ASBC Annual Meeting Photos Now Online
Journal of the ASBC Editor's Pick: Yeast Does Not Age Gracefully
Stephen Lawrence and his coworkers from the University of Nottingham and SABMiller find in the paper "The Relationship Between Yeast Cell Age, Fermenter Cone Environment, and Petite Mutant Formation in Lager Fermentations" that there is significantly more development of the problematic petite mutants in older yeast cells than in younger, "virgin" cells. It seems that this is on account of the greater instance of DNA damage that creeps in with senility. For better beer quality, go young.
New Methods Added to the 14th Edition Online
The ASBC Technical Committee has released new methods for the beer and yeast sections of the ASBC Methods of Analysis. Beer-48: Headspace Gas Chromatography–Flame Ionization Detection Analysis of Beer Volatiles and Yeast-15: Differentiation of Ale and Lager Yeast Strains by Rapid X-α-GAL Analysis. The committee also posted revisions to Malt-7: Alpha-Amylase and Wort-13: Viscosity. Are your methods current? Subscribe to the new 14th Edition MOA today!