By Joel Balsam | December 5, 2015
Trending News: New Research Into Yeast Hybridization Could Bring Forth A Beer And Chocolate Revolution
Why Is This Important?
Because if we were going through a craft beer revolution before, what will it be like when this breaks off?
Long Story Short
Research into yeast hybrids could make it easier to develop new tastes for such awesome things as beer, wine, whiskey, and chocolate.
Are there two more boring words than yeast hybridization? Maybe not, but when you hear how new research into it could change all the best foods in life, you’ll be singing these two words.
First off, a little primer; yeast is essential to the process of fermentation. When we combine two yeast species like the two Patagonian strains that combined naturally 500 years ago, we get the key ingredient for awesome things like lager beer — the most consumed alcoholic beverage the world over, reports Phys.org.
But yeast strains don’t usually come together on their own, the odds of a similar hybridization are one in a billion. But new research has found a way to speed up the hybridization process to as quick a turnaround as just a week. And that could mean a whole slew of different flavors and pigments to some of our favorite foods, according to Chris Todd Hittinger, senior author of the study published in Fungal Genetics and Biology and a University of Wisconsin-Madison professor of genetics.
I’m not joking about yeast being used in all the best foods and drinks; everything from beer to wine cider, whiskey, cheese, yogurt, soy sauce, and of course bread, which you knew from home ec. class, right?
“If you have a favorite ale strain, for example, you should easily be able to hybridize it with a wild strain using this method,” Hittinger said toPhys.org. “There is a lot of potential out there for new flavors and combinations.”
Beyond cool new craft beers and wines, we could be seeing more variance in chocolate flavors, as well.
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