UW researchers, students partner with with local brewing company

A close up of a tap on a beer barrel

Nowadays many people don’t enjoy their beer warm, but for most of the past couple thousand years, warm beer was the norm, according to Kirby Nelson, a brewmaster at the Wisconsin Brewing Company. After all, the predominant yeast species used at the time to brew beer, Saccharomyces Cerevisiae, thrived primarily at room temperature and above.

That all changed in the 15th century when a mystery South American yeast species combined with S. Cerevisiae to make the yeast hybrid that produces lager, the most commonly consumed type of beer. Unlike its parent species, the hybrid performed well at low temperatures, a game-changing advantage, according to University of Wisconsin geneticist Chris Hittinger.

Read the full article at: https://badgerherald.com/news/2018/10/30/new-strain-of-yeast-found-in-sheboygan-uw-research-finds/