Let's talk some biology.
The master ingredient in beer is yeast. That's a microbe! So if you do experiments with beer this weekend, you are advancing the world of science. If you make beer, you are a microbiologist. If you drink beer, you are a microbiologist. Microbiologists understand beer and bacteria and stuff, which is why they drink beer more than water.
They can be a little flaky about other things. When microbiologist Dr. Alex Berezow (editor of Real Clear Science, my co-author on Science Left Behind and, fascinating to me, recently hired by Elsevier to write the 2nd edition of "Biotechnology: Applying the Genetic Revolution") and I were in Texas for the 2013 Misfits Inauguration Ball, thrown by libertarian TV host Glenn Beck to highlight people in various fields who had annoyed the administration last year, I set out to show him the awesome power of a steak and a cigar.
When the waitress took our order, he ordered his steak 'well done', bordering on burnt, and the whole place went quiet. Steak artistes have some sort of Spidey Sense about these things and ....
(Excerpt) Read more at science20.com ...
Beer...the liquid bread.
And here all this time I was told *it’s the water*. Who knew. :-)
Beer is God’s love for us in liquid form.
That reminds me of when my grandmother makes wine every spring from the mulberries off her big tree. It only produces those sweet black berries in the spring, and she is an expert at making wine from them. And she says, “Only use a pinch of yeast for every five gallons. Too much yeast, and your wine will turn to vinegar. To little yeast, and your wine will rot. And always add lots of sugar. The more sugar you add, the stronger the wine will be. And once it’s cured after about two months, it won’t even be sweet. Because all of the sugar has been turned into alcohol.” I love that old witch. I’m looking forward to mulberry season.