According to science, this is how the perfect beer should be

In winter or summer. At home or outdoors. The lure of beer knows no seasons or places. And now science seeks The perfect beer. Existing ?.

bottom fermented, bitter, less active, more corny, plump, or even tackyThere are beers for all tastes and everyone has a preference. However, science agrees that there is a perfect beer and it may not be the kind you like.

According to a group of researchers led by molecular biologist Johan Teflin, of the Catholic University of Leuven in Belgium, The perfect beer is here And his status is related to Yeast strains and the place where the drink is fermented.

carbon dioxide factor

It seems that the tall tanks that made the fermentation process cheaper Excess carbon dioxide pressure Produced during fermentation. A problem that directly affects the taste.

The researchers identified yeast strains that were particularly resistant to carbon dioxide, so they conducted genome-sequencing analysis to find out why they retain their fruity flavor even under the pressure of modern fermentation tanks.

“To our surprise, we identified a single mutation in the MDS3 gene, encoding a regulator apparently involved in the production of isoamyl acetate, the source of the banana flavor that was responsible for most of the stress tolerance in this particular yeast,” notes Thevelein at the American Society for Microbiology.

After gene-editing technology to engineer the same mutation in other yeast strains, they were able to make it more resistant to carbon dioxide pressure and better preserve its flavour. It results in a beer with a fuller flavor when served.

Researchers assert that applying this gene-editing technology called CRISPR can scientifically tune yeast to make the perfect beer—yes, each one will assess their tastes if they really deserve that title or not.

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