(Image source: Diego Libkind/MSNBC)
BY TRACY PFEIFFER
ANCHOR MEGAN MURPHY
You're watching multisource science news analysis from Newsy.
It’s a search that’s spanned decades-- and five continents.
But finally, scientists have found it -- they’ve solved the mystery... of lager yeast.
ANCHOR, KING: “Scientists say they’ve discovered the yeast that makes cold temperature lager beer fermentation possible in the beech forests of Patagonia in Argentina. It appears this new world yeast arrived in Europe around the time of Columbus’ voyages. Scientists speculate that perhaps beechwood from Argentina was used to make something that ended up in a monastery where beer was being made.”
For the uninitiated-- DailyTech has a rundown on the science of the spirited beverage.
“Lager is a type of beer created from malted barley that is brewed at low temperatures. In contrast, ale is brewed using warm fermentation with a strain of brewer's yeast. Yeasts lead to the creation of beer by feeding on sugars, and through the process of fermentation, converts these sugars to carbon dioxide and alcohol.”
Science News reports-- experts believe the lager originated in Bavaria. So how did the yeast make it over?
“[It] probably hopped a ship for Europe sometime early in the 16th century. The researchers aren’t sure exactly how [the yeast] got to Bavaria; perhaps by hitching a ride on pieces of beech wood or barrels made of beech, or on fruit or even in the belly of a fruit fly.”
And even though humanity has been brewing lager beer for a couple centuries, the BBC says-- this could make your favorite brew, even better.
“...there is also the possibility that there are other undiscovered species of yeast in those Patagonia forests that could become the next best brew.”
But it isn’t all about the foamy fun.
The LA Times notes-- more practical applications are possible too.
“The researchers compared the DNA of the wild Patagonian yeast with that of lager yeast used in breweries to see what changes had evolved over the years. They found changes in genes that regulate sugar and sulfite metabolism, processes that contribute to the fermentation and preservation of beer. Scientists could exploit such knowledge to improve biofuels...”
USA Today reports-- Lager is the world’s most popular alcoholic beverage technique, with some $250 billion global sales in 2008.
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